How To make Minature Chocolate Eclairs
*****FILLING****** 1 Package chocolate pudding mix
Cook & Serve
2 Cups milk
*****PAStrY***** 1/2 Cup butter :
1 stick
1 Cup water
1/8 Tsp salt
1 cup all-purpose flour
4 medium eggs
*****FROSTING***** 2 tablespoons butter
2 ounces semisweet chocolate -- 2 squares
1 cup confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
Filling**** cook pudding according to pkg. Cool 1 hr.
Pastry**** In sauce pan heat butter, water, and salt over med heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl: Stir in eggs; one at a time, beating well after each. Preheat oven to 400*. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, Spread each mound into 4x1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make 1-inch slit on side of each eclair. Reduce oven to 375* and bake for 10 minutes more. Transfer to wire rack to cool.
Frosting***** heat butter and chocolate over low heat, stiring until melted. Remove from heat, stir in sugar, milk, and vanilla until smooth.
Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.
How To make Minature Chocolate Eclairs's Videos
Mini Chocolate Eclairs
A Valentines favourite. Recipe on the blog: ssugarpill.com
HOW TO MAKE CHOCOLATE ECLAIRS
Making chocolate eclairs is so easy and so delicious. It's a favourite at our family events and we also call it fancies, meaning it's very fancy or posh. ENJOY.
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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.
Deuxmar Silpans Mesh baking sheet SN290210
■Convenience goods with replaceable nozzle and mouthpiece (similar to the one in the video)
■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
■Scoop spoon
Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
Acrylic ruler 3mm, set of 2
Copper petit pan 10cm
hand mixer (volume is turned down in the video)
Panasonic hand mixer white MK-H4-W
Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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Ingredients :
All purpose flour/maida : 1 cup (115 grams)
Water : 1 cup(250ml)
Unsalted butter : 100 grams
Sugar : 3 tablespoons
Vanilla essence : 1 tea spoon
Eggs : 3(room temperature)
For chocolate ganache :
Fresh cream/heavy cream : 200 grams
Dark chocolate : 200 grams
For cream filling :
hot Milk : 250ml
Egg yolks : 2
Vanilla essence : 1 tea spoon
corn flour(corn starch) : 1 and 1/2 table spoons
Sugar : 1/3 cup
Chocolate Eclair Recipe From Scratch
Pâte à choux may sound intimidating, but a classic French eclair is surprisingly easy to make at home! Made with just 5 ingredients, this basic recipe is the perfect next step in choux pastry. Fill the pastry shells with a smooth and rich pastry cream, balanced with a simple chocolate glaze for an impressive dessert. Featuring Executive Pastry Chef, Christophe Rull from Netflix's, 'Bake Squad!'
PRINTABLE RECIPE & INSTRUCTIONS ►
Pâte a Choux ►
160 grams milk
160 grams water
4 grams salt
6 grams granulated sugar
140 grams unsalted butter European (like Plugra)
180 grams all purpose flour
200 grams eggs
Pastry Cream ►
750 grams milk
1 whole vanilla bean
300 grams egg yolk
120 grams granulated sugar
60 grams cornstarch
Chocolate Ganache Glaze ►
200 grams heavy cream
180 grams dark chocolate 64%
40 grams glucose
CHAPTERS ►
00:00 Intro
00:08 Making pastry cream
02:07 What is Choux pastry?
02:16 Making pate a Choux
04:00 What does eclair mean?
04:37 Piping eclairs
06:12 Baking eclairs
06:55 Filling eclairs
07:43 Making chocolate glaze
08:13 Glazing eclairs
08:35 How to store eclairs
OTHER VIDEOS YOU'LL LOVE ►
Easy vanilla cake:
Easy buttercream frosting:
Strawberry cake:
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