Professional Baker Teaches You How To Make ECLAIRS!
Learn to bake profiteroles and Éclairs at home with Anna. Recipe and ingredients below.
INGREDIENTS
Fore the Pastry Cream
- 1 cup 2% milk
- ½ vanilla bean OR 1 1/2 tsp vanilla bean paste
- 3 large egg yolks
- 3 Tbsp sugar
- 2 Tbsp cornstarch
- 2 Tbsp unsalted butter, cut into pieces
Choux Paste
- ¾ cup 2% milk
- ¾ cup water
- 1/2 cup + 2 Tbsp unsalted butter
- 2 tsp sugar
- ½ tsp salt
- 1 ⅔ cup all-purpose flour
- 5 large eggs, at room temperature
Chocolate Glaze
- 4 oz bittersweet chocolate, chopped
- ¼ cup unsalted butter
- 1 Tbsp corn syrup
Sugar Glaze
- 1 ½ cup icing sugar, sifted
- 3 Tbsp 2% milk
- 1 ½ Tbsp unsalted butter, melted
BAKING DIRECTIONS
Pastry Cream
1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
3. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
Choux Paste
1. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.
2. Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition.
3. Work with this recipe while the batter is still warm.
Profiteroles and Éclairs Assem
1. For the éclairs and profiteroles, preheat the oven to 400 F and line two baking trays with parchment paper.
2. Fill a piping bag fitted with a large plain tip with the choux paste. Pipe 12 éclairs, each about 4 inches long and 1 ½-inches wide onto the first baking tray and pipe 36 profiteroles, each about 1 ½-inches across onto the second tray (you may need 2 trays for the profiteroles). Wet your finger in cool water and tap any points on the batter.
3. Bake the éclairs and profiteroles for 10 minutes, then reduce the heat to 375 F and continue to bake for about 15 more minutes (the éclairs may take a bit longer), until they are a rich golden brown colour and are very light. Allow the pastries to cool completely before filling.
4. To fill, stir the pastry cream to soften and fill a piping bag with a medium plain tip (or an éclair or doughnut tip, if you have one). Use a skewer to first poke a small hole in the end of each éclair and the side of each profiterole. Insert the piping bag and fill each with cream until you feel resistance. Chill until ready to glaze with chocolate or sugar glaze.
Chocolate Glaze
1. Place the chocolate, butter and corn syrup in a metal bowl and set this over a pot of barely simmering water, stirring until melted. Remove the bowl from the heat.
2. Dip the tops of the éclairs or profiteroles in the warm glaze and enjoy warm, cool to set or chill to serve later.
3. Enough to decorate 12 éclairs or 36 profiteroles.
Sugar Glaze
1. Whisk the icing sugar and milk together until smooth, and then stir in the melted butter. Add food colouring if you wish and use immediately.
2. Dip the tops of the éclairs or profiteroles in the glaze and set them on a cooling rack to dry for an hour before serving or chilling to serve later.
3. Enough to decorate 12 éclairs or 36 profiteroles.
4. The unfilled éclairs and profiteroles can be made up to a day ahead and stored in an airtight container or frozen (unfilled) and thawed, but should be enjoyed within a day of filling and glazing.
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How to Make Eclairs / Chocolate Eclair Recipe
I'm sharing with you how to make Eclairs. This Chocolate Eclair recipe is so simple and easy and makes the most incredibly delicious homemade Eclairs. SUBSCRIBE for new videos every Sunday
Chocolate Eclairs are a French Choux Pastry recipe filled with Pastry Cream and covered in Chocolate Ganache. You can easily make these into mini eclairs or change them from chocolate eclairs to any other flavour.
If you would like to learn how to make homemade Eclairs then just follow this Chocolate Eclair Recipe.
Get the full recipe for Chocolate Eclairs
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Saucepan
Piping Bag
Piping Tip
Baking Sheet
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CHOCOLATE ECLAIR RECIPE
Ingredients
1 Stick / ½ Cup / 113g Butter
1 Cup / 250ml Water
½ tsp Salt
1 Cup / 125g Flour
5 Eggs
Pastry Cream
4.5oz / 125g Dark Chocolate
¼ Cup / 65ml Heavy Cream
Instructions
Add the butter, water and salt to a saucepan. Heat over medium heat until it comes to the boil.
Add the flour to the saucepan and combine the ingredients together. Continue to mix over medium heat for a few minutes until the dough comes together in a ball and stops sticking to the sides of the pan. Transfer to a mixing bowl and leave to cool for 5-10 minutes.
Add 4 of the 5 eggs in one at a time, mixing well in between each addition. Test the batter for the dropping consistency (see notes) and add the last egg gradually if needed.
Add the dough to a piping bag and pipe 8cm or 3 inch long lines on a lined baking sheet. Place the Eclairs into a 220C/420F oven for 20-30 minutes or until golden brown and puffed up.
To make the Chocolate Ganache, heat the cream until it just comes to the boil. Pour it over the chocolate and leave for 5 minutes. Stir the ganache to incorporate the melted chocolate and cream until smooth.
To make the Eclairs use a knife or piping tip to create to holes in the Eclair. Pipe full with Pastry Cream or whipped cream. Dip the Eclair in the Chocolate Ganache and leave to set for a few minutes.
Notes
When adding the eggs make sure to check for the dropping consistency. This is when you scoop up the dough with a wooden spoon and hold it up the batter will drop off in one clump after a few seconds.
When piping the Eclairs use water on your finger to round out the edges if they are messy.
You can fill the Eclairs with so many different fillings. Pastry Cream is traditional or for an easier option freshly whipped cream works perfectly.
These Eclairs will last unfilled for 2-3 days in an airtight container. Only fill them 30-60 minutes before serving as the Eclair will soak up moisture from the filling and become soggy.
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How to make Chocolate Eclair
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it's an eclair with lots of chocolate custard.
I made it by imitating green bean to bar CHOCOLATE's sweets.
The cookie puff look is so cute.
0:00 Introduction
0:18 How to make cocoa cookie dough
01:56 Making eclair puff pastry dough
04:49 How to make caramel sauce
06:00 Making chocolate custard cream
10:20 Making chocolate plate
11:22 Assembling chocolate eclairs
13:08 Cacao Notebook (green bean to bar CHOCOLATE's cakes and failures)
[ Book ] Chocolate cacao recipe book now on sale!
The world's most careful instruction! Chocolate Sweets BOOK.
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[Cookie Dough ]
A - flour : 40g
A - Cocoa powder : 6g
Unsalted butter : 40g
Granulated sugar: 40g
[Preparation ]
Sift the flour and cocoa powder together twice.
2. knead the butter at room temperature and grate in the casonade
3. mix to cut the flour mixture
Let rest in the refrigerator for at least 3 hours. 5.
5. roll out the dough to a thickness of 2 mm
6. cut out in a 21 mm round mold, wrap in plastic wrap and store in the refrigerator.
[Dough for éclair choux pastry]
A - Flour: 40g
A - Cocoa: 5g
B - Milk: 40 g
B - Water: 40 g
B - Unsalted butter: 40g
B - Granulated sugar: 3g
B - Salt: 1g
B - Whole egg: 70-100g
[ Method ].
Sift A together.
Bring B to a boil in a saucepan, add A and mix well.
When a thin film forms on the bottom of the pan, transfer the mixture to a bowl.
Pour the beaten eggs into the bowl several times, watching their condition.
5. Put a 10 mm tip on a pastry bag and squeeze the mixture into a 30 mm circle on a baking sheet.
Preheat the oven to 160°C and bake for 35 minutes.
[Caramel sauce ]
Granulated sugar: 100g
Water: 20g
Fresh cream 36%: 100cc
Heat granulated sugar and water in a frying pan over medium heat.
2. When the mixture starts to brown and smells like caramel, remove from heat and bring the cream to a boil and add separately.
3. Stir and finish.
[ Custard cream ].
Milk: 200ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[How to make]
1. break the vanilla into pieces, take out the beans, and put them in the milk.
Beat the egg yolks and add granulated sugar and mix until white and fluffy (blanching seal). 3.
3. add flour to the egg yolks and mix lightly. 4.
4. bring the milk to a boil and pour about 1/5 of the milk into the yolk mixture first, then add more and more. 5.
Scrape the mixture back into the pan and heat over medium heat. 6.
6. when it starts to harden, stir vigorously
When the mixture becomes heavy and then light, it is ready to cook. 8.
8. add butter and condensed milk and place in a lined baking pan with plastic wrap. 9.
Place in freezer to chill. 10.
When ready to use, thaw and break into pieces with a whipper.
[Ganache ]
56% couverture: 40 g
Fresh cream 36%: 40 g
[Preparation]
Chop the chocolate.
Put the cream in the microwave and bring to a boil.
Leave it for a while to heat and emulsify.
[Chocolate cream ]
Custard cream : 280g
Ganache : 80g
[ Method ].
1. Break up the custard cream and mix it while the ganache is still warm.
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■Small pot (placed on the gas stove)
De'Longhi convection oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
VALRHONA Valrhona Fave Manjari 1kg 64% cocoa
couverture black chocolate
Valrhona Karak (56% cocoa)
Mist spray (Shinkosha) a-17
Silicon whipper TOMIZ
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Iwatani MIYABI GASA 3.5kW CB-WA-35
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#eclair
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Mini Chocolate Éclairs
These mini chocolate éclairs are made from a cocoa choux pastry shells filled with dark chocolate pastry cream and topped with a chocolate glaze. They are the perfect little treat to make for a special occasion or to simply enjoy for afternoon tea!
Read the full recipe here:
Chocolate Pastry Cream:
- 500 ml full cream / whole milk
- 4 egg yolks - about 80 grams, at room temperature
- 30 gr caster sugar
- 30 gr cornstarch
- 120 gr 70 % dark cooking chocolate - finely chopped
Chocolate Choux Pastry:
- 125 ml water
- 50 gr unsalted butter
- 20 gr caster sugar
- 1 pinch fine table salt
- 60 gr plain / all-purpose flour
- 10 gr unsweetened cocoa powder
- 2 large eggs - about 100 grams, at room temperature
Chocolate Glaze:
- 75 gr 70 % dark cooking chocolate - finely chopped
- 10 ml neutral oil or coconut oil
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The Tastiest Dessert I'Ve Ever Tried. How To Make Perfect Eclair.
The tastiest dessert i've ever tried. I'll show you how to make perfect crack-free homemade Eclairs in this video. Don't forget to watch until the end to see common mistakes when making Eclairs and how to avoid them at the end of the video.
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Ingredients:
Choux pastry dough:
- 3 large eggs
- 90g cake flour
- 140g water
- 60g butter
- 10g sugar
- 1/2 tsp salt
Vanilla custard cream filling:
- 250g milk
- 3 large egg yolks
- 55g sugar
- 25g butter
- 25g cornstarch
- 1/2 tsp vanilla extract
- 120g whipping cream
- 10g sugar
Chocolate ganache:
- 70g dark chocolate
- 50g whipping cream
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#Eclairrecipe
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