泡芙,又名奶油松饼或法式泡芙,是一种和了鸡蛋的松软面团,包裹着满满的鲜奶油或冰淇淋夹心,并在顶部涂饰丰富的巧克力酱制作的点心。泡芙是晚宴的最佳甜点,易制但美味。以下是制作经典的美味泡芙的食谱,还有一些可以自由变化的创意点子哦。
素材
松软的泡芙面团
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1杯清水
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6大匙黄油
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1茶匙白糖
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1杯通用面粉
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4个鸡蛋
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少许食盐
巧克力酱料
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约200克苦甜参半的优质巧克力(可可含量不超过60%)
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1杯多脂奶油
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半杯白糖
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半茶匙纯香草精
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1大汤匙干邑白兰地或白兰地酒(选配)
鲜乳油夹心
步骤
方法 1 的 4:
制作松软的泡芙面团
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1
取一平底锅,倒入清水、黄油、适量盐以及白糖。加热煮至沸腾,搅拌至黄油融化。将平底锅停止加热,稍微晾凉2-3分钟。
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2
添加面粉。在黄油混合物内加入面粉,并用木匙或搅拌器进行拍打,直至完全混合。重新将混合物置于平底锅内加热,并大力拍打,直至混合物展开平铺于平底锅内。面团会混在一起,在平底锅的底部形成一层膜。
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3
加入鸡蛋。将制好的混合物倒入一只大碗或搅拌器的碗内。依次打入鸡蛋,每次添加鸡蛋后,即用木匙或电搅拌器进行充分的搅拌。
- 这样做似乎不能使混合物融为一体,但别担心,它会的——只管一直拍打下去就好了。
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4
将混合物置于挤花袋内。将铺有烤盘纸的烤板摆好,然后把热乎乎的混合物放入挤花袋内。挤出约18到22个泡芙面团,置于烤盘上,每个面团之间间隔约2.5厘米。
- 每个泡芙面团约3厘米宽、2.5厘米高。
- 如果没有挤花袋,也可以用汤匙舀出糕点团,并置于烤盘上。
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5
使泡芙面团顶部变得平滑。手指蘸取少许清水,在每个泡芙顶部轻轻地按下小漩涡。
- 如果想要使得泡芙在烘焙后变得有光泽,此时往泡芙上刷上蛋液即可。
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6
烘焙糕点。将烤盘置于烤箱内预热至220摄氏度。烘焙15至20分钟直至泡芙色泽金黄、松软即可。
- 用竹签把每个空心糕点依次扎破,再回到烤箱内风干3分钟,注意烤箱门要微微地打开哦。
- 在铺有烘焙纸的金属支架上将糕点进行冷却。
方法 2 的 4:
制作巧克力酱料
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1
加热白糖。在一柄容量为2升的平底锅内,用中火加热白糖,并用餐叉进行搅拌。当白糖开始融化,停止搅拌和烹饪,时不时地晃动平底锅,使白糖均匀地融化。当白糖呈深琥珀色即可。
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2
添加奶油。把盛有焦糖的平底锅从火上移开,停止加热。倒入一杯多脂奶油并添加少许食盐。混合物开始冒泡、散发水汽,但是别担心,这是正常现象。重新在平底锅内加热搅拌直到焦糖溶解即可。
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3
添加巧克力。取一把尖刀将巧克力大致切碎。把平底锅从火上移开、停止加热,把切好的巧克力放进去。连续不断地搅拌,直至巧克力融化。
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4
添加调味剂。如果有需要,可以添加香草精,以及干邑白兰地或白兰地酒一同进行搅拌。
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5
保温。在享用泡芙或者拿来招待之前,要对巧克力酱料进行必要的保温。往平底锅上覆上锅盖保存,并且偶尔要用低热进行搅拌。
方法 3 的 4:
组合制成泡芙
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1
将制好的泡芙面团一切为二。用面包刀将每个泡芙面团纵长地切成两半。泡芙面团要切成类似于汉堡包那样,这样每个泡芙面团内就会有一个大孔。
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2
填充奶油夹心。用电动搅拌器,将一杯多脂鲜奶油打至湿性发泡。添加精制白砂糖进行搅拌直至砂糖溶解。
- 为了制成尚蒂伊细花边奶油,可以剥下1-2个香草豆荚的种子,加入打好的奶油内。
- 如果你有喜好,用优质的香草冰淇淋来代替搅打过的鲜奶油即可。
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3
填充夹心。往半边泡芙面团内加入满满一匙鲜奶油或冰淇淋,然后将另外一半一同挤进泡芙内。
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4
款待与享用。在每个供应盘内放3个泡芙,再浇上丰盛的巧克力酱。配饰以鲜薄荷叶。即可享用啦。
方法 4 的 4:
打造多变的口味样式
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1
使用焦糖酱。巧克力酱可以用焦糖酱代替,打造粘甜的口感。要制成焦糖酱:
- 取一只大号重型平底锅,倒入1又1/3杯白糖以及1/3杯清水,用中低热量进行加热,直至白糖溶解。
- 将热量调高,煮沸糖浆,直至其呈深琥珀色。不要搅拌翻动糖浆混合物,而是要轻轻地打旋。用沾湿的糕点刷刷下锅内边缘的糖浆。
- 加入2/3杯搅打过的鲜奶油,混合物会产生丰富的气泡。
- 搅入黄油,直至融化。停止加热。
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2
使用肉桂。在泡芙面团内添加少许的肉桂粉,可以打造温润带有些许辛辣的口感。可以往巧克力酱内添加少许肉桂粉,制成肉桂口味的特色糕点。
- 对于不同的季节,也可以用南瓜口味的冰淇淋和肉桂口味的糕点组合成泡芙。
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3
使用咖啡。可以根据喜好往巧克力酱料内混入2大匙准备好的浓咖啡,打造含咖啡因的口味。用咖啡冰淇淋做填充的夹心可以增强咖啡的口感。
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4
使用精制细砂糖。用细砂糖粉末代替巧克力酱料可以制成更轻盈小巧的泡芙。用细筛涂饰,确保彻底均匀地撒上了糖。
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5
制作焦糖奶油松饼。焦糖奶油松饼大体上是一个塔形的泡芙,用牙签和巧克力酱组合制成。这是晚宴中令人印象深刻的中心装饰品。
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6
制作奶酪泡芙。奶酪泡芙用奶酪做填充夹心,口味极佳。要制成奶酪泡芙,在烘焙“之前”要往泡芙面团内混入2/3杯格吕耶尔干酪。必要时,加入一茶匙芥末和少量辣椒籽。搅拌融合。在烘焙之前,在顶部再浇上一些奶酪即可。
小提示
- 可以用一只可封塑料袋来自制挤花袋。将塑料袋置于圆筒形的容器内(比如高玻璃杯),沿着边缘把塑料袋的边缘折好。用木匙将糕点舀入塑料袋中。从容器内取出塑料袋,再用指尖把面团压至塑料袋底部。剪下塑料袋的尖端制成一个挤压口即可。
你需要准备
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中型平底锅
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大勺
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浅口碗
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小号搅拌碗
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木匙
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搅拌器
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电动搅拌器
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2升容量的平底锅
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带金属直尖口的挤花袋或可封塑料袋
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汤匙
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铺有烤盘纸的烤板
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冰淇淋匙
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面包刀