as a pastry chef who was just looking around some recipes to compare, I may say I am completly amazed by the quality of your content! It's the most professional pastry video I've seen around here!
@@fotoboiiso9793 I've seen recipe with only milk, only water and half-half. Try those three ways and see what you think ia better. The milk has fat and adds a base do flavor to the dough. (english is not my Native language, let me know if these made sense) Maybe he can anwser better, but this ia what I think haha I've done the three ways myself and i prefer half-half.
Thank you for the response! Due to bread flour having a higher percentage of protein, does it make the eclairs puffier and stand up better? I always use AP flour and feel like I can never get enough filling as I'd like into them.
@@carlyweiss9774 Using bread flour can definitely help the structure of the dough. That extra protein development will allow the dough to bend but not break as steam within expands it during baking. The most crucial element to good pate a choux is the oven itself - how even the heat is distributed and the potential to use automated steam injection - so if making these outside of a professional kitchen I think using bread flour is a great idea to try!
I think I might be the 50% contributor of views on this video. This is just so professional and fantastic! Thank you for this! You deserve more views and subscribers. This is by far the best eclairs recipe I’ve watched 🙌🏻
The best éclairs class so far. I've been making éclairs on and off with hit or miss, but with this method, I'm sure they will all turn out great. Just one question for the chef: after taking out the frozen éclairs, should I let them thaw?
I was looking for this perfect shape eclair recipe for a month. That looks amazing, definitely trying it, if I would be able to get bread flour during quarantine!
Let’s THROW ALL THE OTHER RECIPES OUT....THE WINDOW😂😂 This CHEF HAS IT DOWN PAT!! Thank you CHEF SCOTT Love it❤️❤️❤️👏🏻👏🏻👏🏻 Sandra Dean ( From Adelaide Australia)
Hey Chef Scott, finally it worked perfectly fine, after I waited for the milk ans water to boil, and cooked for 4 minutes, so this time I used like 7 eggs , more than 320 gram lol. I put in freezer , till it will froze , thanks a lot, this time it worked from first time, my issue was as u said It didn't cook well, not sure if the 4 mins I used is right..however now will bake and see.
Thank you for a wonderful tutorial Chef! (could listen to you explain all day long) A question to you Sir is, if I cannot get hold of pan spray, what else can i use as substitute. Again thank you for sharing such wonderful recipes and tutorials, Respect!
Thanks so much! If you couldn't get pan spray, you could use beaten eggs, thinned with just a bit of water and then brush a light coat of that over the piped dough before freezing. Enjoy the recipe!
My eclairs came out perfect thanks to your recipe!!!!!! Omggg I’m still so shocked that they came out perfectly! Question...they didn’t seem as crunchy or cooked in the inside...and I believe I baked it for about 45-1hr I totally forgot haha should I up my temp to 350 instead of 320 since it’s so low?
Hi Ashley, I'm so glad to hear your eclair turned out so well! A recipe is only as good as the person using it, so you deserve the credit for awesome eclairs! The texture you're talking about is actually what you want in an eclair - a crisp exterior and a soft interior. If you ever have a picture of your product and want some troubleshooting help, just send it my way to chefscott@devilsfoodkitchen.com. Cheers!
Thanks! If you're baking in a fan-forced (convection) oven, the best thing you can do is 1. reduce the fan/airflow to its lowest setting if you have the option and 2. Try reducing the temperature. If you still get significant cracks in your shells then you may need to go ahead and slightly adjust the recipe - removing some egg - to avoid the blowout. Hope that helps! Let me know how it goes!
Once you pipe them and they freeze, you can consolidate them and keep them tightly wrapped (a freezer bag would be great) and they'll store just fine for 3-6mo.!
Hello. Chef… can we bake it immediately?? May I know what is the importance of freezing and thawing it agin?? I have failed with eclairs always.. and would love to learn amd make a perfect one… kindly… advise…. Thank you .
Yes, you can definitely bake it immediately! Freezing is so that they can be cut to a uniform size and easily placed on a pan. If you make it right away, you must pipe it - which is absolutely fine - but of course can create some inconsistencies.
Oatmeal flour doesn't have any gluten in it. The gluten in the flour is what allows the dough to stretch and puff up in the oven. I would not recommend changing the flour. I hope this was helpful, lmk if you have any other baking questions I'm here to answer them :)
This is an excellent technique chef. Btw, if I use a deck oven with automatic steam, it means I don't need to use manual steam with pan and tablespoons of water, right?
It definitely might need to be adjusted. I say "might" because every oven is a little different. Fan assisted is generally going to have a more aggressive baking force. Usually reducing the temperature by 15-30 degrees works, but you'll have to test it for your oven.
Hey Chef Scott, love this video! Couple questions about the glaze. Would corn syrup be substituted 1:1 weight-wise with the glucose? Also, would any ganache glaze recipe used for eclairs also be suitable for a cake (albeit may want it to be thinner/warmer for pouring over a cake), or are there other considerations that would make having a separate recipe be better? And I guess vice-versa, could any glazes used for cakes or another pastry be also used for eclairs?
Great questions! Corn syrup is much thinner than glucose, so a 1:1 ratio would introduce more water, I would try adding maybe 70% corn syrup (worst case scenario you can omit it). This glaze is just slightly thicker than what I would use for a cake, since I don't want it running down the sides of the eclair after dipping, so I would thin it a bit with heavy cream for a cake and then maybe add a bit of gelatin to help it set.
Hi Scott. What an awesome recipe, I almost never bake but have always had a soft spot for French sweets and cakes. In Western Australia it's not that easy to get good éclair au chocolat so I decided to bake. Your recipe and instructions are perfect, and mine turned out almost exactly as yours. The hardest bit was piping, mine were slightly wobbly but consistent enough. The freeze and cut technique certainly makes them look professional! Any chance of a vanilla cream filling too that would be great? Cheers.
Hi James, I'm so glad you enjoyed the recipe and most importantly, did a little baking yourself that you were proud of! Let me see what I can find for a basic vanilla pastry cream recipe. I believe I put one up on my blog at one point.
Great recipe. How high - the 1st rack ,2nd(from the bottom ) or may be in the center of the oven should I bake the eclairs when using home (non-professional) oven ? Is there a trick to make them wider and bigger so more cream can go inside ? Thanks
Love the video and your blog is great! Quick question, I got confused about the baking part. So I preheat the oven with baking tray inside on the bottom rack, then I load the eclair on the rack above?
Hi may i ask for how long can we store the frozen unbaked dough in the freezer? And lowering the heat in the oven is supposed to be done right after theyve risen is it correct? Thanks
If the frozen dough is properly wrapped to keep it from drying out, then it will last 3 months in the freezer. Knowing exactly when to lower the heat takes practice, but I look for the choux to have a good rise, and be baked enough to hold its shape before I lower the temp
Also, this is the first time I see someone freezing the dough and I like the purpose you do it for. They definitely come out very even but is that done so that they maintain their shape while baking and don’t get flat?
Hi! Good question..a convection oven is very aggressive in heat, especially with fan forced air. I would start be lowering or turning off the convection setting if possible. You may also need to reduce the temperature since the baking process is so much more efficient. If you still get cracks with those adjustments, you may need to slightly reduce the egg in the recipe to limit water content. Have fun making some eclair!
Really can't remember the last time i enjoyed a lecture!! And i studied dentistry , but i literally would listen to lecturing for hours !! I loved the freezing part , never heard of it until now! One question i really like craquelin on eclairs , do you have a good one you can share ? And would the baking process still be the same here ? And i have noticed that they tend now to place a very thin sheet of chocolate on top of the eclairs instead of the ganache , what do you think of it? Thanks chef !! Really BRILLIANT work.
Thank you so much! I'm truly thrilled to hear you're liking the content. I do have a croustillant topping recipe (craquelin) and I will also definitely do a video featuring that technique too. croustillant: 90g all-purpose flour 90g sugar 70g butter unsalted 2g salt (just mix it all together and then roll/cut like a dough!) Baking changes slightly in that the croustillant topping is a heat insulator as well as a barrier to trap steam trying to escape. That means that choux with croustillant will bake up bigger and better than choux without. For that reason, I generally pipe the choux shapes slightly smaller in size and the baking time will usually be longer since the drying process is retarded by the insulating properties.
Oh and the chocolate plaquette on the top of the eclair (a technique also becoming more popular in vienoisserie like chocolate croissant) is a nice touch and has a great look. In terms of chocolate flavor and texture I prefer ganache because it provides more of both, but I do like the technique!
devil's food kitchen oh,great to know this! Thank u Chef! I have King Arthur as well. I was told that I need to use some french brand with 10.3% protein but actually the higher protein the better and King Arthur has 11.7%. Thank u again for your answer🙏🏻
Hey The video you shared is amazing and looks delicious. I will try to cook it and include it in my meal budget this week. Can milk plus butter be used as a substitute for heavy cream? Catch you later. Bernadeth
Hi Meli! Thanks, I'm glad you like the recipe! Yes, you can freeze both the cream and glaze. I like to defrost them in the refrigerator for 24hrs before using. The cream may need to be stirred to smooth it back to its original consistency.
Hi chef!..can u pls tell me about the water milk to flour ratio. I thot the flour qty is exactly half of water m milk qty together. Second question, shud i bake on the middle rack with both top nd bottom rod on.? And also how to understand the qty of butter to be taken. Tia
How do I use powder gelatin? It’s the only one I could find! Have tried a few times but there are little lumps in my pastry cream! I did it like this: Bloom, and then take straight to my bowl where I just put my hot pastry cream and mixed it!
Try to dissolve the gelatine in a couple tablespoons of water (this step is called blooming) before adding it the the hot pastry cream and melting it all the way through. I hope this was helpful, lmk if you have any other baking questions I'm here to answer them :)
so i am doing the exact same things as in the videos and everything is the same till i bake the eclairs. they are so iregular. i was wondering if this is because of my old cheap oven?
Almost certainly it will be the oven. Even with a good quality oven, it takes some experience and some art to baking the eclair properly. If they look irregular, it will be because there is some irregularity in the piping and/or the heat of the oven might be too harsh.
Yes, you can substitute bread flour. Keep in mind the higher protein/gluten strength of the bread flour might mean a slight adjustment to the recipe, but first try by substituting the bread flour for the all purpose flour 1 to 1 and see how you feel about the results!
You'll definitely have to do some testing, and it may depend on the specific brand/quality of the margarine. The biggest issue would be in the overall water content, but I think you could still get a good result using it! Let me know how it goes!
How long can we leave this eclairs in the fridge? I wanna make ahead these for a family gathering. It would be nice if I could make ahead and leave it.
If you want to make these ahead, pipe the dough and freeze it. You can cut them and then freeze again. Then just pull them and place them on your baking sheet frozen, let them thaw, and bake.
Love your recipe! How can I go on about achieving pink chocolate (Ruby coverture) glaze in the place of chocolate ganache glazing? Shall I just replace the amount of 66% cocoa and baking chocolate with the ruby chocolate? Thanks!!!
Thanks! Yes, you can replace the 66% chocolate with another variety. I'm not super familiar with the ruby chocolate, so it really depends on the percentage of the chocolate as to the ratio of ruby chocolate as a substitute. My guess is the ruby chocolate will be a lower percentage than the 66% so you may need slightly more of it for the same stability. Best to do a small test, and increase the quantity of chocolate in the test recipe until it's the consistency you're looking for. Let me know how it goes!
@@devilsfoodkitchen Sorry, I forgot to mention the cocoa %. For Ruby, it is 33% cocoa. The recipe calls for 190g of 66% and 30g of baking chocolate (which is around 32% cocoa), so I guess I could up the ruby quantity to say 250g? Just thinking aloud. Also, I found that if I cook the choux base at medium-low flame until the thin film forms (about 170 F) and as per your suggestion, cook it further for 1-2 minutes at low flame, I end up getting a good base.
Hi. My eclairs stuck to the parchment paper. Do we have to grease the parchment paper? I saw 5-6 videos, no one greased. What mistake do you think i made?
devil's food kitchen So you still have some left? I have quite a collection now but it has about come to an end due to the extreme popularity so I’m just resigned to sipping what’s left. Based on my age, should last a lifetime!
Rick Manning I’ve got a bit left, it’s the only chance I’ll have to drink it! Found some other bottles I’ve enjoyed too. Ha I can think of worse ways to go than with a good glass of bourbon in your hand
Nope! Generally I'll arrange the frozen eclair on a sheet pan and let them defrost for about 10min. (they defrost quickly since they are relatively thin)
Hello, If the dough is wet, that may mean you did not cook it long enough on the stove before adding eggs. The water is definitely needed, so when you add the flour to the butter, water, milk, salt, and sugar, be sure to cook the mixture while stirring for 2min. to cook out excess moisture. If you cook the dough long enough on the stove, it should end up in the right consistency once the eggs are added!
@@devilsfoodkitchen Thank you so much!!! In order to save my dough I added a bit more cooked dough and the consistency looked better. Will definitely try to cook longer next time! Thanks!
Hello Chef. I have just discovered your channel and with no hesitation i subscribe to it . I love your technique and all the details. BRAVO Chef, your eclairs look amazing, can't wait to make some. One more thing please , how should i address myself to you in the future ? as Chef Devil's or Sir?. Best of luck and hope to see more of your great recipes. Thank you. Merci :) :)
Yes! As long as the water isn't warm it will work fine, even just cold water from the tap, no need to refrigerate. I use ice only to cool my water more quickly.
Hi Scott, great video and great channel! I was wondering, could you share your procedure and tips (or...a video ;-) if you do not freeze the choux pastry and when piping individuals eclairs? While I love the freezing method and definitely will try it, in some cases it would be more conventient for me to use the 'classic' procedure. Thanks! (btw: I've send you an email with some other eclair questions to limit the amount of text here, where compliments on your vid wiuld be more in place ;-) Kr, Simon
If you don't plan to freeze the choux, then piping them individually is definitely the way to go! I still spray them with pan spray and bake with the same method. I'm sure I'll make another eclair recipe before too long, and I'll be sure to include individual piping in that one!
as a pastry chef who was just looking around some recipes to compare, I may say I am completly amazed by the quality of your content! It's the most professional pastry video I've seen around here!
Thanks so much! I'm glad you like them!
@@devilsfoodkitchen I made them today, they were divine!
is water needed for making choux? or just the milk? im confused :(
@@fotoboiiso9793 I've seen recipe with only milk, only water and half-half. Try those three ways and see what you think ia better. The milk has fat and adds a base do flavor to the dough. (english is not my Native language, let me know if these made sense)
Maybe he can anwser better, but this ia what I think haha I've done the three ways myself and i prefer half-half.
@@luanetais8550 thanks your inputs are very helpful
The BEST PROCESS...AND THE👏🏻👏🏻👏🏻LESSON EVER❤️👏🏻👏🏻
Thank you....you are such an ABSOLUTE PROFESSIONAL. WELL DONE CHEF👏🏻👏🏻👨🍳👨🎓
Woah this is pure genius. Never seen this technique before, piping the eclairs in strips and then freezing 😱 Cannot wait to try this!!
Have fun with the recipe! Let me know if you run into any bumps!
Thank you for the response! Due to bread flour having a higher percentage of protein, does it make the eclairs puffier and stand up better? I always use AP flour and feel like I can never get enough filling as I'd like into them.
@@carlyweiss9774 Using bread flour can definitely help the structure of the dough. That extra protein development will allow the dough to bend but not break as steam within expands it during baking. The most crucial element to good pate a choux is the oven itself - how even the heat is distributed and the potential to use automated steam injection - so if making these outside of a professional kitchen I think using bread flour is a great idea to try!
I think I might be the 50% contributor of views on this video. This is just so professional and fantastic! Thank you for this! You deserve more views and subscribers. This is by far the best eclairs recipe I’ve watched 🙌🏻
Hi Kim! Haha that's awesome to hear - I'll give you official superfan status :) If there are other recipes you'd like to see, let me know!
The best éclairs class so far. I've been making éclairs on and off with hit or miss, but with this method, I'm sure they will all turn out great. Just one question for the chef: after taking out the frozen éclairs, should I let them thaw?
Freezing then cutting the choux is so smart!!!!!
Bruh, this was a professional level class. Thanks you!
You're welcome!
Best chef ever , it worked perfectly fine, just needed to cook cor around 3 mins the dough. Thanks again Chef Scott
Awesome! Glad it worked!
That is impressive and really good ! One question: do you directly bake the pate a choux after cutting it ? Or should it rest a little before baking?
Thanks! Good question - I let the frozen pate a choux come to room temperature before baking.
@@devilsfoodkitchen thank you !!!
I was looking for this perfect shape eclair recipe for a month. That looks amazing, definitely trying it, if I would be able to get bread flour during quarantine!
Also if you have time and passion, can you please make macaron recipe.
Let’s THROW ALL THE OTHER RECIPES OUT....THE WINDOW😂😂
This CHEF HAS IT DOWN PAT!! Thank you CHEF SCOTT
Love it❤️❤️❤️👏🏻👏🏻👏🏻
Sandra Dean ( From Adelaide Australia)
I agree with everyone’s comments, you are the best instructor I’ve ever seen! These look amazing, looking forward to trying it out!
Thanks Sam, I really appreciate that! Have fun making these!
Love this video!!!!!!!!! I’ve been looking for how to make my eclairs look perfect thank you so much for sharing your talent.
Amazing trick to cut equal eclairs😮 can we keep them frozen for some months and bake later when needed?
Hi Chef Scott,
I’m so glad to see you on You Tube! Thank you for great demonstration!
Thanks so much! You’re welcome!
I am definitely tryin your "tips and tricks" 😉
Hey Chef Scott, finally it worked perfectly fine, after I waited for the milk ans water to boil, and cooked for 4 minutes, so this time I used like 7 eggs , more than 320 gram lol.
I put in freezer , till it will froze , thanks a lot, this time it worked from first time, my issue was as u said It didn't cook well, not sure if the 4 mins I used is right..however now will bake and see.
Thank you for a wonderful tutorial Chef! (could listen to you explain all day long) A question to you Sir is, if I cannot get hold of pan spray, what else can i use as substitute. Again thank you for sharing such wonderful recipes and tutorials, Respect!
Thanks so much! If you couldn't get pan spray, you could use beaten eggs, thinned with just a bit of water and then brush a light coat of that over the piped dough before freezing. Enjoy the recipe!
your method worked for me, thank you
My eclairs came out perfect thanks to your recipe!!!!!! Omggg I’m still so shocked that they came out perfectly! Question...they didn’t seem as crunchy or cooked in the inside...and I believe I baked it for about 45-1hr I totally forgot haha should I up my temp to 350 instead of 320 since it’s so low?
Hi Ashley, I'm so glad to hear your eclair turned out so well! A recipe is only as good as the person using it, so you deserve the credit for awesome eclairs! The texture you're talking about is actually what you want in an eclair - a crisp exterior and a soft interior. If you ever have a picture of your product and want some troubleshooting help, just send it my way to chefscott@devilsfoodkitchen.com. Cheers!
so do you have any idea what’s the best method to bake them with fan oven ? ...really love your videos . Keep it up and thnx
Thanks! If you're baking in a fan-forced (convection) oven, the best thing you can do is 1. reduce the fan/airflow to its lowest setting if you have the option and 2. Try reducing the temperature. If you still get significant cracks in your shells then you may need to go ahead and slightly adjust the recipe - removing some egg - to avoid the blowout. Hope that helps! Let me know how it goes!
This is really awesome chef..... add more videos about pastry please. Thank you very much.
Thanks! Absolutely, I will!
This is really a real eclair!! Thank for sharing! They are perfect!
You're welcome!
you're a beast!!! Awesome freezing the choux before the bake !!!
Hi! Thank you for the video! For how long can the pate a choux be stored in the freezer? If I want to make them in advance, for example. Thank you!
Once you pipe them and they freeze, you can consolidate them and keep them tightly wrapped (a freezer bag would be great) and they'll store just fine for 3-6mo.!
Nice video Chef, many thanks for helping me with my college assignment!
Those were perfect! I’d like to see a bigger one and how you do that thanks
I always come back to the video
Hello. Chef… can we bake it immediately?? May I know what is the importance of freezing and thawing it agin?? I have failed with eclairs always.. and would love to learn amd make a perfect one… kindly… advise…. Thank you .
Yes, you can definitely bake it immediately! Freezing is so that they can be cut to a uniform size and easily placed on a pan. If you make it right away, you must pipe it - which is absolutely fine - but of course can create some inconsistencies.
@@devilsfoodkitchen thanks a lot chef. Was wondering if freezing and thawing would have some effects of the bakibg.😬😬😬😬
Hi chef Scott,
How are you?
Great to to be able to learn from you. Thank you so much for all the explanation.
Thanks for watching!
I don’t have pan spray. Can I put it in the freezer as is? Also, around what temperature freezer is okay for them? Thanks in advance.
looks delicious!!
Is it possible to switch the flour for oatmeal flour with similar results?
Oatmeal flour doesn't have any gluten in it. The gluten in the flour is what allows the dough to stretch and puff up in the oven. I would not recommend changing the flour. I hope this was helpful, lmk if you have any other baking questions I'm here to answer them :)
@@Assweetasitgets Thank you! :)
excellent sir and congratulations for the channel, would be great to learm from you,
good luck and thanks for the recipe
SairaSaad _the_nikon_girl Bon Appétit by SairaSaad thanks!
Awesome video!!! Question about the gelatin-can I sub powdered gelatin for the sheets?
This is an excellent technique chef.
Btw, if I use a deck oven with automatic steam, it means I don't need to use manual steam with pan and tablespoons of water, right?
Should the cooking temp be different if using fan assisted oven
It definitely might need to be adjusted. I say "might" because every oven is a little different. Fan assisted is generally going to have a more aggressive baking force. Usually reducing the temperature by 15-30 degrees works, but you'll have to test it for your oven.
Just wanna ask. What oven do you prefer for baking? Gas or electric? I find it hard which one to get :(
Hi! Great video! Please tell me what kind of oven you are using! Thanks!
For this video I just used the oven I have at home, which is nothing special or even a very good oven. The best oven for baking eclair is a deck oven.
@@devilsfoodkitchen Hi! Thank you very much for your answer! Do you think a pizza oven could also work?
Hey Chef Scott, love this video! Couple questions about the glaze.
Would corn syrup be substituted 1:1 weight-wise with the glucose?
Also, would any ganache glaze recipe used for eclairs also be suitable for a cake (albeit may want it to be thinner/warmer for pouring over a cake), or are there other considerations that would make having a separate recipe be better? And I guess vice-versa, could any glazes used for cakes or another pastry be also used for eclairs?
Great questions! Corn syrup is much thinner than glucose, so a 1:1 ratio would introduce more water, I would try adding maybe 70% corn syrup (worst case scenario you can omit it). This glaze is just slightly thicker than what I would use for a cake, since I don't want it running down the sides of the eclair after dipping, so I would thin it a bit with heavy cream for a cake and then maybe add a bit of gelatin to help it set.
Hi Scott. What an awesome recipe, I almost never bake but have always had a soft spot for French sweets and cakes. In Western Australia it's not that easy to get good éclair au chocolat so I decided to bake.
Your recipe and instructions are perfect, and mine turned out almost exactly as yours. The hardest bit was piping, mine were slightly wobbly but consistent enough. The freeze and cut technique certainly makes them look professional!
Any chance of a vanilla cream filling too that would be great?
Cheers.
Hi James, I'm so glad you enjoyed the recipe and most importantly, did a little baking yourself that you were proud of! Let me see what I can find for a basic vanilla pastry cream recipe. I believe I put one up on my blog at one point.
Wow I love this techniqe and will try it
Great recipe.
How high - the 1st rack ,2nd(from the bottom ) or may be in the center of the oven should
I bake the eclairs when using home (non-professional) oven ?
Is there a trick to make them wider and bigger so more cream can go inside ?
Thanks
This looks delicious! Gotta try it
This is the best that I had ever seen super cool
Beautiful work!!!
Are they placed in the oven immediately after cutting or left until they return to their normal position?
I'm ur new fans chef! Look forward to try ur recipe. Thankyou so much! 😍
Love the video and your blog is great! Quick question, I got confused about the baking part. So I preheat the oven with baking tray inside on the bottom rack, then I load the eclair on the rack above?
looks perfect, are they keeping this shape if you make them larger
Hello chef! İf I wanted to make bubble eclairs do I have to freeze them?And how many minutes do I have to keep them at 400°? Thank you!
Hi may i ask for how long can we store the frozen unbaked dough in the freezer? And lowering the heat in the oven is supposed to be done right after theyve risen is it correct? Thanks
If the frozen dough is properly wrapped to keep it from drying out, then it will last 3 months in the freezer. Knowing exactly when to lower the heat takes practice, but I look for the choux to have a good rise, and be baked enough to hold its shape before I lower the temp
Thanks a lot!
Can i used baking sheet???? And can i use allpurpose flour???
Hi Chef, i have 1 question to start making your recipie . what if i don't have spray pan? What can i use instead ?
Also, this is the first time I see someone freezing the dough and I like the purpose you do it for. They definitely come out very even but is that done so that they maintain their shape while baking and don’t get flat?
Madisita yes, or crack
do you bake them while theyre still solid frm the freezer or do you them completely soften before baking?
Hi chef! Same baking process in a convection oven?
Hi! Good question..a convection oven is very aggressive in heat, especially with fan forced air. I would start be lowering or turning off the convection setting if possible. You may also need to reduce the temperature since the baking process is so much more efficient. If you still get cracks with those adjustments, you may need to slightly reduce the egg in the recipe to limit water content.
Have fun making some eclair!
Thanks for recipe chef.i want to try💙
Really can't remember the last time i enjoyed a lecture!! And i studied dentistry , but i literally would listen to lecturing for hours !!
I loved the freezing part , never heard of it until now!
One question i really like craquelin on eclairs , do you have a good one you can share ? And would the baking process still be the same here ?
And i have noticed that they tend now to place a very thin sheet of chocolate on top of the eclairs instead of the ganache , what do you think of it?
Thanks chef !! Really BRILLIANT work.
Thank you so much! I'm truly thrilled to hear you're liking the content. I do have a croustillant topping recipe (craquelin) and I will also definitely do a video featuring that technique too.
croustillant:
90g all-purpose flour
90g sugar
70g butter unsalted
2g salt
(just mix it all together and then roll/cut like a dough!)
Baking changes slightly in that the croustillant topping is a heat insulator as well as a barrier to trap steam trying to escape. That means that choux with croustillant will bake up bigger and better than choux without. For that reason, I generally pipe the choux shapes slightly smaller in size and the baking time will usually be longer since the drying process is retarded by the insulating properties.
Oh and the chocolate plaquette on the top of the eclair (a technique also becoming more popular in vienoisserie like chocolate croissant) is a nice touch and has a great look. In terms of chocolate flavor and texture I prefer ganache because it provides more of both, but I do like the technique!
@@devilsfoodkitchen thank you chef
Just discovered your channel and I love the advice you give! As a pastry chef I think your technique is reay on point keep it up :) new supporter
Hi Chef! what kind of flour type you use for eclairs? Any brand name that you can advise? Thank you in advance.
I use bread flour for my eclair, and I like using King Arthur brand flour!
devil's food kitchen oh,great to know this! Thank u Chef! I have King Arthur as well. I was told that I need to use some french brand with 10.3% protein but actually the higher protein the better and King Arthur has 11.7%. Thank u again for your answer🙏🏻
What's the alternative to gelatin?
Can I use plain flor
Hey
The video you shared is amazing and looks delicious. I will try to cook it and include it in my meal budget this week. Can milk plus butter be used as a substitute for heavy cream?
Catch you later.
Bernadeth
Love this recipe!! thanks so much for share! May I freeze the rest of the chocolate cream and glazed? Thankss!!
Hi Meli! Thanks, I'm glad you like the recipe! Yes, you can freeze both the cream and glaze. I like to defrost them in the refrigerator for 24hrs before using. The cream may need to be stirred to smooth it back to its original consistency.
@@devilsfoodkitchen Awesome, i will try and let you know!! i invite to check my instagram lavender.macarons !! thanks!
I need to make this ughhh such great info on the video too
Can i ask you what is meaning of chocolate 66% , and what the difference between baking chocolate and another chocolate .thank you😊
Hi chef!..can u pls tell me about the water milk to flour ratio.
I thot the flour qty is exactly half of water m milk qty together.
Second question, shud i bake on the middle rack with both top nd bottom rod on.? And also how to understand the qty of butter to be taken.
Tia
How do I use powder gelatin? It’s the only one I could find! Have tried a few times but there are little lumps in my pastry cream! I did it like this: Bloom, and then take straight to my bowl where I just put my hot pastry cream and mixed it!
Try to dissolve the gelatine in a couple tablespoons of water (this step is called blooming) before adding it the the hot pastry cream and melting it all the way through. I hope this was helpful, lmk if you have any other baking questions I'm here to answer them :)
replacement for sheet gelatin?
I am assuming the gold paper is edible?
Amazing recipe and explanation, it makes a lot of sense! Thank you!
so i am doing the exact same things as in the videos and everything is the same till i bake the eclairs. they are so iregular. i was wondering if this is because of my old cheap oven?
Almost certainly it will be the oven. Even with a good quality oven, it takes some experience and some art to baking the eclair properly. If they look irregular, it will be because there is some irregularity in the piping and/or the heat of the oven might be too harsh.
Perfect tecnique
Franci Hencke thank you!
Is it okay to subsitute bread flour with all purpose flour? and what can i use instead of cooking spray?
Yes, you can substitute bread flour. Keep in mind the higher protein/gluten strength of the bread flour might mean a slight adjustment to the recipe, but first try by substituting the bread flour for the all purpose flour 1 to 1 and see how you feel about the results!
@@devilsfoodkitchen Okay thanks, im trying it this weekend :)
Perfect shape eclair I wonder what piping nozzle is this ? , please tell me
Its called french star tip!Get one with 1.5 cm diameter...
How do I avoid air bubbles and lups when I pipe?
Hi Chef, is it okay if i replace the butter with margarine?
Will there be any differences in shape?
You'll definitely have to do some testing, and it may depend on the specific brand/quality of the margarine. The biggest issue would be in the overall water content, but I think you could still get a good result using it! Let me know how it goes!
@@devilsfoodkitchen wow thankyou for the fast reply! Will let you show the pictures when its done!
How long can we leave this eclairs in the fridge? I wanna make ahead these for a family gathering. It would be nice if I could make ahead and leave it.
If you want to make these ahead, pipe the dough and freeze it. You can cut them and then freeze again. Then just pull them and place them on your baking sheet frozen, let them thaw, and bake.
Love your recipe! How can I go on about achieving pink chocolate (Ruby coverture) glaze in the place of chocolate ganache glazing? Shall I just replace the amount of 66% cocoa and baking chocolate with the ruby chocolate? Thanks!!!
Thanks! Yes, you can replace the 66% chocolate with another variety. I'm not super familiar with the ruby chocolate, so it really depends on the percentage of the chocolate as to the ratio of ruby chocolate as a substitute. My guess is the ruby chocolate will be a lower percentage than the 66% so you may need slightly more of it for the same stability. Best to do a small test, and increase the quantity of chocolate in the test recipe until it's the consistency you're looking for. Let me know how it goes!
@@devilsfoodkitchen Sorry, I forgot to mention the cocoa %. For Ruby, it is 33% cocoa. The recipe calls for 190g of 66% and 30g of baking chocolate (which is around 32% cocoa), so I guess I could up the ruby quantity to say 250g? Just thinking aloud.
Also, I found that if I cook the choux base at medium-low flame until the thin film forms (about 170 F) and as per your suggestion, cook it further for 1-2 minutes at low flame, I end up getting a good base.
Hi. My eclairs stuck to the parchment paper. Do we have to grease the parchment paper? I saw 5-6 videos, no one greased. What mistake do you think i made?
Perfection Chef, sheer perfection!
Kudos from the Manning’s down south
Rick Manning thank you sir! Had some good bourbon the other day and thought of you
devil's food kitchen
So you still have some left?
I have quite a collection now but it has about come to an end due to the extreme popularity so I’m just resigned to sipping what’s left.
Based on my age, should last a lifetime!
Rick Manning I’ve got a bit left, it’s the only chance I’ll have to drink it! Found some other bottles I’ve enjoyed too. Ha I can think of worse ways to go than with a good glass of bourbon in your hand
devil's food kitchen
You got that right
Take care and keep in touch
Ps making a batch of croissants today
Wont freezing the eclairs mess with the temperature when baking?
Nope! Generally I'll arrange the frozen eclair on a sheet pan and let them defrost for about 10min. (they defrost quickly since they are relatively thin)
Hello!
I'm trying your recipe now, but the dough is so wet! May I ask if 160 water is optional..???
Hello, If the dough is wet, that may mean you did not cook it long enough on the stove before adding eggs. The water is definitely needed, so when you add the flour to the butter, water, milk, salt, and sugar, be sure to cook the mixture while stirring for 2min. to cook out excess moisture. If you cook the dough long enough on the stove, it should end up in the right consistency once the eggs are added!
@@devilsfoodkitchen Thank you so much!!! In order to save my dough I added a bit more cooked dough and the consistency looked better. Will definitely try to cook longer next time! Thanks!
Hey! New sub here!! Great explanation!!! Thank you so much for sharing!!! I really loved it!! ♥️♥️♥️
Hi Luisa, thanks for joining the channel! I'm so glad you like the recipe!
Do you bake those eclair. Still frozen. Or got to wait till soft?
I let them defrost before baking. Technically you could bake them frozen, but I recommend baking thawed.
what is the name of that tall stainless steel container in which you insert the immersion blender
A bain marie pot
devil's food kitchen thanks a lot
Truly satisfying!
Can we use powdered gelatine instead of the sheets??
Hi Mia, Yup! 1/3T of powdered gelatin equals 1 sheet of leaf gelatin (1 sheet equals about 3g in weight)
@@devilsfoodkitchen Thank you!
@@miadavey1766 You're welcome!
How is the oven in convention mode?
Could i replace the pan spray or dont use it i didnt found it !???? Pleas answer 😭
Hello Chef. I have just discovered your channel and with no hesitation i subscribe to it . I love your technique and all the details. BRAVO Chef, your eclairs look amazing, can't wait to make some. One more thing please , how should i address myself to you in the future ? as Chef Devil's or Sir?. Best of luck and hope to see more of your great recipes. Thank you. Merci :) :)
Hello! So happy you found the channel and enjoy it! Haha by all means, just call me Scott :)
Thank you so much chef
what is the width of the éclair before baking?
It's really up to you. Any size will work. I made mine about 3/4" wide and 4" long, but it's a matter of personal preference.
Freezing the pastry... I think you might just be a genius LMAO thanks for sharing your secrets sensei 🤧
Haha hope they help your next batch of eclair, grasshopper!
Can we bloom the gelatine in fridge cold water if there's no ice?
Yes! As long as the water isn't warm it will work fine, even just cold water from the tap, no need to refrigerate. I use ice only to cool my water more quickly.
What is the background song plz?!
Hi Scott, great video and great channel!
I was wondering, could you share your procedure and tips (or...a video ;-) if you do not freeze the choux pastry and when piping individuals eclairs? While I love the freezing method and definitely will try it, in some cases it would be more conventient for me to use the 'classic' procedure.
Thanks!
(btw: I've send you an email with some other eclair questions to limit the amount of text here, where compliments on your vid wiuld be more in place ;-)
Kr,
Simon
If you don't plan to freeze the choux, then piping them individually is definitely the way to go! I still spray them with pan spray and bake with the same method. I'm sure I'll make another eclair recipe before too long, and I'll be sure to include individual piping in that one!
Came here because it was filled with chocolate :D
That's as good a reason as any! hahaha
do you bake them frozen?
I thawed mine for 30-40mins. Worked perfectly.
You're a genius, really!!! ❤❤
Thanks for sharing 😍😍.
Marcelo Inojosa thanks for checking it out!