Classic eclair recipe today! Drop your question below (in a separate comment section so that I can find easier) & I'll answer them as many as possible😉
Hello Aya. This is probably the best video I've seen about eclair making/teaching. Your voice is calm & soothing. Your video editing is perfect. The information told is on point & the images are precise. The first time I tried eclairs, back many months ago, I failed. They collapsed. I then immediately retried & it was better. Making the choux is intimidating to me. I will retry them following your video because I love eclairs a lot. Thank you. ♥ From Montreal, Quebec, Canada.
Wow thank you so much🥰❤️ thank you for taking the time to share such a sweet feedback! Makes me feel like I’m doing something right😌 I hope it’ll be a success!!
I tried this exact recipe to the T and let me tell you, its literally perfection. Exactly how i like my eclairs (my favorite desert). Just make sure to follow all steps very carefully, no cutting corners, and you will have the best eclair ever ❤
I never had issues making cream puffs or éclairs until this past week I tried to make while at my nieces, and they didn't rise. I love your tips on keeping the dough cooking til it's lighter and on not opening the oven while baking. 2 mistakes I made. Thank you. Love your blog!
You know I just love watching how you make cakes and pastries I'm so inspired thank you for sharing your experience in filling the cream to the max😂🎉love you A❤
I just made them. Flavor is excellent. These are my first eclairs which don’t smell eggy and they are super tender and light. Mine turned out flat despite being careful about the consistency of the paste. As soon as I piped them they fell. Is it possible that very high humidity can cause them not to stay high? I’ll try them again since flavor and texture is my favorite out of all recipes I’ve made.
Thank u for the recipe, Aya. Some chefs use bread flour for eclair, and some use plain and you used cake flour. Can you please tell us the difference it ll make to the baked éclairs. Thank you.
That's a good question! With all-purpose flour, the choux gets slightly firmer due to more gluten. And bread flour contains more gluten. With cake flour, the choux gets slightly softer. I think it is a preference of what kind of texture you are looking for. And also, one of the flours are more available in some countries, so they tend to use that, I think! Use all-purpose flour if cake flour is hard to get 😉
Very nice recipie Aya! They looks amazing! Can we make the dough with water? Can we make the pastry cream with delact milk? I ask you because i have allergy on lactose! Have a nice day and good weekend! Have a good week! 👍👏🍫🍫🍫
Hi Dia! Yes, you can make the choux with just water, the texture gets slightly softer. And I haven’t made the pastry cream with the lactose-free milk yet, so I won’t be able to give you the exact answer for it but I’m guessing you can! Let me know if it was a success if you ever try it in the future🙏🏻
Thank you so much for the recipe! It took me a few tries but eventually i was able to make eclairs that i was happy with. One thing i've noticed on videos from bakeries, is that some cool already piped eclairs before baking them. Do you think this serves any purpose?
I personally feel eclairs rise better when it's not cold. It was not a huge difference though. I also froze it before and bake them later which was a success but I still see the freshly piped ones rose a bit better.
My pleasure! A good question! It might be because the tiny amount of cream could go into the chocolate (and can potentially leave blooms/uneven colors in the finished coating. But it shouldn't be a problem when you attach chocolate sheets on top for example!
May i ask how to retain the crunchyness of eclairs & creampuff? i made this twice the taste was good but after a day overnighy in the chiller its not crunchy anymore, tips please? I used cake flour is there a diff that's why it soft? Godbless
Hi Aya!! Back to some of your great recipes!! Could you please tell me if I can substitute All Purpose Flour instead of the Cake flour? Thanks again for sharing your expertise with us, and our best to your little one:)
I've been making choux paste since I was a teenager. I have always used all-purpose flour, but recently I saw a video that used bread flour. I don't think I would use cake flour.
@@vrobaldoNo, the flour actually gives the pastry its structure. This is actually half of the typical recipe, which uses 1 cup water or milk, 1/2 cup butter, and 1 cup of flour, and usually salt, and sometimes sugar. There are many variations of the ingredient amounts, and some use only water, some only milk, and some use a combination, but they're usually well within that range.
I always use fans with my current electric oven (convection mode) since the heat comes from the top. But it's not a must! Find what works the best with your oven.
Since I don't live in the U.S., may I ask what is the difference between couverture and chocolate chips? Is it because couverture uses just ingredients from cocoa beans and chocolate chip uses some vegetable oil in it?
Hi! Couverture chocolate is mostly from cacao, while chocolate chips contains more additional ingredients like you mentioned. It's hard to find couverture chocolate at grocery stores but there are many selections online! (I use Amazon, Valrhona, Cacao barry, etc)
I usually do not check the temperature. With this amount, I mix for about 20-30 minutes often times! I still want to add eggs when the dough is hot so that we can put choux in the oven before it cools down.
![[Masterclass] How To Make Perfect Macarons At Home | Italian Method](http://i.ytimg.com/vi/jN6fnRmpDfo/mqdefault.jpg)
![If you have an oven at home, be sure to make it [Cream-filled vanilla eclair]](/img/n.gif)
Classic eclair recipe today! Drop your question below (in a separate comment section so that I can find easier) & I'll answer them as many as possible😉
Hello Aya.
This is probably the best video I've seen about eclair making/teaching.
Your voice is calm & soothing.
Your video editing is perfect.
The information told is on point & the images are precise.
The first time I tried eclairs, back many months ago, I failed. They collapsed. I then immediately retried & it was better.
Making the choux is intimidating to me.
I will retry them following your video because I love eclairs a lot.
Thank you.
♥
From Montreal, Quebec, Canada.
Wow thank you so much🥰❤️ thank you for taking the time to share such a sweet feedback! Makes me feel like I’m doing something right😌
I hope it’ll be a success!!
I tried this exact recipe to the T and let me tell you, its literally perfection. Exactly how i like my eclairs (my favorite desert). Just make sure to follow all steps very carefully, no cutting corners, and you will have the best eclair ever ❤
I never had issues making cream puffs or éclairs until this past week I tried to make while at my nieces, and they didn't rise. I love your tips on keeping the dough cooking til it's lighter and on not opening the oven while baking. 2 mistakes I made. Thank you. Love your blog!
Absolutely stunning ❤ your channel is so underrated
Glad you think so!😊
Agreed
So agree!
Thanks aya for sharing your knowledge with us… you’re fantastic!!!!
Thank you!🤗
I love your channel 😍 u always give some pro-tips and advice for homebaker out there. thanks alot! Greeting from Indonesia 🥰
Thank you for the great work and advice…the content and video really professional and will check out your blog soon
You know I just love watching how you make cakes and pastries I'm so inspired thank you for sharing your experience in filling the cream to the max😂🎉love you A❤
Thank you🤗 I love sharing them with you!
For Sunday morning the first tea time, perfect for me. Mind blowing🤯 🙏.
I just made them. Flavor is excellent. These are my first eclairs which don’t smell eggy and they are super tender and light. Mine turned out flat despite being careful about the consistency of the paste. As soon as I piped them they fell. Is it possible that very high humidity can cause them not to stay high? I’ll try them again since flavor and texture is my favorite out of all recipes I’ve made.
Thank u for the recipe, Aya. Some chefs use bread flour for eclair, and some use plain and you used cake flour. Can you please tell us the difference it ll make to the baked éclairs. Thank you.
That's a good question! With all-purpose flour, the choux gets slightly firmer due to more gluten. And bread flour contains more gluten. With cake flour, the choux gets slightly softer. I think it is a preference of what kind of texture you are looking for. And also, one of the flours are more available in some countries, so they tend to use that, I think!
Use all-purpose flour if cake flour is hard to get 😉
Those look absolutely amazing, beautiful. Yum. Thank you so much 🍽❤
Thank you 😋
@@PastryLivingwithAya you're welcome 💕
Thank you so much for this recipie!!! I will try it. Thank you. How would you suggest to turn de pastry cream into a lemon one? I would love to!
Thank you Aya for this awesome recipe! I adore eclairs🎉❤️❤️ Love from Greece ❤
My pleasure 😊 Thank you!
So unique dessert 🍨
Thank you, love your channel 🙏🙏
Thank you💓💓
Just finished making these and they are delicious!!! Aya's recipes never fail me!!
Wow thank you so much for trying it already!! I'm so glad🙌
Delectable😋 thank you Aya! I've been thinking of making these😍 will follow your recipe!
My pleasure! Hope you’ll like it😊
This is soo beautiful! I will try this for sure in near future :D Thank You!
You're welcome 😊
Thank you, always a pleasure to watch you💕
Thank you🥰
Very nice recipie Aya! They looks amazing! Can we make the dough with water? Can we make the pastry cream with delact milk? I ask you because i have allergy on lactose! Have a nice day and good weekend! Have a good week! 👍👏🍫🍫🍫
Hi Dia! Yes, you can make the choux with just water, the texture gets slightly softer. And I haven’t made the pastry cream with the lactose-free milk yet, so I won’t be able to give you the exact answer for it but I’m guessing you can! Let me know if it was a success if you ever try it in the future🙏🏻
@@PastryLivingwithAya Thanks Aya! 🙂🙂🙂
nice! Thank you!
My pleasure!
Hello. Can you explain why you use cake flour? I thought a higher protein flour is required. Thank you.
Thank you so much for the recipe! It took me a few tries but eventually i was able to make eclairs that i was happy with. One thing i've noticed on videos from bakeries, is that some cool already piped eclairs before baking them. Do you think this serves any purpose?
I personally feel eclairs rise better when it's not cold. It was not a huge difference though.
I also froze it before and bake them later which was a success but I still see the freshly piped ones rose a bit better.
Thaanks, the best to do it
Thank you so much. I am going to try making it later for dinner gathering tomorrow night 👍☺😋😋
Hope it was a success!😊🙌
@@PastryLivingwithAya everyone loved it!!!!😋😋😋 I shared this link to many of my friends they all wanted to try making it. Thank you so much.
Subscribed today ,your recipes are stunning
Thank you!!
Can I use commercial egg replacer in place of eggs? If so, will the texture be as light as yours?
I've never tried it with the ingredients, so I hope be able to get you a precise advice! I'm sorry!
@@PastryLivingwithAya Okay
Would it be ok to lighten the pastry cream with whipped cream or would that not work in an eclair?
Yes you can! You can see how I did that in my cream puff tutorial. Change the ratio as you like!
Thx for this delicious video ;) Just out of curiosity: why not put the filling holes on top so they can be hidden by the chocolate?
My pleasure! A good question! It might be because the tiny amount of cream could go into the chocolate (and can potentially leave blooms/uneven colors in the finished coating. But it shouldn't be a problem when you attach chocolate sheets on top for example!
May i ask how to retain the crunchyness of eclairs & creampuff? i made this twice the taste was good but after a day overnighy in the chiller its not crunchy anymore, tips please? I used cake flour is there a diff that's why it soft? Godbless
Hi Aya!! Back to some of your great recipes!! Could you please tell me if I can substitute All Purpose Flour instead of the Cake flour? Thanks again for sharing your expertise with us, and our best to your little one:)
I've been making choux paste since I was a teenager. I have always used all-purpose flour, but recently I saw a video that used bread flour. I don't think I would use cake flour.
@@kathleenstoin671 Thanks, I just realized that Aya is only using the flour as a thickening agent, so any type would do. Regards:)
@@vrobaldoNo, the flour actually gives the pastry its structure.
This is actually half of the typical recipe, which uses 1 cup water or milk, 1/2 cup butter, and 1 cup of flour, and usually salt, and sometimes sugar. There are many variations of the ingredient amounts, and some use only water, some only milk, and some use a combination, but they're usually well within that range.
@@kathleenstoin671 Thank you, I stand corrected:)
@@vrobaldo We are constantly learning. Next time you can teach me. 😊
Kanalınıza türkçe altyazı eklermisiniz 😊
❤ I can't wait to make this❤ perfect
Hope you'll love it😊
Will éclair turns soggy after put filling?
Is there a substitute for vanilla stick?
Very lovely and beautiful madum
Thank you!
I love your content Miss Aya! I wish I could bake something with you sometime!
Thank you☺️
I prefer to ice these with ganache mmm 😋
New subscriber here!!
Love our videos, and you’re so sweet and lovely! 💜
Thank you😊 Welcome to my channel!
I ❤ eclairs. One question Aya. For the oven temperature, is it fan forced?
Don’t use fan.
I always use fans with my current electric oven (convection mode) since the heat comes from the top. But it's not a must! Find what works the best with your oven.
can I have the ingredients in cups? I will make it one day.
Since I don't live in the U.S., may I ask what is the difference between couverture and chocolate chips? Is it because couverture uses just ingredients from cocoa beans and chocolate chip uses some vegetable oil in it?
Hi! Couverture chocolate is mostly from cacao, while chocolate chips contains more additional ingredients like you mentioned. It's hard to find couverture chocolate at grocery stores but there are many selections online! (I use Amazon, Valrhona, Cacao barry, etc)
All purpose flour でも作れますか？
作れます！薄力粉の方が若干膨らみがよく、中力粉だと気持ちコシが増す感じです。
Plz tell me the exact temperature of the dough when you add the egg
I usually do not check the temperature. With this amount, I mix for about 20-30 minutes often times! I still want to add eggs when the dough is hot so that we can put choux in the oven before it cools down.
😍🥰👏
God bless you. Jesus Christ loves you.
My lazy soule would rather buy one. 😂😂
No recipe ?? 5:41
See in the description
When making the dough. Putting eggs into hot mixture is not good. It basically makes an after effect of cooked egg
Did you you to pastry school???
Shsbdgu