材料A：
牛油125克
清水250毫升
白糖1汤匙半
普通面粉150克
鸡蛋（A）5粒
馅料B：
鲜奶500毫升
白糖100克
蛋黄粉3汤匙
盐1/4茶匙
瓦尼拉荚半支
蛋黄4粒
牛油1汤匙
搽料：
打散鸡蛋适量
装饰：
糖粉适量
用具：
花嘴2个
挤花袋2个
做法：
1. 馅料：将瓦尼拉荚刮出籽后与皮一起加入鲜奶混匀，放入微波炉以高温煮5分钟。
2. 将（B）料的糖、盐及蛋黄粉搅匀，拌入蛋黄后边搅拌边倒入（1）至均匀，放入微波炉以中温煮3分钟。
3. 将（2）取出瓦尼拉荚，加入（B）料的牛油拌匀后以保鲜纸包好待凉，装入已放花嘴的挤花袋内待用。
4. 材料（A）的牛油、水及糖拌匀放入微波炉以中温煮4分钟，取出拌入面粉再煮1分钟取出。
5. 将蛋逐粒加入（4）拌匀，装入已放花嘴的挤花袋内挤在已铺纸的烘盘上，搽上蛋液放入已预热烘炉190℃烘30分钟或金黄。
6. 将（5）取出在旁边剪一个小洞，挤入（3）重复至完，筛上糖粉即可。
注：这是基本的泡芙制作法，用在奶油泡芙。
Ingredient A:
125g butter
250ml water
1 1/2 tbsps white sugar
150g plain flour
5 eggs (grade-A)
For filling B:
500ml fresh milk
100g white sugar
3 tbsps custard powder
1/4 tsp salt
1/2 stick vanilla pod
4 egg yolks
1 tbsp butter
For glazing:
Some beaten eggs
For decoration:
Some icing sugar
Utensil needed:
2 nozzles
2 piping bags
Method:
1. For filling: Scrape out vanilla seeds. Boil seeds and pod together with fresh milk in a microwave oven on HIGH for 5 minutes.
2. Combine sugar, salt and custard powder of filling (B) together. Add in egg yolks, pour in no. (1), mix even. Place in a microwave oven on MEDIUM for three minutes.
3. Remove vanilla pod of no. (2), add in butter of filling (B). Mix and clingfilm, allow to cool. Place mixture into a piping bag fitted with a nozzle, set aside.
4. Combine butter, water and sugar of ingredient (A). Cook in a microwave oven on MEDIUM for four minutes. Remove, stir in flour, cook for an extra minute. Remove from microwave oven.
5. Add eggs of ingredient (A), one at a time into no. (4), mix well. Spoon into a piping bag fitted with a nozzle. Pipe onto tray lined with parchment paper. Glaze with beaten egg, bake in a preheated oven at 190℃ for 30 minutes until golden.
6. Slit no. (5) at the side, pipe no. (3) in as a filling. Repeat process, dredge icing sugar over as a decoration.
Note: This is choux pastry (pronounced as shoo pastry) used in cream puff method.
