因做蛋糕留下了的咖啡忌廉，突然很想吃泡芙，便入了廚房做了！
在焗製時一直看著由麵漿變成大大粒脹卜卜的泡芙！！感到興奮開心！哈哈!!!! (當時在旁邊說: 變大la~變大la~~~♥)
記得上次一做泡芙已有一年多，上一次是做小形，今次做大大形。分別是做的過程中，小形比大大形在焗製時間短一倍時間。若大家第一次做的話，我會建議你做小形的泡芙，因小形會較容易成功。
祝大家成功! []~(￣▽￣)~*
聖誕將近，大家可以做來當聖誕甜品，也不錯啊!
【咖啡泡芙】
準備時間：5分鐘，烹調時間：1小時15分鐘，合計時間：1小時20分鐘。
分量：12個
材料：
- 60克中筋麵粉
- ¼ 茶匙鹽
- 1/3 茶匙砂糖
- 60克牛油
- 120ml水
- 2隻雞蛋，打散成蛋液
咖啡忌廉材料：
- 250ml 鮮奶油
- ½ 茶匙雲呢拿香油
- 1 ½ 飯匙砂糖
- 1 ½ 茶匙咖啡粉
- 2/3 茶匙熱水
【Coffee cream puffs】
Prep time: 5 mins, cook time: 1 hour 15 mins, Total time: 1 hour 20 mins.
Makes: 12
Ingredients:
- 60g plain flour
- ¼ teaspoon salt
- 1/3 teaspoon caster sugar
- 60g unsalted butter, cut into pieces
- 120ml water
- 2 eggs, lightly beaten
Form the coffee cream:
- 250ml double cream
- ½ teaspoon pure vanilla extract
- 1 ½ tablespoons granulated white sugar, or to taste
- 1 ½ teaspoons coffee powder
- 2/3 teaspoon hot water
做法：
1.) 預熱烤箱200℃ / 180 fan / 5 度。
2.) 將麵粉，鹽和糖篩入碗內。
3.) 加熱平底鍋，把牛油和水煮沸至混合。
4.) 加入2，並不停攪拌至混合成麵團。
5.) 離火，並放涼約5分鐘和攪拌，直至麵團微暖。
6.) 加入蛋液，繼續攪拌直至順滑成漿。
Directions:
1.) Preheat oven to 200℃ / 180 fan/ gas mark 6.
2.) In a bowl, sift together the flour, sugar and salt.
3.) Combine butter and water in a saucepan and bring to boil.
4.) Add in 2 mixture all at once and stir constantly until the dough comes away from the sides of the saucepan.
5.) Remove from heat and let cool about 3-5 minutes, stirring occasionally, until the dough is lukewarm.
6.) Start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
(並可將麵漿拉出一絲的帶狀)
(Dough will fall from a spoon in a thick ribbon.)
7.) 用茶匙分12份在烤盤上，並每份分開5cm距離。然後用刷子輕巧地塗上蛋汁。
8.) 並放入已預熱的烤箱焗15分鐘，然後將溫度下降至190℃ / 170 fan / 5 度，烤25-30分鐘，直至發脹至爆裂和琥珀色。
7.) Spoon 12 small mounds of dough onto the baking sheet, spacing about 5 apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
8.) Put them into the preheated over and bake for 15 minutes, then drop the temperature to 190℃ / 170 fan/ gas mark 5 for 25-30 minutes, until the shells are a nice amber colour and when split, are almost dry inside.
9.) 取出，並將泡芙轉移到涼架上冷卻。
9.) Transfer puffs to a wire rack and let cool completely.
10.) 同時，拿小刀刺穿每個泡芙，有兩個孔，以允許蒸汽和濕氣排出。
10.) Take a knife and pierce each puff with two holes to allow the steam and moisture to escape.
11.) 最後，把裝在奶油袋的咖啡忌廉，在泡芙的一個孔內並填滿咖啡忌廉。
11.) Dig a hole and fill another pastry bag with a small round tip with the coffee cream and pipe the cream inside the puffs.
咖啡忌廉做法:
1.) 將咖啡粉和熱水結合在碗內。
2.) 在一個大碗，把鮮奶油,雲呢拿油,糖和1攪拌至有明顯的花紋便可。
3.) 並放入雪櫃冷藏至少15分鐘。
How to make coffee cream:
1.) Combine coffee and water in a bowl.
2.) In a large mixing bowl place the double cream, vanilla extract, sugar and coffee with water and stir to combine. Whip the coffee cream just until stiff peaks form.
3.) Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes.
Enjoying
