Hey bakers, today we're makinga Classic French dessert which just so happens tobe my all-time favorite, chocolate eclairs lightas air choux pastry filled (laughs) with vanilla pastry cream and then dipped in chocolate.
So easy to make, sosatisfying let's get started.
Choux is one of my all timefavorite things to make.
It is so, so simple it'sbasically foolproof.
Half a cup or 113 gramsof unsalted butter, one cup of water, 240 milliliters, half a teaspoon of salt and like a teaspoon and ahalf, two teaspoons of sugar.
We're gonna put this over high heat and bring it to a rolling boil.
Take this off of the heat really fast.
Dump in one cup or 120 grams of flour and stir hard with a wooden spoon.
Stir, stir, stir, stir, stiruntil it's all incorporated.
And we're going to stirfor like 30 to 60 seconds.
There we go okay, now back onto the heat.
And stir for another 30 seconds or so You're going to see this form like a ball.
Now we're going to dumpthis out into a stand mixer.
You can see it's super hot.
So, start mixing it on like medium and cracking an egg in at a time.
(egg cracks) One egg (electric mixer motor whirring) Mix (hands clapping together) Steam (mixer motor whirring) Once it's incorporated add the next in (mixer motor whirring) We're gonna want toscrape the bowl down too (glass clinking) Love the color (mixer motor whirring) (egg cracking) Third egg (mixer motor whirring) I want you to see it's becomingkind of like more cohesive, like it's pulling awayand forming strands.
We want the dough to be hanging on to the paddle attachmentbut dripping down slowly.
So, you want like anice silky consistency.
This isn't here yet so we'regonna add in one final egg.
(mixer motor whirring) (egg cracks) (laughs) (beep) Add in one final egg, like a bit at a time.
(mixer motor whirring) (glass clinks) And let's just see where this is at (mixer motor whirring) Almost there I'm gonna addthe rest of that egg in.
That's a total of four eggs (glass clinks) (mixer motor whirring) Okay, take a look at this.
Clinging silky falling away slowly.
That's exactly what we want.
Now we can transfer this to a piping bag.
I have to tell you thecolor is just amazing.
And would I eat this raw yes.
I've done that and I think it's delicious.
I'm transferring my dough to a piping bag fitted with a largestar tip, that's an 869.
Normally I would use a round tip but a star tip should giveyou a little bit more control when it's baking and have anice puffy and prettier eclair but both work and I don't mind the morerustic look of a round tip.
If you don't have a piping tip, just snip the tip off yourpastry bag and it'll be fine.
I have a little dollop of dough here.
I'm just gonna, you stay there.
I have a little dollop of doughhere and I'm just going to (paper rustles) add asmear onto the corners (paper rustles) of my baking sheet.
It'll hold it in place whileI pipe and do my egg wash.
I don't want things moving around.
I'm going to try and pipethese out nice and pretty but if things fall apart, the egg wash fixes everything So don't freak out don't worry about it.
Make sure to space themout a few inches apart cause they do get puffy in the oven.
Something very satisfyingabout piping these out.
We're going to fix thosetips at the end don't worry.
(scissors snipping) (laughs) You can also use a pair ofscissors to cut the end off.
That works too and it's not cheating.
Setting aside we have another batch left.
These need an egg washbefore they go into the oven.
It'll make them nice andbrown a little gloss.
Tablespoon of milk, oneegg give it a quick mix.
(glass clinking) (metal whirring) Here's a little tip.
If things didn't go aswonderfully as you'd like during the piping and they'rea little bit misshapen, you can use your egg wash tokind of sculpt things together, it'll fix a lot of the issues.
You don't want any littlepoints coming off of these because they're definitely gonna burn.
These bake at a high temperature.
So, just use the egg washto push down a little bit.
And then you can gentlybrush the rest of the way.
This one's a little fat, so, I'm gonna push it together over here.
Think of it as baking Photoshop (laughs) The ridges are really gonnadisappear for the most part but they help control thespread during baking so.
That's why they're there that looks good.
One more batch to go.
These are going to go into theoven at 425 for 15 minutes, then reduce the temperature to 375 and bake for an additional20, 25 minutes or so until they're nice and golden brown.
And don't be afraid to turnthese around halfway through so that they get a nice even color.
First off, the custard.
It has to chill, so, yougot to make it first.
You could even make it the day before.
You're going to add intwo cups of whole milk, and you have an option.
I'm going to go the old fashioned way and use an actual vanilla bean What are you, like? Dirty old string that's very expensive? No, vanilla beans.
If you don't want to buythese because they are pricey, get vanilla bean paste.
It has all the beans in ita lot of vanilla flavor.
Vanilla extract tastesalmost exactly the same.
So, you can also just use the extract.
The only thing you're goingto miss are the little seeds.
All right, we're goingto split this in half.
Just cut down the middle.
And now use your knife and scrape out all those seeds.
Throw the pod in as well.
We're going to bring this just to a boil and then take it off the heat.
We want nice hot vanillamilk for this custard.
All right, and thenwhile that's happening, while my milk is heating up, let's get to the egg yolks.
(eggshell cracks) I needsix egg yolks for this.
We're gonna separate the whites out, and if you're careful about it, the whites can be used for meringue.
Just pop them in the freezer for later.
That just came to a boilit's off the heat now.
(metal scraping) Let that milk infusewith all that vanilla.
One, two, three, four, five and, okay, six egg yolks.
Add two thirds of a cup ofsugar right into that bowl.
Whisk until it's light and fluffy.
Well, whisk until it's lighter in color.
It doesn't have to be super fluffy.
This is where my exercisefor the day will come.
See, that's lighter in color thickened up.
(metal whirring) Wonderful.
One quarter cup of cornstarch.
So I'm just going to siftas I whisk to avoid lumps, nice and incorporated.
I have my hot milk mixture, I'm going to get a quarter cup of it, and use it to temper the egg yolk.
So, basically we'rewhisking in a small amount, to warm the mixture up, so that when we dump therest in slowly and carefully, you don't get scrambled eggs carefully.
I'm going to drizzle this inwhile I'm whisking vigorously, vigorously but carefullynow I have my hot mixture.
What I'm going to do is justclean this out really quickly, and then we're going to strain it back in, set it over heat and it'sgonna be almost done.
You're gonna set it over andwhisk, whisk, whisk, whisk, continuously and by the by.
I'm using my French whiskwhich is a narrower shape, than the traditional balloon whisk.
So much handier I feel forgetting the corners of the pan.
It just started thickening up, the bubbles are going away.
And we're just going tostir really vigorously and we're done.
Okay, so off the heat, Iwant you to take a look.
That is what you're looking for.
It smells so good.
So thick and lovely.
So hot (laughs) Needs to go into the fridge but of course, a custard will form a skin really quickly, just like a pudding so youwant to cover it with plastic, let it chill for a few hoursovernight just get it cold.
So for the eclairs chocolate glaze, I am going to chop up, maybe about five ish ounces ofa really nice dark chocolate.
So I'm basically making a ganache.
If you have a favoriteway of making a ganache, you can let me know inthe comments I'm all ears.
I have half a cup of hot cream in here.
Let's just add the chocolate in, you can see it's already starting to melt.
Just leave it alone for a bit.
Let it hang out for a few minutes.
And then when you comeback you can whisk it up.
It'll be nice and silky and if it isn't, a couple bursts in themicrowave will fix everything.
All right, let's check this ganache, it's been a few minutes.
What? I love this part.
It genuinely brings me joy.
So pretty look at this silkyganache that's perfect.
My pastry cream fromyesterday that I made, is all firmed up nice and cool.
And because I haven't had breakfast yet.
There's my favorite thing toeat that's so good (laughs) Okay, so we're gonna make alittle bit of whipped cream.
And a by a little bit I mean one full cup, of heavy whipped cream in you go, and then we're going to whip it up with, a couple tablespoons of sugar.
Whip it up.
(electric motor whirring) (beep) (electric motor slowing down) It's getting thick I'm goingto add in a splash of vanilla.
(electric motor whirring) Very nice let's take a look perfect.
Okay, choose howevermuch you want to fold in.
You could fold in a tiny littlebit, a lot it's up to you.
I'm actually gonna whisk this in, it'll make it more pipeable too.
(metal whirring) Okay, there we go nowI have a pastry cream, with a little bit ofwhipped cream folded in, it's gonna be easier to fill my eclairs, and it's going to be so delicious.
I could just eat this entire bowl.
Okay, what am I going to do to fill these? The best way is to use a 230 piping tip.
This is basically like areally large injector needle, and it's going to piercethe bottom like that.
You're going to squeeze inthat delicious pastry cream, that we lightened with the whipped cream, and you're gonna be done.
If you don't have one of these tips, what you could do is justcut the eclair in half, fill it with the filling however you want, and then make it into like a sandwich.
It's better not to overfillyour piping bag because, your hands will warm this up, and it'll be kind of a littlebit runny so, cold is best.
This looks so daunting (laughs) Take a cooled eclair shell, and then just fill it up andyou'll feel it getting heavy.
Holds a lot feels like, isn't it coming out? Fill, fill, fill, and you can just filleither until you see it coming out the top or itfeels like it's heavy enough.
Here we go this feelsnice and substantial now.
These hold so much pastry cream.
One of the reasons, I like lightening these upwith whipped cream is because they're just like (laughs)little balloons they hold a ton.
I would eat this rightnow in a hot second, but for you, I'm waitingfor the chocolate.
These should be filled prettymuch right before serving, for best results becauseyou want the shell, to have that kind ofnice crispness about it.
The pastry cream will makethings soggy after a while.
(metal clinking) Now for the finishing touch, a dip in that silky chocolate ganache, I cannot tell you howexcited I am to eat this.
That's very nice very nice.
Doesn't that look likesexy I don't know (laughs) Do you want me, I do (laughs) Just like that perfect.
If chocolate looks a little bit off.
A little cream, a littlewhisking, fixes everything.
Let's just have a bite.
Do you see all this pastrycream on the inside? With the chocolate, this really crisp paper thinultra light shell (hums) (swallowing) I'm not going to subject you to me eating.
But if you love this recipe, check out my ultimateGerman chocolate cake.
It is so good, you willput your eclair down.
Check it out eat the eclairwhile you're making the cake.
That's the situation thereand you can also check out, my cake super cut compilation video, just the good stuff all thedecorating check it out.