闪电泡芙食谱 Eclairs Recipe, Lightning Cream Puffs, Choux Pastry|卡仕达酱巧克力酱 Custard Cream, Chocolate Ganache

♦基本泡芙食谱|Basic Cream Puff Choux Pastry Recipe：   • 奶油泡芙 (基本食谱) How to Make Basic Cream P...  
♦脆皮泡芙食谱Crispy Cream Puff Choux Au Craqueline Recipe:    • 脆皮泡芙 (升级版食谱) How to Make Crispy Cream...  
♦酥皮挞皮食谱Pastry/Tart Recipe:    • Pastry/Tarts酥皮挞皮食谱  
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♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?ur...

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

一起来做“闪电泡芙”，长形的奶油泡芙。好喜欢他的烘焙过程，从一个瘦长扁平的，发成一个圆润饱满的闪电型，真的是够厉害“泡芙”膨胀~ 影片里给你们几个让闪电泡芙凉后也不缩小的小秘密~闪电泡芙食谱比基本泡芙面糊干些，这样更容易烤熟透空心哦，外皮闪电纹路也让烤制过程受热均匀不易开裂。新鲜做好口感最佳，充满蛋香味的闪电泡芙壳，顶部裹上苦甜黑巧克力酱和酥脆杏仁片，里面藏着蓬松冰冷的卡仕达奶油，咬下去感觉真爽口~

收藏方式：新鲜做好口感最佳。冷却的纯闪电泡芙壳可以密封收冰窟冷冻7天。要吃时取出不需解冻直接放预热烤箱150C:5分钟加热，完全放凉再加入卡仕达奶油。

Let's make “Eclairs”, a.k.a. long Lightning Cream Puffs. I really like its baking process, transform from a thin, long flat shape to expand into a round, plump lightning shape. it’s really good at “puff”, expansion~ This video will provide you a few tips and tricks that ensure Eclairs shells won’t deflate after cooling down~ The recipe for Eclairs is drier than basic choux pastry batter, which makes it easier to bake cook through hollow, outer lightning tracemarks helps to absorb heat evenly to prevent cracking during baking. Best eaten freshly made, Éclair shell is full of egg aroma, coated with bittersweet dark chocolate ganache and crunchy almond slices, filled fluffy cold custard cream hidden inside. Super refreshing with great texture.

Storage method: Best eaten freshly made. Pure Éclair shell can be sealed and frozen for 7 days. When want to eat, take out without defrosting directly put in preheated oven at 150C: 5 minutes to reheat, let it cool completely and then pipe in custard cream.

♦ Ingredient 材料
=Custard Cream卡仕达奶油=
2 Egg Yolks 蛋黄
30g Caster Sugar 细砂糖
1g Salt 盐
12g Cake Flour/Low Protein Flour 低筋面粉
12g Cornstarch 玉米淀粉
200g Milk 牛奶
2g Vanilla Extract 香草精
160g Dairy Whipping Cream (Cold) 动物性淡奶油 (冷)

=Éclair Shell Choux Pastry 闪电泡芙壳 8pcs=
60g Water 水
60g Milk 牛奶
4g Caster Sugar 细砂糖
1g Salt 盐
56g Unsalted Butter 无盐牛油
70g All Purpose Flour 普通中筋面粉
2 Large Eggs (one at a time) 大鸡蛋 (一次一颗)

(Preheated Oven 190C: 40minutes) (Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱190C: 40分钟) (上下火，不开旋风，中层烤)

=Chocolate Ganache巧克力酱=
80g Couverture Dark Chocolate 调温黑巧克力
80g Dairy Whipping Cream (Hot) 动物性淡奶油 (热)
Almond Slices 杏仁片

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#闪电泡芙 #泡芙 #长形泡芙 #卡仕达酱 #巧克力酱
#Eclair #CreamPuff #ChouxPastry #LongCreamPuff #LightningCreamPuff #CustardCream #PastryCream #ChocolateGanache #ChocolateEclair