泡芙

牛油22克
牛奶22克
清水22克
盐1克
糖4克
面粉26克
鸡蛋39克
香缇奶油
奶油500克
糖40克
香草精4克

做法

  1. 准备泡芙:把牛油、牛奶、清水、盐和糖煮滚后关火。
  2. 加入过筛后的面粉,重新用中火加热,不断用木匙搅拌至形成面团,且不粘连锅边。
  3. 把面团倒进搅拌器,用中速搅拌至50°C。
  4. 少量多次加入鸡蛋,搅拌至鸡蛋完全混合均匀。
  5. 把混合物放进安有圆形挤花嘴的挤花袋中,在铺好烘焙纸的烤盘上挤出约4厘米的圆球,放入180°C烤箱内烤25-30分钟,放凉待用。
  6. 准备香缇奶油:把所有材料搅打至半发泡状态,冷藏待用。
  7. 把烤好的泡芙切半,在底部挤满香缇奶油,把另一半盖好,放上适量新鲜草莓块和少许糖粉,冷藏后享用。

Strawberry Profiteroles

Choux Pastry

22g butter
22g milk
22g water
1g salt
4g sugar
26g flour
39g egg

Crème Chantilly

500g cream
40g sugar
4g vanilla extract

Method

  1. Prepare choux pastry: Bring butter, milk, water, salt and sugar to a boil.
  2. Remove from heat, add in sifted flour and return to cook over medium heat. Stirring with a wooden spoon till dough comes off the side of the pot.
  3. Transfer dough to a mixing bowl with a paddle attachment. Mix at medium speed till temperature reaches about 50°C.
  4. Add egg a little at a time and scrap the bowl when necessary until eggs and dough are fully combined.
  5. Fill mixture in a piping bag with a plain nozzle and pipe out balls of about 4cm diameter on a baking paper lined tray. Bake at 180°C for approx. 25-30min. Set aside to cool.
  6. Prepare crème chantilly: Whisk all ingredients together till a semi-stiff. Set aside in chiller.
  7. Cut choux pastry in half. Fill the base with crème chantilly. Cover with the other half. Top with fresh strawberry slices and sprinkle some icing sugar and serve chilled.

[stextbox id=”profile”]食谱提供:Antoinette
地址:30 Penhas Road, Mandarin Gallery,
Sofitel So Singapore
电话:6293 3121 / 6836 9527

食谱设计: 彭国强
著名糕点师及餐馆创办人

text: 若昕 photo: Kin[/stextbox]