THE WORLD'S BEST ECLAIRS From Paris And My Choux Pastry Recipe
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- Опубліковано 14 вер 2021
- In my final Paris video I'm heading to l'eclair de genie for the best eclairs in the world - apparently. Anyway, I turned up at the wrong place at first but it turned out that I got lucky, because I stumbled upon the best view of Paris and it cost me nowt. Not like these eclairs. 50 Euros they cost me but I bought them all so I could give you the low down on this French delicacy. I'm also going to show you how to make your own choux pastry, although you might want to make something else other than eclairs if you have a short temper or attention span. Eclairs are very tricky to get perfect so just follow my choux pastry tips and you'll be all chilled out and enjoying a lovely sweet treat in no time. Good luck.
Full choux pastry recipe
125ml water
125ml milk
Half a teaspoon of salt
2 teaspoons of sugar
125g butter
150g bread flour
250g beaten eggs
Learn how to make Creme patissiere in 90 seconds: • Learn how to make crem...
#theteessidechef - Навчання та стиль
I really hope you get more views soon! Your videos are brilliant
Man I Wanna Try Some😫😂💕
Am well jell that you went to Paris and yep the lemon meringue would be my choice as well. Will be giving this a go after I pluck up enough courage to try the macaroons :-)
I was actually a little disappointed with the lemon meringue one to be honest but I like my lemon curd really zesty. Think I'm gonna have to make lemon meringue pie soon. Paris was great. Can't wait to go back. Thanks for watching 👍
That makes me feel better :D
Are you linked to a restaurant in the Teesside area, just curious how you learned your skills?
We have the same pate a choux recipe but I've seen that baking it at initial higher temperatures wields a higher rise. I also spray them with butter (it looked as if it helped with my cracking) and I also discovered a few days ago that chilling your fully mixed batter in the fridge for an hour or so(while sitting in the bag helps with less cracking!) In my oven 220 degrees C is the highest temp I can work with (at 230 they crack and puff like crazy) , 10 minutes in I lower the temp and I do so every 10 minutes going down with 10 degrees. Another thing is that I use AP flour (550/ T55)
Somehow I still don't get the perfect eclair and I am wondering if the temperature I use is faulty since there's not a lot of changes compared to yours.
Great recipe, explanation and video ! Thank you for sharing and putting such a good video for eclairs!
Thanks for sharing your experiences. It does seem that the pursuit of the perfect eclair is a long and arduous road which is why I prefer to make profiteroles if I'm doing Choux pastry. There are a few channels that delve into this in more detail than I have as I wanted to showcase the Paris eclairs from Christophe Adam more than anything. One thing I can recommend is an eclair mat. It's a perforated silicon mat that helps with air flow. I haven't tried it personally but if you're looking for perfect eclairs it might be worth trying. I wish you all the luck in the world with your endeavours 😋
@@TheTeessideChef I do have a perforated mat 'cause paper also helps the batter spread more but we don't want that with pate a choux xD
I am sooo with you , I prefer making profiteroles as well , I usually love doing a choux big enough to fill it with around 70 grams of namelaka cream but the restaurant I work in prefers eclairs over choux :( Thanks so much for the kind words, may our cream puffs and eclairs never crack
Thanks a lot that's very nice of you to say. It sounds like you have waay more experience than I with eclairs so I'm sure you'll get there before me 😆 Have you checked out Helen Rennie's channel? She has delved very deeply into the techniques and has a lot of insight into the process. She's also a delight to watch.
Cocoa butter in powder with half icing sugar on your eclairs before cooking will fix your few cracks
Very nice, the cacao tree is Native to Mexico
And yet I think the Europeans think of chocolate as something quintessentially European 😆. Just something else we've appropriated from the world I guess 😅
@@TheTeessideChef being partially Mexican, I say France and Belgium have only elevated Chocolate. I’d recommend Mexican hot coco, done right it can’t be beat IMHO. Just wish I could get those Eclairs 👍
@@MeanLaQueefa I'm gonna look into that mate. Cheers 👍
Lord, I'm so jealous. The only flour we get here (apart from madly expensive speciality flour like almond, coconut, etc) is effing cake wheat flour, bread wheat flour, self-raising wheat flour.......all bloody wheat flour! Give us a good recipe with this horrible stuff please, I beg you. Everything I try to make.......the dough ends up looking like something you'd find on a construction site. I'm in South Africa, btw. I've been subscribed for a while and I cannot believe you don't have more views and subscribers. Oh, just a hint! You might want to put the baking times and for this one, specify that the oven needs to be fan-less (is that a word) and at the required temperature before you put the pastry in. As for your commentary, see if someone could possibly do some translations for you. You're funny as hell and you make baking seem so easy!
Thanks for your kind words and the feedback and suggestions mate. Much appreciated and thanks for watching 👍
@@TheTeessideChef All good.
hahaha eclair de génie is not the best eclair far far away , try pierre Hermes or conticini for a true pastry master :) we are in paris and 30 year in the F&B industry so next time send me msg when you are in paris :)
I did Pierre Herme for the macarons. I'll try his eclairs next time I'm there for sure 👍
@@TheTeessideChef we make 5k macaron everyday and we print on it too next times send me msg :) you can try for free