提示：↑点击上方"世界烘焙配方"快速关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="655" data-ratio="1" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202301/02/105328101.jpeg" data-type="jpeg" data-w="899" />今天的这个漂亮的蓝莓闪电泡芙来自韩国顶流GARUHARU的当家chefEunyoung Yun（下图，中），不但自己有店，而且全世界好多学校都有去授课，没准儿你也曾经恰巧有上过她的烘焙课哦~短短几个月之内连续出了三本书的小蜜蜂(韩&英双语版)ust7☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。蓝莓闪电泡芙BLUEBERRY ECLAIRByGARUHARU (Eunyoung Yun)配方量：15个闪电泡芙【2000克】（可制作56个，长度12cm）362 克……水316 克……牛奶338 克……黄油 20 克……细砂糖 10 克……盐338 克……中筋面粉616 克……全蛋制作：1、将水、牛奶、黄油、砂糖和盐放入厚底平底锅中加热至黄油完全融化并煮沸。2、离火，将过筛的中筋面粉加入并搅拌至形成面团。3、重新再次加热并保持不间断快速搅拌，直至面团呈光亮感并在锅底出现薄薄的薄膜层。4、将面团倒入搅拌缸中，用扁桨低速搅打使之降温至44-60℃。5、将全蛋在另一个容器中搅打均匀（注意不是打发，搅匀即可），分次少量的加入到面糊中搅拌至完全吸收。6、用圆形齿形花嘴在烤盘上挤12cm长度，入烤箱烘烤。如果是平炉，则上火190℃/下火190℃先烤5分钟，然后下火降温至170℃再继续烘烤50分钟；如果是风炉，则先预热至160℃，然后以160℃直接烘烤30分钟。注意烘烤期间不要打开烤箱。蓝莓柠檬果酱【300.25克】158 克……冷冻野生蓝莓 79 克……柠檬汁 ¼ 个……香草荚（剖开刮籽） 60 克……细砂糖 3 克……NH果胶粉制作：1、将细砂糖和NH果胶粉混合拌匀（否则果胶粉会很快吸潮结块）。2、将冷冻蓝莓、柠檬汁和剖开刮籽的香草荚一起加热煮至45℃，然后将“步骤1”的细砂糖和NH果胶粉加入拌匀。3、继续加热至煮沸，然后倒入料理盆中静置至完全冷却。奶酪奶油霜【502克】137 克……奶油芝士 39 克……马斯卡彭乳酪 33 克……炼乳 33 克……细砂糖233 克……稀奶油 27 克……柠檬汁制作：1、将软化的奶油芝士与马斯卡彭乳酪混合搅打至柔软顺滑，将细砂糖和炼乳加入搅拌均匀。2、分次将稀奶油加入并继续搅拌至完全吸收且无颗粒状。3、将柠檬汁加入搅拌至形成奶油状。马斯卡彭打发奶油【425.2克】 65 克……牛奶7.2 克……吉利丁冻 72 克……35%白巧克力（Ivoire）183 克……稀奶油 78 克……马斯卡彭乳酪制作：1、将牛奶煮至接近沸腾，加入吉利丁冻拌匀。2、倒入融化至35℃的白巧克力中，用手持均质机充分搅拌乳化。3、倒入加热至35℃的稀奶油，加入马斯卡彭乳酪，继续用均质机搅拌均匀。4、冷藏隔夜，次日使用时打发至奶油状。组装&装饰适量……蓝莓适量……糖粉适量……绿植嫩叶（薄荷等）步骤：1、将“闪电泡芙”的顶部切掉。2、挤入“奶酪奶油霜”至一半满，并用迷你小抹刀抹平整。3、将“蓝莓柠檬果酱”搅拌后装入裱花袋，纵向挤入一条直线。4、接着继续用“奶酪奶油霜”挤满。5、用直径1CM的圆形花嘴在顶部按图方式挤小球形“马斯卡彭打发奶油”。6、按图装饰蓝莓冰撒少量糖粉。7、最后点缀若干个薄荷叶（或其他绿植嫩叶）完成。喜欢原汁原味继续CHEF的英文版ust7☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。BLUEBERRY ECLAIRBy GARUHARU (Eunyoung Yun)for：15 eclairsPATE A CHOUX（for: 56 ea,12cm）362 g water316 g milk338 g butter 20 g sugar 10 g salt338 g all-purpose (medium) flour616 g whole eggsprocedure:1.In a saucepan,heat water,milk,butter,sugar and salt,until butter is complettly melted and the mixture is boiling.2.Remove from heat,and mix in sifted all-purpose flour until it forms one dough.3.Put the saucepan back on the heat,and keep stirring quickly to apply heat evenly until the dough is shiny and forms a thin film on the bottom of the pan.4.Transfer the dough into a mixing bowl and beat on low speed until its 44-60℃.5.Prepare whole eggs in a separate bowl,beaten thoroughly.Gradually beat in the eggs,a little bit at a time.6.based on the basic éclair shape,in deck oven,bake at top heat 190℃ / bottom heat 190℃ for 5 minutes,then reduce the bottom heat to 170℃ and continue to bake for 50 minutes.Or,in convection oven,preheat oven to 160℃,then bake for 30 minutes.BLUEBERRY & LEMON JAM158 g frozen wild blueberries 79 g lemon juice ¼ u vanilla bean 60 g sugar 3 g pectin NHprocedure:1.Mix sugar and pectin NH.2.In a saucepan, heat the frozen wild blueberries, lemon juice and vanilla bean to 45℃,whisk in sugar and pectin mixture.3.Continue to heat until the mixture boils.Place in a bowl and cool completely before use.FROMAGE CREAM137 g cream cheese 39 g mascarpone cheese 33 g condensed milk 33 g sugar233 g fresh cream 27 g lemon juiceprocedure:1.Mix cream cheese and mascarpone cheese until soft, stir in sugar and condensed milk.2.Gradually mix fresh cream and mix with cheese mixture, making sure to incorporate without any lumps.3.Add lemon juice and whip to make a firm fromage cream.MASCARPONE WHIPPED CREAM 65 g milk7.2 g gelatin mass 72 g white chocolate Ivoire 35%183 g fresh cream 78 g mascarpone cheeseprocedure:1.Heat the milk until just before boiling, stir in gelatin mass.2.Pour the mixture over white chocolate melted to 35℃, incorporate with hand blender.3.Add fresh cream heated to 35℃, and mascarpone cheese.Continue to mie using a hand blender.4.Set in fridge for 12 hours. Whip to use.DECORATION & FINISHqs g blueberryqs g sugar powderqs g herbsprocedure:1.Cut the top of the baked éclair.2.Fill about 50% of the cavity with fromage cream, flatten the top using small spatula.3.Place in blueberry & lemon jam.4.Top with fromage cream.5.Use 1 cm round tip to pipe mascarpone whipped cream.6.Place fresh blueberries and dust with powdered sugar.7.Decorate with herbs.表走开，看彩蛋哦~—▼传送门 · 戳下图·有配方▼—关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛~你又不会怀孕！ 预览时标签不可点
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(韩&英双语版)
ust7☜今日配方下载提取码
每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。
ust7☜今日配方下载提取码
for：15 eclairsPATE A CHOUX（for: 56 ea,12cm）362 g water316 g milk338 g butter 20 g sugar 10 g salt338 g all-purpose (medium) flour616 g whole eggsprocedure:1.In a saucepan,heat water,milk,butter,sugar and salt,until butter is complettly melted and the mixture is boiling.2.Remove from heat,and mix in sifted all-purpose flour until it forms one dough.3.Put the saucepan back on the heat,and keep stirring quickly to apply heat evenly until the dough is shiny and forms a thin film on the bottom of the pan.4.Transfer the dough into a mixing bowl and beat on low speed until its 44-60℃.5.Prepare whole eggs in a separate bowl,beaten thoroughly.Gradually beat in the eggs,a little bit at a time.6.based on the basic éclair shape,in deck oven,bake at top heat 190℃ / bottom heat 190℃ for 5 minutes,then reduce the bottom heat to 170℃ and continue to bake for 50 minutes.Or,in convection oven,preheat oven to 160℃,then bake for 30 minutes.BLUEBERRY & LEMON JAM158 g frozen wild blueberries 79 g lemon juice ¼ u vanilla bean 60 g sugar 3 g pectin NHprocedure:1.Mix sugar and pectin NH.2.In a saucepan, heat the frozen wild blueberries, lemon juice and vanilla bean to 45℃,whisk in sugar and pectin mixture.3.Continue to heat until the mixture boils.Place in a bowl and cool completely before use.FROMAGE CREAM137 g cream cheese 39 g mascarpone cheese 33 g condensed milk 33 g sugar233 g fresh cream 27 g lemon juiceprocedure:1.Mix cream cheese and mascarpone cheese until soft, stir in sugar and condensed milk.2.Gradually mix fresh cream and mix with cheese mixture, making sure to incorporate without any lumps.3.Add lemon juice and whip to make a firm fromage cream.MASCARPONE WHIPPED CREAM 65 g milk7.2 g gelatin mass 72 g white chocolate Ivoire 35%183 g fresh cream 78 g mascarpone cheeseprocedure:1.Heat the milk until just before boiling, stir in gelatin mass.2.Pour the mixture over white chocolate melted to 35℃, incorporate with hand blender.3.Add fresh cream heated to 35℃, and mascarpone cheese.Continue to mie using a hand blender.4.Set in fridge for 12 hours. Whip to use.DECORATION & FINISHqs g blueberryqs g sugar powderqs g herbsprocedure:1.Cut the top of the baked éclair.2.Fill about 50% of the cavity with fromage cream, flatten the top using small spatula.3.Place in blueberry & lemon jam.4.Top with fromage cream.5.Use 1 cm round tip to pipe mascarpone whipped cream.6.Place fresh blueberries and dust with powdered sugar.7.Decorate with herbs.
—▼传送门 · 戳下图·有配方▼—
关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！
点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛
~你又不会怀孕！ 预览时标签不可点
