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巴黎車輪泡芙（Paris-Brest）

巴黎車輪泡芙（Paris-Brest）的做法
7.8 综合评分 129 人做过这道菜收藏
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用料

水	100g
黃油	45g
鹽	一撮
低粉	60g
雞蛋	2個
蛋黃	3個
細砂糖	75g
低粉	25g
牛奶	250ml
香草豆莢	1支
黃油	120g
巧克力榛子醬	100g
塗抹用蛋液	適量
杏仁片	適量

巴黎車輪泡芙（Paris-Brest）的做法

基本泡芙面糊材料：水100g，黃油45g，鹽一撮，低粉60g，蛋2個
准备工作：低粉过筛，蛋回温，黃油切小块回温
水和黃油、鹽放入锅中，开火煮至黃油溶化沸腾
關火，將低粉一次加入，攪拌至有粘性，開火，繼續攪拌至鍋底鍋壁都粘上一層面糊
將面糊移到盆中，分次加入蛋液攪至面糊落下後在刮刀上殘留倒三角形面糊
巧克力榛果奶油馅材料：卡仕达奶油260g，黃油120g，巧克力榛子醬100g
卡仕达奶油：蛋黃3個，細砂糖75g，低粉25g，牛奶250ml，香草豆莢1支
制作卡仕达奶油的步骤：香草豆莢切开刮出籽，与牛奶一起加热至快沸腾关火，蛋黃打散分别加入細砂糖和低粉，搅匀，将牛奶倒入搅匀，过滤回锅，边搅拌边煮至粘稠，关火倒入盆中冷却，紧贴着覆盖一层保鲜膜冷藏。
步骤：黃油回温搅至乳霜状，卡仕达奶油和巧克力榛子醬分别搅拌至柔润状，先将黃油和卡仕达奶油混合，再混入巧克力榛子醬，入裱花袋冷藏
烤制泡芙皮材料：基本泡芙面糊，蛋液適量，杏仁片適量
准备工作：用手掌在烤盘上抹薄薄一层黃油，用面粉和模具在烤盘上画出一个12cm的圆形，杏仁片泡水
大車輪：面糊用圓花嘴沿著12cm的圓形擠出一圈面糊，再在這圈面糊外緊貼著擠一圈，最後在這兩圈的中間上方擠一圈，刷一層蛋液，用叉子將表面稍劃平整，擺上杏仁片，180度50分鍾。
小車輪：再用一個烤盤畫12cm圓，沿著圓形擠一圈面糊，180度40分鍾
組合：大車輪從1/3處切開，上半部當作蓋子使用，下半部需要擠入奶油。
將奶油餡沿著大車輪下半部分擠入
將小車輪放上去
在小車輪的外側用奶油餡由下而上的方式覆蓋住泡芙
最後在小車輪的正上方再擠一圈奶油餡，將上半部的大車輪蓋上
撒一層薄薄的糖粉，冷藏定型即可。用熱刀切塊。

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