假如傳統圓形泡芙(Cream Puff)與閃電泡芙(Eclair) 能孕育出下一代的話，大概就像今天推介的榛果一樣 ; 長條狀的形狀，由四大小相同的迷你圓泡芙所組成，得出「連體嬰」的秘在於擠出麵團時，讓圓球都輕輕地黏貼在一起，最終麵團於烤箱膨脹而連成一串。
閃電泡芙(Eclair) 
圓形泡芙(Cream Puff)
設計成這樣，是為了能輕鬆地用手撕開成獨立的圓球體，一口大小的體積，便可嚐到撒上糖霜的泡芙外殼，和蛋奶濃郁而帶點果酸的內餡。潛藏於泡芙中央的覆盆子果凍，有一定的功能，可中和卡士達餡料的濃郁、厚實口感，更能一口接一口吃下去，而不感油膩。
相關食譜 Similar Recipes
榛果卡士達餡當中的榛果醬(Hazelnut praline Paste)其實是焦糖與榛果混合打磨而成膏狀物，榛果醬與巧克力的十分相似，會用%數來表示當中含有多少榛果，讓買家選擇合適濃度的榛果醬。而市面常見的巧克力榛子醬(eg.Nutella)，其成分並不相同，會加添可可、脫脂奶粉等材料，當中的榛果含量較為低，較難嚐到純粹榛果糖的味道!因此最好選擇沒有額外添加物的純正榛果醬較為合適。
(source:meilleurduchef)
份量 Yield
6 個 / 6 pcs
泡芙麵團 Choux Pastry (Pâte à Choux)
材料 Ingredients
| 水 Water | 110g |
| 牛奶 Milk | 110g |
| 無鹽奶油 Unsalted Butter | 90g |
| 低筋麵粉 Cake Flour | 137g |
| 砂糖 Sugar | 8g |
| 鹽 Salt | 5g |
| 雞蛋 Egg | 250g |
| 杏仁片 Almond slices |
步驟 STEPS
1. 將牛奶、水、鹽、砂糖和無鹽奶油倒入鍋中。Pour butter, salt, sugar, milk and water into a saucepan.
2. 加熱至奶油完全融化。Heat mixture until the butter is completely melted.
3.關火，一口氣倒入低筋麵粉，不停攪拌直至形成麵團。Turn off the heat, pour ALL the flour into pan and stir constantly until a dough is formed.
4. 小熱加熱直至鍋的底部產生一層薄膜，然後將麵團移至料理碗中放涼。Reheat mixture until A thin film formed on the bottom of the pan. Transfer the dough into a mixing bowl and then rest for 5 mins.
5. 分三至四次加入打散的雞蛋，每次加入後攪拌至順滑狀。Add the slightly beaten eggs three times, incorporate between additions.
6. 用膠刮刀挖起部份麵糊，如果麵糊慢慢向下滑，並且出現倒三角型的形狀時，這便是合適的硬度。Beat until the dough is smooth and forms a thick ribbon when pulled up.
7. 將麵團擠出4個相連的2cm水滴狀泡芙，於表面塗刷蛋液(份量外)，然後放上杏仁片。Pipe out the dough into strips about four 2cm-rounds. Brush with egg wash and place on almond slices.
8. 放入180°C烤箱焗40-50分鐘，出爐後放涼。Bake at 180°C oven for 40-50mins.Transfer on wire rack to cool completely.
榛果卡士達餡 Praline Pastry Cream / Custard
材料 Ingredients
| 牛奶 Milk | 260g |
| 蛋黃 Egg Yolk | 60g |
| 砂糖 Sugar | 30g |
| 高筋麵粉 Bread Flour | 17g |
| 無鹽奶油 Unsalted Butter | 160g |
| 榛果醬 Praline | 170g |
步驟 STEPS
1. 將蛋黃、砂糖和高筋麵粉倒入料理碗內，攪拌至濃稠和淺黃的麵糊。Pour egg yolk, sugar and bread flour into a mixing bowl, whisk until the mixture is pale yellow.
2. 將牛奶倒入鍋內並加熱至煮沸。Pour milk into saucepan and heat until boiling.
3. 關火，一邊攪拌步驟2的蛋黃糊，一邊倒入熱牛奶。Pour the hot milk into egg yolk mixture(from step2), mix until incorporated.
4. 倒回鍋中，用小火加熱，並不停攪拌以防止卡士達燒焦，直至加熱至85-90°C或變得黏稠。Pour the mixture back to the saucepan, cook with low heat until it reaches to 85-90°C or becomes thick and creamy.
5. 關火，加入無鹽奶油和榛果醬，用手提攪拌棒混合均勻。Remove the pastry cream/Custard from the stove and add in butter and praline. Emulsify with hand blender.
6. 將榛果卡士達倒進烤盤內，用保鮮膜緊貼表面。室溫放涼後，冷藏至少3小時。Transfer in a baking tray and cover the surface directly with plastic wrap. Cool down and chill at least 3 hours.
覆盆子果凍 Raspberry Jelly
材料 Ingredients
| 覆盆子果泥 Raspberry Puree | 200g |
| 砂糖 Sugar | 25g |
| 魚膠片 Gelatin leaves | 8g |
步驟 STEPS
1. 將覆盆子果泥和砂糖倒入鍋中，攪拌並加熱至煮沸。Pour raspberry puree and sugar into a saucepan, whisk and heat until boiling.
2. 關火，加入已泡軟的魚膠片，混合均勻。Turn off the heat, add in soaked gelatin leaves, mix until incorporated.
3. 將果凍填滿矽膠模，放進冰箱冷凍至少4小時。Fill in silicone mold with the raspberry jelly, freeze at least 4 hours.
組裝 Assembly
步驟 STEPS
1. 將泡芙橫向切成上下兩部分。Cut the cream puffs in half horizontally.
2. 攪拌榛果卡士達餡至順滑狀。將冷凍的覆盆子果凍 脫模。Demold the frozen raspberry jelly.
3. 於下半部分的泡芙擠上一層榛果卡士達餡，放入冷凍的覆盆子果凍，再擠上另一層卡士達餡。Beat the praline pastry cream until its smooth and creamy and pipe in the cream puffs, fill in the frozen raspberry jelly and cover them with extra pastry cream.
4. 最後放上泡芙頂部並撒上糖霜作裝飾，泡芙放回冰箱冷藏至少2小時才享用(讓覆盆子果凍解凍)。Put on the tops and sprinkle with icing sugar, put them back to the fridge at least 2hours before serving(Allow the frozen raspberry jelly to thaw).
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