蜂鸟奶油泡芙

Arrange the racks in the top and bottom third of the oven; preheat to 375F. In a large saucepan, combine the water, butter, sugar, and salt. Cook over medium-high heat, stirring often, until the butter melts. Turn off the heat and add your flour to your pot all at once, stirring aggressively with a wooden spatula and scooping and scraping until no flour clumps remain. Return the saucepan to medium-low heat and cook, stirring forcefully, until a film forms at the bottom of the pot and the dough shiny and begins to pull away from the sides of the pan, about 2 minutes.

将面团转移到装有桨叶附件的立式搅拌机上，并以中低速搅拌，直到碗很酷，大约6分钟。将速度提高到中等，一次加入一个鸡蛋，然后在添加下一个鸡蛋之前彻底加入。面团应该是丝带，光泽和光滑。将面团放在一边。

在单独的搅拌碗中，使用低速电动搅拌机将黄油和糖奶油奶油奶油，直至苍白，约4分钟。加入面粉并混合直至合并；添加食用色素并混亚搏电竞合均匀分散，再增加2分钟。将面团推出，将面团铺成1/4英寸的厚度，在两张羊皮纸之间。剥下顶层，并使用2 1/2英寸的饼干或饼干切割机切出一轮饼干面团。根据需要重新卷来切除16个cookie。

Place 2 sheets of parchment paper on a work surface. Using the 2 1/2-inch cookie cutter as a guide, use a pencil to create 8 circles on each sheet. Fit a piping bag with a 1/2-inch round tip and fold down the bag several times. Fill the bag with the choux dough and unfold the piping bag; lightly twist the top of the bag. Pipe a small dot of dough on each of the four corners of the parchment; place one sheet of parchment, pencil side down, on each of 2 large sheet pans, pressing on the corners to adhere.

管2面团切成1/2英寸轮泡芙pared baking sheet, using the stencils as a guide. Top each choux with a round of cookie dough. Bake until the choux are golden and cookie tops are cracked and deeply browned, 30 to 40 minutes. Transfer to a wire rack and let cool completely.

在中等锅中，将菠萝，糖，石灰皮和少许盐混合；用中火煮直到菠萝变软，是半透明的，但仍然保持其形状，并有一点咬合，约12分钟。放在一边冷却。

在一个大的搅拌碗中，使用浸入式搅拌器将奶油，香蕉和少许盐搅打至僵硬的峰值，约3分钟。

一旦Choux糕点冷却，请使用锯齿刀切断每个糕点的顶部三分之一。保留顶部。将一汤匙菠萝加入每个奶油泡芙中，然后再加一些烤山核桃。将足够的香蕉鞭子倒入，以稍微填充每个Choux糕点。顶部烤椰子和保留的顶部。享受！