French Cream Puffs 忌廉泡芙
Try these little French cream puffs- choux, light,airy and delicious. You can filled with pastry cream or whipped cream inside, it is soooooo delicious. It is easy to make this twice-cooked pastry, and it is the best treat for tea time or anytime!
I remember I used to eat quite a lot cream puffs when I was kid. They are so light and delicious, filled with chocolate cream, pastry cream or whipped cream….just love it! It called choux à la crème usually filled with Chantilly cream or pastry cream. So adorable, fluffy and delicate little puff. You cannot stop eating it. (This is very dangerous!)
I admit, I failed at my first attempt, I blamed the oven!!!
How to make the puff very light and airy, not doughy and would not collaspe after come out of oven. The cooking time of the dough is crucial, if you undercook it, it will not rise ; if overcook it, it will become doughy and soggy, arrrghhh we do not want this either.
Don’t be scare, as long as pay attention to the details, you will have nice, hallow, light puffs. Let’s get baking!
小時候已很喜歡可愛的忌廉（鮮奶油）泡芙，內裡空空，但加上忌廉或卡士達醬，超美味！
這個可以說是法式甜點中較易掌握，失敗率較低的（雖然我第一次做是失敗的，是焗爐的錯！！）經過多番試驗後，只要掌握煮麵糰的時間，不是煮過久，否則裡面會變成粉糰，不是空洞的；如煮得不久，麵糰便不會上升，所以時間是非常重要！但看著泡芙在焗爐內慢慢上升，一個個空洞的泡芙新鮮出爐，滿足感只有我們才感受到！
In a saucepan, add butter, sugar, salt and water, bring it to boil. Then remove from heat. Add flour and stir quickly with the spatula, mix well then return to heat (medium low heat). Keep stirring the dough until you see there is thin layer of the bottom of the saucepan. Remove from heat and let it cool for few minutes.
先將牛油，糖，鹽及水放入鍋內煮滾，離火。加麵粉後用膠刮快速攪拌，至沒有麵粉粒，再放回爐上加熱。不停攪拌麵糰至鍋的底部出現一層薄膜，離火，待涼數分鐘
Add the eggs, one at a time, keep stirring. The batter would become thickend and would fall off from the spoon when shake it. Use the piping bag to pipe a round shape on parchment paper. Baked in preheated oven at 200C for about 20 minutes or until golden brown.
加雞蛋（每次下一隻），不停攪拌至成麵糊。將麵糊倒入擠花袋內，擠出大小隨意的圓形在烘焙紙上。放入已預熱的焗爐， 200度烤約20分鐘或至表面金黃色即可
For the Chantilly cream, beat the whipping or double cream until soft peak, add in sugar. Then beat until stiff peak.
打發忌廉至有泡沫，然後下糖，打發至抹端堅挺，乾性發泡即可
Cut off the top of the puff, pip or spoon with whipped cream, then replace the top. Dust with icing sugar to serve.
將泡芙向橫切開，加入忌廉，灑上糖霜即成！
- 60g unsalted butter
- 5g sugar
- 2g salt
- 120ml water
- 75g all-purpose flour
- 150ml whipping cream or double cream
- 40g sugar
- 材料：
- 無鹽牛油-60克
- 糖 -5克
- 鹽 -2克
- 水-120毫升
- 中筋麵粉 -75克
- 甜忌廉材料：
- 淡忌廉 -150毫升
- 糖 -40克
- In a saucepan, mix butter, sugar, salt and water together Bring it to boil and remove from heat.
- Then add flour and keep stirring. Tip back to the heat , keep stirring the dough until you see there is a thin layer lf the bottom of the pan. Let it cool for few minutes.
- Stir in eggs, one at a time until well-combined. The batter would fall off from the spoon when you shake it.
- Put the batter in piping bag and pipe it on parchment paper. Dip some water of your fingers to smooth the top.
- Pop in preheated oven at 200C for about 20 minutes or until is golden brown. Cool on wire rack until completely cooled.
- (For the Chantilly Cream:)
- Beat the whipping or double cream until soft peak, then add sugar at two times. And beat until stiff peak.
- Cut off the puff top, spoon or pipe in Chantilly cream, replace the top and dust with icing sugar to serve.
- Fill the cream before served, or the puff will become soggy.
- Puffs will go soft after a while, so have to enjoy it on same day.
Based on 3 Review(s)My New Cookbook
