Durian Cream Puff 榴莲泡芙

小霸王也离开了2个星期，为了不要再乱想就找些之前煮过的食谱来贴了。这个是好多年前烘焙的泡芙，但好久好久没在烘焙过了。

Durian Cream Puff  Recipe:

2 oz all purpose flour

1/2 teaspoon salt

60 g unsalted butter

120ml water

2 egg

1) Preheat oven to 200 degree.

2) In a bowl mix sifted flour, sugar and salt.

3) Place butter and water in saucepan over medium heat and bring to boil. With a wooden spatula quickly add in flour mixture and stir constantly until the flour forms a thick and smooth ball.

4) Transfer the dough to electric mixer and beat on low speed for 1-2 min. Once dough is lukewarm start adding egg one by one and mix untill smooth and thick. Spoon the dough onto baking sheet, and use brush to brush egg on top of dough.

5) Bake for 15 minutes at 200 degree then reduce to 170 degree and continue bake for 30 - 40 minutes until the surface are golden color. Then remove from oven and let it cool on a wire rack.

Fillings:

250g mascarpone cheese,

500g durian fresh

1 cup whipping cream

1 tablespoon gelatine powder

2 tablespoon hot water

1) Blend the durian fresh.

2) Beat the whipping cream till stiff peak.

3) Blend mascarpone cheese into durian paste untill well combine.

4) Add hot water into gelatine and mix well. Pour gelatine into durian fillings and blend till mix well.

5) Fold the whipping cream into the durian fillings . Fill it into puff.

榴莲泡芙食谱

2oz 面粉

1/2茶匙盐
60克无盐黄油
120毫升水
鸡蛋2个

 1）预热烤箱至200度。
2）在一个碗里混合过筛的面粉，糖和盐。
3）将黄油和水在加入锅里与中火加热煮滚后用木铲快速搅拌加入的面粉。不断搅拌，直到面粉形成一个厚且光滑球。
4）把面团用低速电动搅拌机，打1-2分钟至面团开始冷后加入一个鸡蛋混合直到光滑。面团挤到烤盘上并把蛋液涂到面团上。
5）与200度烤15分钟，然后降低到170度，继续烘烤30 - 40分钟至表面的色泽金黄。然后从烤箱取出，让它在架子上冷却。

馅料：

250克马斯卡彭奶酪，
500克榴莲肉
1杯鲜奶油
1汤匙鱼胶粉
2汤匙热水

1）用电动搅拌机把榴莲肉拌均。
2）把奶油打发至湿性发泡。
3）把榴莲膏和芝士拌均。
4）鱼胶粉加入热水拌匀后加到榴莲馅料拌匀。
5）把奶油加到馅料拌均。把榴莲馅料挤到泡芙中间即成。