奶油泡芙不失败秘籍！只要学会这几个关键点，保证成功不塌陷 Cream Puffs Recipe

之前的视频我们制作了酥皮泡芙，本期我们制作一个步骤更加简单但是依然非常好吃的奶油小泡芙。同时，在视频中给大家总结了制作泡芙时需要注意的问题，只要大家在制作时多做注意这些细节，相信就可以制作出成功的小泡芙哦！
关于泡芙的保存方法：如果你喜欢表皮软软的泡芙，可以打好奶油馅之后放入冰箱冷藏保存，可保存3-5天，或者也可以冷冻保存，可以保存两周左右。如果你喜欢脆一点的泡芙，可以把泡芙壳单独密封常温保存，准备吃之前用烤箱180°C烤5-8分钟或直至表面恢复硬挺，晾凉后再打入馅料即可。

In this video, I will share with you how to successfully make cream puffs that are delicious and easier to make than my Choux au Craquelin Recipe. I summarized some key points when making these puffs to make sure that you will successfully get them puffed up if you follow these steps.
How to keep cream puffs: If you like softer cream puffs, you may keep them in the fridge for up to 5 days or freeze them for up to 2 weeks. If you prefer crispy puffs, you may keep the puffs without the filling at room temperature and bake them at 350°F for 5-8 minutes or until they crispy up again. Then pipe in your favorite filling and enjoy!

酥皮泡芙食谱：   • 外皮酥掉渣 内心超顺滑 超详细讲解教你做酥皮泡芙 Choux au Cra...  

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食谱(可制作约40个小泡芙)
泡芙皮：
低筋面粉 55g
无盐黄油 40g
牛奶 85g
盐 1g(精盐0.5g)
糖 5g
鸡蛋(带壳60g/个) 约2个，可能用不完2个或需要更多，具体参考视频内容

奶油馅(奶油馅可能会因为每个人挤的泡芙大小差异而存在剩余或不足)：
淡奶油 80g
细砂糖或糖粉 10g

预热和烤制：请参考视频内容

Recipe(makes about 40 mini puffs)
Choux Pastry:
Cake flour 55g
Unsalted Butter 40g
Milk 85g
Salt 1g(1/4Tsp)
Sugar 5g(1 Tsp)
2 Large Eggs(60g each with shell), you may have extra or need more beaten egg.

Filling(You may have extra or not enough filling depending on the size of your puffs):
Heavy or whipping cream 80g
Granulated Sugar or Powdered Sugar 10g

For preheating and baking instructions, please refer to the video content.

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奶油泡芙不失败秘籍！只要学会这几个关键点，保证成功不塌陷 Cream Puffs Recipe
#奶油泡芙 #泡芙的做法 #泡芙 "我们的视频旨在向观众展示美味食品的制作方法，所有食材都来自可靠合法的渠道。"