心癢癢了好久的閃電配方來了,五光十色的閃電淋面再也難不住你了! 這耀眼的質(zhì)感是不是讓你蠢蠢欲動(dòng)了? 大B哥Antonio Bachour的配方,完美的步驟講解——一定要注意操作細(xì)節(jié)描述!否則同樣的配方你可能就淋的亂七八糟了~表那么貪心,今天發(fā)出的是右側(cè)的草莓閃電泡芙 草莓閃電泡芙 by Antonio Bachour 配方量:15個(gè)閃電泡芙 配方 150克 水 150克 全脂牛奶 5克 粗砂糖 4克 食鹽 270克 無鹽黃油 240克 中筋面粉 360克 全蛋 制作 1、中號(hào)平厚底鍋內(nèi)放入水、牛奶、砂糖、食鹽和黃油混合,大火煮沸,一次性加入全部面粉繼續(xù)煮并不停攪拌,直至面糊形成有凝聚力的接近面團(tuán)形態(tài)(此時(shí)鍋底會(huì)形成一層很薄很薄的薄膜)。 2、將之轉(zhuǎn)移到安裝了扁槳(paddle attachment)的攪拌缸中,低速,逐個(gè)加入雞蛋,期間適當(dāng)刮下缸壁粘連的面糊,使面糊均勻一致。 3、冷藏2小時(shí)。 4、烤箱預(yù)熱至175℃。 5、不沾烤盤上鋪墊烘焙紙(或硅膠烤墊),泡芙面糊裝入直徑1cm的星嘴或圓嘴裱花袋內(nèi),擠出12cm均勻長(zhǎng)度。用調(diào)和蛋液(見如下配方)刷泡芙表面,確保泡芙表面不會(huì)烤焦。然后立刻放入烤箱,烘烤25分鐘左右,冷卻后填充夾心(配方另附如下)。 配方 200克 蛋黃 140克 淡奶油 280克 全脂牛奶 280克 全蛋 適量 食鹽 制作 中號(hào)盆中全部混合攪拌均勻。 配方 150克 淡奶油#1 15克 葡萄糖漿 15克 轉(zhuǎn)化糖漿 120克 白巧克力 240克 淡奶油(冷)#2 制作 1、小號(hào)厚底平底鍋放入150克淡奶油#1與葡萄糖漿和轉(zhuǎn)化糖漿煮沸,緩慢沖入白巧克力內(nèi)用手持均質(zhì)機(jī)攪拌乳化均勻。加入240克冷藏液態(tài)淡奶油拌勻。保鮮膜密封冷藏12小時(shí)。 2、打發(fā)至中等程度的鳥嘴狀,裝入裱花袋。 配方 240克 草莓果茸 2.5克 瓊脂 60克 粗砂糖 制作 1、小號(hào)厚底平底鍋內(nèi)把草莓果茸、瓊脂和砂糖煮沸。 2、冰箱放涼后攪打成奶油糊狀,裝入裱花袋。 配方 65克 水 120克 砂糖 120克 葡萄糖漿 120克 白巧克力 11克 吉利丁片 80克 煉乳 45克 中性鏡面果膠 適量 紅色粉 制作 1、到家了在冰水(“冰水”不在配方之內(nèi))中泡軟,瀝干水分待用。 2、小號(hào)平底鍋內(nèi)把水、砂糖、葡萄糖漿煮沸至103℃,加入軟化的吉利丁拌融。然后把這些熱的液體混合物倒在巧克力上,用手持均質(zhì)機(jī)攪拌乳化均勻。接著加入煉乳和中性鏡面果膠和色粉,再次均質(zhì)攪拌均勻。 3、保鮮膜貼面覆蓋冷藏24小時(shí),使用時(shí)回溫至26℃(此處是關(guān)鍵,不要過高溫度,否則淋面會(huì)流淌滴落)。 注:此配方量較小,制作時(shí)克加倍便于操作得到最佳效果。 1、泡芙底部戳四個(gè)小孔(或側(cè)面切開),依次注入打發(fā)的白巧克力甘納許和草莓果凍(攪拌后的濃稠狀態(tài)),冷凍1小時(shí)。 2、泡芙表面浸入紅色淋面醬內(nèi)(如果泡芙表面不平整,可以用巧克力甘納許涂抹平整),傾斜提起瀝干至不流淌狀態(tài),用手指收齊邊緣,靜置5~10分鐘待淋面穩(wěn)定后,裝飾完成。 注:淋面溫度一定不要超過26℃,否則會(huì)過于流淌,也不要低于23℃,否則淋面會(huì)過于濃稠無法呈現(xiàn)光滑狀態(tài)。 泡芙面糊制作視頻 by Antonio Bachour 閃電泡芙淋面有很多種,大B哥的是其中一種比較亮而且軟的,這閃爆雙眼的效果即便不裝飾任何東西都足以讓人贊嘆了 (上圖即為Antonio Bachour以側(cè)面切開填充夾心的方式制作的) Strawberry And Cream Eclair by Antonio Bachour makess 15 eclairs Choux pastry 150g water 150g whole milk 5g granulated sugar 4g salt 270g unsalted butter 240g all-purpose flour 360g whole eggs In a medium saucepot, combine water , milk, sugar, salt and butter and bring to a boil over high heat. Add flour all at once and cook, stirring constantly , until mixture forms a cohesive lump and pulls from the sides of the pot. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add eggs one at a time, scraping bowl and paddle as necessary between assitions to obtain a smooth, consistent dough. Let the choux pastry rest in the refrigerator about two hours. Preheat oven to 175℃. Prepare a sheet pan with nonstick spray and line with parchment paper. Place choux paste into a piping bag fitted with a 1cm plain nozzle or star shaped nozzle. Pipe them as evenly in straight lines about 12cm in length. Egg wash the eclairs with a brush and at the same time flatten down the little tips that form. This is to ensure that the tips do not burn. Bake immediately for about 25 minutes. Let cool before fill. Egg wash 200g egg yolks 140g heavy cream 280g whole milk 280g whole eggs pinch of salt In a medium bowl mix everything together. white chocolate whipped ganache 150g heavy cream 15g glucose 15g invert sugar 120g white chocolate 240g heavy cream In a small pot bring the 150g cream to the boil with the glucose and invert sugar. Gradually pour over the white chocolate and emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. After 12 hours whip the ganache to medium peak. Reserve in a pastry bag. red eclair glaze 65g water 120g sugar 120g glucose syrup 120g white chocolate 11g silver gelatin sheets 80g condensed milk 45g nappage red food coloring, as needed Soak gelatin in ice water until softened, squeeze out excess water and set aside. In a small pot bring the water, sugar and glucose to a boil and cook to 103℃ and stir in the drained gelatin. Pour the hot mixture on the white chocolate and emulsify with a hand blender. Stir in the condensed milk and the nappage. Mix again with the hand blender adding red food coloring to the disired hue. Let set in the refrigerator for 24 hours. The glaze will be read when it reches 26℃. strawberry fluid gel 240g strawberry puree 2.5g agar agar 60g granulated sugar In a small pot bring puree, agar agar and sugar to a boil. Refrigerate until cool befroe processing in a blender until creamy . Transfer to a pastry bag. assembly white chocolate whipped ganche strawberry fluid gel red glaze Make a wide incision in the side of each eclair. Fill each eclair with white chocolate whipped ganache and strawberry fluid gel. Keep the filled eclair in the freezer for about 1 hour. Dip the tops of the elcairs in the glaze. Let sit for about 5-10 minutes. Decorate as you like. 神技能終于會(huì)了吧? 關(guān)注“世界烘焙配方”sjhbpf進(jìn)入世界頂級(jí)烘焙殿堂!全球最新烘焙資料、最炫蛋糕圖片、最時(shí)尚面包大師作品,全球名店產(chǎn)品展示,最詳盡的配方食譜!
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