提拉米蘇閃電泡芙 Tiramisu Eclairs

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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。

拉米蘇幕斯填入矽膠模具冷凍,脫模後的形狀。
提拉米蘇閃電泡芙 Tiramisu Eclairs
提拉米蘇幕斯填入矽膠模具冷凍,脫模後的形狀。
提拉米蘇閃電泡芙 Tiramisu Eclairs

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。

提拉米蘇閃電泡芙 Tiramisu Eclairs

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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。

烤好的手指餅乾表面帶有裂痕(savoiardi/lady finger)
烤好的手指餅乾表面帶有裂痕(savoiardi/lady finger)

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。

最後進行不可或缺的步驟:撒下一層薄薄的可可粉
最後進行不可或缺的步驟:撒下一層薄薄的可可粉

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
Course: 甜點, Dessert
Keyword: afternoon Tea, choux, eclair, 閃電泡芙, Tiramisu, 提拉米蘇, 泡芙, 下午茶
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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