How Two Brothers Mastered a Classic French Pastry: The Eclair - The Experts
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- Опубліковано 14 тра 2021
- At Les Eclaireurs in Lyon, France, brothers Guillaume and Romain Luyat specialize in a variety of sweet and savory eclairs. Follow along as they make their signature pink praline pastry.
Credits:
Director/Producer: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editor: Anna Muckerman
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Signs of a good teacher: When he switches the way he pours in the mixture at 4:08 so it's easier for everybody else to see but more uncomfortable for him to mix
Just noticed that. Really cool.
wow u right
you know it's good when the chef pulls out a piece of butter bigger than my fridge.
I feel like I couldn't even afford to stare at those.
i mean often french Bakeries are pretty well priced, you can buy a tradicional baguette for around a euro and a normal one for even cheaper at a renowned bakery
If you can work at a bakery you’ll get the leftovers
@@leonantermoz7556 not too bad, still okay considering the ingredients going into these
i couldnt afford to watch this, now im eating ice soup
@@ObesePuppies With that mindset McDonalds or Donkin Donuts is where is at for you.
Quality has a price, mass-produced garbage is cheap, but that's the closest you can come to actually eating garbage.
They are very professional , if I were there I would " taste test " all most all eclairs 😄😄😄🤣
I mean, they probally test every flavour for quality control.
You always have to taste, everyday.
Trust me, after spending a year taste-testing to create new products, you end up developing a strong aversion to anything sweet.
😂😂🤣🤭
The way these brothers look at each other.
Priceless.
Out of ALL the pastries / desserts from around the world, why is France 🇫🇷 food always elegantly perfectionist!?..
Long monarchial societies breed class.
It's no coincidence that a French royal suggested the poor ate cake when they couldn't afford bread.
It’s just the culture
The nobility culture that existed before the revolution. Even their language cares about elegance. LOL
As a french, I've always been told that the look (presentation, colours...), makes 30% of the taste, when you eat something beautiful, you're glad to eat it. :D
This is for my the most visually pleasing video you guys made, more than the butter episode.
The colours, texture, everything looks similar and so pretty decorated. :D
And his commentary was really simple and easy to understand. Overall, this is probably a top 5 Eater video for sure.
I was just hired at a bakery and was given this very tip as a gift.
I knew immediately what it was going to be used for. I can’t wait!!!
Fascinating process. Eclairs are my favorite for 6 decades.
Wow, alot of effort and strength goes into making these. They sure look delicious
Their stick of butter is like a whole cow.
I live in lyon ; my sister has their shop right under her appartment , if you ever stop there , don’t hesitate it’s very worth it they have unique flavors
Damn that look of pride after biting into that éclair.
I have tasted them and they were so GOOD!!! The best eclairs in France.
Ahhhh, wonderful memories of Lyon. A foodie’s paradise 🥰
do they have many vegetarian options? never had french cuisine but seems it's (almost all western cuisine) overloaded with meat.
@@mahavakyas002 there's actually the best vegan restaurant in the world in Lyon (according to the Michelin guide and other reputable food guides) it's called "Culina Hortus" and honestly, it's absolutely crazy I had the chance to try it a few time since during Covid They would give away 100 free meal to student every week even though it's a gastro and super high-end restaurant.
Generally speaking, French cuisine is not very vegetarian friendly and definitely not vegan friendly but it's getting better for sure. Althought if you come to Lyon you won't really be able to appreciate much of our specialty!
Magnifiques !!!!! Ils ont l air exquis..
J'ADORE CE CONCEPT 😳
Wow c'est magnifique.. bravo! 😋👌
Looks superb 👌
bromance could never be better than this
They're brothers
@@adecuire6601 yes, hence bromance. The peak brotherly bond
beautiful pastries
Beautiful
Wow this is amazing
Very professional dessert mouth watering 😋
I remember going to Paris and stuffing my mouths with eclairs. The bakery owner looked at me like I was a homeless man. Haha.
Haha that would be me!
How beautiful 😍
I love it great job guys
More videos about pastry chefs please😍😍😍
I wish i could taste the lox éclair. It looks so good, i love salmon. 🤤
Sheer magic 👌🏻beautiful
Just give me a bucket of that pastry cream and a spoon and I'll be happy. 🤤
😂😂😂😂
Just think these guys ancestors were probably the old guard or something at Waterloo serving with impeccable devotion 😅
tres bien !!!
Feels good to be french.
Bonjour, super chef 👏
Normally, I hate eclairs. But this video made me yearn for a salmon eclair! I wish all the best for the brothers, especially in these troublesome covid times.
Love it
Same energy as all of the donuts shops making wild flavors using a high-quality product like Doughnut Plant, Dough, and Du's Donuts in NYC. You love to see it.
I'm in. When in Paris will definitely visit and eat them with a glass of vino
Ils sont vraiment talentueux les gars hein? En plus ils sont si beaux, j'adore
Looks so tasty.. 👌👌😍😍
Now.... sooooo colourful.
If you talk about the french pastry Éclair, you have to begin with Christophe Adam. This guy is the Pioneer
Dam nice 👏👏
I visited Lyon once. Too bad they weren't open yet.
Nice!
Such a beautiful language 😍 It's just to difficult to learn. Haha.
After watching this,i decided to buy a lot of maduros, for those were the only snack i can afford
I loooove éclairs and tried quite a lot of their selection. Watching this documentary though I really can't decide what's the sweeter, more indulgent snack: Romain or their éclairs...
How happy are the people who eat this food?
They had me at "Bacon Eclairs"...
j'avoue c bon en s2s
Choux pastry OMG gimme
Her bîji 😍👏
Super like it
The filmimg is well done. 👍👍👍
What is the smooth topping they lay over the eclair? The praline ones. It looks like marzipan dyed or fondant but they both seem too heavy for an eclair
It’s part of the pastry creme mix, they use half for that and half for the filling
There is something in french called "fondant" It gives it that shiny look I dont know how it is made tho
@@flokisgiggle6912 You didn't understand the question at all. That's not pastry creme mix. He's talking about the things they stamp out, smh
@@deadeus5248 Isn’t that the "glaçage" rather than the fondant?
Those are really really mouth-watering éclairs! Hope to visit one of their boutiques someday soon.
Cherie, I cannot shlepp out to Lyon to eat eclairs!
Do you have a store in Paris?
Or better yet, Carnegie Hill in Manhattan??
Fan-tas-tic!1💯👌
Le saumon lyonnais c'est super connu 😅 on sens bien que ça privilégie le local !!!
Vive les pêcheurs de saumon lyonnais 🎉🎉🎉
Poudre à crème - is that dried cream? (Rather than "pastry cream powder" as translated in the subtitles, which sounds like Bird's Custard Powder.)
It's like cornstarch. It thickens the custard
Gonna agree here. Using pastry cream powder would be considered a major shortcut for a pastry shop.
@@syhwang5396 it surprised me, but seeing the way he boils the pastry cream maybe it shouldn't.
It's instant pastry cream. It's mostly sugar, starch, dried non-fat milk, dried cream, and sodium alginate. A small amount is used to help stabilize creme patisierre or creme diplomat if pastries won't be eaten immediately. Not a shortcut, just good food science.
How to do that without getting any cracks in the oven? 🎉 Looks amazing
Mostly correct temperature. An understanding of the recipe helps, but generally cracks are caused by too high a temperature. Also, an éclair needs static heat, not fan-assisted.
Delicious
Miam h adore la pâte à choux
Vive la France!
.
بطل 👏🏻👏🏻👏🏻👏🏻
delicious😋
👍 Great 😍🤗💕
Those look so expensive, I'm even worried I can't afford to push like button...
in fact it isn't that expensive, our bakeries must sell things at a quite low price or nobody would buy it
Does anyone know what those 2 decor they put on top at 6:09 and 6:11 ? 🤔
Wow
Celui avec la déco très jaune, c'est au citron ?
To die for.... Omg
Where is this shop…I have to go.
Really to become professional it need lots of hard work many times you failed not get better result but at last you learned more
No regular eclairs to be had, that blows my mind for an eclair shop.
they had a vanilla one which the customer said was a typical flavor, I guess that counts?
@@lilly_koii I'm french and typical eclairs aresimple only chocolate chocolate and coffee not vanilla
7:05
That's the kind of man I want to marry.
Hi very nice your colour full eclairs excellent wish you
💖🌸💖🌸💖
God job friend, I come from Indonesia suport you video
ミスターヘリのチョコエクレアみたいですね♪
Hello, what is the length in which you pipe your eclairs? :)
Probably between 12 to 17 cm ( 5 to 6 1/2 inch If you're American)
@@whosarth6420 thank you!
What amazes me more is thinking that french is a language.
Why ? 😅
?
What kind of star tip do they use
أريد معرفه موقع المخبز لزيارته وتذوق الذ كلير فرنسي
😋🤤
La pâte rouge est ce que c'est une pâte à sucre ou pâte d'amande ??
Let me bust out this giant block of butter.
You aren't working in the restaurant business if you don't keep copious amounts of butter in storage.
Everyone knows that it's gonna be good. That mountain of butter🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈
it's 1:00am and now I'm hungry af..
🔥🔥🔥😋😋😋😳😳😳подскажите цену эклера?
C'est bon
Guillaume is daddy! 🥺
anyone know which kind of milk they are using? I figured out its called „Lait Demi-Creme“ but I dont know how much fat % they use, would appreciate some help :)
About 1.5%
The secret is a s*itload of butter. Who would've thought???
try to make some at home, you'll see if the secret is butter, noob.
Post the result on UA-cam
Does anyone know if the brothers ship their products worldwide?
Nice Hotdog bro
I 💗 eclairs. ☕
How much eggs ?