I made this yesterday and it came out perfectly!! It was my first time ever making chocolate eclairs and it's just scrumptious. I used a scale to measure the ingredients. Thanks for this recipe.
Thank you for this recipe, I made them last night and they were fantastic! There were so many that I thought to bring some to the neighbors at first, but nevermind that! It's already too late :) Merci Bruno!
Chef Bruno, thank you for your amazing recipes and detailed walk-through! My family absolutely enjoys the dishes I make following your instructions! Thank you!
j'adore vos vidéos. autant la votre voix que la musique et les recettes sont toujours vraiment super bien expliquées et présentées. Je passe mon cap dans 1 an pour ouvrir un salon de thé en belgique et vos videos m'aident bien. merci : )
Bonjour Bruno! Je suis des Antilles hier j'ai réalisé une de vos recettes, mon chéri a adoré. Je suis enchantée de vos vidéos, vous êtes génial merciii de partager vos recettes. Moi aussi je suis une passionnée de cuisine. D'ailleurs vos recettes je les réalises à la sauces Antillaises. Bravo 😍😍😍
Buy a small jar of instant coffee, add 1/4cup of hot water, replace lid and shake. Use this strong coffee extract to flavor plain sugar icing fondant. Warm the icing and dip eclairs. Only warm the icing to the same temp as baby formula, adjust viscosity up or down with warm water or xXxX sugar. Use the same coffee extract syrup to flavor the pastry cream. I worked my career in patisserie francaise, retired now.
Hey chef! I do really like all ur recipes and this chocolate eclair recipe is my fav one.I made this recipe at my home and I had only 2 of them because all of my family ate them all :( Thanks for sharing this delicious recipe :D
JUST A TIP HERE : FOR THOSE OF YOU THAT HAVE PATE A CHOUX THAT IS BROWN BUT NOT COOKED ON THE INSIDE PLEASE LOWER THE TEMPERATURE AND COOK IT LONGER UNTIL FIRM
Hi Bruno, your video is amazing. I see your choux rise evenly and hollow. Saw you dust the piped pate with powder sugar, why did it necessary? I never did that before, is the sugar affect the rising process or to create certain texture? Thanks in advance...
hi, do you know how to prepare the icing for eclair? it,s called pastry icing or similar but it,s not chocolate and heavy cream,it,s the one that you can add any color you like such as green for pistachio,plain white for vanilla, brown for praline,one for the coffe; the sweet icing tht we see it on eclair but it,s not dark or white chocolate; something make from water,sugar and liquid glucose i think,thank you, i love everything you do !!!
At school we were taught that eclairs are traditionally finished of with chocolate fondant (liquid fondant) not ganache. Did you choose ganache because the average home cook doesn't know what fondant is or where to get it, because frankly it's hell to make?
Hmm. I myself have never seen or had an éclair with fondant. Always chocolate ganache. I suppose fondant is an alternative but I love love ganache on those wonderful heavenly eclairs.
How would you make a strawberry eclair, with really strawberries in the cream, would you use a pastry cream with that, and a white chocolate frosting, Bruno,
Les éclairs que je connais contiennent habituellement de la crème fouettée (on dit Chantilly en France, je crois... non?) au lieu de la costarde. Est-ce que ça vous arrive de faire ainsi?
Jam isnt traditional. Cream is Traditional. Maybe you try it with lemon curd too or anything to your taste buds. So if you like Jam go for it, since you are the one eating it. I would try it with a few things eg cream, cream and jam, cream with coffee flavour and so on.
Les eclairs etaient la patisserie preferee de mon enfance. C'est devenu tres difficile d'en trouver de bons. Ils sont devenus trop industriels alors pourquoi ne pas les faire soi-meme? The real deal - la meilleure chaine culinaires sur UA-cam. Encore une fois, merci pour toutes ces recettes.
Now that's the real Pâte à choux! In this world there are things only the French can do so perfectly and easily and pâtisserie is definitely one of them! Thanks Bruno!
Nope, genuine eclairs is iced with real fondant, ganache puts it out of balance. There are other mistakes but thats the biggest one. Fondant is becoming a lost art.
JUST A TIP HERE : For those of you that have pate a choux that are flat DO NOT EVER OPEN THE FUCKING OVEN I FUCKED IT UP BY DOING THIS AND I CRIED ALL DAY LONG
hmmm anything that needs to rise and its airy inside like this recipe and sponges, never ever open the oven door. Use your light and only open when it due to be ready. I never open the door for any cakes or pastries. And I feel your pain!!!
Mav F I know my brother, rather grab your smart phone it should be a good iphone or an android , use the light to see the inside of your oven. For Choux pastry you have to cooked the for full 2minutes. It rises better when the dough is cooked until it sort of seperates.
JinYoung Bang - you lost me about the iphone. I think you mean to shine it into the oven to see, well, I thought most ovens have light built inside them. lol
I just love watching all of your videos. You help me to understand how to make so many delicacies without having to go to culinary school. Thanks Bruno!
I made these in mini eclair size yesterday using the velesco mats and not only were they perfectly consistent in size, they came out perfect and were delicious!! The only change I made was to add a little bit of whipped cream to the chocolate custard to lighten it up a little to make it easier to fill each eclair and we loved the size and taste. Thanks for sharing wonderful recipes!! People are starting to tell me I should open up my business.
Hello Chef Bruno. From video, not clear, how to bake eclairs, end my deflated. I have same problem. Please advise.I consider, You sir, one of the Culinary Giant, of Humanity! Thank You very mach.
Have you ever tried making Arab, Indian, or Pakistani food? Because I'd love to see your recipes! I grew up in the United Arab Emirates, but Im originally from Pakistan.
hello :0 I've made custard fillings before and they always turn out horrible. It smelled like eggs, and it tasted like eggs. Not like what a custard should taste like. Any suggestions? thank you :))
No point watching these videos anymore since recipes aren't included unless one becomes a paid subscriber to his website. Goodbye Bruno. Plenty of great french chefs on youtube.
Personnellement, je suis déçu que tu n'expliques pas le glaçage au fondant pâtissier qui est la note sucrée qui apporte le contraste avec la crème pâtissière. Je ne suis pas du tout convaincu par les autres types de glaçage qui cèdent à la facilité de réalisation ou bien qui évitent le soit disant excès de sucre pour séduire une "clientèle". Non, franchement Bruno, je t'aime bien, je regarde toutes tes recettes mais là, sur un gâteau emblématique de la pâtisserie française, tu trahis la tradition! 😡☹️🙁
I made them today and ended up having to put 2 more eggs and I measured everything. Has this happened to anyone else? Do you know what might be causing this?
Hi :) I made this recipe but when I baked it the eclairs started to sweat the butter and in the end of the baking they looked like they were fried o sauted with butter and they didn't rise enough so when I injected the pastry cream it didn't enter the whole eclair... Why this happend?
finally! I found the best cooking channel on UA-cam
That would be EPIC MEAL TIME
Where you at?
@@Habeev07 California
I am too of the same opinion
He is amazing.. I am going to watch his Lemon Eclair vid next
Totally agree
I made this yesterday and it came out perfectly!! It was my first time ever making chocolate eclairs and it's just scrumptious. I used a scale to measure the ingredients. Thanks for this recipe.
Send measurements
Thank you for this recipe, I made them last night and they were fantastic!
There were so many that I thought to bring some to the neighbors at first, but nevermind that!
It's already too late :) Merci Bruno!
Kamila chan told you :)
Best recipe ever! I cant stop eating after making them. Alhamdulillah.
Chef Bruno, thank you for your amazing recipes and detailed walk-through! My family absolutely enjoys the dishes I make following your instructions!
Thank you!
omg i made this 8 times and a had really great eclairs.
Oh Bruno those are some gorgeous eclairs.
You always do a fantastic job my friend.
Thank god I am too lazy to make your wonderful things, or else I'd be 200kg of happiness ;)
Bruno must be the most fit pastry chef in the world ahahah
j'adore vos vidéos. autant la votre voix que la musique et les recettes sont toujours vraiment super bien expliquées et présentées. Je passe mon cap dans 1 an pour ouvrir un salon de thé en belgique et vos videos m'aident bien. merci : )
Bonjour Bruno!
Je suis des Antilles hier j'ai réalisé une de vos recettes, mon chéri a adoré. Je suis enchantée de vos vidéos, vous êtes génial merciii de partager vos recettes. Moi aussi je suis une passionnée de cuisine. D'ailleurs vos recettes je les réalises à la sauces Antillaises. Bravo 😍😍😍
❤ I like the way you make your biscuits in the mixing bowl like the bowl mix l enjoy your biscuits and cooking ❤
J'ai essayé cette recette superbe 😍😍😍😍I've tired and the result was fantastic merci beaucoup 😙😙😙😙😙😙😙
I tried the recipe today,and it taste delicious.thank you very much.
I tried your recipe! It's amazing!!
That kids laugh was worth the thumbs up and a subscribe 💕
Go Bruno.. almost 600k 👏🏻👏🏻👏🏻
And TWO mixers for this recipe! Thanks for sharing.
Je suis pâtissier et je peux vous dire que c'est magnifique !
ohhhhh myyyy gossshhhh!!! need to try this!!! thank you!!!
i'm from belgium and i'm a pastry i think you have a good talent very good youtuber ;)
Nice to see a real french eclair, (ie with a chocolate custard centre) rather than boring english cream one ! Top marks !
Bruno, I just discovered your channel and I'm in love with your recipes! If I wanted to make coffee eclairs, how would you do that? Thank you so much!
Buy a small jar of instant coffee, add 1/4cup of hot water, replace lid and shake.
Use this strong coffee extract to flavor plain sugar icing fondant.
Warm the icing and dip eclairs. Only warm the icing to the same temp as baby formula, adjust viscosity up or down with warm water or xXxX sugar.
Use the same coffee extract syrup to flavor the pastry cream.
I worked my career in patisserie francaise, retired now.
Hey chef!
I do really like all ur recipes and this chocolate eclair recipe is my fav one.I made this recipe at my home and I had only 2 of them because all of my family ate them all :(
Thanks for sharing this delicious recipe :D
JUST A TIP HERE : FOR THOSE OF YOU THAT HAVE PATE A CHOUX THAT IS BROWN BUT NOT COOKED ON THE INSIDE PLEASE LOWER THE TEMPERATURE AND COOK IT LONGER UNTIL FIRM
Hi Bruno, your video is amazing. I see your choux rise evenly and hollow. Saw you dust the piped pate with powder sugar, why did it necessary? I never did that before, is the sugar affect the rising process or to create certain texture? Thanks in advance...
You are the best bruno! The best cooking video ever. :-)
Coffee éclairs 😋
Hello just wondering can we freeze the choux after baking it?
Keep wondering how should b the texture of the eclair
Should it b soft or crisp shell and chewy interior
Des éclairs au chocolat 😍😍😍😍
Trop bon 😋😋😋😋
Love your mixer....
hi, do you know how to prepare the icing for eclair? it,s called pastry icing or similar but it,s not chocolate and heavy cream,it,s the one that you can add any color you like such as green for pistachio,plain white for vanilla, brown for praline,one for the coffe; the sweet icing tht we see it on eclair but it,s not dark or white chocolate; something make from water,sugar and liquid glucose i think,thank you, i love everything you do !!!
Should you temper the chocolate if not will it set in room temp
Nah its not important here :)
Chef Bruno, can we use this recipe to make chouquette?
i think this man has aged like fine wine..
Hi what is this mixer you are using called am trying to find it on line but cant seem to find it
Glorine Birmingham Hi, he called it the Magic Mill Mixer. But I believe it's now known as the Ankarsrum Original/Ankarsrum Mixer. I hope this helps.
this is complete torture... i am training right now and on a strict diet... but i just have to watch videos on delicious desserts... >_
I hear you. almost 40 and I am almost at a six pac. Why am I torturing myself looking at this video.
chopaface
At school we were taught that eclairs are traditionally finished of with chocolate fondant (liquid fondant) not ganache. Did you choose ganache because the average home cook doesn't know what fondant is or where to get it, because frankly it's hell to make?
PotionsMaster007 all on my website. Icing fondant is more challenging to manipulate and cannot be found in most grocery store indeed.
Hmm. I myself have never seen or had an éclair with fondant. Always chocolate ganache. I suppose fondant is an alternative but I love love ganache on those wonderful heavenly eclairs.
Wow these look amazing! Can't wait to make these (:
just perfect!
un peu compliqué à faire mais je suppose qu'ils valent largement la peine!
Fabiola Bens c'est vrai qu'ils seront dévoré en un éclair ;)
Hello chef I have a problem of what can I use instead of the eggs as I am allergic to them please awnser thanks
How would you make a strawberry eclair, with really strawberries in the cream, would you use a pastry cream with that, and a white chocolate frosting, Bruno,
Wow nice job as always
liquid milk or powdered milk?
Hell yeah i am gonna subscribe!😳❤️
Your food is so beautiful
what is the song in the end ? best recipe of chocolate eclairs good job
merci
Which tip did you use
ooooh! Yes !
The best channel 💖💖💖👏👏👏
The Best ECLAIR On Earth I Bet ;)
bonjour Mr Brunos c est une bombe vos gateaux possible d avoire les recettes en français merci plus de recette
Chef Bruno, I did this today.. Why it deflates?
حبيته ... lovely...Egypt❤👍👍👍
Hi I love to cook but every time I squirt the chocolate custard it comes out of the other side
please can you help me?
Just wow
Les éclairs que je connais contiennent habituellement de la crème fouettée (on dit Chantilly en France, je crois... non?) au lieu de la costarde. Est-ce que ça vous arrive de faire ainsi?
Hi Bruno will jam work well as a filling? Cheers
Jam isnt traditional. Cream is Traditional. Maybe you try it with lemon curd too or anything to your taste buds. So if you like Jam go for it, since you are the one eating it. I would try it with a few things eg cream, cream and jam, cream with coffee flavour and so on.
My childhood friend....the eclair :P
Bruno, I'm using salted butter and the dough is not sticky. Liquid. What happen?
Aargh! I love this channel!!! You and the lady on the "Cooking with Dog" channel are the reason I'm not as productive as I should be :D
Les eclairs etaient la patisserie preferee de mon enfance. C'est devenu tres difficile d'en trouver de bons. Ils sont devenus trop industriels alors pourquoi ne pas les faire soi-meme?
The real deal - la meilleure chaine culinaires sur UA-cam. Encore une fois, merci pour toutes ces recettes.
Oui, c'est vrai, et encore pire aux Etats Unis!
Now that's the real Pâte à choux! In this world there are things only the French can do so perfectly and easily and pâtisserie is definitely one of them! Thanks Bruno!
Nope, genuine eclairs is iced with real fondant, ganache puts it out of balance.
There are other mistakes but thats the biggest one.
Fondant is becoming a lost art.
JUST A TIP HERE : For those of you that have pate a choux that are flat DO NOT EVER OPEN THE FUCKING OVEN I FUCKED IT UP BY DOING THIS AND I CRIED ALL DAY LONG
hmmm anything that needs to rise and its airy inside like this recipe and sponges, never ever open the oven door. Use your light and only open when it due to be ready. I never open the door for any cakes or pastries. And I feel your pain!!!
Mav F I know my brother, rather grab your smart phone it should be a good iphone or an android , use the light to see the inside of your oven. For Choux pastry you have to cooked the for full 2minutes. It rises better when the dough is cooked until it sort of seperates.
JinYoung Bang - you lost me about the iphone. I think you mean to shine it into the oven to see, well, I thought most ovens have light built inside them. lol
Mav F yes but mine isnt that bright
JinYoung Bang - change the globe to a brighter one, maybe? Good luck anyhow. Baking is hard work without the right tools.
0:55 I’m not sure what he just said but he looks so cute that I will just agree with whatever he says.
LOL @ 5:29 - "The Best Food Porn on UA-cam"
that kid is just like me after three bottles of beer
I just love watching all of your videos. You help me to understand how to make so many delicacies without having to go to culinary school. Thanks Bruno!
0:59 baked as fuck lol. Get it? I'll let myself out.
Watching while being on a low carb diet is pure torture :'(
Achraf Lamassu ask me. Gonna order atleast half a dozen today
I made these in mini eclair size yesterday using the velesco mats and not only were they perfectly consistent in size, they came out perfect and were delicious!! The only change I made was to add a little bit of whipped cream to the chocolate custard to lighten it up a little to make it easier to fill each eclair and we loved the size and taste. Thanks for sharing wonderful recipes!! People are starting to tell me I should open up my business.
that kid is soo lucky to have a chef like you :D xD
Sometimes i want to try making these things instead of watching every video and imagining myself doing it.
Everything leaving this man's hands is Perfection! 💟
hi there nicko i havant got red coco powder but i have only reg cocoa powder can i use that instead?
This is an amazing recipe. No wonder this is one of the favorites. This video helps and very encouraging especially to an amateur like me.
@Bruno Albouze i whish i found some 1 like you as a husband lol winks
Big love from Kurdistan ❤️
I almost broke it when you sliced the lava cake into half! lol I like your sense of humor. Just subscribed. Thanks for amazing videos!
Blessed Good Morning
This look perfect great job
Hello Chef Bruno. From video, not clear, how to bake eclairs, end my deflated. I have same problem. Please advise.I consider, You sir, one of the Culinary Giant, of Humanity! Thank You very mach.
Have you ever tried making Arab, Indian, or Pakistani food? Because I'd love to see your recipes! I grew up in the United Arab Emirates, but Im originally from Pakistan.
الاكلير حقي يا قاسم طلع يضحك
😂😂😂😂😂
hello :0 I've made custard fillings before and they always turn out horrible. It smelled like eggs, and it tasted like eggs. Not like what a custard should taste like. Any suggestions? thank you :))
No point watching these videos anymore since recipes aren't included unless one becomes a paid subscriber to his website. Goodbye Bruno. Plenty of great french chefs on youtube.
Personnellement, je suis déçu que tu n'expliques pas le glaçage au fondant pâtissier qui est la note sucrée qui apporte le contraste avec la crème pâtissière. Je ne suis pas du tout convaincu par les autres types de glaçage qui cèdent à la facilité de réalisation ou bien qui évitent le soit disant excès de sucre pour séduire une "clientèle". Non, franchement Bruno, je t'aime bien, je regarde toutes tes recettes mais là, sur un gâteau emblématique de la pâtisserie française, tu trahis la tradition! 😡☹️🙁
U need billions of subscribers my darling chef
wowwwwww I like the way you cook
im so overwhelmed to your channel. :) im so glad i found you!
excellent recipe, you always bring good ideas to cook, very good !!!
can anybody tell me what that fantastic revolving whisk is? thanks ;)
I made them today and ended up having to put 2 more eggs and I measured everything. Has this happened to anyone else? Do you know what might be causing this?
Hi :) I made this recipe but when I baked it the eclairs started to sweat the butter and in the end of the baking they looked like they were fried o sauted with butter and they didn't rise enough so when I injected the pastry cream it didn't enter the whole eclair... Why this happend?
i keep f*cking it up. i follow your recipe but the bottoms are weird and not fully closed. is it the heat of the oven maybe?
Magnifique ✦ !!
Sir Bruno, you're an angelic upgrade for the human taste.
Skinny white southern girl back. Still poor but I so love chocolate eclairs!!!!
Ithila, you seem to dislike kids. I'm sure he's a relative of Bruno. I think he's cute.
மகமவமபவமவமவமஒகஓஉஆஅஇஔஙலபலதஙதலஙதவவஔஓலரலலமலதலமஙதலதஙதலரலத