士多啤梨迷你巴夫禮盒裝 (20pcs) Strawberry Mini Cream Puffs Gift Pack

商品分類

磅裝蛋糕 Whole Cake

餡餅批 Pies

切餅 Cut Cake

美國 John & Jill's Cheesecake

朱古力及其他 Chocolate & Others

::: 品種分類

撻/批 Tart/Pie

麻薯:糯米滋:草餅 Rice Dumpling

巴夫:千層酥:酥皮 Puff:Napoleon:Pastry

開張宴會 Cocktail Banquet

下午茶:慶功:告別 Tea Time+

我要做蛋糕 Dessert DIY

熱賣商品

四季蛋白天使蛋糕 (1lb) Seasons Angel Fruit Cake

立體雀林高手 (3 lbs) 3-D Mah-Jong Cream Cake

藍莓芝士蛋糕 (1lb) Blueberry Cheese Cake

雙層朱古力慕思蛋糕 (1lb) Double Chocolate Mousse Cake

雲呢拿迷你巴夫派對裝 (70-73pcs) Vanilla Mini Cream Puffs Party Pack

雲呢拿迷你巴夫禮盒裝 (20pcs) Vanilla Mini Cream Puffs Gift Pack

>>查看更多熱賣商品

詳細介紹

Pastry烤成的 Profiterolles，烤成的形狀像小籠包再小一些，外面鬆脆，裏面空洞，只是一陣風，十分輕盈。用噴嘴從底部噴入各種味道的鮮忌廉，就做成了這個稱為「忌廉一陣風」的點心了。這是傳統choux pastry製成品的變奏，必須承認，確實十分聰明。

傳統的choux pastry種類，最受歡迎的是eclairs（長條形、朱古力面、鮮忌廉或pastry cream餡）、cream puffs（圓形、糖霜面、鮮忌廉餡）和profiterolles（小型cream puff，外有朱古力脆皮，跟朱古力醬上）。

Cream puff跟profiterolles的主要分別是大小，前者有叉燒包大小，通常烤成之後剖開裝入鮮忌廉，甚至加上鮮果（例如草莓），因為剖開了，面上就只灑上糖霜。Profiterolles必須嬌小，小籠包的大小，所以不必剖開，從底部噴入忌廉即可，面上就能以溶解了的朱古力覆蓋，冷卻便成脆皮。節日慶典，可用幾十個profiterolles砌成塔形 Croquembouche，不用朱古力而用焦糖粘貼在一起，外罩糖絲「織」成的黃金絲網，賞心悅目又可口。

食用建議

Croquembouche

Prepare a styrofoam cone by spreading with royal icing or buttercream

Step 1

Place frozen cream puffs on a tray lined with a cooling rack. Using a wisk, quickly drizzle chocolate fondant onto pastries. Return cream puffs to freezer if necessary.

Note: DO NOT allow cream puffs to thaw completely

Step 2

Insert Wooden skewers in the top and side of cone to support the cone as you work. Insert a toothpick into base of cone and put a cream puff on top of it with the iced side facing outward. Repeat step, starting all around base area and building upward until you reach the top of the cone.

Step 3

At this point you may store the croquembouche in the freezer until needed if the puffs have not thawed. To prepare for use/sale, sprinkle with powdered sugar, then transfer the cone to serving tray, using the skewers and spatula

Step 4

Decorate the croquembouche with seasonal greens, festive ribbons and ornaments.

Note: Croquembouche can be kept frozen indefinitely. If thawed, place in refrigerated cooler for up to 72 hours

Step 5

Variations

Substitute plain fondant or caramel for the chocolate fondant, or omit the fondant (step2) and simply use powdered sugar.

Amounts

For a 13" cone you will need approximately 72 puffs.

For an 8" cone you will need approximately 36 puffs.

商品分類

熱賣商品