兩種風味內餡的經典泡芙
圓球體是這款雙層奶油泡芙的形態，泡芙外層額外沾上杏仁角和砂糖，令烘烤後的泡芙表面帶有烤果仁和微焦糖的味道。
雙層奶油泡芙內餡選用了傳統的香草莢卡士達醬和香緹鮮奶油。卡士達的濃郁蛋、奶油味道與鮮奶油輕盈的口感十分匹配。
Classic Choux puffs with double buttery flavors
Sprinkle crushed almonds and sugar on choux dough to create a crunchy & nutty almond crust on Cream Puffs.
Those Cream Puffs will be filled with homemade vanilla pastry cream and fluffy light creme Chantilly.
份量 Yield
10個 5cm圓形泡芙
10pcs 5cm round puffs
泡芙麵團 Choux Pastry (Pâte à Choux)
材料 Ingredients
| 水 Water | 180g |
| 無鹽奶油 Unsalted Butter | 72g |
| 低筋麵粉 Cake Flour | 110g |
| 砂糖 Sugar | 4g |
| 鹽 Salt | 7g |
| 雞蛋 Egg | 200g |
| 砂糖 Sugar(sprinkle on top) | |
| 杏仁粒 Crushed Almonds |
步驟 STEPS
1. 將水、鹽、砂糖和無鹽奶油倒入鍋中。Pour butter, salt, sugar and water into a saucepan.
2. 加熱至奶油完全融化。Heat mixture until the butter is completely melted.
3.關火，一口氣倒入低筋麵粉，不停攪拌直至形成麵團。Turn off the heat, pour all the flour into pan and stir constantly until a dough is formed.
4. 小熱加熱直至鍋的底部產生一層薄膜，然後將麵團移至料理碗中放涼。Reheat mixture until A thin film formed on the bottom of the pan. Transfer the dough into a mixing bowl and then rest for 5 mins.
5. 分三至四次加入打散的雞蛋，每次加入後攪拌至順滑狀。Add the slightly beaten eggs three times, incorporate between additions.
6. 用膠刮刀挖起部份麵糊，如果麵糊慢慢向下滑，並且出現倒三角型的形狀時，這便是合適的硬度。Beat until the dough is smooth and forms a thick ribbon when pulled up.
7. 將麵團擠至5cm圓形的大小，於表面塗刷蛋液(份量外)，然後放上杏仁粒和砂糖堆。Pipe the choux dough into round 5cm large sizes. Brush with egg wash and place sugar dust and crushed almonds.
8. 放入180°C烤箱焗40-50分鐘，出爐後放涼。Bake at 180°C oven for 40-50mins.Transfer on wire rack to cool completely.
香草莢卡士達醬 Vanilla Pastry Cream
材料 Ingredients
| 牛奶 Milk | 375g |
| 蛋黃 Egg Yolk | 90g |
| 砂糖 Sugar | 93g |
| 高筋麵粉 Bread Flour | 38g |
| 無鹽奶油 Unsalted Butter | 38g |
| 香草莢膏 Vanilla Bean Paste | 1 1/2 茶匙 teaspoon |
步驟 STEPS
To make vanilla pastry cream you can read my previous recipe.
香緹鮮奶油 crème chantilly(Whipped Cream)
材料 Ingredients
| 鮮奶油 Heavy Cream | 190g |
| 砂糖 Sugar | 19g |
步驟 STEPS
1. 將鮮奶油和砂糖倒入料理豌中。Pour heavy Cream and sugar in a mixing bowl.
2. 隔冰水打發至7成發。Whip heavy cream on ice water bath until it reaches stiff peaks.
組裝&裝飾 Assembly&Decoration
1.橫向切去泡芙的頂部。Slice off the top of choux puffs.
2.填滿香草莢卡士達。Fill in the vanilla pastry cream.
3.於泡芙上擠上香緹鮮奶油，並蓋上泡芙頂部。Pipe on crème chantilly(Whipped Cream).
Q&A
【如何保存雙層奶油泡芙 How to keep Double Cream Puffs】
‧ ‧用保解膜覆蓋表以防止乾燥。Cover with plastic wrap to prevent drying out.
‧‧冰箱冷藏約2-3天。 Store in fridge for 2-3 days.
【如何保存未填餡料的泡芙殼/皮 How to keep Choux Puffs】
‧‧放入包含食物乾燥劑的食物容器內保存。Store in air-tight container with desiccant
【泡芙殼/皮變軟 Choux Puffs become soft and soggy】
‧‧擠入奶油餡之前，放回烤箱用低溫烘乾泡芙殼/皮，然後放涼。泡芙殼/皮便會回復硬脆。Reheat choux puffs in the oven with low temperature, the puffs would become crunchy again.
其他食譜 | OTHER RECIPES
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