雷蒙德·布兰克的厨房秘密（2010）

Next, prepare the fondant mix.
接下来要准备熔岩蛋糕了
Begin by melting butter
首先用一锅热水
and dark chocolate over a pan of simmering water.
融化一些黄油和黑巧克力
And we create the base. The base, I have two eggs,
然后我们来做基底 放两个鸡蛋
one egg yolk, 45 grams of icing sugar.
一个蛋黄 45克糖粉
OK? And a little bit of arrowroot,
和一点点竹竽粉
so I'm going to be a human machine.
现在我要化身为一台人肉机器
I'm going to whip this until it has a beautiful texture.
不停搅打它 直到它的质地变得
You call it in French, le riband.
像丝带一样 法语里叫le riband
The ribbon stage is reached when the mixture becomes thick enough
拿搅拌器能够拖出丝带状的尾巴
for the whisk to leave a thin, ribbon-like trail behind it.
就说明大功告成了
Oh, it's a bit of sweat to go with it, I'm sorry.
这活有点累 不好意思
But you don't have to do it like me,
不过大家不用像我这样做苦力
you can actually do it in a machine
可以让机器代劳
and you can whistle at the same time.
你只管一边看着一边吹吹口哨就行了
I don't know if I will achieve the riband
不知道是我先征服丝带
or if the riband is going to kill me!
还是丝带先要了我的小命
After achieving your ribbon,
达到丝带状态后
prepare the cake moulds.
准备蛋糕模具
Brush with butter and then dust
刷上一层黄油 然后撒上
with a mixture of cocoa powder and sugar.
可可粉与糖的混合物
The butter will melt and will give a lovely crust outside.
黄油会融化 形成漂亮的外壳
Voila.
看
Tres bien. So now pour my fondant mix here...
非常好 现在把蛋糕原料倒进去
Tres bien.
非常好
Et voila, that's ready.
瞧瞧 这就完成了
Using a ladle, pour the fondant mix into the moulds
用长柄勺把原料倒入模具
until they're three quarters full.
至四分之三满
Look at that - lovely.
看看 太美了
Nothing can beat chocolate.
巧克力是最棒的食材
Beautiful! Voila, tres bien.
太美了 非常好
So I'm waiting for my caramel.
现在就等焦糖啦
Can I have the caramel, please? Just there.
能把焦糖给我吗 放那
So just place it...
把它放在
in the middle here. It's just buried very nicely here.
这中间 恰好埋在里面
Put the fondants in the fridge to cool for half an hour,
把熔岩蛋糕放在冰箱里冷却半小时
then place them in the oven at 200 degrees centigrade
再放进200摄氏度的烤箱
for five minutes.
烤五分钟
When ready, allow them to cool
烤好后 要等它们放凉
before removing them from the moulds.
才能移出模具
The fondants can be set aside until you need them.
熔岩蛋糕这就做好了 可以先放在一边
Then it's time to concentrate on the decoration
下面来集中精力做装饰物
and make a rich chocolate sauce,
和浓浓的巧克力酱
combining milk and 70% dark chocolate.
以牛奶和70%可可含量的黑巧克力为原料
Hey, that's a very good design that, you see?
你看 这种设计可真棒
Typical. That's annoying for a cook.
太典型了 厨师最讨厌这样的设计
That's terrible, look! Look!
真差劲 你看 你看
The person who designed that should be burned!
做出这种东西的人就该拖出去烧死
Oh, it's my name on it.
哎呀 这上面有我的名字
Oh, God!
我的天呐
That's a good one. That's a good one.
这个笑话不错 不错
When you're ready to serve the fondants,
当你准备好要上熔岩蛋糕时
put them back in the oven
把它们再次放进烤箱
for eight minutes at 180 degrees centigrade.
180摄氏度 烤八分钟
While the fondants are reheating,
在重新加热蛋糕时
it's time for the crucial dressing of the plate.
要开始准备装盘 这很重要
Begin with the chocolate sauce.
首先是巧克力酱汁
Fondants are ready, chef. OK.
熔岩蛋糕好了 主厨 好
OK, so you can do a very simple little garnish.
盘饰可以做得很简单
Little bit of almond, pistachio.
一点杏仁 开心果
This is beautiful colour.
颜色很漂亮
Why not a little pistachio ice cream?
来点开心果口味冰淇淋吧
A little spot underneath, un amande.
下面放一片杏仁
See first if it's well cooked. Oh, look at that.
先来看看做得怎么样 看呐
Look at that!
看看
Look at all that cream oozing out, beautiful.
看看这个流质的夹心 漂亮
Voila.
瞧
At the heart of every great dish
每道精致的菜品
lies the perfect combination of flavours.
都是各种口味的完美结合
The same can be said for the making of fine chocolates.
优质巧克力的制♥作♥亦是如此
Raymond is on his way to visit an old protege,
雷蒙德要去拜访一位手艺人
西点巧克力制♥造♥
威廉·卡利
William Curley, at his shop in Richmond.
威廉·卡利 他的店位于里奇蒙
迷迭香和喜马拉雅盐 65%可可含量巧克力加入新鲜迷迭香及喜马拉雅食用盐
薄荷 65%可可含量巧克力加入新鲜田园薄荷
For his unusual combinations and skill,
由于其复合口味非同寻常
William's been awarded
制♥造♥技艺精湛
Best British Chocolatier
威廉在过去三年里
for the last three years.
被评为全英最佳巧克力制♥造♥商
Quite excited to let him see what we're doing here
他能光临我的店面让我感到很兴奋
and hopefully he sees a little bit of his restaurant in our work.
希望他能在我们身上看到他餐馆的影子
And just lovely to see him.
很高兴见到他
Good morning, everyone. Good morning!
大家早啊 早
Lovely William. Hello. Lovely. Good to see you.
太好了 威廉 你好 见到您真高兴
Are you well?
你好吗
I'm very well. Yourself? Very good.
我很好 你呢 很好
Congratulations. Well done. Oh, thank you very much.
恭喜你 非常不错 非常感谢
Really brilliant.
真的很棒
You know, that's the first time I come to you?
知道吗 这是我第一次来这儿
Yeah, yeah! I'm a disgrace!
是啊 真是太不应该了
You're busy. I understand. Why don't you taste the chocolate?
您很忙 我理解 尝尝巧克力怎么样
Would you like to taste the Yuzu? Yes, absolument.
尝尝日本蜜柚口味的如何 好的
And it tastes of a good chocolate. Tell me if I'm wrong.
这巧克力味道不错 我要说错话了你就指出来
No, no, you're right. You're right.
不不 你说的没错 没错
And put...put it in your mouth...
把巧克力放进嘴里
Just close your eyes, relax and let go.
闭上眼睛 放轻松 尽情享受
You get the lovely flavours coming through...
你能感觉到美味在蔓延
And it's just goes on, these wonderful flavours.
简直是回味无穷
It truly does melt in your mouth,
融化在唇齿之间
just completely dissolve, quietly.
静静地 完全化开
Perfect. Lovely.
完美 太棒了
Mmm. Lovely textures.
结构很棒
Would you like to come upstairs?
想上楼去看看吗
Love to. Let's go.
好啊 走吧
Upstairs is William's test kitchen,
楼上是威廉的试验厨房♥
where he experiments with different flavours.
他在这里测试不同的口味
It's a lovely little laboratory here,
很棒的小试验室
a lovely little place to lose yourself,
是个让人忘我的地方
just create a new dish. Fantastic.
可以研发新的产品 很棒
It's lovely that you came in the shop at last.
您能来我的店真是太好了
I'm just so happy to see you.
见到您真的很高兴
Absolutely.
是啊
He's going to make Raymond his award-winning rosemary
他准备为雷蒙德制♥作♥自己的获奖作品
and olive oil chocolate.
迷迭香橄榄油巧克力
So I have the whipping cream and when it comes to the boil,
这是淡奶油 煮开了以后
I'm then going to add the fresh rosemary.
加入一些新鲜的迷迭香
Allow it to infuse for, say, 20 minutes,
让它浸泡20分钟
so you've just got the flavour left within the cream,
这样迷迭香的味道就留在了奶油中
and then we'll emulsify that with the chocolate
然后将奶油与巧克力一起乳化
and a little bit of olive oil.
并加入一些橄榄油
It's quite an unusual combination as well.
这种类型的混搭并不常见
It really, really works extremely well.
真的 真的很棒
So I have one here that we actually...
这里有一些
We made this one yesterday.
我们昨天就做好的
We cooled it down and then first thing this morning we've cut it.
冷却以后 今天一早把它切好
That's for you. Thank you.
这给你 谢谢
It's quite fascinating how the flavours from hot, from warm...
这种味道的变化太神奇了 高温到常温
Mmm, change when they're cooled. Completely different.
冷却后又是另外的味道 味道完全不同
Absolutely. But the structure has remained.
没错 但是品质保持不变
It's really lovely to see
能看到这些艺术家们的工作情况和精湛技艺
the artisan at work, the craft,
真是太好了