Yield:产量约1打

Most of the components of this pastry-shop classic—thepâteàChoux壳，这香草糕点奶油馅料，和巧克力釉- 可以提前做得好。对于最后的组装，您需要做的就是用鲜奶油淡化糕点奶油，将混合物倒入糕点壳中，然后加巧克力。

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准备

将奶油，糖果糖和香草混合在冷藏的搅拌碗中，然后用手或配有搅拌附件的电动搅拌机搅拌，直到奶油变成蓬松并形成柔软的峰，当您提起搅拌时折叠。请注意不要过度乳霜，否则将其折叠到蛋ust时凝结。
将糕点奶油搅拌直至光滑，然后轻轻搅拌约三分之一的鲜奶油，以减轻糕点奶油。将其余的鲜奶油刮在混合物上，并在折叠动作中使用搅拌，将两者轻轻混合直至混合物均匀且光滑。
用锯齿刀将Éclair壳纵向切成一半。用手指捏住两半的面团内部。使用两个汤串（一个汤匙），另一个汤匙将奶油从勺子上推开 - 将馅料堆积到壳的整个壳的整个长度上，约为2至3 tbs。每壳填充。轻轻将Éclair壳的上半轻轻放在蛋ust上，然后将组装的Éclair放在带有带框的烤盘上的电线架上。重复其余的壳。
当将所有的éclairs组装在一起时，将釉料加热一点，直到温暖到足以从勺子的侧面流出宽阔而厚实的丝带。（如果Ganache太热了，它将从托盘上跑出Éclairs并在下面的水坑中奔跑。沿每个Éclair顶部的整个长度勺ganache。将冰箱的釉面Éclairs放在冰箱中，然后冷却至少30分钟或30分钟或上菜前最多3个小时。

提前提示

成品Éclairs需要冷却至少30分钟，但不要等待3个小时才能为它们服务。

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Vavalee|07/06/2010

I have made these twice now and will make them again and again. Very straightforward and excellent instructions. My biggest star tip is too small, but I just pipe two layers-one on top of the other, which actually makes them easy to slice in half. The zig-zag shape makes them very special. I have watched people roll their eyes back in their heads when eating these. I do find that chilling the chocolate to thicken it makes it lose its gloss, so just use it without chilling and be careful not to let it run too much down the sides and you'll get a beautiful shiny glaze. Be sure to whisk the cold custard well before adding the whipped cream, to get it nice and smooth.
Paintchipgirl|2008年2月17日

Excellent recipe. I've made it several times now and it always works. However, I wish the author had stated what size star tip to use. If you make the shells too large, you will not have enough filling for a dozen. I use an Ateco #846. Remember to whip the chilled pastry cream a bit before folding in the whipped cream. I never do get the completed filling entirely smooth but it never seems to matter. The ganache recipe does make quite a bit more than you need, but the extra whips up nicely as chocolate frosting for cupcakes. Delicious!