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Pate a Choux 泡芙
用料
Pate a Choux 泡芙的做法步骤
In a pan heat the water, butter, salt and sugar. Bring everything to a boil and turn off the heat. 锅中放入水，黄油，盐和糖烧开后关火。
Add all the flour at once using a wooden spoon and smooth out the lumps. 一次性加入所有面粉用木勺搅成团。
Turn the heat back on to medium-low and cook the mixture for about 3 minutes. Stirring constantly until the mixture pulls away from the pan and a clear film forms on the bottom of the pan. 再次打开火到中低档将面团搅拌约3分钟直到锅底形成白色的膜。
Transfer the dough to a mixing bowl. Let the dough cool off for about 5 minutes before adding the eggs. It should be just warm to the touch. 把面团移到大碗中，等面团冷却5分钟左右至手温后加入鸡蛋。
Add the eggs one by one. Each egg should be fully incorporated before adding the next.The finished product should look shiny and be able to hold its shape when piped. 鸡蛋一个个地加入，鸡蛋要完全搅匀后才能加入下一个。加完之后会面团应该会有些许发亮，并且面团应该在裱的时候能够成型。
Place the dough into a piping bag. Pipe the dough in inch sized mounds on parchment-lined sheet pan using a bit of water smooth out the peak on the piped dough using your finger. 将面团放入裱花袋，在一个铺好烤纸的烤盘上挤出一个1 英寸大小的堆，然后用手蘸水交顶部压平。
做草莓慕斯馅：In a sauce pan cook the strawberries, sugar and lemon juice until the strawberries are broken down. Cool the mixture and puree with a hand blender. 锅中放入草莓、糖和柠檬汁直至草莓变软。放凉后用手持搅拌机打烂成果酱。
In a stand mixer, whip the cream to stiff peaks. 将奶油在立式搅拌机中打至出现坚固的顶。
Add the strawberry mixture to the cream and mix to incorporate. 把草莓酱缓缓加入搅拌中的奶油直至混合均匀。
If the whipped cream is not sweet enough. Add a bit of powdered sugar to the mix. 如果打好的奶油馅不够甜，可以再加入糖粉。
Put the mix in a piping bag and keep cold until ready to fill the puffs. 将草莓馅加入裱花袋，用之前放冰箱保存。
巧克力甘纳许：将巧克力加入一个大碗，在烧开水的锅上隔热加热至融化后倒入奶油搅拌，直至完全混合均匀。
泡芙皮底部扎洞把裱花嘴插入后，填入草莓馅。可以在顶部蘸巧克力甘纳许或酒糖粉装饰。
做卡仕达酱作馅料：将面粉、糖、盐混合。
加入蛋黄，搅拌均匀（用勺子）成团。
牛奶加热微沸（不烧开），一点点加入面团，搅拌均匀。
放在锅上，用小火加热，慢慢变稠后，过滤，加入香草精。
用保鲜膜贴着酱面包裹，放入冰箱放凉后装入裱花袋挤到泡芙里。
Pate a Choux 泡芙的小贴士
不同种类的泡芙：1. churros (deep fried) 墨西哥油炸的吉事果；2. eclairs (长形）闪电泡芙；3. cream puffs 奶油泡芙；4. profiteroles 冰淇淋馅的泡芙；5. gougeres (savory filling) 咸泡芙。
作者的其他菜谱
