夹心泡芙 Eclairs

酥皮材料：

牛油125克、清水250毫升、面粉120克(筛过) 、A蛋3粒、香草味香精1/2茶匙

夹心材料：

发起奶油200毫升

鲜草莓、奇异果

挤袋加钻嘴

做法：

• 把冷冻的奶油放入FABER搅拌器，以中速搅拌至发起，再收入冰箱。
• 用FABER无能锅把奶油和水煮滚，然后迅速加入面粉搅拌成面团，搅拌至它不沾锅。
• 熄火，让面团完全冷却。
• 预热FABER烤炉至200℃，烤盘涂油铺油纸。
• 把冷面团放入FABER搅拌器，高速搅拌，并逐个加入鸡蛋和香精。
• 把软面团放入挤袋，挤出6公分长条的太妃糖。
• 放入预热烤炉烤20-25分钟至膨胀。
• 从烤炉取出泡芙，让它冷却后才填入夹心料。
• 用剪刀剪开泡芙边缘，挤入奶油，然后配上草莓和奇异果。
• 吃时可以撒上额外糖粉。

Ingredients:

Choux Pastry:

125 g butter

250 ml water

120 g plain flour, sifted

3 “Grade A” eggs

½ tsp vanilla essence

Filling

200 ml whipping cream

Fresh Strawberries

Kiwi

piping bag with nozzle

Method:

1. Pour chilled cream into FABER’s mixing bowl & using a whisk attachment, whisk over medium speed until cream is stiffly beaten. Remove & chill until needed.
2. Using FABER’s multicooker, bring water & butter to a boil, quickly add in flour & stir quickly with a wooden ladle to form a ball of dough, dough should leave the sides of the pan.

3. Turn off heat & let the dough cool thoroughly.

1. Pre-heat FABER’s oven to 200℃ & grease trays/ line tray with baking paper.
2. Using FABER’s mixer with the paddle attachment, beat cooled dough over high speed, beating in eggs one at a time with the vanilla essence.
3. Using a piping bag pipe out dough into 6cm long eclairs.
4. Bake in pre-heated oven for 20 -25 minutes until it puffs up.
5. Remove puffs from oven & leave to cool before filling up the puffs.
6. Slit puffs with the help of a pair of scissors & pipe cream inside. Place a mixture of strawberries & kiwi.
7. Serve immediately. May dust with sifted icing sugar on top if wished.