优格慕斯泡芙

泡芙皮
清水500克
无盐牛油200克
混合代糖2克
盐2克
高筋面粉300克(过筛)
鸡蛋9粒(大散)
优格慕斯
原味优格200克
混合代糖30克
鲜奶油320克

做法

  1. 准备泡芙皮:预热烤箱至200°C。
  2. 把水、无盐牛油、混合代糖和盐在平底锅内混合均匀,慢慢拌入高筋面粉混合均匀。
  3. 用小火搅拌加热2-3分钟后放凉。
  4. 慢慢加入打散的鸡蛋,用木勺搅拌均匀。
  5. 把面糊放进配有直径1.5厘米喷嘴的圆形挤花袋中,相隔3厘米挤在涂上油的烤盘中,重复步骤至面糊用完。
  6. 放进烤箱烘烤20-25分钟至蓬松金黄,关火后取出,用竹签或小刀刺穿释放蒸汽。
  7. 再次放入烤箱放置15分钟至干燥,取出冷却。
  8. 准备奶油慕斯:把鲜奶油搅打至浓稠,与优格质地相似。加入酸奶和混合代糖搅拌均匀。
  9. 放入冰箱冷藏约1小时后取出,放入挤花袋,从泡芙皮开口处挤入即可。

 

Choux Pastry with Yoghurt Mousse

Choux Pastry
500g water
200g unsalted butter
2g sugar blend
2g salt
300g bread flour (sifted)
9 eggs (beat)

Yoghurt Mousse
200g plain yoghurt
30g sugar blend
320g whipped cream

Method

  1. Prepare choux pastry: Preheat oven to 200°C.
  2. Combine water, butter, sugar blend and salt in a pan. Slowly fold in bread flour and mix well.
  3. Heat up over low heat and stir slowly for 2-3mins. Leave to cool.
  4. Slowly add in eggs and mix well with a wooden spoon.
  5. Pour batter into pastry bag fitted with a 1.5 cm-diameter plain piping nozzle. Pipe on greased baking tray with 3cm apart. Repeat until batter is finished.
  6. Bake in oven for 20-25mins until puffed and golden in colour. Off the heat and remove from oven. Using a skewer or small knife to release the steam.
  7. Place back to oven and leave for 15mins to dry out. Remove from oven and leave to cool.
  8. Prepare yoghurt mousse: Whisk whipping cream until a similar texture as yogurt. Add in yoghurt and sugar blend. Mix well.
  9. Chill in fridge for about 1 hour. Transfer into pastry bag and pipe into choux pastry.

 

[stextbox id=”profile”]text/若昕 Photo/Equal (by Shutterstock.com)
食谱提供:Equal[/stextbox]

更多详情刊载于532期