大多數傳統的提拉米蘇都是固定的方型或圓形的慕絲蛋糕，當中包含吸滿咖啡糖漿的手指餅，最後在表面撒上薄薄一層的可可粉。這次的提拉米蘇額外增添泡芙這樣的元素，利用泡芙外殼盛載提拉米蘇慕斯，帶來不一樣的呈現效果。
甜點的結構可分為上下兩個部份，上部層為鋪滿可可粉的長型提拉米蘇慕絲，再以銀箔點綴。而下層則是咖啡味的閃電泡芙外殼，挖空內部後放入刷上了咖啡糖漿的手指餅，再填滿香草莢卡士達。
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手指餅乾吸收的咖啡糖漿，除了加入糖外，亦會混和一些咖啡酒(Marsala Wine)，不會只有單調的咖啡味道。另外，剩下的糖漿可用塑膠滴管盛載，放在泡芙旁邊，並於食用前可按個人喜好額外加強咖啡味道。
卡士達鮮奶油是指把剛煮好而黏稠的卡士達醬冷藏數小時，然後用打蛋器攪拌成順滑狀，最後拌入事先打發的鮮奶油就完成了。這個奶油餡的特色比起卡士達更加輕盈和軟滑，而且沒那麼膩口。
提拉米蘇閃電泡芙 Tiramisu Eclairs
經典提拉米蘇x熱門的香草奶油泡芙
Yield: 10 件 10pcs
Equipment
- 閃電泡芙矽膠模具 Eclair Silicone Mold
- 麵粉篩 Flour sifter
- 食物溫度計 Food Thermometer
- 裱花袋 Piping bag
- 烘焙用毛刷 Pastry Brushes
- 塑膠滴管 Plastic Droppers
Materials
提拉米蘇幕斯 Tiramisu Mousse
- 125 g 全蛋 Whole Eggs
- 75 g 砂糖 Caster Sugar
- 250 g 馬斯卡彭起司 Mascarpone Cheese 放在室溫軟化 Bring to room temperature
- 150 g 鮮奶油 Heavy Cream
- 5 g 魚膠片 Gelatin leaves
手指餅乾 Lady Finger(Biscuits à la Cuillère)
- 40 g 蛋黃 Egg Yolk
- 33 g 砂糖(A) Caster Sugar(A)
- 60 g 蛋白 Egg Whites
- 26 g 砂糖(B) Caster Sugar(B)
- 26 g 低筋麵粉 Cake Flour
- 糖霜 Icing sugar 撒在手指餅乾表面 Sprinkle on ladyfingers
咖啡閃電泡芙 Coffee Eclairs(Coffee pâte à choux)
- 220 g 牛奶 Milk
- 90 g 無鹽奶油 Unsalted Butter
- 8 g 砂糖 Caster Sugar
- 5 g 海鹽 Sea Salt
- 137 g 低筋麵粉 Cake Flour
- 1 ½ 茶匙 Teaspoon 即溶咖啡 Instant coffee
- 250 g 全蛋 Whole Eggs
卡士達鮮奶油 Diplomat Cream
- 3 g 魚膠片 Gelatin leaves
- 175 g 牛奶 Milk
- 25 g 砂糖 Caster Sugar
- 30 g 蛋黃 Egg Yolk
- 18 g 卡士達粉 Custard Powder
- 190 g 鮮奶油 Heavy Cream
- 1 茶匙 Teaspoon 香草莢醬 Vanilla Paste
咖啡糖漿 Coffee Syrup
- 2 茶匙 Teaspoon 即溶咖啡 Instant coffee
- 180 g 水 Water
- 20 g 砂糖 Caster Sugar
- 4 茶匙 Teaspoon 瑪莎拉酒 Marsala Wine
Instructions
提拉米蘇幕斯 Tiramisu Mousse
- 魚膠片放在冷水中浸泡約1分鐘，取出備用。Soak gelatin leaves in cold water for a minute, then drain off the water.
- 打發鮮奶油至6成發(形成彎鉤狀)。Whip the heavy cream into soft peak.
- 將全蛋和砂糖放在料理碗內，然後隔水加熱，用打蛋器攪拌至65°C或變得濃稠。Combine eggs and sugar in a mixing bowl. Place it on bain-marie(water bath), whisk until it reaches 65°C or becomes thick.
- 離火，加入事先泡軟的魚膠片。然後加入馬斯卡彭起司攪拌均勻。Remove from the stove, add in soaked gelatin leaves and mascarpone cheese. Mix until incorporated.
- 拌入打發好的鮮奶油。放進裱花袋內。Fold in the whipped cream.
- 將幕斯擠入閃電泡芙矽膠模具內，掃平表面。Fill the silicone mold with the tiramisu mousse. Smooth the surface.
- 冰箱冷凍至少6小時。Freeze at least 6 hours.
- 脫模並放置在盤子/烤盤上，放回冷藏室解凍備用。Unmold and place on plates or tray and defrost it in the fridge.
手指餅乾 Lady Finger(Biscuits à la Cuillère)
- 打發至蛋黃和砂糖(A)至泛黃的蛋糊。Pour egg yolk and sugar(A) into a mixing bowl, whisk until the mixture is pale yellow.
- 用電動打蛋器以中高速打發蛋白成白色泡沫。Using an electric mixer or a stand mixer, beat on medium speed until mixture becomes foamy.
- 分三次加入砂糖，每次加入後需確保完全溶化。過程中用高速打發。Add sugar three times.
- 最後用慢速打發約1分鐘，打成稍為挺立的蛋白霜。Whip the meringue on low speed until it becomes soft peak.
- 將蛋黃糊倒入蛋白霜中，輕輕混合均勻。Fold egg yolk mixture into meringue.
- 篩入低筋麵粉，混合均勻至粉粒消失。將麵糊放進包含圓形擠花嘴的裱花袋裡。Sift cake flour through flour sifter. Then, add into the mixture. Mix until incorporated.
- 鋪放烘焙紙在烤盤上，擠出約10cm長的手指餅乾，然後撤上糖霜。Prepare a tray lined with parchment paper, pipe the batter into 10cm-strips, then, sprinkle with icing sugar.
- 放進180°C烤箱烤焗18分鐘或餅乾變成金黃色。Bake at 180°C oven about 18mins.
咖啡閃電泡芙 Coffee Eclairs(Coffee pâte à choux)
- 將奶油、鹽、砂糖和牛奶倒進鍋中，加熱直至奶油融化。Pour butter, salt, sugar and milk into saucepan, heat until the butter is completely melted.
- 關火，一口氣倒入低筋麵粉和咖啡粉，不停攪拌直至形成麵團。Turn off the heat, pour the flour and instant coffee into pan and stir constantly until a dough is formed.
- 小火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.
- 分三至四次加入已打散的雞蛋，每次加入後攪拌至順滑狀。Add the slightly beaten eggs three times, incorporate between additions.
- 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.
- 將麵團擠成12cm長條狀，於表面噴灑些水分。Pipe out the dough into 12cm strips. Spray the éclair with water before baking.
- 放入180°C烤箱焗50-60分鐘，出爐後放涼。Bake at 180°C oven for 50-60mins.Transfer on wire rack to cool completely.
卡士達鮮奶油 Diplomat Cream
- 魚膠片放在冷水中浸泡約1分鐘，取出備用。Soak gelatin leaves in cold water for a minute, then drain off the water.
- 將蛋黃、砂糖和卡士達粉倒入料理碗內，攪拌至濃稠和淺黃的麵糊。Pour egg yolk, sugar and custard powder into a mixing bowl, whisk until the mixture is pale yellow.
- 將牛奶倒入鍋內並加熱至煮沸。Pour milk into saucepan and heat until boiling.
- 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.
- 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.
- 關火，加入事先泡軟的魚膠片和香草莢醬，攪拌均勻。Turn off the heat, add in soaked gelatin leaves and vanilla paste.
- 將卡士達倒進碗內，用保鮮膜緊貼表面。室溫放涼後，冷藏至少2小時。Transfer in a bowl and cover the surface directly with plastic wrap. Cool down and chill at least 2 hours.
- 攪拌卡士達至順滑狀，然後打發鮮奶油至6成發(形成彎鉤狀)。將鮮奶油拌入卡士達中，冷藏備用。Beat the cold custard until its smooth. Whip the heavy cream into a soft peak. Fold into custard. Refrigerate before piping.
咖啡糖漿 Coffee Syrup
- 將即溶咖啡、砂糖和水倒進鍋中。Pour instant coffee, sugar and water into saucepan.
- 加熱並不停攪拌直至砂糖溶化。Heat until sugar is completely dissolved.
- 關火，加入瑪莎拉酒放涼備用。Turn off the heat, add in marsala wine and cool.
組裝 Assembly
- 橫向切平咖啡泡芙的項部。Horizontally trim out the top of éclair.
- 將手指餅乾切成長方形，並可放進泡芙裹的大小。Cut the ladyfinger biscuits into a size that can fill in the éclair.
- 於餅乾的正面和背面塗上咖啡糖漿。Brush the biscuits with coffee syrup.
- 擠入卡士達鮮奶油至泡芙一半滿，放入手指餅乾，稍為壓平。Pipe the diplomat cream into éclair. Fill in ladyfinger biscuits.
- 再擠上少量卡士達鮮奶油，掃平表面。Pipe a little cream on top and spread out until the biscuits are covered.
- 將已解凍的提拉米蘇幕斯放在泡芙上。切去前後兩端。撒上可可粉。Place tiramisu mousse on the éclair. Cut off both ends of the mousses. Sprinkle with cocoa powder.
- 塑膠滴管盛載餘下的咖啡糖漿，插進閃電泡芙內。Use the plastic dropper to contain the rest of coffee syrup and dip into the éclair.
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