威廉安格斯第二十八課: Eclairs& Profiteroles泡芙，蘋果餡餅

主廚示範:

每次上高鼻子主廚的示範課都很有趣

這次做蘋果餡餅的皮時(跟義大利麵團皮很像)

他將另一位印度主廚的金錶放在薄薄的麵皮下

說麵皮要薄到看的到金錶的時間!!!!!!!!!

當然這是即興表演，有衛生疑慮

加上旁邊的新加坡同學一直喊沒看過印度主廚洗過手.....

驚驚怕怕!!!


泡芙依形狀區分有以下幾種類型:

Eclairs         :  8-10 cm的長型泡芙，俗稱閃電泡芙，因為法文Eclairs就是閃電的意思

Profiteroles : 直徑 2-3 cm的圓形泡芙

Paris brest  : 排成一圈約直徑5-6 cm的泡芙

Salambo      :橢圓形泡芙

怎麼樣辨別好的泡芙麵糊呢?

就是將泡芙麵糊放一點在大拇指與食指中間，拉分開來

能拉到四公分才斷掉，就可以放進擠花袋囉~

Choux Pastry 泡芙(Puff)

Ingredients:

·          360ml Water(hot),150g butter(cubed), 225g flour(shifted), 7-9 eggs

Method:

·         Place water and butter in a large saucepan and bring to boil

·         When boiled remove from the heat add all of the flour at once, and mix quickly with a wooden spoon to avoid lumps

·         Replace on the heat and continue to cook to fully gelatinse the flour

·         Stop when mix forms a ball without sticking to the pot, and remove from heat

·         Let mix slightly cool to approximately 50 degree before thoroughly mixing in each egg one at a time

Apple Strudel 蘋果餡餅

Ingredients:

·          2 apple, 40g sugar, 3 pinch cinnamon, 20g sultanas, 30g breadcrumbs, dried, 10ml brandy, 20g almond Meal, 20ml cream, icing sugar

Method:

·         Peel and grated apple, strain of water

·         Combine the slice apples, sugar, cinnamon, sultanas and brandy for 15 minutes

·         Over the stretched dough, 5 cm away from the edge, sprinkle the dry breadcrumbs and almond meal. Drain the apple mixture and distribute evenly over the crumbs.

·         Holding the cloth on one side with both hands, lift up little by little so the dough rolls itself up around the filling

·         Place the rolled up strudel on a well-buttered baking tray and pinch the ends together

·         Brush with melted butter and cream and bale in a 180 degree oven until cooked 25-30 minutes

·         Coating with icing sugar