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泡芙 Cream Puff



水 100克

牛油 40克

鹽 1克

砂糖 1克

麵粉 60克

雞蛋 110克


青蘋果 2個

水 2湯匙

砂糖 60克

雲尼拿籽芯 1枝

  1. 先把焗爐預熱至 180 度 (風 3 格/濕度 30)。水/牛油/鹽/砂糖放於窩內加熱至滾。離火後,把麵粉倒入窩內拌勻成團

  2. 開細火後,把窩內麵團炒至比較乾身。續少放入蛋漿與麵團混合,直至麵團能拉出尖形。最後把麵糊放入擠袋

  3. 準備焗爐墊放於烤盤上,並把麵糊擠成水滴形及塗上薄薄一層蛋漿。入爐烤焗 20-23 分鐘。出爐後,放涼待用

  4. 留少量麵糊,擠出天鵝頸部。入爐烤焗 (150 度/6-8 分鐘)

  5. 把砂糖及水放於鑊加熱,當煮成焦糖時,加入青蘋果及雲尼拿籽芯慢炒。蘋果略帶晶瑩色時可關火待用

  6. 把泡芙切開頂部,把泡芙身加入焦糖蘋果,並加上忌廉

  7. 把泡芙頂切開一半,放在忌廉兩旁。並插上天鵝頸部於前方位置,灑上少量糖霜。完成


100g Water

40g Butter

1g Salt

1g Sugar

60g Flour

110g Eggs

Caramel Apple Fillings

2 pc Green Apple

2 tbsp Water

60g Sugar

1 pc Vanilla Seed

  1. Preheat oven to 180℃. Put water, butter, salt and sugar into a pan and bring to boil. Remove from heat and then quickly stir in the flour to form a dough

  2. Over small heat, continue to stir the mixture until turning dry and smooth. Beat the eggs well and pour into the mixture bit by bit, stir well and put inside a pastry bag

  3. Put a baking sheet on a tray, pipe out ball shaped dough and then brush dough rounds all over with egg wash. Bake for 20-23 mins. Remove from oven and let it cool down

  4. Use a bit of dough to pipe out swan neck. Bake for 6-8 mins at 150℃

  5. Put sugar and water into a pan, cook it until caramelise. Add in green apples and vanilla seed, continue to stir fry until apples turn crystal colour. Remove from heat and put aside

  6. Cut the top 1/3 off of each puff horizontally, put the caramel apple filling and cream inside

  7. Halve the puff top to form “wings" and put in the two sides of the cream fillings, place the swan neck in the front side, dust with confectioners' sugar. Serve immediately

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