法式泡芙
描述
泡芙的雛形是以一種曾搭配湯的鹹麵包出現，內餡是肉泥、乳酪等等；十七世紀的食譜又把它稱作「Potage de profiteolles」。 一直到十九世紀，profiterole才被確定用來代表「泡芙」。
市面上的泡芙分為兩大類，其一是泡芙起源地的傳統法式泡芙，另外，就是口味多變的日式泡芙。泡芙的法文為CHOU，甘藍菜的意思，因兩者外形相似而得名，而泡芙的誕生在技術上被人們認為是偶然、無意中發現的。
熱量
食材
步驟
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牛奶倒入鍋中 pour milk into the pot
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糖倒入鍋中 sugar into the pot
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鹽倒入鍋中 salt into pot
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水也加入 water is also added
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最後將無鹽奶油也放進來 Add unsalted butter at the end
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開小火，用刮刀攪拌溶解糖、鹽，並等待奶油融化 Turn to low heat and stir with a spatula to dissolve the sugar, salt and wait for the cream to melt
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奶油融化後，改用打蛋器持續攪拌至沸騰後立即關火 After the cream melts, switch to a whisk and continue to stir until it boils, then turn off the heat immediately
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一口氣將過篩後的麵粉倒入 Pour the sifted flour in one breath
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把握黃金30秒，不斷攪拌將麵粉與液體混合 Hold golden for 30 seconds, stirring constantly to combine the flour with the liquid
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接著開中火，用刮刀或木杓翻炒麵團1分鐘 Then turn on medium heat and stir fry the dough with a spatula or wooden ladle for 1 minute
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將炒好的麵團倒入攪拌盆，裝上漿形攪拌頭，中速攪拌30秒 Pour the fried dough into the mixing bowl, install the paddle-shaped mixing head, and stir at medium speed for 30 seconds
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轉低速，加入一顆雞蛋，等雞蛋與麵團完全混合後再加入另一顆，直到雞蛋都加入。 Turn to low speed and add eggs one by one until all eggs are added
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雞蛋加完後，開中速持續攪拌麵糊 After adding the eggs, turn on the medium speed and continue to stir the batter
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拆下攪拌漿，手動稍微攪打麵糊然後舉起，麵糊呈現倒三角形表示已經可以。 Remove the mixing paddle, beat the batter by hand and lift it up, the batter will appear as an inverted triangle.
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將泡芙麵糊裝進擠花袋，在烤盤紙上擠出約直徑3公分的圓形 Put the puff batter into a piping bag, and squeeze out a circle with a diameter of about 3 cm on the parchment paper
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在麵糊上刷上蛋液 Brush egg wash over batter
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烤箱預熱到200℃，總烘烤時間40-45分鐘，烘烤至10-12分鐘時，需將溫度調降至160℃ Oven at 200°C, baking time 40-45 minutes, when baking for 10-12 minutes, lower the temperature to 160°C
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碗中加入冰塊 add ice cubes to the bowl
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在冰碗上再放上一個空碗 Put another empty bowl on top of the ice bowl
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將動物性奶油倒入空碗 pour cream of animal origin into an empty bowl
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加入1小匙過篩的糖粉 Add 1 tsp sifted powdered sugar
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再加入半條香草籽 Add half a vanilla seed
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將奶油打到8-9分發 Beat the cream to 8-9 to distribute
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鮮奶油裝入擠花袋，小心將鮮奶油擠入泡芙中 Put the whipped cream into a piping bag and carefully squeeze the whipped cream into the puffs
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泡芙做好啦~內餡滿滿，泡芙酥脆 The puffs are ready~ the filling is full and the puffs are crispy
小撇步
詳細烹飪網址：https://youtu.be/8Xek3A9m5u4
(影片有更多詳細說明喔)
