Custardy Chocolate Éclair Cake | In The Kitchen With
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- Опубліковано 30 вер 2024
- Food52 Resident Carolina Gelen shares a recipe that has all the same components of a chocolate éclair-pastry! custard! ganache!-with way less worry than the French classic. No more individual portions and instead, bake big squares of pâte à choux and fill them with pastry cream like a layer cake. Yum! GET THE RECIPE ►► f52.co/3JBkI3h
Also featured in this video
Five Two Ultimate Baking Tool Set: f52.co/3m9H03E
Five Two Essential Stock Pot: f52.co/3sNGmuF
PREP TIME: 11 hours
COOK TIME: 55 minutes
SERVES: 9
INGREDIENTS
Pastry Cream:
1/2 cup (99 grams) granulated sugar
4 large egg yolks
1/3 cup (37 grams) cornstarch
1/4 teaspoon kosher salt
1 1/2 cups (341 grams) whole milk
1/2 cup (114 grams) heavy cream
1/2 vanilla bean (or ½ teaspoon vanilla extract)
2 tablespoons (29 grams) unsalted butter, cubed
Pâte à Choux:
1/2 cup (114 grams) whole milk
1/4 cup (57 grams) unsalted butter
1 teaspoon (4 grams) fine sea salt
1 1/2 cups (180 grams) bread flour (or all-purpose flour)
5 large eggs (have an extra 2 on hand, just in case)
Chocolate Ganache:
1 cup (227 grams) heavy cream
1/2 teaspoon kosher salt
1 cup (170 grams) chopped dark or semisweet chocolate (or chips)
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Check out the FULL RECIPE here: f52.co/3JBkI3h
LOVE how much she explains not just how to do things, but also WHY. It's soooo important for people to understand WHY they do the steps in baking.
I really enjoy Carolina, and I love how much chocolate is on that cake. I feel like lot of other people would have a thin layer, but that's such a chonky layer lol. Yum!
This is a genius idea! Making individual choux is such a pain; doing a cake layer of choux is so smart!
I think we just found the Bob Ross of the cooking world. So chilled, clear with the instructions, and if you mess up, it’s all good - here’s a fix.
I’m making this, the first chance I get so I can happy dance too!
Carolina is a star! She's got a great way of telling us the potential cooking problems--and what to do about them. I love the way she shows her emotions. I know she loves this cake! (me, too!)
I know! I don't think I've ever seen someone do that in a recipe video and I'm really grateful honestly 😌🤣
i dont even bake but it made me stay specifically cus of that
I dont think so
I usually never comment on UA-cam videos, but I absolutely love Carolina's energy and the way that she thoroughly explains everything! this recipe looks so yummy! definitely getting a sub from me
Really appreciate the laid-back approach while cooking but enthusiasm for end product. You rock the perfect balance of enthused and chill for a cooking video.
Growing up, my birthday cake every year was a poor people version of this cake! XD We used instant vanilla pudding, graham crackers instead of choux pastry, and normal chocolate frosting. I still love it! But... I suspect I'll be making Carolina/Erin's version from now on. ;)
That was what my mom made too!
"You don't want to see me alone with this cake." Best Line.
Use the vanilla pod too then fish it out before you pour into the egg mixture.
In the description it doesn't say add water but if u listen carfuly she says that she got milk and water in the pot (i am talking about the dough when she is making it.
After I discovered Caroline, I can't stop watching her. She truly is a star.
I think the recipe is missing the 1/2 cup of water for the pâte à choux.
Tried this recipe and got it in the first try i was really nervous but this vid helped A LOT thank you so much for this recipe and teaching how to do it!!!
Hi can you tell me at what temperature you cooked the shoux pastry? And for how long
Hey Carolina ♥️This is so cool. I'm thinking birthday cake for me 🤔.
Honestly same
What a great idea!
YOU ARE REALLY NICE. This video feels like a warm hug and you explain everything so well that anyone would get it!!
Hi. Love this recipe. What temperature did you bake the pastry at and how long ? Thanks 😊
Also you mentioned water in the choux pastry but it is not stated in the recipe. How much water did you use?
Basically a boston cream pie.
So do we just put 1/2 milk? Or is it 1/2cup milk and 1/2 cup water??? You said milk and water but in the description you only wrote milk I'm confused!!!!!!!!!!!!!
I love when food is so good that you dance! I start humming too
Honestly hands down one of the worst recipes I’ve ever tried. I’m so sorry to have to leave that review but this was a disaster. Not in terms of taste, I didn’t get that far. I’m an avid/semi professional baker in the U.K. I’m not sure what the issue was as I followed the recipe to a tee, is it the conversion? My pastry rose massively once of the oven. It was like mini mountains. The custard stayed a complete liquid like water even after 40 mins of whisking over low heat. And I kid you not, the custard was grey. I’ve no idea how that girls is so yellow. 0/10 from me
The grey is likely from using an aluminum pot and whisking the pastry cream. I use a stainless steel pot for pastry cream. The pastry is designed to hold air and get hollow in the center. Maybe the template that you used was too small and as a result the pastry layer was too thick? Just a guess?
where'd you get that bowl you made the ganache in? 😵💫
Any Pyrex or Mixing bowl free of plastic toxins(label)that’s microwave safe or Ceramic, or Corning Ware will be safe. Ceramics conduct heat so use pot holders or dry dish towel.
@Lady Sepulchrave i know i love food52 i buy there all the time i'll look again
@@resolvetsharing8033 i just thought the one she has was cute
You could use small earth magnets to anchor parchment to baking sheet to pipe choux. Save yourself extra mess 💆🏻♀️
I want thatt 🤤🤤 also, I can't explain how but I feel like I'm seeing young Carla (formerly from Bon Appetit)
We love a Carolina Gelen episode!!!!
what about adding evaporated milk to the choux so it can be super moist, a la tres leches style? hmmm 🧐🧐
You might be on to something 😳
Please attempt making Napoleons (esp. w. fruit slice topping); as you did Choc. Ganache Eclairs. All of Saudi Arabia & Dubai hire French Pastry Chefs & I’ve not had a decent Napoleon since returning to USA. Can we use your Eclair technique for Creme Puffs?
my grandma always made a version of this but hasn’t in a long time because it’s too “labor intensive” and she refuses to give out certain recipes. i highly doubt she was making the choux and cream from scratch like this though… i do remember a box of pudding being involved. i’ll have to give this a whirl and see what she thinks.
I looooove eclairs! This looks so good
I love watching Food 52. Was so happy to see this recipe, so much easier than making my favorite, eclairs. My husband and I love watching Erin Jean McDowell. We "binge-watch her on UA-cam. Forgive me if I am wrong, but the recipe listed for the Pate a Choux, shouldn't it have 1/2 cup of milk and 1/2 of water? I thought Erin uses both when she makes hers. Again, sorry if I am the one that's wrong.
I think she said there was both water and milk in the liquid part of the batter
Yeah she uses water in the video but hasn’t included it in the ingredients list in the bio. I was a little confused too
Carolina where have you been? Love your style of sharing and teaching your technique of cooking. It looks good will definitely make it this weekend. 👍🌹😍
Carolina is my favourite person here
I am also a custard kind of girl and no regrets!! Can't wait to do this!! T-T looks amazing
I made this cake, but in a larger format to feed more people. Two things, I would add a bit of sugar to slightly sweeten the pate de choux, and second, next time I will use milk chocolate instead of the bittersweet Ibused in the ganache.
It’s so good!! I loved it and had 4 slices, too!
Delicious fried recipes 😋
Good luck, good health and wealth
This looks so yummy! Thanks for this great recipe. Just want to ask how was the choux baked?
375 degrees
bake for 30-40min
don't open the oven in the first 25min!
YUM! A few years ago I made a Boston Cream Cake for my birthday... but I have never made patashu and this looks so easy. Think I may try this!
*Pâte-à-choux for future reference.
@@bigrivtodagled8210 I never thought I'd get a shiver up my spine from a typo lol
Ugh it would be so f fun to cookfor this channel
Reminds me of my time working at a french bakery. The eclairs were my absolute favorite, i always ate more than i should have of em.
I made this recipe today. Made it as three layers in a glass loaf pan. It’s it delicious, even better than an éclair. ❤❤❤
I love your voice omg!! It’s so calming
Can the egg be replaced with something?
carolina, that stand mixer of yours is crying for help
Fiz essa receita e é absolutamente maravilhosa. Parece um pouco desafiadora mas não é, o resultado é excelente.
Did the pate a choux rise ?
@@saraashraf5329 Yes it did!
@@tamiresdasilva9019 her's didn't.. I thought i did something wrong.
@@saraashraf5329 Mine raised quite a bit but afterwards it deflates
Isn’t the point of a this type of batter to puff so u can stuff the pastry cream…u basically made a custard sandwich between two fluffy crackers….
Yeah I wonder if you made a larger batch of the dough and baked it like a normal cake if you could get more a large eclair and fill it with cream and top with chocolate.
where did got your mixing bowl for chocolate ganache from ?
Who's been reading my mind?
Look very delicious 🤤😋
How best can I keep it from melting if I bring it to a party (2.5 he drive away)?
would this work with lactose free products?
I just made this and it came out amazinggg!!!! thank you!
You only use 1/2 cup of milk?
Did the pate a choux rise?
@@saraashraf5329 yes i only used 1/2 milk but also added 1/2 of water because the recipe on the website added 1/2 of water too. no it did not rise!
I've made the icebox cake eclair cake that uses graham crackers, so it's extra neat to see this version going full choux! I think if I made this I'd go for individual eclair trifles in jars because I love tiny treats! (That and then I'd have spare pastry cream to snack on!)
Eclair trifles sound amazing 😍
@@adedow1333 Right!? And you'd have room to experiment, like add in cacao nibs for crunch or even a jam layer to be fancy!
You forgot to say how much watch for the Choux ?!
You know something is good when it makes you do a happy dance. This looks absolutely divine!
I take a shot everytime You say 'beautiful'
In the custardy? WHOSE?! To whom do I report,... if the Sheriff was shot (Bob Marley's rendition)!!! I am a grown a__; the last time I checked, where I was under someone's jurisdiction was when I was an adolescent! I am a 44 yr old adult; I don't answer to anyone!
I love your explanation and your charm
i saw this on tiktok and didn't realize it was carolina's video! looks so good
Love this recipe!
The white supermarket modestly announce because missile comprehensively recognise inside a broken architecture. undesirable, unsightly ounce
The wild variation for the vanilla custard is the temperature -- it will turn to custard between 165 and 185 degrees (I usually shoot for 165 then go 10 seconds longer and it's perfect)!
I ONLY make food that makes your butt and hands waggle, while eye-rolling, lol, glad I stayed to the end. Thanks for exactly what I needed on this rainy cold weekend! Subbed.
Omg her hair!!!!! So beautiful.
Excellent instructions.
What a cutie. Love Carolina x
This was some weird editing, jumping back and forth.
A few hours ago I was bored and hungry, I’m no longer bored and I don’t think I’ll need to again for at least a week like I agree that four slices was probably too much but at the same time we can’t change the past…
Just a tad bit of sugar in the choux would not actually go amiss.
That looks insanely good!
Beautiful lady. Giving me Gal Gadot chef realness.
I added five eggs and it was too runny what a waste I’m pissed.
I don't have heavy cream can i change it into something else?
Não sei explicar pq, mas sinto que ela é brasileira.
Like polish Karpatka but without chocolate
we neeeeeed a kitchen tour plus what's in the kitchen
This is basically the same as vanilla slice which is a popular bakery sweet here in Australia. It's normally made with puff pastry though.
Exactly! We had a bakery near us that did big ones as cakes. They were so good! We called it a snot slab 😂😂
Could you Please Share Full Recipe?
It's a vanilla slice - a poor man's mille-feuille.
I almost thought you were Paz de la Huerta
omg that beater is soooooo daaaaammmn loud woaaaahhh.
we used to call this hey clair pie when i was little 🥲
This seems fool proof. I need to try it.
You kinda look like Tokyo from CDP
💖💖💖
that's some weird lighting
Looks like bastardised tiramisu
This looks so delicious! 😋🐝
I love how this person cooks..lol
Yee so what about a hair tutorial
Is there water in recipe 🤔 👀
16:22 ok now i need asmr recipes
I love your calm energy :)
This video is dangerous
😊 that looks amazing
Your curls are beautiful
parece a Kefera
Obsessed
where is the recipe?
Thanks for watching Mark! The recipe can be found here: f52.co/3JBkI3h