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巧克力切碎,放入打蛋盆备用(实在不耐烦切就装在袋子里用擀面杖或者锤子敲碎)
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淡奶油倒入奶锅中,加入细砂糖,小火加热到沸腾
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将煮好的奶油倒在巧克力上,搅拌至均匀
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冷却后放入冰箱冷藏5小时以上,隔夜更好(最佳温度是冰至摄氏4度)
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准备好麻薯的全部材料
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除黄油外,其他材料用筷子混合拌匀
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加入室温软化好的黄油
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揉至黄油完全被吸收,面团大致光滑(面团比较粘,一定要戴上一次性手套哦)
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分成18克一个的小面团,揉圆放在烤盘里,静置20分钟。麻薯烤的过程中会长大很多,所以面团之间一定要留足位置
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烤箱170度,中层上下火,35分钟(温度和时间请按自己烤箱实际调整)
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出炉晾凉
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将冷藏的巧克力奶油取出,打发到9分,打发完成的奶油应该是浓稠、轻盈、顺滑
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装入裱花袋(裱花嘴可用小圆嘴或者泡芙专用裱花嘴)
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从麻薯底部将奶油挤入
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