Cream Puffs 簡易忌廉泡芙
Very crispy, light and airy choux pastry , filled with delicious whipped cream. Classic French pastry is easier than you think. Perfect for afternoon tea and any occasion.
Choux pastry can be tricky but once you know the way, do it step by step, it will come out perfect just like we have in shops.
Lovely cream puffs, crispy in the outside and hallow inside. Filled with delicious whipped cream or custard. Everyone will love it!
很喜歡可愛的忌廉泡芙Cream Puff，內裡空空，但加上忌廉或卡士達醬，就變得超美味！在家也可輕鬆做這個法式甜點，做法簡單，只要注意細節，便可做出空心泡芙，跟餅店賣的一樣呢！
In a small saucepan, put water, butter, salt and sugar, cook under medium heat and let it shimmer for a minute.
Add in flour and mix it quickly with spatula. Cook the dough for 2 minutes until there is layer form at the bottom of the pan. Remove from heat and wait for 3 minutes. Add in eggs (one by one) and mix well. The dough will become shinny.
Put the dough into pipping bag with star tube, pipe the dough on lined baking sheet. Pop in oven at 200C, bake for about 20 minutes.
For the whipped cream, whip the cream at medium speed, add in sugar and beat until soft peak formed. Fill the cream in pipping bag.
Cut a small hole at the bottom of the puff, pipe the cream inside the puff.
Dust with icing sugar. 
先將牛油，糖，水及鹽放入小煲內，煮沸後再煮兩分鐘，然後下中筋麵粉，快速用木勺或膠刮攪拌。不停攪拌成麵糰，用中火繼續煮兩分鐘，看到煲底有一層薄膜。離火，然後靜置3分鐘。
將雞蛋打散，然後幾蛋液續少加入麵糰內，麵糰會散開的，但只要不停攪拌，又會再成麵糊。攪拌麵糊至微微滑落的狀態便可，放入平口擠花袋內。
擠出圓形麵糊，大小隨意，用手指沾些水，把表面突起的部分抹平。放入已預熱200度焗爐，焗約20分鐘，至金黃色即成，放在涼架上待涼。
用電動打蛋器打發淡忌廉，出現泡沫時下糖，打發至末端尖挺，將忌廉放入擠花袋內。用刀在泡芙底部?一個小洞，從底近擠入忌廉，再灑上糖粉即成！
- 50 gram unsalted butter
- 15 gram sugar
- 3 gram salt
- 120 ml water
- 80 plain flour
- 2 eggs
- 材料：
- 無鹽牛油 50克
- 糖 15克
- 鹽 3克
- 水 120毫升
- 中筋麵粉 80克
- 雞蛋 2隻
- 餡料：
- 淡忌廉 150毫升
- 糖 40克
- In a small saucepan, put water, butter, salt and sugar, cook under medium heat and let it shimmer for a minute.
- Add in flour and mix it quickly with spatula. Cook the dough for 2 minutes until there is layer form at the bottom of the pan. Remove from heat and wait for 3 minutes. Add in eggs (one by one) and mix well. The dough will become shinny.
- Put the dough into pipping bag with star tube, pipe the dough on lined baking sheet. Pop in oven at 200C, bake for about 20 minutes.
- For the whipped cream, whip the cream at medium speed, add in sugar and beat until soft peak formed. Fill the cream in pipping bag.
- Cut a small hole at the bottom of the puff, pipe the cream inside the puff.
- Dust with icing sugar.
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