我說過我喜歡所有包餡的甜點。當我壓力大的時候（特別是期末，被無數報告塞滿快崩潰時），奶油泡芙是唯一可以療癒我靈魂的東西>///< 而且一口咬下香甜奶餡爆出來的感覺超美妙的啊雖然吃的時候常常搞得一團糟......
這個泡芙特別的地方就是有餅乾帽子，它不只讓泡芙更可愛，也為泡芙皮加入不同的口感。即使泡芙皮因為冰箱的濕氣而潮軟時，餅乾依然能保持硬度。順帶一提，你也能作小型餅乾泡芙不夾餡直接吃，微鹹的泡芙皮搭配甜餅乾剛好～
泡芙的變化很多元，能自由組合各種口味的泡芙皮、餅乾、內餡或淋醬創造專屬口味～～
很少人知道泡芙麵糊能冷凍貯存！只要把擠好的泡芙連同烤盤紙（步驟6）冷凍至麵糊硬，再將泡芙撥下來裝在夾鏈袋就可以放很久。要烤時不用解凍直接烤，只是烤的時間要延長5分鐘。這樣只要有冷凍泡芙麵糊就隨時能享用剛烤好的酥脆泡芙囉！
裝餡的泡芙一天內要吃完，沒填餡的能在冰箱中保存5天。
I’d say that I love all kinds of desserts that have a creamy filling. Whenever I’m under pressure, especially during final exams month packed by overwhelming homework, cream puffs are the ones that can comfort my soul >///<. Although eating a puff that has been overfilled would be a mess, the sight that the cream can “explode” at the first bite is fantastic!
What make this puff outstanding is the crunchy cookie-hat. The hat not only looks funny but it gives the puff shell a different texture. Even if the puff has been softened by the moisture in the refrigerator, the cookie-hat will remain crumbly. By the way, you can make smaller cookie-hat puffs and serve it without any filling, because the puff shell is a little salty and balances the sweetness of the cookie-hat.
You can combine different flavors of puff shell, cream, coating or cookie-dough to create your own puff~
Few people know that the choux pastry can be stored in the freezer. After the dough is piped onto the parchment paper(step 6), put it into the freezer to set. When the dough is completely frozen, pull them off the paper and transfer them into a zip bag. The frozen choux pastry can be baked directly, that is, it doesn’t need to be thawed. The baking time should be about 5 mins longer than the unfrozen one. Now you can enjoy freshly baked puffs any time, as long as you keep some dough in your freezer:)
The puff with filling should be consumed within a day but the one without filling can be stored in the refrigerator for 5 days.
食譜改寫自Recipe adapted from：Masa 料理ABC
份量：約15顆(直徑5~6cm)
Makes 15 cream puffs (2.5-3 inch or 5-6cm)
材料Ingredient :
原味餅乾original cookie-hat
A. 低筋麵粉 25g
B. 奶油 20g(軟化)
C. 細砂糖 20g
all-purpose flour 25g=2.5Tbs
softened butter 20g=1.7Tbs=1/4stick
caster sugar 20g=2Tbs
泡芙choux pastry
D.低筋麵粉 45g
E. 高筋麵粉 45g
(D&E可換成中筋麵粉 90g） 麵粉先篩過
F. 無鹽奶油 60g
G. 水 150g
H. 鹽 3g(1/2小匙）
I. 全蛋 約3~4顆
all-purpose flour 90g=3/4cup (sifted)
unsalted butter 60g=4.25Tbs=1/2stick
water 150g=5/8cup
salt 3g=1/2tsp
whole eggs about 3~4
內餡fillings
J.卡式達醬 300g(一份）任何口味皆可
K.鮮奶油 150g
custard 300g=1cup (You can use any flavor you prefer.)
heavy cream 150g=2/3cup
作法Steps：
餅乾cookie-hat
1.將軟化的奶油與糖拌勻然後加入麵粉，混合成一個麵團
Beat the butter and sugar until smooth then add in the flour. Mix the ingredients until it forms a dough.
2.將麵糰包入保鮮膜，將它捏成直徑3cm的圓柱體並冷凍
To make the shaping process easier, transfer the cookie-dough onto a clean plastic wrap and wrap it up. Shape the dough into a cylinder (3cm in diameter). Put it in the freezer until it is ready to use.
泡芙choux pastry
1.將水、鹽、奶油放到深鍋中煮沸
In a saucepan bring the water, salt and butter to a boil.
2. 離火，然後一次倒入全部過篩的麵粉用木匙拌勻成糰
Remove from heat and add the sifted flour all at once and incorporate by mixing energetically with a wooden spoon until it is combined.
3. 以小火重新加熱麵團，要一邊攪拌，大約一兩分鐘。麵團會不黏鍋並且鍋底形成薄膜時離火(如圖）
Return the saucepan over low heat and cook while stirring for a minute or two to pull out the moisture from the batter until it pulls away from the sides of the pan. You will see some of the dough sticking to the bottom of the pan.
Return the saucepan over low heat and cook while stirring for a minute or two to pull out the moisture from the batter until it pulls away from the sides of the pan. You will see some of the dough sticking to the bottom of the pan.
4. 將麵糰到到大碗中冷卻一下。加入雞蛋，一次一個，要拌勻再加下一個，直到當舀起麵糊時呈現倒三角形緩慢低落就停止加蛋液。
Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. When it become a smooth, homogeneous batter which can formed into an inverted triangle when scooping, stop adding the egg.
5. 將麵糊倒入擠花袋，用1cm圓嘴或星型嘴擠出約3~4cm的圓在烤盤紙上，每個泡芙要間隔3cm以上不然膨脹後會黏在一起
Fit a pastry bag with a large ½ inch (1cm) round or star tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles onto a baking sheet lined with parchment paper. The space between each puff should be more than 3cm or they will stick to each other when baking.
Slice the frozen cookie-dough to about 0.5cm or 1/5 inch thick. Put the cookie dough on top of each puff. You can bake the choux pastry without cookies as a normal puff, just spread some water on the dough before baking. The water will prevent the surface from drying out before it starts to puff up.
7. 以180℃烤35分鐘直到黃褐色，關火悶5分鐘再拿出來。烤的過程中絕對不要打開烤箱門！冷空氣會讓泡芙塌陷
Bake in the oven at 180℃/355℉ for 35minutes until brown and puffy. Turn off the heat for 5 minutes before taking them out of the oven. (NEVER open the oven door before it's done. The cooler air would make the puff collapse.)
8. 在每個烤好的泡芙底部戳個小洞讓這氣散出，放在烤架上待涼
Prick each with a skewer to release the steam and transfer to a wire rack to cool.
內餡fillings
1.在做內餡前，確認材料（卡士達、鮮奶油）都是冰的
Before making the filling, make sure the ingredients (custard and cream) are cold.
2.將鮮奶油打到7~8分發（幾乎不流動），將冰的卡式達用打蛋器攪鬆然後輕柔的拌入打發的鮮奶油
Whip the cream to soft peaks by a hand or electric mixer. Remove the custard from the refrigerator and whisk until smooth; gently fold in the whipped cream.
3.將內餡裝入細嘴擠花袋
Transfer the pastry cream into a piping bag fitted with 1/4 inch (6 mm) plain.
4.你可以從泡芙底部填餡或是將泡芙剖半擠餡在中間
You can fill the cream from the bottom of the puff or split the puff in half and pipe.
可可餅乾chocolate cookie-hat
A. 低筋麵粉 20g + 可可粉 5g
B. 奶油 25g
C. 細砂糖 20g
all-purpose flour 20g=2Tbs
cocoa powder 5g=2tsp
soften butter 25g=1.75Tbs=1/4stick
caster sugar 20g=2Tbs
做法跟原味一樣，但要先拌勻麵粉與可可粉再加入奶油糊中
When making the chocolate flavor cookie-hat, follow the same method as the original recipe. You should combine the cocoa powder with the flour before add in the butter mixture.
伯爵茶泡芙Earl Grey Cream Puff
應用Application
伯爵茶泡芙Earl Grey Cream Puff
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