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
HTML-код
- Опубликовано: 6 окт 2022
- ♦基本泡芙食谱|Basic Cream Puff Choux Pastry Recipe： • 奶油泡芙 (基本食谱) How to Mak...
♦脆皮泡芙食谱Crispy Cream Puff Choux Au Craqueline Recipe: • 脆皮泡芙 (升级版食谱) How to Ma...
♦酥皮挞皮食谱Pastry/Tart Recipe: • Pastry/Tarts酥皮挞皮食谱
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven 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 
Хобби
Wah, 这个闪电泡芙看上去好看又好吃，我会赏识做给家人吃，谢谢Iwen Baking 的推荐。🙏😋
哇很好呀，家人有口福，做了拍照来看哦
哗，好棒啊，在 8：18 很像almond 也有点像花生😍😍😍👍👍👍👏👏👏感谢分享哦✌✌
谢谢你，哈哈，还真像。希望你尝试做哦
A attractive,beautiful and yummy eclairs,thanks Wendy for sharing!
Welcome, thanks alot too, really yummy, hope you can try
谢谢老师分享令人垂涎欲滴的“闪电泡芙”
👍
不客气，希望你尝试做，很好吃
Отлично получились! Что надо, Спасибо большое, буду делать! 😁Turned out great! That's it, thank you very much, I'll do it!😁结果很棒！就是这样，非常感谢，我会做的！
Wow so great, hope you can send me photo after making
感谢你无私的分享👍👍👍🙏
详细。好棒
超喜欢这种甜品，谢谢老师。
不客气，真的好吃，尝试做了拍照来看
最喜欢你的recipe了😍😍感恩有你这么棒的老师❤🥰 继续加油💪🏻💪🏻
谢谢你的大力支持哦，让我有继续做影片的推动力，希望你尝试做哦
好棒噢 看起来好好吃 找机会一定试试 谢谢老师 💯👍❤
真的好吃，尝试做哦
喜欢这种泡芙，谢谢😋👍👏
哇，很好吃，做了拍照来看
老师，想问custard cream可以提前一天打吗？如何收藏呢？
So nice and soft cake 👍
It's actually long Shape cream puff, really yummy and soft in the inside, hope you can try
老师好，真的很喜欢你视频，
谢谢你的大力支持，是我继续做影片的推动力，希望你尝试做
妳的甜品真的很好吃😋我嘗試做妳的蛋糕真的很棒👍謝謝妳無私的分享🙏分析的非常清楚👍👍
谢谢你的大力支持呀，是我继续尝试做的推动力，尝试做了拍照来看
@@iwen777 再接再厲永遠支持妳😘
@@marygan6106 谢谢你呀，听了很开心，做了拍照来看哦，真的很鼓励我
Can I use custard powder instead? How do I make the cream using custard powder ?
Günaydın mis 🇹🇷👍❤️☕
Thanks alot, hope you can try
Hi, may I know which brand of whipping cream did you use? I am scare to use whipping cream as I failed when whipping as it became watery instead of peak form.
请问可以用高筋面粉来做吗？
老师，请问custard cream 可以提前一天做吗？如何保存
😊
老师，分蛋器在哪里买？我买的都不好用😂
I seldom bake cream puff as can't keep overnight, or should say better eat it the same day.
Actually I have written ways for storage to keep them fresh. You can see in description box below. Can keep eclairs shell without piping in freezer and reheat before eating next day, then u can pipe and eat them as fresh as freshly made
🙋♂️你好！继续加油哦✌
谢谢你呀，希望你尝试做
@@iwen777 好的👌🤗
@@user-zg3rz6sw7i 很好，期待照片哦
老师，请问whipping cream 可以用牛奶代替吗？
牛奶打发不了的
@@iwen777 哦……谢谢老师回复…谢谢
6:34
卡仕达酱没有低筋面粉可以用中筋面粉吗？
分量不多，可以哦
请问做好了闪电泡芙可以收冰箱冷藏吗？要吃的时候才打卡仕达酱
可以冷冻，吃前预热哦，请看说明栏有写收藏方式
请问 家有卡士搭粉了 要➕什么材料 就可以做成酱呢
我没直接用过哦，味道应该不太一样
@@iwen777 谢谢你
@@candyyap3130 不好意思
没事 没事
我每次做custard 酱都有颗粒，原来是得过滤
淡奶油可以换成100g吗
食谱最好不要改哦。不然效果不同
@@iwen777 160g whipping cream + custard cream就是刚刚好7粒的分量吗？
@@jacklynbui6047 是的，可以挤多挤少
這點心太邪惡了
哈哈，吃了像在天堂了