法国国庆日食谱——泡芙甜点配柠檬奶油和红色浆果
为了庆祝法国国庆节，有什么能比一个泡芙甜点食谱更贴合：一款经典的法国糕点！在炎热的春季或夏季的一天，这款清新的柠檬搭配鲜红色浆果的甜品一定会让你爱不释手。
进餐份额: 约 20 个泡芙甜点
制作时间：35 分钟
食谱配料
• 泡芙面团
• 柠檬奶油
• 覆盆子
• 草莓
• 白干酪
配料成分
泡芙面团
50 克 黄油
120 毫升水 (或 60 毫升水 / 60 毫升奶)
2 克 盐
7 克 糖
75 克面粉, 细筛
2 个鸡蛋
- - - - - - - - - - - - - - - - - - -
250 克 粗砂糖
柠檬奶油
30毫升柠檬汁
3克柠檬皮
1克琼脂
60克糖
200克 白干酪
200毫升鲜奶油，打发
红色浆果
125克覆盆子
250克草莓，切半
红色浆果原汁
200克红色浆果
50克 糖
装饰
柠檬皮, 细条
制作方法
1. 将烤箱预热至180℃。轻轻地在烤盘纸上抹上黄油。
2. 泡芙面团：准备泡芙面团 使用食材表中的配料。转移到一个裱花带中用普通的裱花嘴尖（喷嘴）。
3. 裱出4 - 5厘米直径的的面团在烤盘上，撒上白糖。在烤箱中烘烤15分钟而无需打开炉门。降低烤箱温度至165°C，稍微打开烤箱门，继续烤15分钟以上，或者直到泡芙酥皮变成金色。通过戳入检查泡芙是否成熟：如果他们是空心的，它们煮就烤好了。转移至架上冷却。
4. 柠檬霜: 柠檬汁，皮，琼脂和糖一起煮热。放入白干酪混合。放入鲜奶油和转移到一个管裱花带中使用普通的糕点嘴（喷嘴）。
5. 红色浆果原汁: 混合红色浆果与糖。打碎成泥，然后过筛过滤。
6. 切开每一个泡芙的顶部，以获得一顶帽子。填充每个泡芙柠檬奶油，安放半个草莓和树莓在上面。放置帽子在顶部。
7. 放置一个装满的泡芙糕点在盘上，用精细条的柠檬皮装饰。用红色浆果原浆画一条弧线在装盘作装饰，剩下的调味碗中备用。
咨询联络电话：010-8447 6928
189 0119 3685
在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
Choux pastries filled with lemon cream and red berries
Bastille Day recipe
About this recipe
To celebrate France’s national holiday, what could be more fitting than a choux pastry recipe: A French pastry classic! In a hot spring or summer day this dessert of refreshing lemon paired with fresh red berries is sure to hit the mark.
Approximately 20 choux pastries
Preparation time: 35 minutes
In this recipe:
• choux pastry
• lemon cream
• raspberries
• strawberries
• fromage blanc
Ingredients
Choux pastry
50 g butter
120 ml water (or 60 ml water / 60 ml milk)
2 g salt
7 g sugar
75 g flour, sifted
2 eggs
- - - - - - - - - - - - - - - - - - -
250 g sugar nibs
Lemon cream
30 ml lemon juice
3 g lemon peel
1 g agar-agar
60 g sugar
200 g fromage blanc
200 ml whipping cream, whipped
Red berries
125 g raspberries
250 g strawberries, halved
Red berry coulis
200 g red berries
50 g sugar
Decoration
lemon peel, finely grated
Method
1. Preheat the oven to 180 °C. Lightly butter a baking sheet.
2. Choux pastry : Prepare the choux pastry using the ingredients in the ingredient list. Transfer to a piping bag with a plain pastry tip (nozzle).
3. Pipe 4 - 5 cm diameter rounds onto the baking sheet, sprinkle over sugar nibs. Bake in the oven for 15 minutes without opening the oven door. Lower the oven temperature to 165 °C and, leaving the oven door slightly open, continue cooking for 15 more minutes or until the choux pastry is lightly golden. Check that the choux are cooked by tapping them: if they sound hollow, they are cooked. Transfer to a wire rack to cool.
4. Lemon cream: Heat the lemon juice, peel, agar-agar and sugar together. Combine with the fromage blanc. Fold in the whipped cream and transfer to a piping bag with a plain pastry tip (nozzle).
5. Red berry coulis: Combine the red berries and sugar. Blend to a purée and strain through a china cap sieve.
6. Slice the top off each of the choux to obtain a hat. Fill each choux with lemon cream and arrange the strawberry halves and raspberries on top. Position the hat on top.
7. Place a filled choux pastry on a plate and decorate with finely grated lemon peel. Draw a line of red berry coulis on the plate and serve the remainder in a sauce boat.
Bastille Day recipe
About this recipe
To celebrate France’s national holiday, what could be more fitting than a choux pastry recipe: A French pastry classic! In a hot spring or summer day this dessert of refreshing lemon paired with fresh red berries is sure to hit the mark.
Approximately 20 choux pastries
Preparation time: 35 minutes
In this recipe:
• choux pastry
• lemon cream
• raspberries
• strawberries
• fromage blanc
Ingredients
Choux pastry
50 g butter
120 ml water (or 60 ml water / 60 ml milk)
2 g salt
7 g sugar
75 g flour, sifted
2 eggs
- - - - - - - - - - - - - - - - - - -
250 g sugar nibs
Lemon cream
30 ml lemon juice
3 g lemon peel
1 g agar-agar
60 g sugar
200 g fromage blanc
200 ml whipping cream, whipped
Red berries
125 g raspberries
250 g strawberries, halved
Red berry coulis
200 g red berries
50 g sugar
Decoration
lemon peel, finely grated
Method
1. Preheat the oven to 180 °C. Lightly butter a baking sheet.
2. Choux pastry : Prepare the choux pastry using the ingredients in the ingredient list. Transfer to a piping bag with a plain pastry tip (nozzle).
3. Pipe 4 - 5 cm diameter rounds onto the baking sheet, sprinkle over sugar nibs. Bake in the oven for 15 minutes without opening the oven door. Lower the oven temperature to 165 °C and, leaving the oven door slightly open, continue cooking for 15 more minutes or until the choux pastry is lightly golden. Check that the choux are cooked by tapping them: if they sound hollow, they are cooked. Transfer to a wire rack to cool.
4. Lemon cream: Heat the lemon juice, peel, agar-agar and sugar together. Combine with the fromage blanc. Fold in the whipped cream and transfer to a piping bag with a plain pastry tip (nozzle).
5. Red berry coulis: Combine the red berries and sugar. Blend to a purée and strain through a china cap sieve.
6. Slice the top off each of the choux to obtain a hat. Fill each choux with lemon cream and arrange the strawberry halves and raspberries on top. Position the hat on top.
7. Place a filled choux pastry on a plate and decorate with finely grated lemon peel. Draw a line of red berry coulis on the plate and serve the remainder in a sauce boat.