看到它是不是瞬间想到
珠圆玉润...晶莹剔透...巴拉巴拉
（小魔仙？...乱了）
搞定她！要不要？
三个的量哦
圭那亚黑巧克力甘那许
550克 35％淡奶油（A）
70克 葡萄糖浆
70克 转化糖浆
505克 70％黑巧克力（法芙娜guanaja 70% couverture）
1150克 35％淡奶油（B）
制作
1、厚底平底锅内放入淡奶油（A）、葡萄糖浆和转化糖浆，煮沸。
2、分次冲入提前融化的巧克力中料理盆中，用胶刮刀搅拌至均匀细腻充分乳化。
3、继续冲入“步骤1”的热液体，保持搅拌使之呈稳定的纹理状。
4、加入第二部分淡奶油，冷却降温。
5、密封冷藏隔夜（至少3小时）。
圭那亚银河焦糖奶油
配方
475克 砂糖
940克 打发淡奶油
60克 葡萄糖浆
5克 海盐
170克 液体澄清黄油
545克 41%圭那佳太妃巧克力(法芙娜guanaja lactee 41% couverture）
制作
1、砂糖在厚底平底锅内煮成干焦糖。同时，在另一个平底锅内加热淡奶油、葡萄糖浆和盐。
2、停火，加入液态澄清黄油，然后再加入热的的那奶油-葡萄糖浆-盐的混合液体。
3、缓慢把“步骤2”的混合液体逐渐冲入到融化的巧克力中，搅拌使之乳化，继续逐渐加入剩余的混合液并保持正确的乳化效果。最后搅拌呈光滑细腻的乳化状态。
4、冷藏待用。
巧克力慕纳海绵蛋糕
605克 全蛋
370克 杏仁粉
370克 糖粉
480克 蛋白
130克 砂糖
120克 低筋面粉
120克 可可粉
130克 84％干黄油
制作
1、在搅拌缸中搅打全蛋、杏仁粉和糖粉。
2、蛋白打发至坚挺尖峰状后缓慢加入砂糖搅匀。同时把面粉和可可粉混合过筛。融化黄油。
3、把一小部分打发的蛋白与“步骤1”的面糊混合拌匀后，加入过筛的面粉和可可粉，加入剩余的蛋白拌匀。
4、最后把融化的黄油与少量面糊拌匀后加入到剩余的面糊中拌匀。
5、每个烤盘上放入700克面糊抹平整，以预热至230℃的烤箱烘烤6~8分钟。
圭那亚银河软糖
200克 打发淡奶油（乳脂含量35%）
530克 透明中性果胶（镜面果胶）
300克 41%圭那亚银河巧克力
制作
1、加热淡奶油，另外，把中性果胶加热至60~70℃。
2、缓慢的把热的淡奶油冲入融化的巧克力中，用胶刮刀搅拌（类似甘纳许），然后加入中性果胶。持续搅拌直至呈漂亮的质感和光泽感，注意不要搅入气泡。
3、密封冷藏隔夜使用。
4、使用前，用微波炉或水浴重新回温至30~35℃。
透明镜面喷液
400克 中性镜面果胶
40克 水
制作
1、透明镜面果胶与水煮沸。
2、注入喷枪内立刻使用，最佳喷射温度为80℃。
组装完成
制作奶油酱和打发甘纳许。
每个烤盘(40x60cm)放入700克面糊烘烤并冷却后，每盘蛋糕上铺抹500克奶油酱，再放入650克打发甘纳许，把蛋糕卷成蛋糕卷。
收紧并均匀平滑的放入U形模具内（防止变形），冷冻。
冷冻结实后脱模，用剩余的打发甘纳许涂抹并用丝带刮平滑。再次冷冻。
用室温的软糖淋面。
用圣安娜裱花嘴在蛋糕卷上如图方式挤奶油酱装饰。
最后用喷枪喷透明镜面喷液并装饰巧克力（侧端）完成。
配方原文如下，仔细看哦： 配方原文如下，仔细看哦：
for 3 rolled yule log cakes
Whipped guanaja ganache
550g whipping cream 35%
70g glucose
70g invert sugar
505g guanaja 70% couverture
1150g whipping cream 35%
Bring to a boil the small amount of whipping cream, the glucose, and the invert sugar.
Gradually pour the boiling mixture into the partially melted couverture, stirring in the center to make an elastic and glossy core, and the mixture has started to emulsify.
Take care to maintain this texture until mixing is complete. Continue to add the liquid gradually. Blend to perfect the texture and complete the emulsion.
Mix in the second amount of whipping cream, cold.
Allow to crystallize in the refrigerator, ideally overnight, but at least 3 hours.
Guanaja lactée caramel crémeux
475g caster Sugar
940g whipping cream 35%
60g glucose
5g sea salt
170g liquid clarified butter
545g guanaja lactee 41% couverture
Make a dry caramel with the sugar. Meanwhile, heat the cream, glucose, and salt.
Stop the cooking with the liquid butter, then the cream-glucose-salt combination.
Gradually add this mixture to the melted couverture, stirring to make an emulsion. Add the rest of the mixture, taking care to maintain the proper texture. Blend to perfect the texture and complete the emulsion.
Allow to crystallize in the refrigerator.
Chocolate mona lisa sponge
605g whole eggs
370g almond powder
370g icing sugar
480g egg whites
130g caster sugar
120g cake flour
120g cocoa powder
130g dry butter 84%
In a mixer, beat the whole eggs, almond powder, and icing sugar.
Whip the egg whites until peaks form, gradually adding in the sugar. Sift together the flour and cocoa powder. Melt the butter.
Mix together a little of the whipped egg whites and the first mixture, then add the sifted flour and cocoa powder, as well as the rest of the egg whites.
Finish by adding in the melted butter mixed with a small amount of the egg and almond powder mixture.
Spread the batter on the trays. Bake in a 230°C (446°F) convection oven for about 6-8 minutes.
Guanaja Lactée soft icing
200g whipping cream 35%
530g absolu cristal neutral glaze
300g guanaja lactée 41% couverture
1、Heat the cream. Separately, melt the Absolu Cristal glaze to 60-70°C (140-158°F).
2、Gradually pour the cream into the melted couverture, using a spatula to blend (as with ganache), then add the neutral glaze. Strain. Stir until the desired texture is achieved and the glaze is glossy, taking care to not incorporate air bubbles.
3、It’s best to keep the glaze overnight before using.
4、Before use, reheat the glaze in the microwave and use at 30-35°C (86-95°F).
Absolu spray glaze
400g absolu cristal neutral glaze
40g water
Bring the Absolu Cristal and water to a boil.
Use immediately in a spray gun, around 80°C (176°F).
Assembly and finishing
Make the crémeux and the whipped ganache.
Spread 700 g of Mona Lisa sponge batter on each tray (40 x 60 cm).
When cooled, spread 500 g of crystallized crémeux on each tray.
Then add 650 g of whipped ganache and proceed to roll up the log in the traditional way.
Tighten and smooth the logs so that they are even and place into Large «U» molds (Ref. 2171). Freeze.
Cover the logs with the rest of the whipped ganache and smooth with an acetate sheet. Freeze.
Glaze the cakes with the tempered soft glaze.
Use a pastry bag with a Saint Honoré tip to pipe on a ribbon of crémeux for decoration.
Spray the entire cake with the warm Absolu icing. Chocolate decoration: Spread the tempered chocolate between two printed guitar sheets.
Check the thickness.
Before crystallization, cut 3-cm and 10-cm discs.
Add a logo and the chocolate end pieces.
据说口感比颜值还要爆呢...
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