山寨娘娘
週末山大妞午睡時間 媽咪和山大王一起做點心 媽咪在看食譜時讓山大王選他Q要吃的點心 山大王說他要做泡芙 所以媽咪就和山大王一起做點心囉 媽咪將泡芙夾優格和whipping cream然後 淋上用豆漿和可可粉調製的熱巧克力漿 山大妞醒來就有得吃了 很快十二個就吃掉一半了 Now no one is a stranger to the cream puff. The light, but rich, hollow pastry filled with cool, sweet custard has satisfied taste buds worldwide. It first called a choux pastry after the French word for cabbage, although the cream puffs do come out of the oven looking like little cabbages. Originally referred to as choux buns, this dessert's history began in 1533, when Catherine de Medici left Florence to marry the Duke of Orleans who was later to become Henry II (151-1559), King of France. She brought with her to France her entire court, which included her chefs. Seven years later in 1540, her head chef, Panterelli, invented a hot, dried paste with which he made gateaux (cake). He christened the paste Panterelli but as the original recipe changed through the years, so did the name. It became known as Popelini, which then became Popelin. A patissier called Avice perfected the paste in the middle of the eighteenth century and created Choux Buns. The Popelin became known as Choux, since only Choux Buns were made from it. In the nineteenth century the recipe was finally perfected and is still used today at Puff and Pao where we offer a variety of cream-filling flavors as well, including a sugar-free option. From Joy of Baking Cream puffs begin with a baked puffed shell of choux pastry. Choux pastry or pâte à choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then this mixture is cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. This paste can either be piped or dropped into mounds onto a baking sheet and then they are baked, first at a high temperature and then at a slightly lower temperature. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells. The temperature is then reduced to allow the outsides of the shells to become firm, while at the same time allowing the insides of the pastry to dry out. Always cut one of the shells in half at the end of baking to make sure they have dried out because if the inside dough is still very wet, the choux pastry will deflate upon cooling. But don't worry if the shells have just a small amount of moist dough in them as this can simply be removed before filling the shells. |
