花生焦糖閃電泡芙Chouchou Caramel -Brian @ Encore15kilos 法日美食翻譯家！

Chouchou Caramel 花生焦糖閃電泡芙主廚: Christophe Adam

Pate a choux 泡芙麵糊

160	g	Whole milk	全脂牛奶
160	g	Water	水
160	g	Butter	奶油
6	g	Sugar	糖
4	g	Salt	鹽
8	g	Liquid vanilla	香草香精
160	g	Flour T55	T55麵粉
280	g	Whole egg	全蛋

Combine the milk, water, butter, salt, sugar, and liquid vanilla in a saucepan and bring to a boil. Remove from the heat and dump all the flour at once while stirring vigorously with a spatula until the dough pulls off the sides of the saucepan. Place the dough in the bowl of a stand mixer fitted with the paddle and gradually add the eggs until the dough becomes smooth. Pipe 11-cm-long eclairs with a pastry bag. If using a deck oven, bake at 185C(floor) and 165C(top) for 20 minutes with vent closed and 30 minutes with vent open.

If using a convection oven, preheat to 250C, turn off the oven and bake the eclairs. Once the pate a choux has puffed, bake at 160C for 12 to 16 minutes.

把牛奶,水,奶油,鹽,糖,和香草香精放進鍋中後加熱煮滾.離火後加入麵粉後攪拌,直到成團後攪拌時不粘鍋邊. 再把東西倒入攪拌缸裡面用板狀攪拌器攪拌,慢慢地加入全蛋直到麵團呈現滑順狀態. 烤盤上擠出11公分長的泡芙. 使用層爐時,底火180度,上火160度烤20分鐘,之後把烤箱門打開烤30分鐘.

旋風爐烤法,烤箱預熱到250度後放進泡芙關上烤箱門後把烤箱關掉,當泡芙變大後開啟烤箱至160度烤12~16分鐘

Creme caramel 焦糖內餡

90	g	Sugar	糖
55	g	Butter	奶油
175	g	Mascarpone chess	馬士卡彭起士
115	g	Heavy cream 35%	35%鮮奶油
1	g	Powdered gelatin	吉利丁粉
7	g	Water	水
Q.S		Fleur de sel	海鹽

Bloom the gelatin in the water for at least 5 minutes. Make a brown caramel with the sugar and deglaze with the hot cream. Add the butter and flour de del. Allow to cool down to 50C before whisking in the gelatin. Gradually pour the caramel at 45C over the mascarpone and mix together. Leave to set for at least 2 hours before use.

把吉利丁粉跟水混合後靜置至少五分鐘成吉利丁塊, 把糖煮成焦糖後再用滾熱的鮮奶油來與之混合. 加入奶油和海鹽混合後冷卻至50度Ｃ再加入吉利丁塊.

等到45度Ｃ時慢慢的倒入馬士卡彭起士上在均質打勻.放進冰箱靜置至少兩小時.

Caramel Glaze 焦糖淋面

120	g	Sugar	糖
20	g	Glucose	葡萄糖漿
60	g	Heavy Cream 35%	35%鮮奶油
1	g	Fleur de sel	海鹽
100	g	Softened butter	室溫奶油

Caramelize the sugar and glucose, deglaze with the cream and salt previously heated together, and cook to 109C. Add the butter and process with a blender.

把糖和葡萄糖漿煮成焦糖後再用滾熱的鮮奶油和海鹽來混合,煮滾至109度C再加入奶油在均質混合

Assembly 組合

Fill the eclairs with the mascarpone creme caramel and apply the caramel glaze . Before the caramel sets, sprinkle the eclair with the chopped chouxchoux mix. Place in the freezer for 10 minutes and coat with extra bitter lacte chocolate

把烤好的閃電泡芙擠入焦糖內陷,在表面沾上焦糖淋面. 再淋面還沒凝結之前,撒上糖炒花生.放進冷凍庫10分鐘後在沾上調溫過的苦巧克力.

備註:

本配方上沒有糖炒花生的配方,因為這是因人而異的一項小東西,通常是用花生和糖用溫火慢炒,炒至糖平均的沾上每一顆花生的表面就可以,撒在泡芙之前記得先切小顆一點.

平常也可以直接吃當作零嘴(很ㄙㄨㄚˋ嘴,不是開玩笑)

本食譜僅供學術參考,請勿拷貝,如喜歡此食譜,請購買So Good the magazine of haute patisserie

此食譜發表于 So good the magazine of haute patisserie 第十三期, 一月 2015年 44頁~47頁

為了尊重與保障國際著作權法，本團之文章，僅作交流推廣之用途，不得擅自使用或做商業用途
每本外國刊物僅能翻譯1~3篇文章，且總頁數不得超過10%。（但是非常歡迎原網址轉發～越多人看我們寫的才越有價值啊！）

譯者介紹：

11938968_10153170367967775_1955376427_n