IMG_3177ingredients 

chocolate cookie dough (makes 10)
20g cold butter, cubed
16g sugar
22g cake flour
3g cocoa powder
1 tsp espresso powder

choux pastry (makes 26 mini puffs)
50g full cream milk
23g butter
2g sugar
pinch of salt
55-60g egg + 1/2 tbsp bailey’s chocolate luxe (substitute with vanilla extract)
28g cake flour
2g cocoa powder

filling
japanese custard recipe can be found from here

IMG_3182食材

巧克力饼皮(可做 10片)
冷黄油 20克、切丁
糖 16克
蛋糕粉 22克
可可粉 3克
浓缩咖啡粉 1小匙

泡芙面糊 (可做 26个迷你泡芙)
全脂奶 50克
黄油 23克
糖 2克
盐 一小撮
蛋液 55-60克 +巧克力百利酒 1/2大匙(可用香草精替代)
蛋糕粉 28克
可可粉 2克

内馅
日式卡仕达酱食谱可参考此链接

IMG_3180Directions/做法

IMG_3137
make cookie dough in advance:
sift cake flour, cocoa powder and espresso powder into mixing bowl
add in sugar and cubed butter
事先制做巧克力饼皮:
蛋糕粉、可可粉和咖啡粉过筛入容器内
加入糖和黄油丁块

cut butter into dry ingredients and mix till dough comes together
黄油以切拌方式切入干性食材至到成团

place dough between 2 pieces of baking paper and roll into a 3mm thick sheet
cut out using 4.5cm round shaped cookie cutter
(re-roll dough and cut out remaining dough)
chill for at least 1 hours
面团摆放在两张烘焙纸中间、擀成 3毫米厚面皮
用 4.5厘米圆形曲奇模切出圆片
(剩余的面团可再次揉成团、擀开、再裁切)
冷藏自少 1小时

IMG_3145
prepare choux pastry:
place milk, butter, sugar and salt into a saucepan (avoid using non-stick ones)
allow to boil over low heat
制做泡芙面糊:
牛奶、黄油、糖和盐放入奶锅(最好不要用不粘锅)
以小火加热至沸腾

remove from heat and pour in sifted flour and cocoa powder
stir quickly till there are no more traces of flour
离火、一口气加入过筛的面粉和可可粉
快速搅拌至到无面粉痕迹

IMG_3149
place saucepan back to stove and cook over low heat with a spatula, stirring non-stop
remove saucepan from heat once you see a skin develop at the base
奶锅再次以小火加热、不停搅拌
锅底呈现一层薄面膜即可熄火

add egg into the above in a few additions
most importantly, stop adding once you get a thick batter
batter should only drip after 5 seconds from lifting spatula
蛋液分次拌入以上面团
最主要的是捞起面糊时,面糊有个 5秒才慢慢滴落
这时就不要再加入蛋液了

IMG_3152
spoon batter into piping bag with a 1cm round shaped piping tip
面糊勺入装着 1厘米圆形裱花嘴的裱花袋

pipe batter onto baking sheet and place a slice of cookie dough on top of piped pastry
each of my pastry is about 2.2cm in diameter
for pastry without cookie dough, flatten the sharp tip of the piped batter with some egg wash or water
面糊裱到烘焙纸上后叠上一片巧克力饼皮
每个裱出的面糊直径为 2.2厘米
没有盖上巧克力饼皮的面糊因裱出来的尖顶可用蛋液或水稍微摸平

IMG_3155
bake in centre rack of 180 degrees C preheated oven for 15 mins
送入预热至 180摄氏度烤箱烤 15分钟

allow puffs to cool
待凉

pipe custard cream into puffs till full
在个泡芙内挤入卡仕达酱至到泡芙膨胀(爆浆咯!)

IMG_3183
enjoy~~
下午茶点~~

Personal notes/温馨小贴士: 

IMG_3179– i made 26 mini puffs this time, 10 with cookie dough, and remaining without
这次做了 26个迷你泡芙;10个带饼皮、剩余的木有

– you can make bigger puffs but do adjust baking time accordingly
泡芙大小可随意更改,不过烘焙时间需适当调整

 IMG_3178

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