成品: 6-7個 (直徑5-6cm)
For 6-7 pcs (5-6cm Dia)
難度: 中級
Difficulty: Middle
所需時間: 分2天制作
Cooking Time: 2 days prepare
For 6-7 pcs (5-6cm Dia)
難度: 中級
Difficulty: Middle
所需時間: 分2天制作
Cooking Time: 2 days prepare
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材料 – Ingredients:
泡芙皮 Choux
40g 奶油 Unsalted Butter
40g 全脂牛奶 Whole Milk
40g 清水 Water
42g 中筋麵粉 Plain Flour
1g 鹽 Salt
1.5pcs 雞蛋 Whole egg
.
脆皮 Craquelin
35g 中筋麵粉 Plain Flour
36g 白砂糖 White Sugar
28g 奶油 Unsalted Butter
.
紅苺果凍 Raspberry Jelly
63g 覆盆子泥 Raspberry Puree
6g 白砂糖 White Sugar
2g 果膠 NH Pectin NH
.
乳酪巧克力奶油 Yogurt Chocolate Cream
170g 原味乳酪 Greek yogurt
5g 吉利丁 Gelatin
88g 調溫白巧克力 White Couverture Chocolate
88g 鮮奶油 Whipped cream
0.5-1pcs 檸檬皮 lemon peel
1pcs 青檸皮 Lime peel
.
裝飾 Decro
QS (適量) 草苺 Strawberry
QS (適量) 羅勒 Basil
QS (適量) 金泊 Gold leaf
泡芙皮 Choux
40g 奶油 Unsalted Butter
40g 全脂牛奶 Whole Milk
40g 清水 Water
42g 中筋麵粉 Plain Flour
1g 鹽 Salt
1.5pcs 雞蛋 Whole egg
.
脆皮 Craquelin
35g 中筋麵粉 Plain Flour
36g 白砂糖 White Sugar
28g 奶油 Unsalted Butter
.
紅苺果凍 Raspberry Jelly
63g 覆盆子泥 Raspberry Puree
6g 白砂糖 White Sugar
2g 果膠 NH Pectin NH
.
乳酪巧克力奶油 Yogurt Chocolate Cream
170g 原味乳酪 Greek yogurt
5g 吉利丁 Gelatin
88g 調溫白巧克力 White Couverture Chocolate
88g 鮮奶油 Whipped cream
0.5-1pcs 檸檬皮 lemon peel
1pcs 青檸皮 Lime peel
.
裝飾 Decro
QS (適量) 草苺 Strawberry
QS (適量) 羅勒 Basil
QS (適量) 金泊 Gold leaf
做法 – Method:
1 第一天:
先制作乳酪巧克力奶油, 把白巧克力熔化, 加入熱鮮奶油 及吉利丁 混合, 加入檸檬皮, 青檸皮, 當混合物冷卻至29'C, 加入原味乳酪混合, 放入冰箱1天
Day 1:
Prepare the Yogurt Chocolate Cream, Melt the White Couverture Chocolate and mix with hot cream, Add in the gelatin and make sure all mix well, Add the lemon and lime peel, Cool to 29'c, and add in the Greek yogurt and mix well, Put in the fridge over night for setting
2 制作紅苺果凍:
先把糖和果膠 NH混合, 煮覆盆子泥, 加入混合糖, 加熱沸騰後, 倒入小盤
放入冰箱凝固
Make the Raspberry Jelly:
Mix the sugar and pectin NH together, Heat the raspberry pure and add in the sugar mix, After Boil, pour in the small tray, Put in the fridge for setting
3 第二天:
把脆皮材料混合至無粒粒, 推薄至0.3-0.5cm, 放入冷凍格 凝固
Day 2
Mix all the Craquelin ingredients together, Roll it into 0.3-0.5cm, Put in the freeze for setting
1 第一天:
先制作乳酪巧克力奶油, 把白巧克力熔化, 加入熱鮮奶油 及吉利丁 混合, 加入檸檬皮, 青檸皮, 當混合物冷卻至29'C, 加入原味乳酪混合, 放入冰箱1天
Day 1:
Prepare the Yogurt Chocolate Cream, Melt the White Couverture Chocolate and mix with hot cream, Add in the gelatin and make sure all mix well, Add the lemon and lime peel, Cool to 29'c, and add in the Greek yogurt and mix well, Put in the fridge over night for setting
2 制作紅苺果凍:
先把糖和果膠 NH混合, 煮覆盆子泥, 加入混合糖, 加熱沸騰後, 倒入小盤
放入冰箱凝固
Make the Raspberry Jelly:
Mix the sugar and pectin NH together, Heat the raspberry pure and add in the sugar mix, After Boil, pour in the small tray, Put in the fridge for setting
3 第二天:
把脆皮材料混合至無粒粒, 推薄至0.3-0.5cm, 放入冷凍格 凝固
Day 2
Mix all the Craquelin ingredients together, Roll it into 0.3-0.5cm, Put in the freeze for setting
4 泡芙皮:
把0.3-0.5cm 的脆皮放上, 160"C 45-50分鐘 中途切勿開箱 直到泡芙停止膨脹和上色為至, 冷卻後, 切開頂部
詳細影片教學: YouTube https://youtu.be/Gi5zux1HmHk
詳細做法請查閱: https://www.facebook.com/100484494785037/posts/115905803242906/?sfnsn=mo
Choux Making
Put the Craquelin on top, 160'C 45-50mins Don’t open the oven door until it is golden color, Cool down and cut off the top
Please go the video: YouTube https://youtu.be/Gi5zux1HmHk
Full recipe: https://www.facebook.com/100484494785037/posts/115905803242906/?sfnsn=mo
5 組合:
草苺切片, 乳酪巧克力奶油 打至微軟身, 先把紅苺果凍放入
擠入乳酪巧克力奶油, 放上草苺片, 乳酪奶油, 和羅勒 及金泊
*吃前才組合 & 完成
Assembly:
Slide the strawberry, Whip the Yogurt cream slightly, Put the Raspberry jelly inside
Add the Yogurt cream, Strawberry slice, Basil and Gold leaf for deco
Finished
把0.3-0.5cm 的脆皮放上, 160"C 45-50分鐘 中途切勿開箱 直到泡芙停止膨脹和上色為至, 冷卻後, 切開頂部
詳細影片教學: YouTube https://youtu.be/Gi5zux1HmHk
詳細做法請查閱: https://www.facebook.com/100484494785037/posts/115905803242906/?sfnsn=mo
Choux Making
Put the Craquelin on top, 160'C 45-50mins Don’t open the oven door until it is golden color, Cool down and cut off the top
Please go the video: YouTube https://youtu.be/Gi5zux1HmHk
Full recipe: https://www.facebook.com/100484494785037/posts/115905803242906/?sfnsn=mo
5 組合:
草苺切片, 乳酪巧克力奶油 打至微軟身, 先把紅苺果凍放入
擠入乳酪巧克力奶油, 放上草苺片, 乳酪奶油, 和羅勒 及金泊
*吃前才組合 & 完成
Assembly:
Slide the strawberry, Whip the Yogurt cream slightly, Put the Raspberry jelly inside
Add the Yogurt cream, Strawberry slice, Basil and Gold leaf for deco
Finished
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