糖皮泡芙 Choux au Craquelin
我老公超爱这款糖皮泡芙，绝对好吃👍👍
自从吃了这个都不去买外面的，天天都想我做泡芙
糖皮泡芙主要分三个大的部分，一个部分是内馅，也就是制作cream的部分，我主要介绍抹茶馅（因为我老公超爱）。一个部分是Craquelin 糖皮的部分，最后就是pate a Choux 泡芙的部分啦。
下面开始配方咯
内馅
牛奶 6floz
糖 4tsp
牛奶 4tsp(我没有写错，为什么是两个牛奶呢，因为用在不同的盆里😝，这样比较清晰)
玉米淀粉 3tsp (建议：最好用玉米淀粉，口感比较好)
蛋黄 1.5个 （27-30g）
香草精 1/4 tsp
Unsalted butter 1/3 tbsp
抹茶粉 1tbsp(抹茶粉我是在yami买的，这个味道比较淡，所以我一般会多加到3-4tbsp)
动物鲜奶油 6floz
糖 2tsp
做法：
1 将6 floz的牛奶和糖，放入小锅里煮化（小火，请不要让牛奶有那层薄薄的膜）
2 将4tsp的牛奶和玉米淀粉，放在一个碗里，搅拌均匀，后，放入抹茶粉 搅拌 （如太干，可加入少许锅中的牛奶，搅拌均匀）搅拌至没有疙瘩后过塞
3 加入蛋黄 搅拌均匀
4 将锅中牛奶的1/3倒入搅拌好的蛋黄内 （注意，牛奶一定要慢慢倒，不然烫的牛奶倒入蛋黄中，会让蛋黄变成蛋花汤）搅拌均匀 最后倒入全部牛奶，搅拌，疯狂搅拌至没有颗粒，倒入容器里放凉
5 加入香草精和 无盐黄油
6 隔水（或隔冰）快速变凉
7 将动物鲜奶油和糖，放在一个盆里，用机器打发（一边打奶油一边放糖）（注意奶油不要打得太干）
8 将放凉的抹茶馅倒入一个盆里，然后倒入1/3的奶油，翻拌均匀 然后加入全部的奶油 翻拌均匀
9 装入裱花袋里，放入冰箱冷藏
下面是糖皮部分
无盐黄油 44g
黄糖？（Light brown sugar）53g
中筋面粉 50g
做法：
在开始做泡芙的时候，就将无盐黄油放在室温下软化
1 将无盐黄油，黄糖，中筋面粉放在一起，搅拌均匀
2 将搅拌好的黄油等，放在桌子上，用手掌，轻轻推开（这一步骤主要是让糖皮劲道，可省略）
3 拉一段保鲜膜，将黄油等，放在保鲜膜中间，然后对折保鲜膜，用擀面杖擀薄，然后放入冰箱（保鲜膜尽量大一点，比较好擀薄）
最后一步，泡芙
无盐黄油 45g
水 100ml
盐 1g
中筋面粉 60g
鸡蛋 两个（96-100g）
可以将烤箱预热到390℉
1 在一个小锅里加入100ml水，盐 黄油 ，开火，待黄油融化 5-10秒后关火（稍微搅拌一下）（看到锅边有小泡就要关火）
2 关火后加入过塞好的中筋面粉，搅拌均匀后，再开火
3 将锅中的炒熟，一直不停的翻拌，直到，锅底有像粘锅一样的，一块一块的东西后，关火
4 加入鸡蛋 翻拌至稍稍变稀（将面糊弄成一坨，然后用手指在中间划一下，如面糊马上kiss在一起，就是完美的面糊了，所以每次添加鸡蛋液的时候，要注意少量就好）
5 准备一个直径8mm得裱花嘴， 放入裱花袋，倒入面糊
6 将裱花袋里的面糊挤在有蛋糕垫或油纸的烤盘里，不能太大，也不要太小，第一次做的时候，稍微控制一下，第二次做就比较有感觉了。
7 把冰箱里的糖皮拿出来，用差不多泡芙大小的圆形模 刻出，放在泡芙上（不需要用力按压）
8 放入烤箱（390℉ 20分钟）
9 如从烤箱拿出有塌陷，需再烤一会儿
10 拿出放凉才能加入内馅
糖皮泡芙就做好了，虽然看起来有点复杂，但是只要把东西都备齐了，是很好做的…
❤️🧡💛💚💙💜
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