雪人泡芙甜点

脆饼面皮材料
牛油75克、白糖90克、面粉90克、红色素少许
75g butter, 90g sugar, 90g flour, red food colouring as needed

做法
1.把牛油和糖搅拌至发起。加入面粉，搅拌至刚刚混合即可。
1.Cream butter and sugar, add in flour and mix just to combine.

2.把面团隔着油纸杆成1毫米厚片，收入冰箱定型后再切成圆形。（图1-2）
2.Roll out to 1mm thin, in between parchment paper.”Let it set in the chiller before cutting into round shapes.(pic 1-2)

泡芙材料
牛奶100克、清水100克、牛油90克（切小块）、白糖4克、盐1小撮、面粉110克、鸡蛋200克
100g milk, 100g water, 90g butter cut small cubes, 4g sugar, pinch of salt, 110g flour, 200g eggs

做法
1.把牛奶，清水，白糖及盐一起煮至滚。
1.Boil water, milk, sugar and salt.

2.加入面粉，煮至它不沾锅边，熄火，搅拌至降成室温。（图3）
2.Add in flour and cook till the mixture leaves sides of the pan. Remove from heat and beat to cool to room temperature.
(pic 3)

3.待冷却后，逐个加入鸡蛋，一边搅拌。装入挤袋，挤出圆形泡芙。（图4）
3.Once cooled, add eggs one by one while mixing continously. Pipe into rounds. (pic 4)

4.把脆饼面皮叠在泡芙上，放入预热至160-170℃烤炉里烤90分钟，时间视成品大小而定。（图5-6）
4.Top with cut craquelin disks. Bake at 160℃ to 170℃ for 90 minutes or till done, depending on size.(pic 5-6)

馅料
牛奶250克、白糖63克、盐1小撮、蛋黄40克、奶皇粉18克、香草茎1根或香草精2滴、牛油25克
250g milk, 63g sugar, 1 pinch salt, 40g egg yolk, 18g custard powder, 1 vanilla pod/ 2 drop essence, 25g butter

做法
1.把牛奶、香草茎、牛油及一半的糖煮滚后熄火。（图7）
1.Boil milk together with vanilla pod, butter and half the sugar.(pic 7)

2.另外把奶皇粉和剩余的糖先混合搅拌，避免出现颗粒。加入蛋黄，搅拌至松发。（图8）
2.Whisk custard powder and remaining sugar to avoid lumps. Add in egg yolks and whisk until light and creamy.(pic 8)

3.杓入少许煮过的牛奶糖水，边加边搅拌至滑。（图9）
3.Add in some boiled milk syrup while whisking continuously. (pic 9)

4.把蛋黄混合料倒入剩余的牛奶糖水当中，用小火煮2分钟，不停搅拌至浓稠。
4.Pour egg mixture into the remaining milk syrup, cook in low heat for 2 mins, whisking continuously.

5.熄火让材料冷却后，装入挤袋，挤入泡芙内。（图10）
5.Fill cream in a pipping bag when cool and fill into the puffs. (pic 10)

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