Earl Grey Chocolate Cream Puff (Choux Au Craquelin) 伯爵茶巧克力脆皮泡芙

INGREDIENTS

- craquelin -

25 g unsalted butter, room temperature

20 g sugar

25 g cake flour

5 g cocoa powder

- choux pastry -

13 g unsalted butter

1 g sugar

32 g milk

13 g water

22 g cake flour

35 g egg (or adjust until the inverted triangle forms)

- earl grey custard cream -

1 egg yolk

20 g sugar

10 g corn starch

100 ml hot milk

2 earl grey tea bags

100 g whipping cream

5 g sugar

INSTRUCTIONS

- craquelin -

1. Mix butter and sugar until well incorporated

2. Add cake flour and cocoa powder until a dough is formed

3. Place inside a ziplog bag and roll out until it's 2 - 3 mm thick

4. Put in the freezer for at least 1 hour or in the fridge for at least 2 hours

- earl grey custard -

1. In a saucepan, add milk with earl grey tea. Heat on low heat until simmering, set aside

2. In a separate bowl, mix together sugar with egg yolk

3. Add in corn starch, stir well

4. Gradually stir in mixture (1)

5. Pour the mixture back into the pan, cook on low heat, whisk continuously until the custard thickens and starts to bubble

6. Transfer the custard to a plate and cover the surface with cling film to prevent skin forming

7. Chill in the fridge to cool completely

- choux pastry -

1. Preheat oven to 200 ºC. Line the baking tray with parchment paper, set aside.

2. Add butter, sugar, milk and water in a saucepan over medium heat and bring to a boil

3. Turn off the heat and add cake flour all at once

4. Stir with a spatula until a dough is formed

5. Allow the dough to cool to room temperature

6. Add in eggs and stir with a spatula until the eggs are well incorporated and the pastry is smooth and fall off the spatula with an inverted triangle trail

7. Spoon the mixture into a piping bag fitted with a round tip

8. Pipe the choux pastry into 1.5 inches wide and 1.5 inches high

9. Take the craquelin dough out of the fridge and cut out 6 craquelin discs that is about 1.5 inches in diameter and place it on top of the choux pastry

10. Place the baking tray in the middle rack of the oven

11. Bake at 200 ºC for 15 mins and then 160 ºC for 10 mins

12. Prick a hole on the bottom of the choux pastry and allow to cool to room temperature before filling with pastry cream

Before serve...

1. Whip together the whipping cream, chilled earl grey custard and sugar

2. Pipe into the choux pastry and decorate

3. Enjoy!

Storage:

1. For empty puffs, store them in a ziploc bag in room temperate for up to 3 days or in freezer for up to 1 month

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材料

- 酥皮 -

25克 無鹽牛油, 常溫

20克 糖

25克 低筋麵粉

5克 可可粉

- 泡芙 -

13克 無鹽牛油

1克 糖

32克 牛奶

13克 水

22克 低筋麵粉

35克 雞蛋 (或自行調教直到麵糊出現倒三角)

- 伯爵茶卡仕達醬 -

1 蛋黃

20克 糖

10克 玉米澱粉

100毫升 熱牛奶

2個 伯爵茶包

做法步驟

- 酥皮 -

1. 把牛油和糖拌均

2. 加入低筋麵粉和可可粉，攪拌成麵團

3. 放入密實袋, 用擀麵杖擀平至 2 - 3 毫米厚度

4. 放入冰箱至少1小時，或放入雪櫃至少2小時

- 伯爵茶卡仕達醬 -

1. 在鍋中，加入牛奶和伯爵茶。用小火加熱煮開

2. 在另一個碗中，將糖和蛋黃混合，攪拌均匀

3. 加入玉米澱粉，拌勻

4. 逐小倒入（1），一邊倒一邊攪拌

5. 將混合物倒回鍋中，開小火加熱，不斷攪拌至剛沸騰，形成濃稠的卡仕達醬

6. 將卡仕達醬轉移到盤子中，並用保鮮膜覆蓋表面，以防止表面結皮

7. 放入冰箱中至完全冷卻

- 泡芙 -

1. 將焗爐預熱至200ºC。在焗盤上鋪上牛油紙，放一旁備用。

2. 在鍋中加入牛油，糖，牛奶和水，煮沸

3. 關火，立刻加入低筋麵粉

4. 用刮刀切拌，直到形成麵團

5. 讓麵團冷卻到室溫

6. 逐小加入雞蛋並用刮刀攪拌，直至麵糊變得光滑。當用刮刀挑起麵糊時，麵糊會自然滑落，而剩餘的麵糊在刮刀上形成倒三角形

7. 將混合物倒入裝有圓型唧嘴的唧袋中

8. 在預備好的烤盤上，唧出6 個，每個 1.5寸 (直徑) x 1.5 寸 (高) 的泡芙麵糰

9. 從冰箱中取出酥皮麵團，切出6個直徑約1.5寸的圓塊，蓋在泡芙麵糰上

10. 將焗盤放在焗爐的中層

11. 以200ºC 焗15分鐘，然後160ºC焗10分鐘

12. 在泡芙的底部戳一個小洞，並冷卻至室溫

食用前...

1. 打發忌廉，加入已冷卻的伯爵茶卡仕達醬及糖

2. 從泡芙的底部唧入忌廉

3. 請慢用!

保存方法

1. 在室溫下，泡芙殼放入密實袋中可保存 3天，或在冰箱中保存1個月

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