冰淇淋泡芙！經典原味泡芙尬自製香草冰淇淋 Homemade Vanilla Ice Cream Puff/ Choux Pastry

這份食譜是延續夏天的尾巴之我愛冰淇淋系列而生，我原本以為我已經把冰淇淋的周邊產品收集得差不多了，沒想到有天腦中又蹦出了冰淇淋泡芙。像是被雷打到一樣，內心有個聲音堅定地大喊：我的冰淇淋系列食譜不能沒有它！ 泡芙殼不難做，只要掌握幾個小技巧，膨脹起來後圓圓胖胖真的超可愛！冷凍起來，之後想灌卡士達或鮮奶油香堤都很方便！夾入水果一起吃也很幸福，特別是原味泡芙加香草冰淇淋，這時候想配什麼料都很搭！ ：食譜： 食材▼ ○內餡 香草冰淇淋 200 g ○泡芙 低筋麵粉 25 g 有鹽奶油 20 g 水 60 g 雞蛋 1 到 2 顆 ■中文完整圖文食譜：https://bit.ly/3KxXBZd What is better than cream puff? The answer is Ice Cream Puff! Make the vanilla ice cream by yourself to level up this indulgent dessert. No machine needed. Just scoop ice cream in the middle of the choux pastry (which is also easy to make at home) to make ice cream puff. It’s my favorite afternoon tea in Summer days. . ：Video Recipe： . Ingredients▼ ○Filling homemade vanilla ice cream, 200 g ○Choux Pastry cake flour, 25 g salted butter, 20 g water, 60 g egg, 1 to 2 ct ：Instruction： ●Making the Preparations 1. Line a baking sheet with a baking paper. 2. Sieve flour and set aside. 3. Beat 2 eggs well and set aside. You may not use them all. ●Making the Choux Pastry 4. Add butter and water into a saucepan. 5. Cook the mixture over a medium-low heat until boiling. 6. Add all sieved flour at once without turning off the heat. 7. Quickly stir them well. 8. Continue to cook and stir until a dough formed. 9. Remove from the heat and keep stirring to cool down. 10. When dough was not hot, started to add egg. 11. Add a small amount of egg at a time for several times. Stir until well combined before added more egg. 12. You may not use all the egg. Observe the texture of the batter while well combined. 13. It's done if the batter formed a triangle while dropped. 14. Add the batter into a piping bag. ●Preheating the Oven at 400℉/ 200℃ 15. Mark the positions on the baking paper with the batter. 16. Pipe out the batter vertically with 1 cm distance from the sheet. 17. Pipe out the batter vertically. 18. The batter should be about 3 cm wide and 1 cm high. 19. Dip some water with your finger and flatten the tops. 20. Combine some water with the remaining egg. 21. Brush egg wash on the surfaces. Or, you can just sprinkle some water on the surfaces. 22. Transfer to preheated oven. 23. Bake at 400℉/ 200℃ for 10 min. ◆ 10 min. later ◆ 24. Lower temp. to 350℉/ 180℃ and bake for 20 min. ◆ 20 min. later ◆ 25. Turn off the power and let them sit inside for 30 min. ◆ 30 min. later ◆ 26. Remove these cuties from the oven. 27. Let them stand until completely cooled down. ●Assembling 28. Cut the choux pastry in halves horizontally. 29. Scoop the homemade vanilla ice cream. 30. Place on the bottom part of the choux pastry. 31. Top with the upper part. 32. Sprinkle with powdered sugar. 33. Enjoy! — 心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與休士頓日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 [email protected]