Choux au Craquelin 酥皮泡芙

膨胀得很大很松脆

酥皮是18个的量

泡芙9个大的量

搬运了Eugine的方子（原放截图在最后）

用料  

Choux au Craquelin 酥皮泡芙的做法  

1. 酥皮做法：
   In a mixing bowl, add butter and light brown sugar and fold until combined
   
   Then roughly mix in flour

2. Transfer onto a working surface and “fraiser” several times until homogenous
   
   If add flavor, just put the powder in the middle of the dough and fraiser
   
   (If dough too hot to work with put in fridge for a little)
   

3. Put a plastic wrap on top and roll out
   Put in refrigerator

4. 泡芙做法：
   In a sauce pan, add butter salt water
   Melt over medium heat, stir occasionally
   
   

5. When the butter water mixture started to boil, remove pan from heat and add all flour
   
   Stir with a wooden spoon until mixed

6. Back to heat, cook until start to form a ball, until there’s a thin layer at the bottom of sauce pan
   
   Off heat, let cool 5min

7. Whisk the eggs,
   Add half of the eggs mixture into the dough and stir until combined (dough and pan should be cooled)
   
   Add remaining of the egg until the texture is right (倒三角）（thick but will drop)

8. On parchment paper, Pipe/use a big spoon to divide up the dough (big spoon size)
   
   Cut the craquelin in round shape and place it on

9. 400 F for 15 mins
   350 F for 30 mins
   
   Depending on the oven

10. 馅料从底部戳个洞放入最好，馅料配方参考另一个菜谱

11. 原方子

12. 原方子