On the 28th Nov 2012, I did posted the recipe of " Choux" in my blog. This is
another version...
在 28-11-2012，我曾介绍过烘焙泡芙的食谱。 这是另一有关食谱。。。
A
profiterole,
cream puff (US) or
choux à la crème is a
choux pastry
ball
filled
with
whipped
cream,
pastry cream, or
(particularly in the US)
ice cream. The
puffs may be decorated or left plain or garnished with
chocolate sauce,
caramel, or a
dusting of
powdered
sugar.
In some areas the term
profiterole is used for small versions filled
with whipped ice cream and topped with chocolate although the usage varies and
can include other fillings.
The choux paste is piped through a
pastry bag or
dropped with a pair of spoons into small balls and baked to form largely hollow
puffs. After cooling these are injected with filling using a pastry bag and
narrow piping tip, or slicing off the top, filling, and reassembling.
The most common presentations are pastry cream, whipped cream, or ice cream
filling, topped with powdered sugar or chocolate sauce. They are also served
plain, with a crisp caramel glaze,
iced, or with
fruit.
Filled and glazed with caramel, they are assembled into a type of
pièce
montée called
croquembouches, often served at
weddings in
France and
Italy, and during the Christmas Holiday in
France. Profiteroles are also used as the outer wall of
St.
Honoré Cake.
The origin of both the pastry and its name profiterole is obscure.
The word profiterole (also spelled prophitrole, profitrolle, profiterolle)
has existed in English since the 16th century, borrowed from
French. The original meaning in both English and French is
unclear, but later it came to mean a kind of roll 'baked under the ashes'. A
17th-century French recipe for a
Potage de profiteolles or
profiterolles describes a soup of dried small breads (presumably the
profiteroles) simmered in
almond broth and garnished with
cockscombs,
truffles,
and so on.
泡芙是一种源自
意大利的小食。蓬松张孔的面皮中包裹
鮮忌廉、
朱古力乃至
冰淇淋。
在制作时首先使用水、奶油、麵粉和蛋做麵包。这个面包里含的蛋在烤的过程中形成一个空洞。泡芙里面包裹的材料是通过注射或者将面包顶部撕破后加进去的。使用后面这个方法的话，这个被撕破的顶部要被取代。在泡芙的包裹的上面还可以撒上
糖粉、糖冻、果实或者
朱古力。
传说泡芙是
凯瑟琳·德·美第奇的厨师发明的，16世纪传入
法国。2005年仅在威斯康辛州博览会上就销售了340,000含冰淇淋的泡芙，盈利超过一百万美元。
( source : wikipedia)
Boil the milk,butter,sugar,salt and
water in a pot.,turn off the fire when it is boiled.
在锅内将牛奶，牛油，糖，盐和水煮沸后，熄火
Add in the flour..
加入面粉。。。
Stir it well...,turn on the fire
again, stir it well till in " transparent" form,turn off the fire again.
搅拌均匀。再开火搅拌一会儿至呈现“透明”状态，再熄火。
Add in the eggs, one by one...
将蛋一粒一粒的加入。。
Squeeze the dough out from the pastry bag...
将面团从挤花袋挤出。。。
Ingredients :
baking flour 150 g
water 250 ml
butter 80 g
sugar 1 Tsp
salt 1/8 tsp
4 eggs
baking powder 1 tsp
Method :
1. Sieve the flour. Set aside.
2. Put the milk,butter,sugar,salt and water in a pot, boil it medium
heat,turn off the heat.
3. Add in flour to (2),quickly stir. Turn on heat again, low heat, continue
stirring the mixture until the dough in " transparent" form. Turn off the heat
again.
4. Add in the eggs, one by one...blend it.
5. Add in the baking powder.
6. Place the dough in a pastry bag fitted with a tip . Squeeze it out about
3cm diameter each
7. Spray the water on the surface of the dough by using a spray , before you
put it in the oven.
8. Bake at preheat oven at 190 degree C ( may be you need to adjust the
degree according to your oven ) until golden brown. Please don't open the door
of the oven before it is well baked.
9. Till cool. Serve it with custard cream or whipping cream, you can add in
some fruits too. Put in the refrigerator for storage, it will be more
delicious.
Ingredients for preparing the custard cream :
fresh milk 500 ml
corn starch 10 g
5 yolks
sugar 100 g
flour 40 g
Method :
Put all the ingredients in a mixing bowl. stir it well. Strain the mixture
once to get smooth texture. Pour it in a cooking ware, boil it with low
heat, keep on stirring till well done. Till cool, put in the refrigerator for
storage.
Vegetable 
