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泡芙面糊的做法:切小块的奶油到入滚水,放一旁备用.(奶油会慢慢的全部融化)
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面粉过筛加入糖搅拌均匀,将步骤1的材料倒入,搅拌均匀.
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将材料2放炉上用中火,快速搅拌,一直到面糊慢慢黏稠,会沾在锅上为止,这时候离火,钢盆下面放一盆水,打蛋器搅拌,让面团冷却.
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将蛋打均匀后,分3-4次倒入冷却的面团.
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需要观察面团的湿度,当面团拌匀后,用刮刀刮起,面团流下来呈现平滑的三角形即可,不需要将蛋全部加入,怕太湿.
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准备一个口1CM的花嘴,将面糊放入挤花袋中.在烤盘上挤1条约7~8CM的面糊.
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挤好的面糊,表面涂上收尾蛋汁后,放入预热200度的烤箱烤15分钟,再降温,180度烤25分钟.
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烤好后,取出对切放凉备用.
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原味卡士达酱的做法:蛋黄加砂糖打匀后加入玉米粉和面粉搅拌均匀.
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牛奶加热沸腾后加到步骤1搅拌均匀后,加入香草精.
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将步骤2的面糊中火加热,快速搅拌至面糊变浓稠.
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做好的卡士达酱用保鲜膜覆蓋放冰箱备用.
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巧克力装饰做法:将两种巧克力切小块,加入鲜奶油,隔水加热,用打蛋器不停搅拌,一直到巧克力溶化和奶油混合均匀后加入果糖和香草精搅拌均匀后备用.
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制作闪电泡芙:将上盖沾上巧克力装饰,底挤上卡士达酱.
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将上盖盖在挤上卡士达酱的底,就完成搂!