伯爵茶酥皮泡芙Earl Grey Cream Puff

你們大概知道我是個伯爵茶的大粉絲XD之前有分享過伯爵茶布丁的食譜，這次是一個超優雅的伯爵茶泡芙！其實這是我們學校園藝週的產品，而且熱銷歐！雖然我每天晚上為了做數百顆泡芙熬夜了一整個禮拜（代價是滿臉痘痘qnq），可是看到自己的手藝可以受到歡迎還是讓我充滿鬥志啊～我要繼續散播甜點散播愛～～（決定了這是我的人生座右銘）
這個泡芙可以換不同內餡，我之前po的卡士達醬 內有一些基礎口味可以參考～其實連頂部酥皮的部份都可以換口味歐  
You may know I'm a big fan of Earl Grey tea! I've shared the recipe of earl grey custard pudding, know I'm excited to share another elegant dessert--Earl Grey Cream Puff! Actually, the puff is one of the products in an activity that students made and sold crafts in order to make some green for our department. The puffs turned out to be a huge success!Though I stayed up till midnight making hundreds of puffs every night during the activity. The sight of customers enjoying the handmade goody really motivates me to share more of the ultimate sweet treats.
As always, you can substitute the filling into any flavor you're fancy with and I had share some options in the previous custard  .  You can even switch the flavor of the cookies!

食譜改寫自Recipe adapted from：Masa 料理ABC & etherealeats.com

份量：約15顆(直徑5~6cm)

            Makes 15 cream puffs (2.5-3 inch or 5-6cm)

材料Ingredient :

原味酥皮original cookie-hat

A. 低筋麵粉    25g

B. 奶油           20g(軟化)

C. 細砂糖       20g

all-purpose flour     25g=2.5Tbs

softened butter           20g=1.7Tbs=1/4stick

caster  sugar          20g=2Tbs

泡芙choux pastry

D.低筋麵粉    45g

E. 高筋麵粉   45g

(D&E可換成中筋麵粉   90g）  麵粉先篩過

F. 無鹽奶油    60g

G. 水             150g

H. 鹽                 3g(1/2小匙）

I. 全蛋        約3~4顆

all-purpose flour    90g=3/4cup (sifted)

unsalted butter      60g=4.25Tbs=1/2stick

water                   150g=5/8cup

salt                          3g=1/2tsp

whole eggs             about 3~4

伯爵茶內餡Earl Grey Cream

J. 牛奶   220g
K. 糖   30g
L. 鹽   1搓
M. 伯爵茶包    2包
N. 蛋黃  1顆

O. 玉米粉/低筋麵粉   15g=2大匙

P. 無鹽奶油  15g= 1大匙
Q.鮮奶油        150g

milk   220g=1 cup

granulated sugar   30g=2.5Tbs

a pinch of salt

earl gray tea bags  2

egg yolk 1

cornflour or all-purpose flour  15g=2Tbs

unsalted butter 15g=1 Tbs

heavy cream    150g=2/3cup

棒棒糕Cake Pops

這些超可愛的棒棒糕（這個怪名字是我自己翻譯的XD國外很流行可是台灣好像沒看到人在賣
～）漂亮到讓人捨不得吃！可是真的很美味～我妹一直問我可不可以再吃一個，我叫她吃醜一點的結果發現根本沒有醜的啊！每個都很優雅說～他們很適合當聖誕節禮物呢！
我用我的一鍋到底巧克力蛋糕當基底，因為：1.很美味（就像我分享的其他食譜一樣！）2.製作快速又簡單，畢竟後面還要塑形、裝飾等等所以蛋糕越簡單越好不是嗎 3. 蛋糕很濕潤，這樣我不用加很多乳酪霜。說到乳酪霜，添加的量可能有些許不同所以別一次全加不然你就會有一團黏糊糊的好吃泥巴XD
These lovely cake pops look too gorgeous to eat but they’re indeed so tasty that my sister kept asked me if she could have more, “ Just pick the bad looking one.” I said. Then I realized it’s a hard  choice cause each pop was elegant. They are the perfect Christmas gift that’s suitable for all ages.
I use my one-pot chocolate cake recipe to make the cake for three reasons. First, the cake is delicious, as well as all the other recipes in my blog. Second, it’s quick to make. Since making the cake pops involves rolling, dipping, decorating and all that stuff, it’s very time-consuming, so I just want to keep the cake-making process as simple as possible. Last but not least, the cake is very moist so I don’t need to add lots of frosting. Speaking of the frosting, the amount may vary so don’t add them all in at the beginning or you could end up with a bowl of gooey mud. They’ll still be delicious, just in another way XD. You can use store bought frosting if you don’t wanna make them. But I consider the ingredient, by the way, homemade cream cheese frosting takes no time to make at all.

份量：50顆（比乒乓球小一點點）
made 50 cake pop( slightly smaller than the size of table tennis ball)

 材料ingredients:
A. 巧克力蛋糕    兩份（約1300g)
B.牛奶    60g
C.奶油乳酪（室溫軟化）   200g
D. 萊姆酒（可不加）  1大匙
E.黑、白、草莓巧克力   適量
F. 各式巧克力米  M&M's 杏仁角
G. 棒棒糖棍   50根

two beaches of chocolate cake (about 1300g)
60g milk
200g soften cream cheese
1 Tbs Rum(optional)
Dark, white and strawberry chocolate
sprinkles, M&M’s
crushed almonds
50 pop sticks

作法Steps：
1. 做乳酪霜：將Ｂ、Ｃ、Ｄ拌勻直到滑順備用
2.在大碗中將Ａ捏碎，像細沙的質地（如圖）．然後把2/3的乳酪霜拌入，是情況加入更多乳酪霜，可以捏少許蛋糕試試看能不能揉成球
3.挖一匙蛋糕糰（約30g)然後搓成球，放在烤盤紙上，用保鮮膜覆蓋冷藏2小時以上或冷凍（不要超過一小時不然會變超硬）
4.將Ｅ用微波爐或隔水加熱融化（如果是調溫巧克力要調溫喔），將Ｇ沾一點巧克力（約1cm)然後插入冰過的蛋糕球
5.將蛋糕球沾滿巧克力，讓多餘的巧克力滴落，可以用旋轉或抖動的方式
6.在巧克力乾前灑上裝飾用的杏仁角、巧克力米
7.將完成的棒棒高差在保麗龍塊上晾乾（我白巧克力的有沾兩次讓顏色更白）
8.如果要送人可以用透明小袋子套住綁上緞帶

1. Prepare the cream cheese frosting: Combine the cream cheese with milk and Rum. Mix well until creamy, set aside. You can use store bought frosting if you don’t wanna make them by your own.
2. Break the chocolate cake into fine crumbs in a large bowl. Add 2/3 of the cream cheese frosting to start and mix well to combine. Add more until it reaches the right consistency, the amount depends on the moistness of the cake. You can roll some mixture as a sample to test.
3. Take teaspoons of the mixture ( about 30g ) and roll into balls that are slightly smaller than those of the table tennis ball. Lay the balls on a baking sheet, cover them with plastic wrap and refrigerate for 2 hours to chill or put them in the freezer for no more than 1 hour( if the cake becomes too hard, it’ll be difficult to insert the sticks).
4. Melt few pieces of chocolate in the microwave or double boiler( if you’re using real chocolate then you need to temper it, I’m using compound chocolate today. ). Dip about 1cm of the pop stick into the chocolate and insert into the cake balls about half-way.
5. Dip cake balls into the chocolate until covered. Let the excess chocolate drip off. Swirl and tap gently if needed.
6. Add the sprinkles while the chocolate is still wet. It will harden quickly.
7. Stick the decorated cake pop into a styrofoam block to finish setting. You can place them into the  fridge to speed up setting time. I double coated the white chocolate ones to made them brighter.
8. Cover with a clear treat bag & ribbon for gift giving, if desired.