夹心泡芙Eclairs

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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:
1.把冷冻的奶油放入搅拌器,以中速搅拌至发起,再收入冰箱。
2.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。
3.熄火,让面团完全冷却。
4.预热烤炉至200℃,烤盘涂油铺油纸。
5.把冷面团放入搅拌器,高速搅拌,并逐个加入鸡蛋和香精。
6.把软面团放入挤袋,挤出6公分长条的太妃糖。
7.放入预热烤炉烤20-25分钟至膨胀。
8.从烤炉取出泡芙,让它冷却后才填入夹心料。
9.用剪刀剪开泡芙边缘,挤入奶油,然后配上草莓和奇异果。
10.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 mixing bowl & using a whisk attachment, whisk over medium speed until cream is stiffly beaten. Remove & chill until needed.
2.Using 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.
4.Pre-heat oven to 200℃ & grease trays/ line tray with baking paper.
5.Using mixer with the paddle attachment, beat cooled dough over high speed, beating in eggs one at a time with the vanilla essence.
6.Using a piping bag pipe out dough into 6cm long eclairs.
7.Bake in pre-heated oven for 20 -25 minutes until it puffs up.
8.Remove puffs from oven & leave to cool before filling up the puffs.
9.Slit puffs with the help of a pair of scissors & pipe cream inside. Place a mixture of strawberries & kiwi.
10.Serve immediately. May dust with sifted icing sugar on top if wished.