天鵝泡芙【烘焙展食譜募集】
描述
今天是跨年, 當大夥倒數....5,4,3,2,1,我們家人一起喝著香檳,吃著手作的「天鵝泡芙」將普通的泡芙化身成美麗的天鵝, 裡頭的內餡使用了天然的香草豆莢製做成超濃郁的卡士達奶油醬。在跨年的時刻, 家人品嘗美味的點心, 說著新年快樂, 看著電視中Taipei 101放煙火, 美麗的火花在空中綻放來迎接嶄新的一年, 讓幸福甜蜜的滋味從2013跟隨我們繼續到2014及永遠！
食材
步驟
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![[泡芙外皮]準備食材](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
泡芙外皮準備食材
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泡芙外皮低筋麵粉過篩
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泡芙外皮將水放入盆中
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泡芙外皮將鹽放入盆中
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泡芙外皮將無鹽奶油放入盆中
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泡芙外皮使用中小火煮至沸騰
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泡芙外皮轉小火
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泡芙外皮將過篩的低筋麵粉一口氣倒入
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泡芙外皮用湯匙快速攪拌
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泡芙外皮火還不要關 一邊攪拌到粉變成有一點透明不沾鍋才能關火
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泡芙外皮攪拌到麵粉完全成糰且不沾鍋子即關火
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泡芙外皮麵團稍微放至涼, 將雞蛋液分4-5次慢慢加入
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泡芙外皮每一次加入都要攪拌均勻才加下一次的蛋液
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泡芙外皮完成的麵糊4/5份量裝入1cm口徑的圓形擠花嘴擠花袋中1/5份量裝入0.5cm口徑的圓形擠花嘴擠花袋中
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泡芙外皮間隔整齊的擠出球狀
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泡芙外皮手指沾水將麵糊上方尖起抹平
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泡芙外皮用一根竹籤在麵糊表面劃出十字痕跡, 來幫助成品裂紋漂亮均勻
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泡芙外皮進烤箱前朝麵糊表面噴6-7次上冷水
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泡芙外皮0.5cm口徑的圓形擠花嘴在不沾烤盤布上間隔整齊的擠出S型天鵝頭部造型
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泡芙外皮放入到已經預熱至200度的烤箱中烘烤10分鐘
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泡芙外皮接著將溫度調整為190度再烘烤10分鐘,再將溫度調整為180度再烘烤10分鐘到表面金黃,最後關火悶10分鐘即可出爐
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泡芙外皮出爐後移至鐵網架上放涼
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[香草卡士達醬]將a材料中的1/4根香草莢橫剖切開
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[香草卡士達醬]將a材料中用小刀將其中的黑色香草仔刮下來放入鮮奶中混合均勻成香草牛奶
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[香草卡士達醬]將a材料用小火煮沸
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[香草卡士達醬]將b材料中蛋黃及細砂糖混合均勻
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[香草卡士達醬]將C材料中的低筋麵粉過篩
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[香草卡士達醬]將C材料中的玉米粉過篩
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[香草卡士達醬]將b材料加入c材料中混合均勻
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[香草卡士達醬] 將a材料煮沸的鮮奶慢慢加入b和c材料中,一邊加一邊攪拌
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[香草卡士達醬]放上瓦斯爐小火加熱,一邊煮一邊攪拌到變濃稠就離火
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[香草卡士達醬]加入無鹽奶油
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[香草卡士達醬]加入蘭姆酒
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[香草卡士達醬]表面趁熱封上保鮮膜避免乾燥,完全涼透放冰箱冷藏備用
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[組合]將C材料中的玉米粉過篩將泡芙前端約1/3部份切下來, 底部2/3部位中間擠入卡士達鮮奶油醬, 將Ｓ型天鵝造型底端插入卡士達鮮奶油醬中
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將翅膀貼在左右2側即完成
![[泡芙外皮]準備食材](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263463%2F2de37a11d0a35449.jpg&width=800)
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![[泡芙外皮]將水放入盆中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263466%2F32bed89fcc2f8e56.jpg&width=800)
![[泡芙外皮]將鹽放入盆中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263464%2F9a121c7eb2d14354.jpg&width=800)
![[泡芙外皮]將無鹽奶油放入盆中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263467%2F13e091a184c51b47.jpg&width=800)
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![[泡芙外皮]轉小火](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263470%2Fb701455b2043cb9c.jpg&width=800)
![[泡芙外皮]將過篩的低筋麵粉一口氣倒入](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263473%2Ff5a4775f0171910e.jpg&width=800)
![[泡芙外皮]用湯匙快速攪拌](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263472%2F99ece7ab49bca9dc.jpg&width=800)
![[泡芙外皮]火還不要關 一邊攪拌到粉變成有一點透明不沾鍋才能關火](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263471%2F86949deb9fe3815d.jpg&width=800)
![[泡芙外皮]攪拌到麵粉完全成糰且不沾鍋子即關火](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263514%2F313302b99c1726e9.jpg&width=800)
![[泡芙外皮]麵團稍微放至涼, 將雞蛋液分4-5次慢慢加入](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263476%2F2d33b5df9330d5f5.jpg&width=800)
![[泡芙外皮]每一次加入都要攪拌均勻才加下一次的蛋液](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263477%2Fa857f062511e9abf.jpg&width=800)
![[泡芙外皮]完成的麵糊4/5份量裝入1cm口徑的圓形擠花嘴擠花袋中1/5份量裝入0.5cm口徑的圓形擠花嘴擠花袋中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263479%2F495dccfb97f02d4f.jpg&width=800)
![[泡芙外皮]間隔整齊的擠出球狀](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263478%2F0fb978837497cc44.jpg&width=800)
![[泡芙外皮]手指沾水將麵糊上方尖起抹平](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263480%2Ffdfe1e74582e38a8.jpg&width=800)
![[泡芙外皮]用一根竹籤在麵糊表面劃出十字痕跡, 來幫助成品裂紋漂亮均勻](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263481%2F0e5071c54ae3f65b.jpg&width=800)
![[泡芙外皮]進烤箱前朝麵糊表面噴6-7次上冷水](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263482%2Fe434e878e60e201a.jpg&width=800)
![[泡芙外皮]0.5cm口徑的圓形擠花嘴在不沾烤盤布上間隔整齊的擠出S型天鵝頭部造型](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263485%2Fc99856c9c9ce63fd.jpg&width=800)
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![[香草卡士達醬]將a材料中用小刀將其中的黑色香草仔刮下來放入鮮奶中混合均勻成香草牛奶](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263492%2Ff8ddd949a861f9fe.jpg&width=800)
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![[香草卡士達醬]將C材料中的低筋麵粉過篩](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263488%2F98517524b5a326e7.jpg&width=800)
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![[香草卡士達醬]表面趁熱封上保鮮膜避免乾燥,完全涼透放冰箱冷藏備用](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263504%2F4472682a46529a38.jpg&width=800)
![[組合]將C材料中的玉米粉過篩將泡芙前端約1/3部份切下來, 底部2/3部位中間擠入卡士達鮮奶油醬, 將Ｓ型天鵝造型底端插入卡士達鮮奶油醬中](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F263487%2Ff1e6280c8da0d16a.jpg&width=800)
小撇步
烤箱預熱至200度C
「2014台北國際烘焙暨設備展 3/13-16南港甜蜜開展！用春日糕點補充滿滿元氣，上傳食譜拿全套烘焙組：https://blog.icook.tw/?p=23701」
