法式巧克力手指泡芙

Preheat oven to 425°F

预热烤箱到220摄氏度左右

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

在一个锅里混合水、牛奶、黄油、糖和盐。一起加热。

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

一旦黄油完全融化，就关火。慢慢加入面粉，不停地搅拌。

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.

再把锅放回到火上，用一个木勺持续地搅动。然后用勺子揉搓饼皮直到它干掉、不再沾锅。

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

关火。加入鸡蛋。一次加入一个，使劲搅拌。

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

将烤箱纸上涂一点黄油。把刚刚的面团挤成手指形状的，放在烤盘里。

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分钟。然后将温度调到195度，打开烤箱门继续烤10-12分钟。

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

将敲碎的巧克力和牛奶放在一个锅里，开小火加热融化。

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

在一个大碗里打匀蛋黄和糖，直到发白。

3. Slowly add flour, stirring.

慢慢加入面粉，搅拌均匀。

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

慢慢加入巧克力和牛奶，搅拌到均匀。

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

再把混合物倒回锅里，开小火加热，持续地搅拌，直到奶油变稠变滑。

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.

当奶油馅料凉下来，而那边的饼皮也凉下来了，你就可以将饼皮切开一个小缝，慢慢往里填奶油。

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

在一个小锅里加水和巧克力，开小火加热融化它。

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

一旦巧克力融化，就加入黄油，持续搅拌。这一步应该看起来是有光泽感的奶油质地。

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

离火。用小铲子将它们涂在每一个泡芙上面。

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

等到涂层变硬，就可以开动啦！

Icing:

涂层

Chocolate Filling:

巧克力馅儿

Eclair Dough:

饼皮

How to Make It:

怎么做？