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
Easy CHOCOLATE ECLAIRS Recipe | Cupcake Jemma
Time to hop on the Choux Train again! Choux choux! It's not a hard as you might think to make choux pastry (although I'll admit that I find it pretty hard to pipe even eclairs as I don't make them that often but, as with everything, practice makes perfect!) Chocolate Eclairs are a great entry level eclair to make and you can fill them with anything you like. I'm filling mine with some Creme Patissiere AKA Pastry Cream, so check out last Tuesday's Tip with Dane if you want to see how to make that.
Recipe -
For the choux...
225ml water
60g butter
1/2 tsp salt
125g plain flour
4 lg eggs
For the Creme Pat -
For the chocolate Glaze...
75ml water
100g caster sugar
80g 54% chocolate
25g butter
How to Make Nutella Profiteroles:
#eclairs #cupcakejemmabakes
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Mini Chocolate Eclairs Recipe
These mini chocolate eclairs are almost too pretty to eat. If you're looking to prepare a dessert that will have your guests convinced you're a pro pastry chef, this recipe is it.
#chocolate #eclairs #recipe
Read Full Recipe:
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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#eclair
#sweets
#puffpastry
#chocolateCacao
#chocolate
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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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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Chopping Board
Chefs Knife
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Piping Tips
Stand Mixer
Hand Mixer
Blender
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Bestes Dessert! Wenn Sie einen Ofen haben. Kinder bitten darum, sie jeden Tag zu kochen! Eclairs
Bestes Dessert! Wenn Sie einen Ofen haben. Kinder bitten darum, sie jeden Tag zu kochen! Eclairs.
Ein neues Dessert in 15 Minuten Arbeit. Schmilzt im Mund! Alle suchen dieses Rezept! Der Geschmack ist erstaunlich, wird Ihre Familie und Freunde überraschen. Köstliches, schnelles, leichtes und mäßig süßes Dessert für Tee oder Kaffee. Köstliche Eclairs mit Buttercreme und Kondensmilch.
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Zutaten und Zubereitung von Eclairs:
0:00 Milch (110 g).
0:05 Wasser (110 g).
0:09 Zucker (15 g) und eine Prise Salz.
0:15 Butter (105 g).
0:27 Bringen Sie die Mischung zum Kochen.
0:40 Mehl (135 g).
1:12 Rühren, bis sich auf dem Boden der Pfanne eine Kruste bildet und der Teig sich zu einer Kugel zusammenfügt.
1:32 5 Minuten abkühlen lassen.
1:38 Eier (4 Stk.).
1:50 Die Eier in 4-5 Zugaben unter den Teig schlagen.
2:24 Wenn der Teig zu dick ist, fügen Sie 1 weiteres Ei hinzu.
3:31 Eclairlänge 10-12 cm.
3:56 Wasser.
4:03 Bei 170°C 45 Minuten ohne Umluft backen.
4:17 15 Minuten abkühlen lassen.
4:23 Butter (200 g) bei Raumtemperatur.
4:43 Kondensmilch (300 g) bei Raumtemperatur.
6:04 Schokolade erhitzen (120 g).
6:19 Pflanzenöl (20 g).
7:11 15 Minuten in den Kühlschrank.
7:40 Guten Appetit und Kanal ABONNIEREN.
7:50 Setze ein LIKE und vergiss die Glocke nicht.
#BestesEssenhier #Schnellrezept #Rezept #Eclairs
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
#howtomakeeclair
#frenchdessert