每次看见天鹅泡芙总忍不住想弄弄。结果。。天鹅是弄了。。但是。。哈哈～这天鹅的头型还真的怪怪的。还真的拿捏不到。。
我用了两种馅料,一种是Lemon Cream 另一种是Custard Cream （都没照食谱 :-P, 哈哈。。胡来一通，所以我弄得custard cream是一塌糊涂)
食谱出处啊？哈哈。我也不太清楚，我姐收N年前收起的剪报。
Cream Puffs (makes 30 small puffs)
80g Butter, 1 1/4 cups water, 180g sifted plain flour, 4 eggs, 1 tsp Vanilla essence
Lightly grease baking sheets, heat oven to 200'C
In a saucepan, place butter and water. Heat until butter melts and water is boiling. Reduce heat.
Add Flour all at once. Beat well until mixture leaves the sides of saucepan and forms into a ball. Remove saucepan from stove.
In a bowl, beat eggs slightly. Add gradually to cooled paste. Add essence. Beat well.
Place small spoonfuls of the pastry on to baking sheet, forming small round mounds. Bake 30 to 35 minutes, or until golden brown. Cool, then in the side of each puff, cut a slit big enough to accommodate tip of decoration tube.
Custard Filling :
34g custard powder , 2 1/2 cups water, 320g Sweetened Condensed Milk, 1 egg yolk,
7g (or 1 tsp) Butter, 1/2 tsp Vanilla essence
In saucepan, blend custard powder with a little water. Stir sweetened Condensed Milk and remaining water into custard paste and blend well.
Cook over low heat, stirring all the time, until custard is fairly thick. stir in egg yolk, butter and essence .
Cool, stirring occasionally to prevent a skin forming.
place cream in a pastry bag fitted with a plain tube. use to fill cream puffs through stir in each puff.
