榛子朱古力泡芙 /Hazelnut Chocolate Puff/Choux au chocolat et noisettes /AL Delicacy

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榛子朱古力泡芙/Hazelnut Chocolate Puff
Choux Pastry Crust泡芙脆皮
100g Butter牛油
100g Coarse Brown Sugar粗粒黄糖
90g All Purpose Flour麵粉
10g Cocoa Powder可可粉
Caramel Hazelnut Sauce焦糖榛果酱
60g Hazelnuts榛果
40g Sugar 糖
0.5g Salt盬
Mousse madame au chocolat / Chocolate milk filling /朱古力女士奶醬
150g Milk牛奶
two egg yolks兩只蛋黃
35g Sugar 糖
8g Cornstarch玉米粉
8g All-Purpose Flour麵粉
80g Dark Chocolate黑朱古力（75%）
200g WhippingCream
Choux Pastry Batter泡芙麵糊
100g Milk牛奶
45g Butter牛油
2g Sugar糖
2g Salt鹽
55g All-Purpose Flour麵粉
100g Eggs鷄蛋
Vanilla Chantilly 香緹
105g Whipping Cream
45g Mascarpone Cheese 馬斯卡彭芝士
12g Sugar 糖
3g Vanilla Extract香草精
Baking Notes:
-If you don't have a silicone mat for cooling caramel, you can use parchment paper as an alternative.
-Shelf life of the finished product: For crispy and completed cream puffs, it's best to consume them on the same day for optimal flavor.
-Texture of the cream puffs' interior: The ideal cream puff has a silky texture inside, providing a satisfying sensation while eating-not too dry or hard, but rather pleasantly crisp. Therefore, understanding how to control your oven's temperature and baking time is crucial.
-Caramel color and flavor will vary based on the duration of heating.
-When making caramel, avoid stirring during the reheating process; gently shake the pot to evenly distribute the heat to the sugar.
-Roast hazelnuts at around 350°F for about 15 minutes.
-The amount of egg mixture used in the batter can vary depending on the dough's consistency at the time.
烘培筆記:
-沒有焦糖放凉用的矽膠墊，改用parchment paper 亦可
-成品可保存多久: 脆皮,完成的泡芙最好當天吃用，風味最佳
-泡芙內的組織: 內裡能夠呈現絲綢狀是最好，這樣的泡芙吃的時候最有質感，不會太干，也不會感到很硬，而是脆脆的。所以熟悉自己烤箱的溫度和時間的控制，最重要
-焦糖颜色和味道會因為加熱的過程長短有所不同
-製作焦糖，再加熱過程中不用攪拌，輕輕搖晃鍋子，讓砂糖均勻受熱即可
-榛果用350°F烘烤15分鐘左右
-麵糊用的蛋液份量可多可少，視乎當時麵團的狀態需要而定。
English Translated by ChatGPT