Eclairs, My Attempt to Make Perfect Shells
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- Опубліковано 5 вер 2024
- My blog www.desperatel...
Ingredients
Eclair Dough (make 20 - 22)
150 grams Milk
150 grams Water
160 grams Unsalted Butter (cut to pieces)
160 grams All Purpose Flour
1.5 teaspoon Sugar
0.75 teaspoon Salt
1 teaspoon Vanilla Paste (or Vanilla Extract)
5 each Eggs (large)
Craquelin Dough
⅓ cup Unsalted Butter, softened
100 grams Brown Sugar
100 grams All Purpose Flour
Craquelin Instructions
In a bowl, with a spatula, mix butter and sugar together until combined.
Add flour. Mix until it forms a dough.
Cover and refrigerate for a few hours or overnight.
Work the chilled dough by kneading a few times. Place the dough between two silicone mats. Roll the dough out into a rectangle, 2mm thick. Make the rectangle a little over 12 cm (5 in) wide. The length does not matter.
Remove the top silicone mat. Use a pastry wheel to cut the dough into 2.5 cm (1 in) strips.
Keep frozen until ready to use. You can place frozen craquelin dough directly onto unbaked eclairs.
If at any time, the dough becomes too soft, sticky or starts to break easily, put the dough back in the refrigerator until it firms up.
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![If you have an oven at home, be sure to make it [Cream-filled vanilla eclair]](http://i.ytimg.com/vi/m_Pv9SjPHv0/mqdefault.jpg)
I genuinely love the lifeless voice describing the process. Together with the energetic music it creates a beautiful contradiction. It's perfect!
you should do more of these videos! they are clear, informative, and you show different outcomes of each technique which is so helpful!
The Gospel is 1 Corinthians 15:1-4
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Perfect eclair shell video! Exactly what I needed, I was having so much trouble with the bottoms of my eclairs with a normal mat.
I just did this and they were the best I've ever made. Thank you ❤
Thank you for the tip on preventing them to fall flat at the end of baking . Mine always did that. I'll try again tomorrow. :)
Watched and baked many batches of éclair and your video is the most useful and really work for me, thank you so much 🙏🙏🙏
The Gospel is 1 Corinthians 15:1-4
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It's perfect and you did a great job I like your method.
wow these look amazing ...thank you for sharing
Thank you. Plenty of information and ways to do some choux pastry. Well done.
You are one clever cookie, thanks for this great recipe 🌷🇬🇧🌷 Maria
fantastic dish, veryyyyy tastyy, I CANT STOP EATING THIS. PLEASE HELP ME !
To tidy up the ends you could just dip a finger in water and then tap the ecalire..Job done!!
This was very helpful. I am trying to learn how to make perfect ones. Best video yet.
same dude i been trying for a few weeks every other day and still cant prevent cracking
Looks absolutely perfect and tasteful thank you for sharing recipe ♥️
Thank you for the tips, I really appreciate your help!! Before watching your vids, I always have my eclairs bumpy at their bottoms. After I bought the perforated mat and used it to bake, my eclairs have all turned out very perfect!
This recipe looks delicious👌👌 and so tampting, nicely❤️ prepared & well presented thoroughly enjoyed❤️ the whole process and absolutely love the end result, looks absolutely perfect & tasty👌👌, Big thanks for share.👍👍
Please don't stop to make video i always like to watch your video very helpful for me as a student of baking.
Excellent video. Thank you
thank you chef , your blog page was amazing :)
Muito bonito e gostoso aprender mais e mais❤❤❤❤
I loved the video
You did it very neatly and perfect .😄😄
Looks very delicious and well under way
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It’s excellent! Thank you very much! ❤️❤️❤️
Thank you so much for trik and tips
i enjoy watching this video. your tips really help. will try it. thank you
Eclair looks so good❤ The shape came out well too!😃👍 I need to bake it as soon as I see the video!🤍🤍
This is awesome
Your vedio was very clear. Thanks a lot for sharing.🤝💖 I also tried it, it came out fine, but there was an eruption in the upper part. What could be the reason...? Yours is beautiful and elegant.❤
😋 adorei!
Thanks Very Good.
Muy interesante
Thank u ❤
Interessante 😊
Thanks so much
Super medam
Very perfect💖💖👍👍
Adorei
Nice
O famoso pão casetiho na Itália
Muchísimas gracias por los detalles y tips. Me suscribo, te dejo mi like y activo la campanita 😉🇨🇴
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Loved it
May I have the eggs in grams without shells and with shell? Thanks
Deve ficar uma delícia 😋
I did exactly how you described- but it turned out to be a gooey and doesn’t hold its shape- whats the reason you think? I work the batter out on low heat as you instructed- may be it was too low to evaporate the liquids? Or i addd too much egg? ( 5 eggs Large) or is it due to flour? Also, they raised too much so that shape was awful
The eggs I used were about 55 grams each. If your eggs are larger, you can hold back half an egg. Too much liquid in the dough does make it rise more. Besides adjusting the amount of egg, also make sure the milk/butter mixture comes to a rolling boil. If you mix the batter and it is still gooey, you may leave the dough (covered) at room temperature for 15 minutes or so which will dry out the dough some more.
I had exactly the same experience also 🙁
Looks so perfect !!!
Can someone use croma instead of unsalted butter
Bom seria se , deixasse os ingredientes na tela .
❤
Hummm delícia de receita
Uauuuuu
Thanks for your video 😍 , Is 55 grams of eggs with shell or without?
Can someone tell me temperature and baking time
❤
😊😊😊😊
Flour
Eggs
Butter
Sugar
Vanilla
Water
Milk
Dear friend. It is necessary to use mat for baking? Because i use baking paper but the bottom of eclair not flat like yours
For me, yes. The perforated silicone mat was how I got the bottoms of my eclairs flat, while the parchment paper made them bumpy. I purchased two perforated mats from Amazon for under $30.
@@dessertsbydesign6569 thanks for your video and suggestion. Million thanks
Thank u for sharing ❤️
I have followed alla the steps but it did not work for me ,the dough was not coherant i think the problem is when i added 5 eggs , mabye it shoud be less than 5
Hello did you use convectional oven or what kind you use, shoud i switch on my ventilator i have rational oven ?
I used my home oven that has convection bake, nothing fancy. Because I baked two trays at once and my oven doesn't have good heat distribution so I turned the fan on. I have never used a rational oven so I am not sure about the best settings for your oven.
Hello,
Can I please have the Eclairs Shell recipe in EU units. The liquid ingredients in ml and the hard ingredients in grams when I weigh the solid ingredients with the trolley.
Best,
Toni
From the recipe, 6.25 grams of sugar, 4.5 grams of salt, and 4 grams of vanilla paste. 1/3 cup of butter is about 75 grams. For milk and water, you can use 150 ml. One large egg is about 50-55 grams. Happy baking!
that was perfectt
Nice recipe, good job, but the music is SO LOUD I CANT HEAR YOU! It's completely unnecessary, for such great cooking.
Hi thede. When u freeze it should u reheat it when u want to eat it or its ok to eat just like that?
I'd put it in a 325F-350F oven for about 5 minutes.
@@dessertsbydesign6569 thanks for the tip!!!😍
Hi. Can i just defrost it in microwave? Or only works in oven to get crispy craquelin? Thingking to make it in big batch and keep them in freezer @@dessertsbydesign6569
Gracias por compartir. Lástima que no está en subtítulos en Español. Hay partes que no entiendo. Mi inglés no es bueno
I made the eclairs today. Closely followed the recipe. The baking temperature 350F started to burn the eclairs so i had to reduce to 335F. Therefore i had to bake a bit longer. Even though they came out ok but they are soft and in no way it resembles the sound of yours when i cut them. I am not sure if your recipe is accurate
same here I don't know what is the problem
The Gospel is 1 Corinthians 15:1-4
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I always face this problem with eclairs....I guess it's too much egg. I guess it should be 3 eggs not 5.
Always the same problem...probably the dough is very wet and runny
hold back on all the egg, which you should whip up before adding, so you can titrate how much you are adding. after you've add three quarters of the egg do what is called the tacky test. pinch some dough between thumb and forefinger and pull the two digits apart. if the dough snaps or breaks you need more egg. if it stays in a ribbon or string, it's ready. it's all too easy to add too much egg and then there's nothing you can do. be especially careful when multiplying a recipe. 4 eggs multiplied by 4, for instance, is going to be too much. trust me on this.
Can share link to buy eclair mat? Is there a smaller size?
so use pork fat i.e. crackling not sure on this anyone help please....
Ave followed all the steps but my eclair come down
eclair template link not working
can you give a new link?
Hello chef. My eclairs were good. But once cooked they become so soft like bread…. And it was not hollow in the center rather filled. But baked… where did I go wrong please????? Kindly advise…/
'probably not baked long enough. forget the times given in recipes. an eclair is done when it is crisp and feels light for its size.
Cracklin?
At home road show
2delikli silikon matınızın Amazon'daki linkini atar mısınız?
Why does my eclair come down
Hi where can i purchase these premade mats?
What size is your piping tip?
I used a 2 centimeter (3/4 inch) star tip.
the shells must be crunchy or soft .mine is always soft..which one is perfect shell.please help
The outside of the shells will be crispy when they come out of the oven. They will not stay crispy for very long, especially when they are filled and refrigerated.
@@dessertsbydesign6569 thank you so much.. this means i did it right. When i take out from oven its a litlle crispy..but when i fill..it turns out moist
I don’t have that mat ?
I got 2 perforated mats from Amazon for under $30. If you plan to make eclairs often, it is worth it.
Unsalted butter.....then add salt! LOL
Puedes decirme aque temperatura se hornea y cuanto tiempo
สำเนียงไทยนะนี่
สวัสดีค่ะ ขอบคุณที่แวะเข้ามารับชมนะคะ
iN A CRAQUELIN RECIPE...MAY I KNOW WHY DID YOU NOT MENTIONED BUTTER IN GRAMS? Sounds like butter can't be measured in grams!!
The butter I used came in a stick with cup marks so it was convenient for me that way. 1/3 cup of butter would be equivalent to 75 grams.
Can you turn the music off? I can bearly hear your voice !
Why my eclairs keep bursting while baked?
If your eclairs crack, it could be: 1) Uneven oven temperature. Try preheating the oven longer or turning on the oven fan; 2) Not enough moisture during baking. After mixing the dough, try to get it in the oven sooner before the dough gets too dry. Or, try having more eclairs baked in the oven at the same time to generate more steam.
After adding the milk my entire choux turned to be a flop..it was too wet ..how much ever flour i added!
After adding milk in a pot (with water, butter, sugar, and salt), please make sure to bring everything to a boil. At this point, the mixture is all liquid. Then, add all the flour at once and stir quickly which will make it form a dough. At this point, the dough will be moist but cohesive. This is before I added the eggs. Did yours not form a dough after adding all the flour?
The music to loud sorry to say that
We can't hear your voice!!!
Hi
Whats the size of the piping tip u used?
I used a 2 centimeter (3/4 inch) star tip.
1/2 hr $40 Asian body massage
Your recipe is not accurate. I followed it exactly. The dough is not even close to silky smooth as it looks in the video
150 grams water = 5.3 ounces
150 grams milk = 5.3 ounces
Total liquid to boil = 10.6 ounces
This does seem a bit much, as other recipes call for only 1 cup (8 oz) of liquid. Try experimenting with slightly less liquid or slightly more flour.
God bless! 🙏
Eggs differ in shape so try adding more eggs
Fake recipe
คนไทยเเน่เลย☺️☺️☺️
I fail every single time 🥲
Same
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