Ad Hoc Club (8): 栗蓉忌簾泡芙 [食譜] ~ Chestnut Cream Puffs [Recipe]

材料：(份量 ~15個)	Ingredients: (Yield ~ 15)
泡芙麵團	Choux Pastry
水	Water	25 ml
奶	Milk	100 ml
無鹽牛油	Unsalted Butter	50 g
麵粉	Plain Flour/ All Purpose Flour	100g
雞蛋	Eggs	3隻
糖	Sugar	10 g
鹽	Salt	1 g
栗蓉餡料	Chestnut Crème Filling
鮮奶油	Whipping Cream	100ml
砂糖	Sugar	10 g
栗蓉	Chestnut Puree	25 g
朱古力	Chocolate (melted)	10 g

泡芙製作步驟：

Directions for Profiteroles:

 水，奶，牛油，糖和鹽一同煮滾

In heavy saucepan, bring the water, milk, butter, sugar and salt to a boil

加入已篩過之麵粉，快速攪拌至材料混合成麵團

Add the sieved flour all at once; stir vigorously a dough is formed

蛋分三次加入麵糰中

Beat in the eggs, 1 at a time

 

用攪拌機慢速攪至順滑

Beat until shiny and pastry holds its shape when lifted.

放入擠花袋中擠出自己喜愛之形狀

***用濕手指/糕點刷理順尖峰 (如有)

Using pastry bag, pipe pastry into desired shapes

*** smooth out any parts that stick up (if any) with your wet finger/ pastry brush

放入已預熱至200度焗爐中焗20-25分鐘 即成

Bake in preheated 200 degree C oven for 20-25 minutes

朱古力栗蓉餡料製作步驟：

Directions for Chestnut Crème Filling:

把奶油和糖打至濃稠狀

Whip cream and sugar until stiff peak forms

拌入栗蓉和朱古力

Fold in chocolate and chestnut puree

放入雪櫃冷凍

Refrigerate until thick

將奶油裝入擠花袋中，用擠花咀把奶油餡料擠入泡芙中即成

When ready to serve, fill each puff by piping the pastry cream with pastry bag.

可以糖霜，可可粉，或朱古力醬 裝飾 (隨意)
Garnish with icing sugar or chocolate. (optional)

 

~剩餘物資~