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
Caramel Chocolate Cream Puffs & Eclairs! With CARAMEL Buttercream & Real GOLD!
FULL RECIPE HERE:
EPIC almond and caramel chocolate cream puffs and eclairs recipe! This fancy pate a choux dessert is made with chocolate pate a choux, caramel French buttercream, home-made caramel sauce and gold leaf! Make this recipe as cream puffs, mini Paris Brest or even eclairs!
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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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Salted Caramel Éclairs ✷ Cook Eat Love
On the sweetest day of the year, we bring our contribution with this recipe of Salted Caramel Éclairs. A recipe made of contrasts ... The sweet and the subtle salty touch, the creamy filling and the crunchy Pastry... It will certainly cause small explosions of flavors in your mouth. An indulgent, rich recipe, for those who deserve a little treat... Happy Valentine's Day.
Portuguese Version:
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Salted Caramel Éclairs ✷ Cook Eat Love
Choux Pastry
❈ 500mL of water
❈ 120g butter
❈ 260g of flour
❈ 1 pinch of salt
❈ 6 eggs
► Heat the water with the salt and the butter;
► When the water boils, add the flour all at once and stir well, let it cook for about 3 minutes and remove from the heat;
► Put the dough into a bowl and beat for a few minutes to cool slightly; Add the eggs one by one, mixing well between each addition;
► Put the dough in a pastry bag and make lines on a tray covered with silpat or parchment paper;
► Preheat oven to 180° C and bake for approximately 35 minutes;
► When they are cold with the help of a thin end of a pastry bag, make two holes in the bottom of the eclairs.
Salted Caramel Filling:
❈ 200ml of cream
❈ 80g brown sugar
❈ 25g butter
❈ Salt (a generous pinch)
❈ Vanilla extract to taste
❈ 200mL of Cream
❈ 1 1/2 leaves of gelatin (3g)
► In a saucepan combine the cream, sugar, butter, salt, and vanilla extract;
► Bring to the boil for about 10 minutes.
► Let cool well;
► Beat 190mL of cream until stiff peaks are formed;
► Hydrate the gelatin leaves in cold water;
► Heat 10ml of cream and add it to the hydrated gelatin in order to dissolve it;
► Gently fold the whipped cream and salted caramel sauce and add the gelatin mixture;
► With the aid of a pastry bag, fill the Eclairs with the cream;
Caramel Glaze
❈ 100g of sugar
❈ 5g of corn starch
❈ 10ml of water
❈ 70mL of cream
❈ 20g butter
❈ 1 1/2 leaves of gelatin (3g)
❈ 1 pinch of salt
► Hydrate the gelatin leaves in cold water;
► Dissolve the corn starch in 10mL of cold water;
► Bring the sugar to the boil, until it caramelizes (you can add a little bit of lemon juice to help);
► When the sugar reaches a light amber color add the cream without stopping to stir;
► When the mixture is homogeneous add the dissolved corn starch and the hydrated gelatin and combine very well;
► Remove the pan from the heat and add the butter and salt and stir until it is melted;
► Dip the eclairs in this mixture (if it gets too thick during the process, you can heat it slightly in the microwaves to make it more liquid).
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We hope you enjoy.
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Music
Lost In The Night (ft. Pipa Moran) by THBD
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by Audio Library
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Éclair París Brest con Mousseline de Chocolate y Crema de Caramelo
En este video, preparamos paso a paso, una masa Choux, para los Éclair, y una craquelín. Una crema de caramelo, y una Mousseline de Chocolate.
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Caramel Eclairs
How to make Caramel Eclairs at home.
For the list of ingredients and tips please go to:
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