如何制作泡芙（奶油松饼）

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泡芙，又名奶油松饼或法式泡芙，是一种和了鸡蛋的松软面团，包裹着满满的鲜奶油或冰淇淋夹心，并在顶部涂饰丰富的巧克力酱制作的点心。泡芙是晚宴的最佳甜点，易制但美味。以下是制作经典的美味泡芙的食谱，还有一些可以自由变化的创意点子哦。

素材

松软的泡芙面团

  • 1杯清水
  • 6大匙黄油
  • 1茶匙白糖
  • 1杯通用面粉
  • 4个鸡蛋
  • 少许食盐

巧克力酱料

  • 约200克苦甜参半的优质巧克力（可可含量不超过60%）
  • 1杯多脂奶油
  • 半杯白糖
  • 半茶匙纯香草精
  • 1大汤匙干邑白兰地或白兰地酒（选配）

鲜乳油夹心

  • 1杯多脂奶油
  • 1/4杯精制细砂糖
方法 1
方法 1 的 4:

制作松软的泡芙面团

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    加热煮至沸腾，搅拌至黄油融化。将平底锅停止加热，稍微晾凉2-3分钟。
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    在黄油混合物内加入面粉，并用木匙或搅拌器进行拍打，直至完全混合。重新将混合物置于平底锅内加热，并大力拍打，直至混合物展开平铺于平底锅内。面团会混在一起，在平底锅的底部形成一层膜。
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    将制好的混合物倒入一只大碗或搅拌器的碗内。依次打入鸡蛋，每次添加鸡蛋后，即用木匙或电搅拌器进行充分的搅拌。
    • 这样做似乎不能使混合物融为一体，但别担心，它会的——只管一直拍打下去就好了。
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    将铺有烤盘纸的烤板摆好，然后把热乎乎的混合物放入挤花袋内。挤出约18到22个泡芙面团，置于烤盘上，每个面团之间间隔约2.5厘米。
    • 每个泡芙面团约3厘米宽、2.5厘米高。
    • 如果没有挤花袋，也可以用汤匙舀出糕点团，并置于烤盘上。
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    手指蘸取少许清水，在每个泡芙顶部轻轻地按下小漩涡。
    • 如果想要使得泡芙在烘焙后变得有光泽，此时往泡芙上刷上蛋液即可。
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    将烤盘置于烤箱内预热至220摄氏度。烘焙15至20分钟直至泡芙色泽金黄、松软即可。
    • 用竹签把每个空心糕点依次扎破，再回到烤箱内风干3分钟，注意烤箱门要微微地打开哦。
    • 在铺有烘焙纸的金属支架上将糕点进行冷却。
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方法 2
方法 2 的 4:

制作巧克力酱料

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    在一柄容量为2升的平底锅内，用中火加热白糖，并用餐叉进行搅拌。当白糖开始融化，停止搅拌和烹饪，时不时地晃动平底锅，使白糖均匀地融化。当白糖呈深琥珀色即可。
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    把盛有焦糖的平底锅从火上移开，停止加热。倒入一杯多脂奶油并添加少许食盐。混合物开始冒泡、散发水汽，但是别担心，这是正常现象。重新在平底锅内加热搅拌直到焦糖溶解即可。
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    取一把尖刀将巧克力大致切碎。把平底锅从火上移开、停止加热，把切好的巧克力放进去。连续不断地搅拌，直至巧克力融化。
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    如果有需要，可以添加香草精，以及干邑白兰地或白兰地酒一同进行搅拌。
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    在享用泡芙或者拿来招待之前，要对巧克力酱料进行必要的保温。往平底锅上覆上锅盖保存，并且偶尔要用低热进行搅拌。
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方法 3
方法 3 的 4:

组合制成泡芙

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    用面包刀将每个泡芙面团纵长地切成两半。泡芙面团要切成类似于汉堡包那样，这样每个泡芙面团内就会有一个大孔。
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    用电动搅拌器，将一杯多脂鲜奶油打至湿性发泡。添加精制白砂糖进行搅拌直至砂糖溶解。
    • 为了制成尚蒂伊细花边奶油，可以剥下1-2个香草豆荚的种子，加入打好的奶油内。
    • 如果你有喜好，用优质的香草冰淇淋来代替搅打过的鲜奶油即可。
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    往半边泡芙面团内加入满满一匙鲜奶油或冰淇淋，然后将另外一半一同挤进泡芙内。
    • 或者，可以用挤花袋直接往泡芙面团中“注入”奶油。
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    在每个供应盘内放3个泡芙，再浇上丰盛的巧克力酱。配饰以鲜薄荷叶。即可享用啦。
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方法 4
方法 4 的 4:

打造多变的口味样式

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    巧克力酱可以用焦糖酱代替，打造粘甜的口感。要制成焦糖酱：
    • 取一只大号重型平底锅，倒入1又1/3杯白糖以及1/3杯清水，用中低热量进行加热，直至白糖溶解。
    • 将热量调高，煮沸糖浆，直至其呈深琥珀色。不要搅拌翻动糖浆混合物，而是要轻轻地打旋。用沾湿的糕点刷刷下锅内边缘的糖浆。
    • 加入2/3杯搅打过的鲜奶油，混合物会产生丰富的气泡。
    • 搅入黄油，直至融化。停止加热。
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    在泡芙面团内添加少许的肉桂粉，可以打造温润带有些许辛辣的口感。可以往巧克力酱内添加少许肉桂粉，制成肉桂口味的特色糕点。
    • 对于不同的季节，也可以用南瓜口味的冰淇淋和肉桂口味的糕点组合成泡芙。
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    可以根据喜好往巧克力酱料内混入2大匙准备好的浓咖啡，打造含咖啡因的口味。用咖啡冰淇淋做填充的夹心可以增强咖啡的口感。
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    用细砂糖粉末代替巧克力酱料可以制成更轻盈小巧的泡芙。用细筛涂饰，确保彻底均匀地撒上了糖。
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    焦糖奶油松饼大体上是一个塔形的泡芙，用牙签和巧克力酱组合制成。这是晚宴中令人印象深刻的中心装饰品。
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    奶酪泡芙用奶酪做填充夹心，口味极佳。要制成奶酪泡芙，在烘焙“之前”要往泡芙面团内混入2/3杯格吕耶尔干酪。必要时，加入一茶匙芥末和少量辣椒籽。搅拌融合。在烘焙之前，在顶部再浇上一些奶酪即可。
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小提示

  • 可以用一只可封塑料袋来自制挤花袋。将塑料袋置于圆筒形的容器内（比如高玻璃杯），沿着边缘把塑料袋的边缘折好。用木匙将糕点舀入塑料袋中。从容器内取出塑料袋，再用指尖把面团压至塑料袋底部。剪下塑料袋的尖端制成一个挤压口即可。
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你需要准备

  • 中型平底锅
  • 大勺
  • 浅口碗
  • 小号搅拌碗
  • 木匙
  • 搅拌器
  • 电动搅拌器
  • 2升容量的平底锅
  • 带金属直尖口的挤花袋或可封塑料袋
  • 汤匙
  • 铺有烤盘纸的烤板
  • 冰淇淋匙
  • 面包刀

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参考

  1. http://allrecipes.com/recipe/profiteroles/
  2. http://www.joyofbaking.com/Profiteroles.html
  3. http://www.epicurious.com/recipes/food/views/Profiteroles-with-Coffee-Ice-Cream-241770
  4. http://bakedbree.com/profiteroles-happy-birthday-julia
  5. http://gracessweetlife.com/2011/01/profiteroles-with-vanilla-creme-chantilly-and-hot-chocolate-sauce/
  6. http://www.epicurious.com/recipes/food/views/Profiteroles-with-Caramel-Sauce-107163

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