中秋Mooncake

始于专业 忠于专业 OUR EXPERTISE

法芙娜的故事始于1922年，并以热情、承诺和优质为宗旨。多年来，这三个宗旨一直引领着我们，让我们突破创作和味道的界限。

Valrhona'sstorybeganin1922withpassion,commitmentandexcellenceasits guiding lights.Eversince，these threevalueshavepavedourwayandalowedusto pushbacktheboundarieswhenitcomestocreativityandflavor.

透过我们的伙伴和顾客的支持，我们每天在价值链的每个步骤中构想最优质的巧克力

Everyday，withthesupportofourpartnersandcustomers, wemakethebestofchocolateateachstepofourvaluechain.

通过广泛的携手合作，我们的甜品师将巧克力融入法国以外的美食，融合了世界糕点文化。在此，我们首次为您推出月饼食谱特辑，既有传统做法，也有现代创新，以适应月饼传统的发展。

Byoperatinghand-in-handwithdiverserangeof people,ourchefmerges theculturesofworldpastrybyincorporatingchocolate intodelicaciesoutside ofFrance.We herebybring youthefirstmooncakeessentials,incudingboth traditionalandmodernrecipestoadapttotheevolutionofmooncaketradition.

携手共享，无限之巧 Together，wemakethebestofchocolate.

目录 CONTENTS

关于月饼-P.4
ABOUT MOONCAKES- P.4
1
月饼-P.6
MOONCAKE- P.6
饼皮-P.7
SKIN - P.7
馅料-P.8
FILLING - P.8
软心内馅-P.9
HEART-FILLING - P. 9
2
冰皮月饼-P.10
SNOWY MOONCAKE - P.10
冰皮-P.11
SNOWY SKIN - P.11
冰皮月饼馅料-P.12
SNOWY FILLING - P.12
冰皮月饼软心内馅-P.13
SNOWY HEART-FILLING - P. 13
3
模制月饼-14
MOLDED MOONCAKE - P.14
巧克力制模-P.15
MOLDING - P.15
馅料-P.16
FILLING - P.16
软心内馅-P.17
HEART-FILLING - P.17符号指南
A GUIDE TO OUR SYMBOLS湘 可冷冻Freezable此符号表示最终产品的储存温度和天数（假设已符合卫生标准），供参考之用。示例：甘拿许、成品甜点等
35-40F
(2-4°C) 20D Forinformation purposes,this indicates the temperatureatwhichend productscan be storedaswell as the number ofdays (assuming hygiene standardsareadheredto).Example:Ganache,complete desserts,etc.

月饼的历史

THE HISTORYOF

在中国文化中，中秋节自古以来一直是一个重要的节日，中秋节有三项 基本的庆祝习俗： Foryears,MooncakeFestival hasbeenanimportantfestival
intheheartsofChinesecultureasitcelebrates3fundamentalconcepts: 感恩 THANKSGIVING 回到3000多年前的商 代，人们会感谢月亮神赐 予了当年的丰收。 Dating back over 3,000yearsago to the Shang Dynasty whenpeoplethanked the moon god for the harvest of the year. 团聚 祈祷 GATHERING PRAYING
在亚洲文化中，月亮最
亮、最圆的时候，象征着 You 家人团聚，度过美好时 家庭团聚 ThankY 光，许下各自的愿望。
When the moon is the Where family spends
brightestandroundest, qualitytimetogether
alsosymbolicof family andprayfortheir
reunionwhichisvaluedin specific requests. theasian culture.

月饼的起源

THE ORIGIN OF MOONCAKES

做月饼和吃月饼是中秋节的传统。
在中国文化中，圆象征着完整和团圆。
因此，在中秋佳节之际，一家人一起享用
圆圆的月饼，意味着家庭的完整和团结。
Makingandsharingmooncakes
isatraditionofthisfestival.
InChineseculture, the roundshape
symbolizescompletenessandreunion.
Therefore,thesharingandeating
ofroundmooncakesforfamilies
duringthisweeksignifiesthe
completenessandunityoffamilies.

月饼的种类

VALRHONA

地域文化及法芙娜的专业REGIONAL CULTURE

&VALRHONAEXPERTISE

1.北京月饼

2.SHANGHAI-STYLE

2.上海月饼

3.SUZHOU-STYLE

3.苏州月饼

随着时间的推移，月饼不断发展，饼皮和馅料也不同以往。为了满足对健康饮食的巨大需求，以及适应不同的华人社群，水果馅料和卡士达馅料开始出现。Overtimemooncakes haveevolved,both skinandfilling.Due to the strong needsof healthieroptionsandadaptabilitytodifferentchinesecommunities,fruitandcustard based filings havealsostarted toemerge.

酥脆的外皮，采用山楂和紫藤花作为馅料。 Flakydoughwithusuallymountainhawthornandwisteria blossom.

松脆外皮，甜红豆沙、莲蓉和芋泥加咸蛋黄是最受欢迎的馅料。

Shortcrust pastrywithmost popularfillingbeingsweetened redbeanpaste,lotusseed pasteandtaro pastewithsalted eggyolk.

面对这一宝贵的传统和新兴趋势，法芙娜的厨师在过去几 个月与本地厨师合作，为您提供了融合各种饼皮和馅料组 合的月饼配方，兼具传统和现代需求。 Inresponse to this valuable traditionand emerging trend,Valrhona chefs have worked togetherwith localchefs for the past monthsto provideyou with therecipeswhich incorporatesvariousskinand filling combinations,withoutneglectingthetraditionaland moderntakestothemooncakerecipes.

让我们一同发挥想象力，期待优质的巧克力 TOGETHER,LET'SIMAGINETHEBESTOF CHOCOLATE.

1.BEIJING-STYLE

以酥脆分层的外皮及加入大量的糖和猪油而闻名。相比其他地方，月饼苏州月饼个头小，特点是口味多：甜口和咸口。咸口月饼通常是热吃，包着用盐和胡椒调味的猪肉馅。

本手册只为一个目的：Purpose of thisbooklet ispurely forone reason:

Knownforits layersofflakydoughand generousamount ofsugarand lard.Itissmallerthanmostotherregional versionsand featuresmorethanadozenvariations:sweet and savory.

Thesavoryversionisusuallyserved hotwithmincedpork seasonedwithsaltand pepper.

4.宁波月饼

4.NINGBO-STYLE

受到苏州月饼的启发，宁波月饼的馅料是海带或火腿，以辣味和咸味月饼闻名。

InspiredbySuzhouwithfilingeitherseaweedorham,also known foritsspicyand salty flavours.

5.云南月饼

5.YUNNANSTYLE

其特色在于使用了多种面粉（由大米、小麦和荞麦组成），馅料大部分是甜口的。
Distinctivefeatureisthecombinationofdifferentflourused for the dough (including
rice,wheat and buckwheat),mostly sweet fillings.

6.广东月饼

6.CANTONESE-STYLE

皮薄，馅料种类多：从甜口到咸口，应有尽有：

·莲蓉馅及咸蛋黄馅 ·五仁馅及火腿

Lightdoughwithvarious forms offilling:fromsweettosavory:

Lotusseed paste &saltedeggyolk filling ·Melon seed paste with nuts&ham

7.亚洲现代月饼

7.ASIANMODERNSTYLE

除了传统的广式月饼外，亚洲国家也创造出了自己的风格，市场上出现了更具现代感的月饼。例如：

·流心奶黄月饼·冰皮月饼（糯米皮）

ApartfromthetraditionalCantonesestyle,asiancountries havealsocreatedtheyownstylewithmoremoderntakes onrecipeemerginginthemarket.

Forexample:

MoltenLava EggCustard Mooncake “SnowySkin”Mooncake (Glutinous rice skin)

饼皮 SKIN

法芙娜学校的创作Unecréationdel'Ecole Valrhona

小妙招及建议

TIPS&ADVICES

·最少在使用前3个小时准备好外皮面团。 Alwaysprepare the skindough at least3 hours inadvance before using.
·烘烤前先测试烤箱以调整到最合适的烘烤温度。 Beforebaking,alwaystestyouroventoadjustingtotheoptimal baking temperatures.
·烘烤两次，在两次烘焙之间让饼皮静置放松。如果饼皮的温度还没降下来就放回烤箱，仍热的月饼馅料会令饼 破裂。 Baketwiceandalowthedoughtorestinbetweeneachbakingprocess.Ifthedoughisnotcooleddownenough beforeputting itback intheoven,theskinwillcrack because themooncakefiling isstilltoohot.
·可以在两次烘烤之间向月饼表面喷水，可加快冷却过程。 You canspray waterbetween thefirstand secondbakingprocessto help speedup thecooling process.
·冷却之后（第二次烘烤之前），可以在月饼皮上扫上蛋液。 Youcanuseegg washtoglaze thetopofyourmooncakeskinafterthecooling process (before thesecondbaking).
·烘烤后，可以在月饼上刷一层薄薄的金黄糖浆。 Afterbaking,youcanusegoldensyruptobrushathinlayeratthetopofyourmooncakeusingadrybrush.
·将月饼放到真空包装中，室温储存，或放到冷冻库里以储存更长时间。 Tostoreyourmooncakes,placetheminavacuumcontrolairsystematroomtemperatureorplacetheminthe freezertostoreforalongertime.

传统饼皮 TRADITIONALSKIN

200g 低筋面粉Flour for sweet pastry
120g 转化糖浆 Inverted sugar syrup
25g 碱水 Alkaline water
56g 葡萄籽油 Raisinswith seeds oil

把糖浆、碱水、油以及过筛的面粉放到一个碗里，搅拌均匀。揉面。等待一晚之后使用。取15克饼皮，包入馅料，放入模具中。你可以选择自己喜欢的月饼模具，设计不同的月饼。若使用传统的木制模具，在使用前应先给模具上油。脱模，在190℃的风炉中烘烤8分钟。取出月饼放置一会儿，刷上一些金色糖浆，然后，在230℃下再次烘烤3分钟

Mixsyrup,alkalinewaterandoiliabowltogetherwiththesiftedflour.Kneadthedough.Allowtorestovernightbefore usage.Uponmolding themooncake,scale15gofskinandwrapitaroundtheflngofyourchoice.Youcanwishtopick anydesignyouwantforyourmooncakewiththemooncakemold youhave.lfyouweretousethetraditionalwoodenmold, reminder tooil it beforeusing.Unmoldand bakeinair pulse ovenat 1 9 0 ^ { \circ } \complement for8minutes.Allowthemooncake torest and brushsome golden syrup on the design, then bake again at 2 3 0 ^ { \circ } { C } for3minutes.

松脆饼皮BAKED SHORTBREAD SKIN

67g 细砂糖 Caster sugar
130g 黄油 Butter
25g 鸡蛋 Whole eggs
25g 无糖炼乳Sugarless condensed milk
252g 低筋面粉 Flour for sweet pastry
17g 吉士粉 Custard powder
1g 泡打粉 Baking powder

将糖及黄油打发，加入全蛋，然后加入粉类材料。揉捏至充分混合。放入4度的冰箱。将饼皮面团分成20克一份，备用。把您选择的馅料包进饼皮，放入月饼模具中，按压出想要的图案。放入烤箱中，烘烤5分钟，上下火温度分别是280度和190度。取出后冷却，刷上蛋液，以突出月饼的图案。再次在210℃下烘烤3分钟，使饼皮上色。

Beatthe caster sugarand butter togetheruntil whipped texture.Add the whole eggs and then the dry ingredients. Knead until all ingredientsare well mixed.Allowto rest in chillerat 4 ^ { \circ } \complement Rollthedough into2Ogballsizeportionsbeforeusing.Wrap thefilling of yourchoice with the doughand put in the mooncakemold to shape yourdesired pattern. Bake ina deck ovenat 2 8 0 ^ { \circ } \complement top and 1 9 0 ^ { \circ } \complement bottomfor5 minutes.Thenallowtocool beforebrushingeggwashtohighlight thepatternof yourmooncake.Bakeagainat 2 1 0 ^ { \circ } \complement for3minutes to color the dough.

为了加强饼皮的颜色和味道， 你可以添加25克法芙娜可可粉 或抹茶粉到饼皮面团里。 Toaddcolorandflavorintoyour dough，werecomendtoadd25gof Valrhonacocoapowderormatcha powderof yourchoice.

馅料 FILLING

法芙娜学校的创作

Unecreationde l'Ecole Valrhona

小妙招及建议

TIPS&ADVICES

应提前1天准备好馅料。
Always prepare themixture1dayinadvancebefore using. 手工制作的月饼时，把馅料揉成球形，在冰箱中储存，然后再包到月饼皮里。
Forhandmademooncakes,rolltheflingsintobalsandstoretheminthefridgebeforeyouwrapthemwiththeskin.

纯奶黄馅料PURECUSTARDFILLING

总重321克 60-65°FTotal weight 321g 55D (16-18°℃)

60g 细砂糖 Caster sugar
20g 低筋面粉 Flour for sweet pastry
20g 吉士粉 Custard powder
20g 奶粉 Milk powder
25g 炼乳 Condensed milk
30g 鸡蛋 Wholeeggs
90g 椰奶 Coconut milk
10g 无糖炼乳 Sugarless condensed milk
45g 黄油 Butter
1g 细海盐 Finesea salt

用均质机将所有材料混合均匀。将馅料放在一个蒸盘里，放入100度蒸炉蒸30分钟。
不要忘了以保鲜膜盖住表面，避免水份进入面团。将其放置一会儿后搓揉奶黄馅至顺滑，放到冰箱里备用。
Mix allthe ingredients together with a hand blender.Pourthemixture ontoa GN tray to steamat 1 0 0 ^ { \circ } \complement for30minutes.
Don'tforgettocoverthesurfacetoavoidwatergettingintothemixture.Allowtorestbeforekneadingasfilngforthe mooncakeand keep in the chiller.

巧克力奶黄馅（加入咸蛋黄）CHOCOLATECUSTARDFILLING(WITHSALTED EGG YOLK)

总重426克 60-65°FTotal weight 426g 55D (16-18°C)

60g 糖粉 Icing sugar 20g 低筋面粉Flour forsweet pastry 20g 吉士粉 Custard powder 20g 奶粉 Milk powder 25g 炼乳 Condensed milk 30g 鸡蛋 Wholeeggs 90g 椰奶 Coconut milk 10g 无糖炼乳Sugarlesscondensed milk 45g 黄油 Butter 100g P125圭那亚精华 P125Valrhona 1g 细海盐 Fine sea salt pieces 咸蛋黄 Salted egg yolk

把咸蛋黄蒸15分钟。把巧克力和黄油放到一起融化。使用食品加工机将所有材料搅拌均匀。将馅料放在一个 蒸盘里，放入100度蒸炉蒸30分钟。不要忘了以保鲜膜盖住表面，避免水份进入面团。将其放置一会儿后搓 揉奶黄馅至顺滑，放到冰箱里备用。
Steamthesaltedeggyolkfor15minutes.Mixalltheingredientstogetherwithafoodprocessor.PourthemixtureontoaGN tray to steam at 1 0 0 ^ { \circ } \complement for30minute.Don’tforget tocoverthesurface toavoid water getting intothemixture.Allow torest beforekneading as filling for themooncakeand keep in the chiller.

巧克力奶黄馅CHOCOLATECUSTARDFILLING

总重421克 60-65°FTotal weight 421g 55D (16-18°C)

60g 细砂糖 Caster sugar
20g 低筋面粉 Flour for sweet pastry
20g 吉士粉 Custard powder
20g 奶粉 Milk powder
25g 炼乳 Condensed milk
30g 鸡蛋 Whole eggs
90g 牛奶 Milk
10g 无糖炼乳 Sugarless condensed milk
45g 黄油 Butter
100g P125圭那亚精华
P125Valrhona
1g 细海盐 Fine sea salt

把巧克力和黄油放到一起融化。用均质机把所有配料搅拌均匀，直到巧克力和黄油乳化。将馅料放在一个蒸盘 里，放入100度蒸炉蒸30分钟。不要忘了以保鲜膜盖住表面，避免水份进入面团。将其放置一会儿后搓揉奶 黄馅至顺滑，放到冰箱里备用。 Meltthechocolateandbuttertogether.Mixalltheingredientstogetherwithahandblenderuntilemulsionofthechocolate and butter.Pour themixture ontoa GN tray tosteamat 1 0 0 ^ { \circ } \complement for30minutes.Don'tforgettocoverthesurfacetoavoid water getting into themixture.Allowtorest before kneadingasfiling forthemooncakeand keepin thechiller.

果仁酱奶黄馅PRALINECUSTARDFILLING

60-65F
55D (16-18°C)
28g 细砂糖 Caster sugar
20g 低筋面粉 Flour for sweet pastry
20g 吉士粉 Custard powder
20g 奶粉 Milk powder
25g 炼乳 Condensed milk
30g 鸡蛋 Wholeeggs
90g 牛奶 Milk
10g 无糖炼乳 Sugarlesscondensed milk
45g 黄油 Butter
1g 细海盐 Fine sea salt

使用食品加工机将所有材料搅拌均匀。将馅料放在一个蒸盘里，放入100度蒸炉蒸30分钟。
不要忘了以保鲜膜盖住表面，避免水份进入面团。将其放置一会儿后搓揉奶黄馅至顺滑，放到冰箱里备用。
Mixall theingredientstogetherwithafoodprocessor.PourthemixtureontoaGNtraytosteamat 1 0 0 ^ { \circ } \complement for30minute.
Dontforgettocoverthesurfacetoavoid watergetting intothemixture.Allowtorestbeforekneadingasfiling forthe mooncakeand keepinthe chiller.

果仁酱 PRALINES 扁桃仁开心 果酱 PISTACHIO PRALINE42% 120g

软心 HEART-FILLING

法芙娜学校的创作Unecreationde l'Ecole Valrhona

小妙招及建议

TIPS&ADVICES

·先将做好的软心内馅冷冻定形，以便将其包到奶黄馅中（特别是以人手包裹月饼馅料）。 Alwaysfreezeyour heart-fling liquid insertsothatit iseasier towrapthemintothecustard filing (especiallyif youareworkingwith handwrappingtechniques).
·月饼模制好后直接烘烤，否则软心会融化。 Onceyouaredonewiththeshapeof themooncake,bake themdirectlyor theinsert willmelt.

P125巧克力酱 P125CHOCOLATE SAUCE

600g 钻石镜面淋酱Absolucristalneutral glaze 法芙娜 Valrhona
280g 淡奶油35% Freshcream 3 5 %
240g 法芙娜P125圭那亚精华 P125 Valrhona

把淡奶油和钻石镜面淋酱一起加热，倒入巧克力中，以均质机搅拌以达至完美乳化状态。倒入半球形硅胶模具，每个5克，冷冻定形后，包入已冷藏的馅料及饼皮里。Boilcreamandabsolucristal togethertoformanemulsionandaddittothechocolate.Pourintominidome-shaped siliconemoldsat 5gper piece.Freezethisinsertbeforewrappingwith thefilling fromthe chillerand theskin.

萨蒂利亚黑巧克力酱SATILIADARKCHOCOLATESAUCE

总重1200克 60-65°F Total weight 1200g 55D (16-18C)

600g 钻石镜面淋酱Absolucristal neutral glaze 法芙娜 Valrhona
280g 淡奶油35% Fresh cream 3 5 %
320g 法芙娜萨蒂利亚 1 % 6 2 % （20 Satilia Noir 6 2 % Valrhona

把淡奶油和钻石镜面淋酱一起加热，倒入巧克力中，以均质机搅拌以达至完美乳化状态。倒入半球形硅胶模具，每个5克，冷冻定形后，包入已冷藏的馅料及饼皮里。Boilcreamandabsolucristal togethertoformanemulsionandadd ittothechocolate.Pourintomini dome-shaped silicone moldsat5gper piece.Freeze this insert before wrapping with thefilingfromthe chiller and the skin.

冰皮 SNOWY SKIN

法芙娜学校的创作

Unecreationde l'Ecole Valrhona

小妙招及建议

TIPS&ADVICES

·应提前准备面团。将面团蒸熟搓揉至顺滑后，把面团放入冰箱储存24小时 Alwayspreparethedoughinadvancebeforeusing.Allowthedoughtorestinthechilerfor24hoursaftersteaming and kneading.
·在塑料模具上抹一点油后给月饼塑型，这样更容易脱模。 Alitlebitof oil can beused toshape the mooncake,youcanalsoapplysomeontheinsideof your plastic soitiseasiertounmold.

冰皮 SNOWYSKIN

总重255克Total weight 255g

25g 糯米粉 Glutinous flour
20g 粘米粉 Rice flour
20g 澄面粉 Wheat flour
50g 细砂糖 Castersugar
100g 牛奶 Milk
20g 炼乳 Condensed milk
20g 葡萄籽油Raisinswith seeds oil

糯米粉、粘米粉和澄面粉过筛。加糖并搅拌均匀。混合牛奶、炼乳和油， 倒入面粉混合物。搅拌至完全混合。然后过筛，确保没有粉块。将面糊 放在一个蒸盘里，放入100度蒸炉蒸15分钟。蒸好后放凉。把面团搓揉 至光滑，放到一边备用。
Sift glutinous flour,riceflour and wheat flour.Add sugarand combine all the ingredientswell.Mixmilk,condensedmilkand oil.Pourintheflourmixture.Stir until combined completely.Sieve themix tomakesure therearenoflour lumps. Pour themixture ontoaGN tray to steamat 1 0 0 ^ { \circ } \complement for15minutes.After steaming, allowit to cool down.Knead the dough until smooth and set asidebeforeusing it to wrap.

每15克冰皮中，包入35克你 选取的馅料。用模具塑型， 然后静置一会儿。 Wrap35gofsetfillingwith15gof snowyskinof yourchoice.Obtain patternwiththemooncakemold pressandallowtorest.

抹茶冰皮 SNOWYMATCHA SKIN

总重260克Total weight 260g

5g抹茶粉 Matcha powder
25g 糯米粉 Glutinous flour
20g 粘米粉 Rice flour
20g 面粉 Flour (torigoe la france)
50g 细砂糖 Caster sugar
100g 牛奶 Milk
20g 炼乳 Condensed milk
20g 葡萄籽油Raisinswithseeds oil

抹茶粉、糯米粉、粘米粉和面粉一同过筛。加入糖并搅拌均匀。混合牛奶、炼乳和油，倒入面粉混合物。搅拌至完全混合。然后过筛，确保没有粉块。将面糊放在一个蒸盘里，放入100度蒸炉蒸15分钟。蒸好后放凉。把面团搓揉至光滑，放到一边备用。

Siftthe matcha powder, glutinous flour,rice flourand wheatflour.Add sugar and combineall the ingredientswell.Mixmilk,condensedmilkandoil.Pour in theflour mixture.Stiruntilcombinedcompletely Sie themixtomakesurethereareno flourlumps.Pour themixture ontoa GN tra tosteamat 1 0 0 ^ { \circ } \complement for15minutes.After steaming,allowittocool down.Kneadth until smoothand setasidebefore using it to wrap.

每15克冰皮中，包入35克你 选取的馅料。用模具塑型， 然后静置一会儿。 Wrap35gofsetfillingwith15gof snowyskinof your choice.Obtain patternwith themooncakemold pressandallowtorest.

树莓冰皮 SNOWYRASPBERRYSKIN

总重285克 Totalweight 285g

25g 糯米粉 Glutinous flour
20g 粘米粉 Riceflour
20g 面粉 Flour (torigoe la france)
50g 细砂糖 Caster sugar
100g 牛奶 Milk
20g 炼乳 Condensed milk
20g 葡萄籽油 Raisinswith seeds oil
20g 法芙娜灵感树莓
Raspberry Inspiration Valrhona
10g 索萨甜菜根粉
Beetroot powder Sosa

甜菜根粉、糯米粉、粘米粉和面粉过筛。加入糖团搅拌均匀。混合牛奶、炼乳和油，倒入面粉混合物。搅拌至完全混合。然后过筛，确保没有粉块。将面糊放在一个蒸盘里，放入100度蒸炉蒸15分钟。融化灵感树莓并搓揉混合到蒸好的冰皮面团中。待面团冷却后，把面揉至光滑，放到一边备用。

SifttheBeetrootpowderSosa,glutinousflour,riceflourandwheatflour.Addsugar and combineall the ingredientswell.Mix milk, condensedmilk and oil. Pour in the flourmixture.Stiruntilcombinedcompletely Sievethemixtomakesurethereare no flour lumps. Pour the mixtur tosteamat 1 0 0 ^ { \circ } { C } for 15minutes. Aftersteaming,melttheRaspber ixtogether.Allowittocool downbeforekneadingthedough 1 andsetaside beforeusing it towrap.

每15克冰皮中，包入35克你 选取的馅料。用模具塑型， 然后静置一会儿。 Wrap35gofsetfillingwith15gof snowy skinof yourchoice.Obtain patternwiththemooncakemold pressandallowtorest.

冰皮月饼馅 SNOWY FILLING

法芙娜学校的创作Une creationdel'Ecole Valrhona

小妙招及建议TIPS&ADVICES

·包裹月饼前，应提前1天准备馅料。 Always prepare the filing1dayinadvance before using.

树莓甘拿许 RASPBERRYGANACHE

总重775克 35-40F Total weight775g 30D (2-4°C)

250g 水 Water 25g 木薯淀粉Tapiocastarch 500g 法芙娜灵感树莓 Raspberry Inspiration Valrhona

水和木薯粉一起煮沸。将其慢慢地倒在融化后的灵感树莓上。立即用均质机混合，直至呈现完美的乳化状态。 Boilwaterandtapiocastarchtogether.SlowlypourthemixtureoverthemeltedRaspberrInspiration.lmmediatelymixusing anelectricmixertomakeaperfectemulsion.Pourthemixtureintosliconemoldsat35geachpieceandleavethemtoharden in the chiller before wrapping with snowy skin of your choice.

欧帕丽丝抹茶甘拿许MATCHAOPALYSGANACHE

总重1915克 35-40F Total weight1915g 30D (2-4°C)

600g 淡奶油35%Freshcream 3 5 % （20 50g 转化糖 Inverted sugar 1215g 法芙娜欧帕丽丝33%巧克力 Opalys 33%Valrhona 50g 抹茶粉 Matcha powder

把奶油和转化糖煮沸。将其慢慢地倒在巧克力上，加入抹茶粉。立即用均质机混合，直至呈现完美的乳乳化状 态。将甘拿许倒入硅胶模具中，每个35克，放入冰箱定形，然后包入选择的冰皮。 Bringthecreamandinvertedsugartoaboil.Slowlypourthemixtureoverthechocolateandaddinthematchapowder. Immediatelymixusinganelectricmixertomakeaperfectemulsion.Pourtheganacheintosiliconemoldsat35geachpiece and leave them to harden in the chiller before wrapping with snowy skin of your choice.

百香果芒果甘拿许PASSIONFRUITMANGOGANACHE

总重775克 35-40F Total weight775g 30D (2-4°℃)

250g 无糖芒果果泥 Mango without sugar pulp
25g 木薯淀粉Tapiocastarch
500g 法芙娜灵感百香果 Passionfruit Inspiration Valrhona

水和木薯粉一起煮沸。将其慢慢地倒在融化的灵感百香果里。立即用均质机混合，直至呈现完美的乳乳化状 态。将甘拿许倒入硅胶模具中，每个35克，放入冰箱定形，然后包入选择的冰皮。 Boilmangopureeandtapiocastarchtogether.SlowlypourthemixtureoverthemeltedPassionfruitInspiration.Immediately mixusinganelectricmixertomakeaperfectemulsion.Pourthemixtureintosiliconemoldsat35geachpieceandleavethem toharden in the chiller before wrapping with snowy skin of your choice.

冰皮月饼软心 SNOWY HEART-FILLING

法芙娜学校的创作Unecréationdel'Ecole Valrhona

巧克力酱 CHOCOLATESAUCE

总重715克 35-40F Total weight715g 30D (2-4°C)

300g 牛奶 Milk 150g 葡萄糖浆 Syrup of glucose 265g 法芙娜阿帕可66% Alpaco66% Valrhona

把牛奶和葡萄糖煮沸。将少量热牛奶倒入融化的巧克力中以进行乳化，混合物应呈现顺滑及有光泽。加入 余下的牛奶，搅拌均匀。在30克的甘拿许中心，挤入5克巧克力酱，然后一起静置冷却。 Heatthemilkand glucosetoboiling point.Addasmallquantitytothemeltedchocolateandmakeanemulsion.The mixtureshouldbesmoothandshiny.Finishbyaddingtherestofthehotliquidtothechocolatemixture.Pipe5gofsauce into themiddleof 30g of ganachebefore setting andallowtocool down together.

度思焦糖酱 DULCEYCARAMELSAUCE

总重590克 35-40°FTotal weight 590g 30D (2-4°℃)

300g 淡奶油35%Freshcream 3 5 % 130g 细砂糖 Caster sugar 160g 法芙娜度思 3 2 % （204号 Dulcey 3 2 % Valrhona

加热淡奶油。把糖做成干焦糖，倒入热淡奶油以停止焦糖继续加温。将混合物加热至102°℃，然后冷却至 75-80℃。将混合物过滤并与巧克力混合，形成完美乳化状态，静置于冷藏库。在酱汁凝固前，在30克甘 拿许中央，挤入5克度思焦糖酱。
Heatthecream.Makeadry caramel with thesugarand stop thecooking by pouring in the hot cream.Heat to 1 0 2 ^ { \circ } { C } （204 and leavetocoolto 7 5 - 8 0 ^ { \circ } Strainto combinemixturewith thechocolate toformaperfect emulsionand setaside in the refrigerator.Pipe5gofsauceintothemiddleof 3Ogof ganachebeforesetting.

兴兴》

模制「月饼」 3 MOLDED MOONCAKE

品 NA ONA LRHONA VAL VANHSTA AIAHINA ALRRHONA LRHONA VIAATSTISA VARHONA 罩 LAAPROIA IITNIAAN HPHONN O

制模MOLDING

法芙娜学校的创作UnecréationdeI'Ecole Valrhona

小妙招及建议

TIPS & ADVICES

·与制作巧克力糖果相同的巧克力调温技巧模制「月饼」。 UsethesamemethodtocrystalizeValrhonachocolateforthemooncakemold,samewayasyouwoulddo forbonbonmold.
·选好的甘拿许挤入模好的巧克力壳里，并挤入流质巧克力酱。 Garnish thechocolateshellwithdesired ganacheand pipe the liquid heartfilings if needed.
·将你的巧克力模具放置于16-18度的巧克力房间里。 Alwayskeepyourmold inchocolateroomtemperature,between16- 1 8 ^ { \circ } C .
·将巧克力「月饼」放在干燥的地方，妥善储存。 Keepyour chocolate mooncake ina dry place to store properly.

馅料 FILLING

法芙娜学校的创作Unecréationdel'Ecole Valrhona黑巧克力甘拿许DARKCHOCOLATEGANACHES

加热淡奶油和葡萄糖浆至165-175F（ 7 5 - 8 0 ^ { \circ } C ）。将一半热淡奶油倒在巧克力上。用抹刀搅拌均匀，加入剩余热淡奶油，然后用均质机搅拌，形成完美乳化状态。待甘拿许的温度降至95-105F（35-40℃），加入切丁的黄油（约65F（18℃）），再次用均质机搅拌均匀。当甘拿许降温至90-95F（34-36℃）时，将甘拿许注入已灌模的月饼形巧克力模具中，静置于巧克力房一个晚上后，以调温巧克力将「月饼」封口。

Heat the creamand glucose to165-175F ( 7 5 - 8 0 ^ { \circ } \mathsf { C } ) Pourhalfontothechocolatebeans.Mixwellwithaspatula,addtherestofthecream,andmixinanelectricmixer formaperfect emulsion.Once the ganache isat95-105F ( 3 5 - 4 0 ^ { \circ } \mathsf { C } ) ,add the cubed tempered butter,which should beat approx. 6 5 ^ { \circ } F ( 1 8 ^ { \circ } \mathsf { C } ) and mix in the electric mi again.

At90-95°F ( 3 4 - 3 6 ^ { \circ } \mathsf { C } ) ,pourtheganacheintomooncakeoldhichaslreadymodedwithtemperedchocoate.Letcrystaliseinhocolateroomfohtbefore sealingthemoldwithtemperedchocolate

白巧克力、金黄巧克力及牛奶巧克力甘拿许WHITE,BLOND&MILKCHOCOLATEGANACHES

加热淡奶油和葡萄糖浆至165-175下（ 7 5 - 8 0 ^ { \circ } C ）。将一半热淡奶油倒在巧克力上。用抹刀搅拌均匀，加入剩余热淡奶油，然后用均质机搅拌，形成完美乳化状态。待甘拿许的温度降至95-105F（ 3 5 { - } 4 0 ^ { \circ } \mathsf { C } ），加入切丁的黄油（约65F（ 1 8 ^ { \circ } C ）），再次用均质机搅拌均匀。当甘拿许降温至90-95°F（34-36℃）时，将甘拿许注入已灌模的月饼形巧克力模具中，静置于巧克力房一个晚上后，以调温巧克力将「月饼」封口。

Heat thecreamandglucoseto165-175F(75- 8 0 ^ { \circ } { C } ) .Pourhalfontothechocoatebeans.Mixwellwithaspatula,addtherestofthecream,andmixinanelectricmixer formaperfect emulsion.Once theganache isat 95-105F ( 3 5 - 4 0 ^ { \circ } { C } ) ,add the cubed tempered butter,which should beat approx. 6 5 ^ { \circ } \mathsf { F } （20号 ( 1 8 ^ { \circ } \mathsf { C } ) and mix in the electric mi> again.

At90-95°F ( 3 4 - 3 6 ^ { \circ } \mathsf { C } ) ,pourtheganacheintomooncakeoldichaeadymoldedwithtemperedcocolate.Letcrystaliseinchocolateroomfornightbfore sealingthemoldwithtemperedchocolate

果仁酱软心 PRALINEHEART-FILLING

果仁酱PRALINES

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