Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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just 3 ingredients, quick treats for your family, no sugar, no baking! no flour !melts in your mouth
just 3 ingredients, quick treats for your family, no sugar, no baking! no flour !melts in your mouth !
Ingredients:
1 and 1/4 cup of dates (300g)
1 and 1/3 cup of peanuts (200g)
100 g of white chocolate -with no sugar- (you can also use dark chocolate)
some sesame seeds (optional)
dark chocolate for garnish (optional)
enjoy it !
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Chocolate Yule Log Cake: Secrets Behind French Pastry | How To Cuisine
Everything we recommend/used in this video: ????????????????????links down below ????????????????????
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Full recipe:
In this recipe, learn how to make this gourmet chocolate yule log!
When it comes to yule log cakes, chocolate is one of our favorite flavors and also one of the most common out there. This is why for our first Christmas together, we are pleased to share this delicious french style chocolate yule log!
Made with a sumptuous dark chocolate mousse, a delicious milk chocolate whipped ganache, a praline crunchy base, a soft almond dacquoise, a shiny chocolate mirror glaze, and finally some beautiful handmade chocolate plumes.
This chocolate yule cake may look complicated, but in reality, this Christmas dessert is mainly made of simple components. The only thing that requires more technique are the chocolate plumes. But don’t worry, with a little practice you will be able to make these beautiful chocolate decorations.
We truly can’t wait for you and your family to try this outstanding Christmas yule log recipe!
We would love to see your work! Tag us on Instagram at @howtocuisine_ and Facebook at @howtocuisine. Or use the hashtag howtocuisine on social media and show us your creations! ????
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Bon Appétit!
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???? Kitchenware:
- KitchenAid Stand Mixer with Glass Bowl (5-Quart):
- Tri-Ply Stainless Steel Saucier Pan (2-Quart):
- Diamond Buche Silicone Mold:
- Waterproof Kitchen Thermometer:
- Pyrex Glass Measuring Cup Set (3-Piece):
- Makeup Brush (for pastry decoration):
- Stainless Steel Strainer Set (3-Piece):
- Stainless Steel Rectangular Cake Ring Set (3-Piece):
- Heavy Duty Half Sheet Pan:
- Stainless Steel French Santoku Knife:
- Stainless Steel French Paring Knife:
- Icing Spatula Set (3-Piece):
- Silicone Cooking Utensil Set (5-Piece):
- Silicone Spatula Set (5-Piece):
- Cake Collar:
- Small Baguette Pan:
???? Ingredients:
- Edible Cake Gold Dust:
- Valrhona Jivara Milk Chocolate (40%):
- Valrhona Guanaja Dark Chocolate (70%):
- Pure Cocoa Powder:
- Pailleté Feuilletine Flakes:
- Raw Organic Hazelnut Butter:
- T45 French Flour:
- Blanched Almond Flour:
- Xylitol (Natural Sweetener):
- Powdered Monk Fruit Sweetener:
- Beef Gelatin Powder:
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???? About How To Cuisine:
At How To Cuisine, we are passionate about modern, creative, and healthy cuisine and excited to share our passion with fun recipes you can make at home!
How To Cuisine offers a range of exciting recipes from no-bake quick ones to Michelin star inspired ones.
Chef Ludivine has experience in Michelin 2** kitchens and some of the most prestigious establishments in Paris, France.
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Vanilla Yule Log - Bûche de Noël à la vanille
This lovely light cake for Christmas has a Joconde Sponge and is filled with a custard buttercream, then coated in the buttercream as well. Very delicious.
Recipe:
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The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Lemon & Blueberry Biscotti - Bakedin's October 2020 Baking Club box
The nights may be drawing in, but this month’s Baking Club box celebrates the remnants of summer, with a generous batch of delicately scented lemon & blueberry biscotti.
The biscotti batter is abundantly flecked with fragrant strips of lemon zest, crunchy poppy seeds, and chewy fragments of dried blueberry. The biscotti are then drizzled with a fragrant, lemony white icing.
This is biscotti like no other, and is a great alternative to the classic lemon and blueberry muffin. Enjoy alongside a strong cup of coffee for an Italian inspired treat.
Love baking? Click here to find out more about Bakedin's completely unique baking experience: