心痒痒了好久的闪电配方来了,五光十色的闪电淋面再也难不住你了! 这耀眼的质感是不是让你蠢蠢欲动了? 大B哥Antonio Bachour的配方,完美的步骤讲解——一定要注意操作细节描述!否则同样的配方你可能就淋的乱七八糟了~表那么贪心,今天发出的是右侧的草莓闪电泡芙 草莓闪电泡芙 by Antonio Bachour 配方量:15个闪电泡芙 配方 150克 水 150克 全脂牛奶 5克 粗砂糖 4克 食盐 270克 无盐黄油 240克 中筋面粉 360克 全蛋 制作 1、中号平厚底锅内放入水、牛奶、砂糖、食盐和黄油混合,大火煮沸,一次性加入全部面粉继续煮并不停搅拌,直至面糊形成有凝聚力的接近面团形态(此时锅底会形成一层很薄很薄的薄膜)。 2、将之转移到安装了扁桨(paddle attachment)的搅拌缸中,低速,逐个加入鸡蛋,期间适当刮下缸壁粘连的面糊,使面糊均匀一致。 3、冷藏2小时。 4、烤箱预热至175℃。 5、不沾烤盘上铺垫烘焙纸(或硅胶烤垫),泡芙面糊装入直径1cm的星嘴或圆嘴裱花袋内,挤出12cm均匀长度。用调和蛋液(见如下配方)刷泡芙表面,确保泡芙表面不会烤焦。然后立刻放入烤箱,烘烤25分钟左右,冷却后填充夹心(配方另附如下)。 配方 200克 蛋黄 140克 淡奶油 280克 全脂牛奶 280克 全蛋 适量 食盐 制作 中号盆中全部混合搅拌均匀。 配方 150克 淡奶油#1 15克 葡萄糖浆 15克 转化糖浆 120克 白巧克力 240克 淡奶油(冷)#2 制作 1、小号厚底平底锅放入150克淡奶油#1与葡萄糖浆和转化糖浆煮沸,缓慢冲入白巧克力内用手持均质机搅拌乳化均匀。加入240克冷藏液态淡奶油拌匀。保鲜膜密封冷藏12小时。 2、打发至中等程度的鸟嘴状,装入裱花袋。 配方 240克 草莓果茸 2.5克 琼脂 60克 粗砂糖 制作 1、小号厚底平底锅内把草莓果茸、琼脂和砂糖煮沸。 2、冰箱放凉后搅打成奶油糊状,装入裱花袋。 配方 65克 水 120克 砂糖 120克 葡萄糖浆 120克 白巧克力 11克 吉利丁片 80克 炼乳 45克 中性镜面果胶 适量 红色粉 制作 1、到家了在冰水(“冰水”不在配方之内)中泡软,沥干水分待用。 2、小号平底锅内把水、砂糖、葡萄糖浆煮沸至103℃,加入软化的吉利丁拌融。然后把这些热的液体混合物倒在巧克力上,用手持均质机搅拌乳化均匀。接着加入炼乳和中性镜面果胶和色粉,再次均质搅拌均匀。 3、保鲜膜贴面覆盖冷藏24小时,使用时回温至26℃(此处是关键,不要过高温度,否则淋面会流淌滴落)。 注:此配方量较小,制作时克加倍便于操作得到最佳效果。 1、泡芙底部戳四个小孔(或侧面切开),依次注入打发的白巧克力甘纳许和草莓果冻(搅拌后的浓稠状态),冷冻1小时。 2、泡芙表面浸入红色淋面酱内(如果泡芙表面不平整,可以用巧克力甘纳许涂抹平整),倾斜提起沥干至不流淌状态,用手指收齐边缘,静置5~10分钟待淋面稳定后,装饰完成。 注:淋面温度一定不要超过26℃,否则会过于流淌,也不要低于23℃,否则淋面会过于浓稠无法呈现光滑状态。 泡芙面糊制作视频 by Antonio Bachour 闪电泡芙淋面有很多种,大B哥的是其中一种比较亮而且软的,这闪爆双眼的效果即便不装饰任何东西都足以让人赞叹了 (上图即为Antonio Bachour以侧面切开填充夹心的方式制作的) 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. 神技能终于会了吧? 关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂!全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品,全球名店产品展示,最详尽的配方食谱!
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