How to Make It:

怎么做？

Eclair Dough:

餅皮

Preheat oven to 425°F

預(yù)熱烤箱到220攝氏度左右

1. In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.

在一個鍋里混合水、牛奶、黃油、糖和鹽。一起加熱。

2. Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.

一旦黃油完全融化，就關(guān)火。慢慢加入面粉，不停地攪拌。

3. Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.

再把鍋放回到火上，用一個木勺持續(xù)地攪動。然后用勺子揉搓餅皮直到它干掉、不再沾鍋。

4. Take off flame. Add eggs, one at a time, stirring energetically.

關(guān)火。加入雞蛋。一次加入一個，使勁攪拌。

5. Butter a baking sheet. Squeeze out "finger-sized eclairs" onto baking sheet, well-spaced.

將烤箱紙上涂一點黃油。把剛剛的面團(tuán)擠成手指形狀的，放在烤盤里。

6. Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open.

烤10分鐘。然后將溫度調(diào)到195度，打開烤箱門繼續(xù)烤10-12分鐘。

Chocolate Filling:

巧克力餡兒

1. Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove.

將敲碎的巧克力和牛奶放在一個鍋里，開小火加熱融化。

2. In a bowl, whisk yolks and sugar until it whitens.

在一個大碗里打勻蛋黃和糖，直到發(fā)白。

3. Slowly add flour, stirring.

慢慢加入面粉，攪拌均勻。

4. Slowly add chocolate and milk, stirring until homogenous.

慢慢加入巧克力和牛奶，攪拌到均勻。

5. Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth.

再把混合物倒回鍋里，開小火加熱，持續(xù)地攪拌，直到奶油變稠變滑。

6. When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream.

當(dāng)奶油餡料涼下來，而那邊的餅皮也涼下來了，你就可以將餅皮切開一個小縫，慢慢往里填奶油。

Icing:

涂層

1. Melt chocolate with water in a small pot over a low flame.

在一個小鍋里加水和巧克力，開小火加熱融化它。

2. Once melted add butter, whisking the whole time. Should look shiny and creamy!

一旦巧克力融化，就加入黃油，持續(xù)攪拌。這一步應(yīng)該看起來是有光澤感的奶油質(zhì)地。

3. Remove from heat. Spread a thin layer on each eclair, using a spatula.

離火。用小鏟子將它們涂在每一個泡芙上面。

4. Wait until icing hardens a bit to serve it.

等到涂層變硬，就可以開動啦！