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="520" data-ratio="1.25" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202310/28/112346981.jpeg" data-type="jpeg" data-w="1080" />非常漂亮美味的伯爵闪电泡芙——来自首尔Éclair By Garuharu，于2014年开业，凭借其创新的Éclairs吸引着无数当地人和国内外各地的游客，其高雅时尚的装饰，在首尔诸多时尚的精品糕点店和咖啡馆中也是脱颖而出的。店内可以看到眼花缭乱极具诱惑的Éclairs：果味的（柚子，橙子，椰子和芒果等）和其他特殊的Éclairs。还有BOSS & Chef尹恩英（Yun Eunyoung，下图）设计的马卡龙蛋糕，另有一个小角专门介绍自己的饮料品牌。Éclairs的奶油馅很润滑，口感非常赞，尤其椰子和芒果风味组合中最棒。一杯咖啡一个éclair可以坐在这里，享受一个宁静的下午。n6uv☜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。伯爵闪电泡芙EARL GREY ECLAIRBy GARUHARU配方量：15个闪电泡芙【2000 克】（56个，长度12cm）362 克【18.10%】……水316 克【15.80%】……牛奶338 克【16.90%】……黄油 20 克【 1.00%】……细砂糖 10 克【 0.50%】……盐338 克【16.90%】……中筋面粉616 克【30.80%】……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。伯爵茶奶油【708 克】 62 克【 8.76%】……蛋黄 46 克【 6.50%】……细砂糖 18 克【 2.54%】……玉米澱粉314 克【44.35%】……牛奶 69 克【 9.75%】……淡奶油 7 克【 0.99%】……伯爵茶（茶叶片）123 克【17.37%】……32%黄金度思巧克力（法芙娜Dulcey） 69 克【 9.75%】……黄油（室温）制作：1、将蛋黄、23克细砂糖和玉米淀粉混合搅拌均匀。2、将牛奶、淡奶油和剩余的23克细砂糖在厚底平底锅中加热煮沸，放入伯爵茶叶加盖闷浸使之充分入味。3、将热的液体冲入“步骤1”中充分拌匀。4、过滤倒回锅内。5、加热至82-85℃。6、离火降温至45℃。7、将之冲入融化的35℃巧克力中，用手持均质机（Bamix®）充分搅拌乳化。8、将室温黄油加入，再次乳化均匀，冷藏12小时后使用。度思巧克力淋面【667 克】184 克【27.59%】……淡奶油 73 克【 0.45%】……玉米糖浆 42 克【 6.30%】……吉利丁冻（1:5）231 克【34.63%】……32%黄金度思巧克力（法芙娜Dulcey）207 克【31.03%】……白色涂层巧克力（white coating chocolate）制作：1、将淡奶油和玉米糖浆混合煮沸，加入吉利丁冻搅拌融化。2、倒在融化至35℃的巧克力上，用手持均质机（Bamix®）充分搅拌乳化后，保鲜膜贴面密封冷藏12小时。3、使用时加热回温至30℃，并用手持均质机（Bamix®）再次乳化至顺滑细腻。组装&装饰适量……矢车菊（cornflower）步骤：1、用小圆花嘴在烤熟并冷却的“闪电泡芙”底部戳三个小孔。2、将“伯爵茶奶油”分别挤入三个小孔，将泡芙内部充满。3、将泡芙放入回温至30℃的“度思巧克力淋面”中，约浸入1/3位置，轻轻倾斜提起，轻轻抹掉表面正中心位置多余的较厚的部分，再用手指轻轻沿着淋面边缘抹一圈，使淋面边缘整齐稳定。4、最后将矢车菊（cornflower）点缀在顶部装饰完成。喜欢原汁原味，继续看CHEF的英文版n6uv☜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。EARL GREY ECLAIRBy GARUHARUfor 15 eclairsPATE A CHOUX（for 56 choux）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℃.Prepare whole eggs in a separate bowl,beaten thoroughly.5/ 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.EARL GREY CREAM 62 g egg yolks 46 g sugar 18 g starch314 g milk 69 g fresh cream 7 g earl grey tea leaves123 g blonde chocolate (dulcey 32%) 69 g butterprocedure:1/ Mix egg yolks,half of sugar and starch.2/ In a saucepan,heat milk,fresh cream and remaining sugar until just before boiling.Add earl grey tea leaves to infuse.3/ Gradually stir in infused mixture into egg yolks mixture.4/ Strain into saucepan.5/ Heat to cook.6/ Cool to 45℃.7/ Pour onto blonde chocolate melted to 35℃,and incorporate using hand blender.8/ Add room temperature butter and continue to mix with hand blander.Rest in fridge for 12 hours before use.GLAZE184 g fresh cream 73 g corn syrup 42 g gelatin mass231 g blonde chocolate (dulcey 32%)207 g white coating chocolateprocedure:1/ Heat fresh cream and corn syrup until just before boiling,and stir in gelatin mass.2/ Pour the cream mixture onto blonde chocolate melted to 35℃ and coating chocolate.Incorporate with hand blender.Set iin fridge for 12 hours.3/ To use,reheat the glaze to 30℃,and mix thouroughly using hand blender.DECORATIonqs g cornflowerprocedure:1/ Using a small round piping tip,make 3 holes on the bottom of baked éclair.2/ Fill with bitter chocolate cream.Scrap off the excess creams around the holes.3/ Glaze top of the éclair.4/ Decorate with cornflower to finish.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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店内可以看到眼花缭乱极具诱惑的Éclairs：果味的（柚子，橙子，椰子和芒果等）和其他特殊的Éclairs。
还有BOSS & Chef尹恩英（Yun Eunyoung，下图）设计的马卡龙蛋糕，另有一个小角专门介绍自己的饮料品牌。
Éclairs的奶油馅很润滑，口感非常赞，尤其椰子和芒果风味组合中最棒。一杯咖啡一个éclair可以坐在这里，享受一个宁静的下午。
n6uv☜今日配方下载提取码
n6uv☜今日配方下载提取码
PATE A CHOUX（for 56 choux）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℃.Prepare whole eggs in a separate bowl,beaten thoroughly.5/ 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.EARL GREY CREAM 62 g egg yolks 46 g sugar 18 g starch314 g milk 69 g fresh cream 7 g earl grey tea leaves123 g blonde chocolate (dulcey 32%) 69 g butterprocedure:1/ Mix egg yolks,half of sugar and starch.2/ In a saucepan,heat milk,fresh cream and remaining sugar until just before boiling.Add earl grey tea leaves to infuse.3/ Gradually stir in infused mixture into egg yolks mixture.4/ Strain into saucepan.5/ Heat to cook.6/ Cool to 45℃.7/ Pour onto blonde chocolate melted to 35℃,and incorporate using hand blender.8/ Add room temperature butter and continue to mix with hand blander.Rest in fridge for 12 hours before use.GLAZE184 g fresh cream 73 g corn syrup 42 g gelatin mass231 g blonde chocolate (dulcey 32%)207 g white coating chocolateprocedure:1/ Heat fresh cream and corn syrup until just before boiling,and stir in gelatin mass.2/ Pour the cream mixture onto blonde chocolate melted to 35℃ and coating chocolate.Incorporate with hand blender.Set iin fridge for 12 hours.3/ To use,reheat the glaze to 30℃,and mix thouroughly using hand blender.DECORATIonqs g cornflowerprocedure:1/ Using a small round piping tip,make 3 holes on the bottom of baked éclair.2/ Fill with bitter chocolate cream.Scrap off the excess creams around the holes.3/ Glaze top of the éclair.4/ Decorate with cornflower to finish.
—▼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
