爆浆Custard Cream Puff ~

爆浆Custard Cream Puff ~

 

31/12/2012 最后之作  ，

因为朋友要求分享食谱才发现忘了Share 。。。><

来来来。。。现在补上阿 ~

 

 

Custard Filling

 

* 参考Video做法 ： Pastry Cream .

 

这是两份的分量。

 

80g sugar 白糖

450g fresh milk 鲜奶

 

2 Tbsp plain flour 面粉 ( 或者 Or 1tbsp plain flour 面粉+ 1tbsp Corn flour玉米粉 )

 

 4 egg yolks 蛋黄

 1 tsp Vanilla Essence香草香精

 

 2 Tbsp melted butter 溶化牛油

 

200g Whipped cream 打发鲜奶油 ( optional )

Snow Powder （Optional ）

 

Method :

 

1) 把牛奶和白糖放进小锅里，小火温热牛奶并把糖煮溶。待凉。

2）把鸡蛋黄，香草香精和面粉搅拌均匀，然后慢慢加入温牛奶并不停的搅拌均匀。

3）把搅拌均匀的1和2 倒回锅里，并以中小火慢慢不停的搅拌至浓稠为止，最后加入牛油拌均即可。

4）倒出煮好的Custard Filling 并用保鲜纸贴盖在filling的表面以防结成硬皮。待凉冷藏。

5）把冷藏好的Custard filling 和打发好的鲜奶油混合，并挤入Puff里，撒上Snow Powder 收入冰箱待冷了再食用。

 

 

* 步骤4 的Custard Filling 冷藏后，可以直接包入Puff中非常的好吃=）

 

 

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Puff Choux 泡芙

Recipe from ：Joy Of Baking with Puff Choux Video

Choux Pastry:

65 grams all purpose flour 面粉

1/2 tsp granulated white sugar 白糖

1/4 tsp salt 盐

57 grams unsalted butter, cut into pieces 无盐奶油，切小块

120 ml water 水

2 large eggs, lightly beaten 大颗鸡蛋，打散 （ 留一部分起来扫面用 ）

Method：

1）Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter the pan .

预热烤箱200度，把烤架位置设于中层。并在烤盘上铺上烘焙纸或者在烤盘上直接涂抹牛油以防粘黏 .

2）In a bowl sift or whisk together the flour, sugar and salt.

把面粉，糖和盐放进干的碗里，并且搅拌均匀。

3）Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).

取个锅子把水和奶油以中火煮滚至牛油溶化，离火 。然后一次把全部的面粉材料倒入水，奶油液体里，以木质搅拌匙搅拌均匀至无颗粒。把锅子放回煤气炉上，开中火并继续不停的搅拌1-2分钟直至搅拌成光滑的面团。

4）Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

把面团放入搅拌器里，然后以慢速搅拌面团1分钟消除热气，面团降温后分4-5慢慢的加入全蛋液，刚开始鸡蛋倒下去时，面团和鸡蛋会被分开，继续搅拌直至面团和鸡蛋融合后，再继续到入下一部分的全蛋液，直到蛋液用完，或者面团浓度以不太浓和稀,并会从汤匙上滑下的浓度为标准，如何鉴定浓度可以观看Video ：Joy Of Baking Puff Choux Video 。

5）Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).
用汤匙或者裱花的方式把面糊分量均匀的在烤盘上分为12等分 ，面糊与面糊之间请保留2寸的距离，确保足够的位置让面糊发大 。然后轻巧的用扫子在面糊表面上扫上鸡蛋液 。
以高温200度烘烤15分钟，然后调低温度至180度继续烘烤30-35分钟或者只到Puff 表面呈现漂亮的金黄琥珀色，当Puff开始列开时这说明里面的组织已经接近快干了 。=）关掉烤箱电源，把Puff 取出并在泡芙两侧割两小刀，之后把泡芙放回烤盘并全盘放回烤箱~ 烤箱门略开，就这样让泡芙在烤箱余温里继续烤干泡芙，待凉了再取出放上你喜欢的Cream / Custard Filling 。

美味 ~