Chocolate Eclairs Secret⭐️⭐️⭐️Chefs Never Tell You | Mastering The Techniques of Fine Cooking
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101 chocolate Éclair recipe/technique masterclass by top chef Walter Trupp
Once you watched this video you will know everything there is to know about eclairs and choux pastry
I teach you every tip and trick to succeed making eclairs and decipher the chemistry behind Choux pastry as well as its history.
The goal is to help you to succeed with eclairs /choux pastry so you end up cooking like a Michelin star chef in your own kitchen
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Recipe Choux Pastry;
1/2 Cup (125ml) Water
1/2 Cup (125ml) Milk Full Cream
Pinch of Salt
1 Tablespoon of Sugar
1 Cup plus 2 Teaspoons of Flour (150gm)
1 Cup Beaten Eggs (250 gm or approx 5 medium to Large Eggs)
Ingredients for Filling (Creme Patisserie)
2 Cups of Milk (500 ml)
1/2 Cup Sugar(100gm ) divided into 2 batches
1 vanilla Bean or 1 Tablespoon of good quality Vanilla Essence
1/2 Cup of Eggs (100gm or 2 Medium to Large sized) Eggs
2 Tablespoon (25 gm) of Corn Starch
2 Tablespoon (25 gm) of Flour
50 gm Butter
40 Gm of 100 percent (0r 80+) Bitter Chocolate
Fondant Sugar or Chocolate to glaze the Éclair
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Coral Tuile Recipe #shorts #chocolate #cook #bake #cake #youtube #cakeart #chef #recipe #shortsfeed
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How to make Coral tulie Garnish By chef Bharat kitchen.
How to make Coral tulie Garnish By chef Bharat kitchen
Coral Tulie By chef bharat khatik
Ingredients:-
Water:- 250ML
Oil:- 80ML
Refine Flour:- 40gm
Food color (optional)
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Stunning Apple Crumble & Black Forrest Gateau Dessert | MasterChef UK | MasterChef World
In this restaurant takeover, the home cooks are tasked with creating two complex desserts: black forrest gateau with raspberry soufflé and cherry sorbet and apple crumble, tempering chocolate, spray painting with a white chocolate sphere, apple chutney and gold leaf.
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The Best Chocolate Dishes | Top Chef World
Chocolate is a world's favourite, here's a compilation of the chef's best creations over the years.
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Chocolate Pecan Banana Cake | Chef Vineet Bhatia Recipes
Chocolate Pecan Banana Cake
170 grams flour
10 grams baking powder
160 grams butter
150 grams golden granulated sugar
2 large eggs ( can substitute with 100g yogurt for vegetarian)
3 very over ripe large bananas
150 coarse grams crushed pecans
75 grams small dark chocolate chips
Few drops banana extract
In a stand mixer whip together butter and golden sugar until smooth.
Add the eggs and whip again
Now add the salt, chopped bananas and few drops of banana extract.
Whip until the mixture blend, add baking powder, flour and whip further until smooth.
Add the pecan nuts and chocolate chips
Remove the mixing bowl from the stand and gently fold the mixture together.
Pour into an oiled baking tin lined with greaseproof paper.
Bake in a preheated oven at 180C/350F for 30-35 minutes or until the top turns golden and an inserted skewer comes out clean.
Demould and cool the cake.
Cut into squares and serve.
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