抹茶卡士达菠萝泡芙 Matcha Cream Puffs / Choux Au Craquelin
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- Опубліковано 30 бер 2021
- 圆圆胖胖的菠萝泡芙是很多人的最爱。泡芙加上菠萝皮，烤出来超级香、酥、脆。泡芙填上卡士达酱，再用抹茶卡仕达酱裱花装饰，既赏心悦目，又美味可口。厚实的口感，浓郁的抹茶，是款待家人和朋友的必备甜点。
The chubby craquelin puffs are a favourite of many people. The puffs are baked with craquelin skin and they are super fragrant and crispy. The puffs are filled and decorated with matcha custard cream, which is pleasing to the eye and delicious. The thick taste and rich matcha flavour, make it a must-have dessert for entertaining family and friends.
食谱大约12个泡芙 Ingredients for about 12 puffs
❀抹茶卡士达酱 Matcha Custard
**视频里5个泡芙的装饰
**Matcha Custard for decorating 5 puffs in the video
蛋黄 Egg Yolks 4 pcs (75g)
细砂糖 Sugar 85g
玉米淀粉 Corn Starch 30g
牛奶 Milk 335g
无盐黄油 Unsalted Butter 17g
抹茶粉 Matcha 6g
**30g 细砂糖与蛋黄混合，55g 细砂糖牛奶混合
**Sugar 30g for egg yolks, 55g for milk
❀菠萝皮 Craquelin:
无盐黄油 Unsalted Butter 55g
细砂糖 Sugar 50g
抹茶粉 Matcha Powder 2g
杏仁粉 Almond Flour 27g
中筋面粉 All Purpose Flour 45g
❀泡芙面糊 Choux Pastry
水 Water 120g
无盐黄油 Unsalted Butter 60g
细砂糖 Sugar 10g
食盐 Salt 一小撮 / Pinch of salt
中筋面粉 All Purpose Flour 85g
全蛋液 Whole Egg 145g
**全蛋液的用量，分多次加入，有可能用不完，也有可能不够用。
**The amount of whole egg liquid is added in multiple times, it may not be used up or it may not be enough
* 提前30分钟预热烤箱至385°F/195°C, 烤箱中层烘烤20分钟后，转至325°F/160°C烘烤20分钟至表面金黄色，根据自己的烤箱温差酌情调整温度和时间
* * Preheat the oven to 385°F/195°C 30 minutes in advance, After baking the middle rack of the oven for 20 minutes, turn to 325°F/160°C and bake for 20 minutes until the surface is golden brown. Adjust the temperature and baking time according to your own oven.
泡芙的保存：
食用时才挤入内馅和装饰。剩余的泡芙用密封袋密封后冰箱冷冻保存。食用前放入预热至300°F/150°C的烤箱中烘烤5分钟左右。
Preservation of puffs:
Squeeze in the filling and decorate when eating. The remaining puffs are sealed in a sealed bag and stored in the refrigerator. Bake in an oven preheated to 300°F/150°C for about 5 minutes before eating. - Навчання та стиль
I love Matcha,and this looks so tasty ❤️
These are not only beautiful but I would love to taste them too!! Yum!!
Looks So yummy and delicious 😋
L2
nice video thanks for sharing
Wonderful recipe with beautiful presentation 🤝👏👏👏👏👏👏🤝🤝🤝🤝🤝
Looks So yummy
Looks professional and tasty 😃😊🤗
It’s like you read my mind. Was just thinking of making matcha cream puffs. Thanks!
Also I like you add the matcha at the end. I don’t like matcha pastry cream where they put the matcha at the beginning. It makes the color ugly.
Thank you for sharing the recipe, can I use the cuatard for mochi filling?
Beautiful
很漂亮😍
谢谢😊
Waooooo delicious and unique recipie
Thanks for sharing
Stay blessed always
Thanks for watching 😊
Perfect
Wow this is nice.
看了好多视频，今天第一次做泡芙就是用你的这个配方，非常的成功！非常的好吃。非常棒！谢谢你😄
👍👍
Very very good
Hi Sherry , may I ask what is the brand name for the matcha powder u used? I bought a ceremonial grade one to try out your recipe but that brand didn’t turn out as vibrant green as yours 😅 yours look so good!
老師請問卡士達醬可以減糖嗎？
谢谢分享。1。 请问抹茶粉可以用等量的草莓粉还是紫薯粉代替吗？还是不放也可以吗？2。如果没有做曲奇上层，泡芙烤箱温度维持吗？谢谢。
Can we freeze the puff? And should we bake in the oven or heat in thr microwave after freeze it to get crisp puff?
Wow good 👍🔔🙏🥰👉👈
😍😍😍😍😍
👏🏼👏🏼👍♥️
请问卡仕达酱盖好冰箱冷藏可以放一天吗？隔天才做(视频是2小时)谢谢
可以，第二天用的时候搅匀就可以了
❤️🙏🏻🥰✨
如果没有杏仁粉可以换成奶粉吗老师☺
可以用低筋面粉代替杏仁粉
请问这个custard 可以作为挞的馅料吗？
可以
請問中筋麵粉可換成低筋麵粉嗎？
可以的
請問冷卻後會軟掉嗎？
泡芙如果室温密封保存时会软掉。吃不完的泡芙要冷冻保存。食用前150C烤箱烤5分钟左右就会像新出炉的一样了
@@AllCookingStuff 太好了，感謝您。
Wow 🤩 it’s so good 👍🏻👍🏻🌺 but please can you write in Arabic 🙏🏼
I don't know Arabic, so it is hard to do the translation. Actually google can translate for you if you watch youtube on computer, there is settings to do Auto Translation in the player window.
老师，如果没有杏仁粉，可以吗？还是必须得加？
可以试一下用低筋面粉代替
@@AllCookingStuff 好的，谢谢你
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