摘要：意大利胖哥Gianluca Fusto有着自己独特风格的创作形式，不炫技不夸张，每个作品看上去都会让你食欲大振！比如下边这款是不是立刻想啃上一大口？
意大利胖哥Gianluca Fusto有着自己独特风格的创作形式，不炫技不夸张，每个作品看上去都会让你食欲大振！比如下边这款是不是立刻想啃上一大口？
亲爱滴（Coccola）
By Gianluca Fusto
榛子薄脆酥脆饼底
250克 82%黄油
250克 砂糖
250克 低筋面粉（石磨糕点粉）
250克 榛子粉（产地：意大利PGI Piendmont）
100克 薄脆片（Éclat Or）
制作：
1、各原料分别称重，确保配方准确。黄油切丁，冷藏。
2、将榛子粉与砂糖在破壁机内搅拌成均匀“粉”状，但是要注意不要过度搅拌导致榛子出油。然后用安装有扁桨（paddle attachment）的搅拌机将面粉、榛子粉、砂糖、薄脆片和盐混合拌匀。
3、全部拌匀后，分次逐渐加入切丁冷藏的黄油，直至搅拌获得均匀的面团，密封冷藏3小时。
4、擀压为所需的厚度（0.6-1.0cm），冷冻。 然后放入预热至160℃的烤箱中烘烤，时间具体取决于烤箱的规格型号等。
※这是一种用途非常广泛的面团，如果放在糕点模具内烘烤时，则要记得将其表面润湿以获得完美的烘烤效果，如果要冷冻，则需要用融化的55℃的可可脂涂刷一薄层。
罗勒风味烤杏
800克 杏
32克 罗勒叶
95克 砂糖
65克 融化的无水黄油
3克 海盐
制作：
1、各原料分别称重，确保配方准确。
2、杏子清洗并擦干，将每个杏均匀裁切为8瓣，然后将全部材料在一个中号盆内混合均匀，铺在硅胶烤盘上，在预热至190℃的烤箱中烘烤约7分钟，出炉后冷却待用。
象牙罗勒白巧克力慕斯
340克 全脂牛奶
12克 吉利丁粉
60克 冷水（用于溶吉利丁粉）
510克 35%白巧克力（ivoire 35%）
20克 可可脂
730克 35%淡奶油
5克 香草荚（产地：波利西尼亚）
130克 搅碎的罗勒叶
制作：
1、各原料分别称重，确保配方准确。吉利丁粉融化与冷水中。淡奶油打发至软尖峰状放冷藏10分钟。
2、将牛奶在厚底平底锅内煮沸，然后将“步骤1”的吉利丁冻加入并搅拌至完全融化。同时阿静巧克力与香草籽混合在微波炉内融化至35℃。将煮沸的牛奶液体少量倒在巧克力上，然后快速搅拌至巧克力呈光滑细腻，不断重复操作直至全部加入并搅拌至均匀光滑的状态，注意温度应始终保持在35℃以上。加入搅碎的罗勒拌匀。当温度达到38-40℃时，加入冷藏准备好的打发淡奶油，翻拌均匀。
白色镜面淋面
260克 砂糖
260克 矿泉水
175克 葡萄糖
220克 炼乳
16克 吉利丁粉
90克 冷水（用于溶吉利丁粉）
130克 可可脂
300克 透明镜面果胶（法芙娜：钻石镜面果胶Absolu Cristal glaze）
适量 白色色粉
制作：
1、各原料分别称重，确保配方准确。吉利丁粉融化与冷水中。
2、将水在厚底平底锅内加热，然后加入葡萄糖和砂糖煮至102℃。加入提前预热至65℃的透明中性镜面果胶，再加入炼乳和“步骤1”浸泡的吉利丁冻拌匀并再次煮沸。融化可可脂并缓慢加入液体并搅拌至柔韧有光泽——标志着它已经乳化好了。接着加入白色色粉至所需的白色状态。最后用手持均质机搅拌均匀（注意不要搅入气泡），保鲜膜贴面密封冷藏隔夜。
3、第二天使用时回温至27.5℃。
冷凝中性淋面
900克 透明中性镜面果胶（法芙娜：钻石镜面果胶）
100克 水
制作：
1、各原料分别称重，确保配方准确。
2、将透明镜面果胶与水混合在中号平底锅内加热，然后过滤到另一个容器内，保鲜膜贴面密封，冷藏至少12小时。使用时回温至15-20℃。
杏子果冻
780克 杏子果汁
80克 转化糖浆
16克 吉利丁粉
90克 冷水（用于溶吉利丁粉）
45克 杏子利口酒
制作：
1、各原料分别称重，确保配方准确。吉利丁粉融化与冷水中。
2、将100克杏子果汁与砂糖混合加热煮沸，加入“步骤1”的吉利丁冻拌匀融化。再加入剩余的680克杏子果汁和杏子利口酒拌匀，冷藏。
3、使用时回温至20℃。
组装步骤
1、将直径18cm冲孔圆形挞模放在网格透气硅胶烤垫上，每个挞模内放入约200克榛子薄脆酥脆饼，并用水润湿表面以促使油脂凝聚。放入提前预热至160℃的风炉中烘烤约22分钟。
2、再将6个直径16cm的圆形慕斯圈（或挞圈）铺在硅胶烤垫上，每个模具注入约240克慕斯，放入速冻柜。
3、另外再将6个直径12cm的圆形模具（或挞模）铺在硅胶烤垫上，每个模具注入约120克果冻，速冻。
4、将烤好的杏子整齐摆放待用。
装饰
1、将白色淋面回温至26-27℃并在量杯中用手持均质机搅拌，注意切勿搅入气泡。
2、将慕斯脱模后放在冷冻的网架上，淋面，然后稍等几秒后清理边缘。
3、用曲柄L型抹刀将之移至酥脆饼底上。
4、将“冷凝中性淋面”加热回温至22-24℃并在量杯中搅拌均匀，注意不要搅入气泡。将脱模的果冻放在冷冻过的网架上，淋中性淋面，清理边缘后放在慕斯上。
5、慕斯边缘沾适量均匀的椰蓉，顶部装饰“罗勒风味烤杏”和罗勒叶完成。
关于储存期
当慕斯和果冻充分冻结后，将之脱模放入速冻柜再次冷冻10分钟，然后用保鲜膜密封，注意不要弄破边缘，储存在密封的容器中，避免干燥失水，最多可储存8-10个星期。
陈列及食用建议
正常冷藏温度最多陈列储存2天。室温食用。
插入几个Gianluca Fusto的其他作品，每一个看着都是诱惑啊...
继续鸟语版（表害怕，英语的，不是意大利语）
Coccola
Hazelnut and éclat streusel
250g butter 82% fat
250g sugar
250g stone-ground pastry flour
250g PGI Piendmont hazelnut flour
100g Éclat Or
Weight all the ingredients separately. Dice the butter and place it in the refrigerator. Place the hazelnut and sugar in a food processor to obtain a "flour" taking care not to allow the oil to separate out. Using a mixer with paddle attachment, combine the following ingredients: flour, hazelnut flour, sugar, Éclat Or and salt.
Mix all the ingredients together, adding the butter gradually to obtain and evenly formed dough. Store in the refrigerator for 3 hours.
Pass through a grill with a suitable size. Store in the freezer. Bake in a convection oven at 160℃ with the vent open. The baking time may vary according to the size, height , shape and type of oven.
Light ivoire and basil mousse
340g whole milk
12g powdered gelatin
60g water for the gelatin
510g ivoire 35% couverture
20g cocoa butter
730g fresh cream 35% fat
5g Polynesian vanilla pod
130g blended basil
Weight all the ingredients separately. Rehydrate the gelatin in the cold wter. In a mixer whip the cream at a constant speed until it has reached its maximum volume. Place it in the refrigerator at a positive temperature for 10 minutes.
Bring the milk to the boil in a one-litre saucepan, dissolve the gelatin in the milk, stirring continuously. In the microwave oven melt the chocolate at 35℃, together with the vanilla seeds. Pour a small amount of the liquid onto the chocolate and beat briskly. Repeat this procedure until the consistency is smooth and glossy. The temperature should always remain above 35℃. Mix to refine and add the blended basil. Check that the temperature of the chocolate mixture is between 38 and 40℃ and add it to the whipped cream , prepared earlier.
Apricot jelly
780g apricot pulp
80g invert sugar
16g powdered gelatin
90g water for the gelatin
45g apricot liquor
Weigh the ingredients separately. Rehydrate the gelatin in cold water.
Heat 100g of the apricot pulp together with the sugar , add the gelatin and allow it to dissolve. Add the remaining pulp and the apricot liquor and place in the refrigerator to set.
Before using , reheat to 20℃ and pour.
Glossy white glaze
260g sugar
260g still mineral water
175g dextrose
220g condensed milk
16g gelatin powder
130g cocoa butter
300g Absolu Cristal glaze
QS titanium dioxide to taste
Weigh all the ingredients separately. Combine the gelatin powder and cold water and rehydrate.
Heat the water in a 2.5 litre saucepan, add the dextrose and sugar and cook at 102℃.
Add the neutral glaze, previously heated to 65℃.
Add the condensed milk and gelatin and return to the boil. Dissolve the cocoa butter, gradually add the liquid until elastic and glossy, a sign it has emulsified. Add white colouring until it is the desired colour.
Finish by refining the glaze in the mixer. Leave in the refrigerator overnight.
Use the next day at 27.5℃.
Cold neutral glaze
900g neutral nappage (Absolu Cristal glaze)
100g water
Weigh all the ingredients separately.
Heat he absolu Cristal glaze and water in a suitable size saucepan. Strain into another container and cover with cling film, allowing it to rest on the surface. Keep in the refrigerator for at least 12 hours. When ready to serve, heat the glaze to 15-20℃.
Basil-flavoured baked apricots
800g apricots
32g basil leaves
95g sugar
65g melted anhydrous butter
3g sea salt
Weigh the ingredients separately. Carefully wash and dry the apricots. Cut them into quarters and then cut each quarter into two pieces. Combine all the ingredinets in a large bowl. Place them all on a baking tray lined with silicone pad and bake in the oven , preheated to 190℃, for 7 minutes. Allow to cool.
Assembly
Place perforated round moulds, each with a diameter of 18 cm , on a perforated baking tray equipped with a perforated mat. Place about 200g of streusel into each mould wet the surface with water to enable the cohesion of the fats. Bake in a convection oven, preheated to 160℃, for around 22 minutes.
Place six round 16 cm moulds on a baking tray lined with silicone pad and fill each one with about 240g of mousse. Cool in a blast chiller.
On another baking tray lined with silicone pad arrange six round moulds, each with a diameter of 12 cm, and fill each one with approximately 120g of jelly. Cool in a blast chiller.
Arrange the apricots attractively.
Finishing
Heat the white glaze to 26-27℃ and mix in a cup, taking care not to incorporate air bubbles. Put the ivoire and bisil mousse on a frozen grill and glaze evenly. Wait a few seconds and then clean the edges.
Using a bent spatula, spread it delicately on the streusel base.
Heat the neutral glaze to 22-24℃ and mix in a cup, taking care not to incorporate air bubbles. Place the apricot jelly on a frozen grill and glaze evenly. Lay it on the glazed ivoire and basil mousse.
Decorate the edges attractively with apricot slices and grated coconut.
Storing
When mousse and jellies are well chilled, remove them from the moulds and reture them to the chiller for another 10 minutes. Then wrap them in a cling film taking care not to ruin the edges and then shape.
Store in a sealed container to prevent them from drying out. Store for maximum of 8-10 weeks.
来源：斤斤