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ÉMISSION MATIN DÉBAT ( 5 DÉCEMBRE 2022 ) Radio Télé Éclair


Welcome to Radio Tele Eclair 100.5 FM & Channel 04 Haiti Pa Bliye Abòne sou chanèl la pou w pa rate Okenn Emisyon nou yo Matin Debat se chak Maten apati 10è sou 100.5 FM ak Chèn 4 Radio Tele Eclair Klike sou Lyen sa pou w ka Abòne ak Radio Tele Eclair sou Youtube 🤍 Matin Débat se Chak jou sou Radio Tele Eclair 100.5 FM ak Chèn 4 Haiti. 🤍 Branche Emisyon Matin Debat soti Lendi pou rive Vendredi apati 10è nan maten. Swiv nou Facebook : 🤍 Twitter. : 🤍 Instagram : 🤍 #matindebat , #radioteleeclair, Download Radio Tele Eclair App Android : 🤍 iOS [Iphone,Ipad ]: 🤍 🤍 Download Radio Tele Eclair App 🤍

Best Chocolate Eclair Recipe


This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret! Full Recipe: 🤍 If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like! HOW LONG DO CHOCOLATE ECLAIRS LAST? Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container. You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving. The pate a choux shells can be frozen and kept for 2 months before being thawed and filled. SUBSCRIBE ►🤍 ADD ME ON: Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍

Eclairs, My Attempt to Make Perfect Shells


My blog 🤍 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. My eclair template 🤍 My blog 🤍 My Facebook 🤍 My Instagram 🤍

This “Simple” Dessert is a MASTERPIECE (Coffee Éclair)


Pastry Chef shows how to make a Coffee Eclair. Go to 🤍 for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help. An eclair is a pastry made from choux dough, filled with custard or cream and then topped with a glaze or icing. The most common is Chocolate Eclair, but in Paris you can also find Coffee Eclair which happens to be my favourite. Inside, it is usually a creme patissiere. The dough is the same as for profiteroles. It looks very simple but it is incredibly complicated. Big thanks to my brothers Seb and Erwan at UTOPIE Bakery in the 11th district in Paris : 🤍 🤍 I've set up a free and private mailing list for us geeky chefs ! Join here : 🤍 (100% better than YouTube notifications ) Support my work on : 🤍 Get My cookbook : 🤍 Get my posters and t-shirts : 🤍 Become a member now ! 🤍 Submit subtitles here : 🤍 Do you know StoryBlocks ? Great stock footage for your own videos : 🤍 Amazing audio footage for your own videos : 🤍 Music by Epidemic sound : 🤍 Music by Artlist : 🤍 ( Get 2 extra months on your Artlist subscription) Amazing Video Footage by : 🤍 My other social accounts : 🤍 🤍 🤍 Director, Author, Host & Camera : Alex Editor and Co-Author : Joshua Mark Sadler Producer : Eva Zadeh 2nd camera operator : Antony Gomes 2nd Editor: Luca Hohler Planning a foodie trip to Paris ? Here are my favorite spots : 🤍 Salut, Alex

How Two Brothers Mastered a Classic French Pastry: The Eclair — First Person


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 For more episodes of 'First Person,' click here: 🤍 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! 🤍

How To Make Classic Eclairs Recipe + Chocolate Ganache


You haven't enjoyed an eclair until you've tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache. ­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ 🖨PRINT THIS RECIPE: 🤍 HAIR STYLE BY: 🤍 #natashaskitchen #eclairs #dessert SUBSCRIBE: 🤍 WEBSITE: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 PINTEREST: 🤍 INGREDIENTS FOR CHOUX PASTRY: 1/2 cup water 1/2 cup whole milk 8 Tbsp unsalted butter 1 tsp granulated sugar 1/4 tsp salt 1 cup all-purpose flour 4 large eggs INGREDIENTS FOR PASTRY CREAM CUSTARD: 2 cups whole milk 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract) 3/4 cup granulated sugar 1/4 cup cornstarch 1 pinch of salt 4 large egg yolks 4 Tbsp unsalted butter room temperature FOR THE CHOCOLATE GLAZE: 4 oz semi-sweet chocolate chips * 1/2 cup heavy cream 🛒🛒🛒🛒🛒 NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) - 🤍 🛒🛒🛒🛒🛒 Thanks for watching!! 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA

Bestes Dessert! Wenn Sie einen Ofen haben. Kinder bitten darum, sie jeden Tag zu kochen! Eclairs


Bestes Dessert! Wenn Sie einen Ofen haben. Kinder bitten darum, sie jeden Tag zu kochen! Eclairs. Ein neues Dessert in 15 Minuten Arbeit. Schmilzt im Mund! Alle suchen dieses Rezept! Der Geschmack ist erstaunlich, wird Ihre Familie und Freunde überraschen. Köstliches, schnelles, leichtes und mäßig süßes Dessert für Tee oder Kaffee. Köstliche Eclairs mit Buttercreme und Kondensmilch. 🍪 Schreib in die Kommentare, ob dir das Rezept gefallen hat, es ist nicht schwer, aber ich freue mich sehr! Abonniere den Kanal und drücke 🔔, um keine neuen Videos zu verpassen! Zutaten und Zubereitung von Eclairs: 0:00 Milch (110 g). 0:05 Wasser (110 g). 0:09 Zucker (15 g) und eine Prise Salz. 0:15 Butter (105 g). 0:27 Bringen Sie die Mischung zum Kochen. 0:40 Mehl (135 g). 1:12 Rühren, bis sich auf dem Boden der Pfanne eine Kruste bildet und der Teig sich zu einer Kugel zusammenfügt. 1:32 5 Minuten abkühlen lassen. 1:38 Eier (4 Stk.). 1:50 Die Eier in 4-5 Zugaben unter den Teig schlagen. 2:24 Wenn der Teig zu dick ist, fügen Sie 1 weiteres Ei hinzu. 3:31 Eclairlänge 10-12 cm. 3:56 Wasser. 4:03 Bei 170°C 45 Minuten ohne Umluft backen. 4:17 15 Minuten abkühlen lassen. 4:23 Butter (200 g) bei Raumtemperatur. 4:43 Kondensmilch (300 g) bei Raumtemperatur. 6:04 Schokolade erhitzen (120 g). 6:19 Pflanzenöl (20 g). 7:11 15 Minuten in den Kühlschrank. 7:40 Guten Appetit und Kanal ABONNIEREN. 7:50 Setze ein LIKE und vergiss die Glocke nicht. #BestesEssenhier #Schnellrezept #Rezept #Eclairs

Eclairs | Roger van Damme Bakken


Abonneer je gratis op het NJAM YouTube-kanaal: 🤍 Hou je vast voor nog meer calorieën, want Roger van Damme slaat weer aan het bakken! In de tweede reeks van het bakprogramma verwent hij je met fantastische taarten en cakes, te beginnen met een niet te versmaden chocoladetaart. Ondertussen ken je Roger al een beetje en weet je dat hij er dan ook helemaal voor gaat: hij maakt een biscuit van chocolade, een vulling van chocolade en – hoe kan het ook anders – chocoladedecoratie. Als je hier niet voor smelt … Lees het recept na via 🤍 Ontdek alle recepten van Roger van Damme Bakken op 🤍 #RogerVanDamme #njamtv #RogerVanDammeBakken Facebook: 🤍 Instagram: 🤍 Tik Tok: 🤍 LinkedIn: 🤍 Pinterest: 🤍

프랑스에 갈 필요 없어요! 속이 가득찬 10가지 에클레어 디저트 | How to make 10 Kinds of Eclairs | Korean food


#에끌레어 #하우다 #천안 😘 프랑스에 갈 필요 없어요! 속이 가득찬 10가지 에클레어 디저트 | How to make 10 Kinds of Eclairs | Korean food ⭕️ 품질/화질 설정에서 고화질(HD or 4K)로 선택하시면 더 선명하게 보실 수 있습니다. ⛔️ 본 영상은 유료광고를 포함하고 있지 않음을 알려드립니다. 🔔 구독과 좋아요는 항상 큰힘이 됩니다! 👍 "Subscribe and Like" is a big inspiration to us! 🎥 촬영 요청 및 지원 YumYum (E-mail) : akongfood🤍 - 올바른 먹거리를 선도하는 소상공인 및 기업분들의 연락을 기다립니다. - 모든 촬영은 무료로 진행되며 좋은 영상으로 시청자분들에게 보답하겠습니다. ℹ️ Information 🏠 상호(Business name) : 하우다 💰 가격(Price) : KRW 에끌레어 KRW 3,500 - 4,500 / US 3 - 4 📍 위치 (Location) : 충남 천안시 서북구 불당30길 30 1층 HAUDA 🌏 (Google Map) : 🤍 🟩 (Naver Map) : 🤍 Copyright 2020. Yum Yum All Videos Cannot Be Copied Without Permission

Eclairs 3.0 -- No More Cracks!


Eclairs 3.0 No More Cracks! Thank you 🤍LaPatedeDom-fr for improving my eclair technique! Dom’s Eclair video: 🤍 00:00 Intro 01:08 Experiments 04:56 Eclair Instructions Cream puff video with all the components: pate a choux, pastry cream, diplomat cream, and chocolate glaze: 🤍 Specialized Equipment: Ateco 867 tip 🤍 Ateco tip set that includes both 864 and 804 🤍 Perforated Silicone Mat 🤍 These affiliate links help my channel. Thank you for your support! Use Ateco 867 tip to pipe eclairs. After making pate a choux, place it in a piping bag and let it sit 1-3 hours at room temperature before piping. This is very important to avoid cracks. Pipe eclairs either on parchment paper or a perforated silicone mat. Each eclair should be 5 inches long and you should have 2 rows of 4 eclairs. Spray them with water. Touch up the bumps with a wet finger. Dust with powdered sugar in a sieve twice. Bake one baking sheet at a time in the preheated 350F (180C) oven with a rack in the bottom third without convection (this is important to prevent cracking) for 45 minutes or until completely firm and brown. Then pipe the second sheet of eclairs and bake. Filling works exactly like for the cream puffs, but you’ll need to make two holes in the bottom instead of one. Support my channel 🤍 My Online Cooking Classes: 🤍 FACEBOOK: 🤍 TWITTER: 🤍 INSTAGRAM: 🤍

Binging with Babish: Death by Chocolate Éclair from The Simpsons


This week, we're headed back to Springfield to take a look at a deadly dessert: La Bombe, a premeditated éclair with 25 pounds of butter per square inch, chocolate so dark light cannot escape its surface, and a staggering 1 million calories. We can't break the rules of...well, physics, but can we make an equally "killer" pastry? Pastry "d'oh"? Is that something? Recipe: 🤍 Music: "XXV" by Broke for Free 🤍 My playlist of preferred cooking tunes, Bangers with Babish! 🤍 BCU TikTok: 🤍 Binging With Babish Website: 🤍 Basics With Babish Website: 🤍 Patreon: 🤍 Instagram: 🤍 Subreddit: 🤍 Facebook: 🤍 Twitter: 🤍

Vanilla Eclairs Recipe


Eclairs are a great French dessert, made from choux pastry, filled with cream and then topped usually with fondant icing. For topping there are many variations, but making a simple and quick chocolate ganache seemed just perfect for me. Eclairs are a true delight and worth all the effort involved. To print the recipe check the full recipe on my blog: 🤍 Ingredients Makes 10-12 eclairs For the choux pastry 1 cup (125 g) flour 3.5 oz (100 ml) milk 3.5 oz (100 ml) water 2 tsp (10 g) sugar 1/2 tsp salt 5 1/2 tbsp (80g) unsalted butter 4 eggs Vanilla Pastry Cream 2 cups (480 ml) milk 2 tsp vanilla extract 4 egg yolks 1/3 cup (70g) sugar 1/3 cup (40g) cornstarch 1 tbsp (15g) unsalted butter Chocolate Glaze 7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces 2/3 cup (155 ml) whipping cream 1. First prepare the pastry cream to have it ready by the time the eclairs are baked. 2. Whisk the egg yolks with sugar until slightly pale. 3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract. 4. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Set aside until ready to use. 5. Preheat oven to 350F (180C). 6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil. 7. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan. 8. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds it’s shape. 9. Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a parchment paper lined baking sheet. 10. Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about 1/8 inch (2 -3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon to keep the oven door ajar) 11. Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip. 12. Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip. 13. Fill the cooled eclairs by piping cream into the holes. 14. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved. 15. Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able to dip them well. 16. Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight. Follow me: FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 TikTok: 🤍 WEBSITE:🤍

Eclairs maken


Met dit recept kun je zelf eclairs bakken! Het hele recept vind je hier: 🤍 Kijk voor meer lekkere recepten en bakinspiratie op 🤍 Shop alle benodigdheden op 🤍! Volg mij ook op: Facebook: 🤍 Twitter: 🤍 Instagram: 🤍 Op mijn blog Rutger Bakt wil ik je inspireren, motiveren en uitdagen om zelf aan de bak te gaan! Ik deel mijn favoriete recepten, zowel zoet als hartig, leer je handelingen in stap-voor-stap how-to’s en deel leuke reviews en inspiratie op bakgebied. Klaar? Bakken maar!

Chocolate Eclairs – Bruno Albouze


Here is one of the greatest French classic. A luscious dark chocolate custard encased in a buttery fluffy pate a choux. An easy-to-follow steps recipe – A five stars treat for kids for sure😋 To get the full recipe go to 🤍 Instagram🤍 🤍 Facebook🤍 🤍 Pinterest🤍 🤍 Twitter🤍 🤍

Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person


Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make Chocolate Eclairs plus profiteroles in the shape of swans. Remember to revisit last week's episode, where we take it in a savory direction. #ClaireSaffitz #pateachoux #eclair Pâte à Choux Special Equipment: Stand mixer (optional), pastry bag (optional) 1/2 cup whole milk (4.4 oz / 125g) 1 tablespoon sugar (0.46 oz / 13g) 1/2 teaspoon Diamond Crystal kosher salt 7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces 1 cup all-purpose flour (4.6 oz / 130g) 6 large eggs (10.6 oz / 300g) Pastry Cream: 2 cups whole milk (16 oz / 456g) Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract 1/2 teaspoon Diamond Crystal kosher salt 1/2 cup sugar (3.5 oz / 100g) 1/4 cup cornstarch (1 oz / 30g) 5 large egg yolks (2.8 oz / 80g) 6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled Video Breakdown: 0:00 Start 0:09 Intro To Claire Saffitz Makes Eclairs 1:00 Dessert Person Animation 1:18 Episode Begins 2:08 Special Equipment 2:41 Pipe & Bake Dough 7:37 Make Chocolate Eclair Glaze 10:42 How To Make Pastry Cream 12:14 Poke Holes 13:08 How To Make Swan Necks 13:44 Fill & Glaze The Chocolate Eclairs 14:37 How To Make Swans 16:10 Claire With Eclair 17:19 Harris Cat Cam Thanks for watching! Dessert Person Online: 🤍 Claire on Instagram: 🤍 Claire Merchandise: 🤍 Penguin Random House Books: 🤍 Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

The Eclair Pressure Test | MasterChef Canada | MasterChef World


April Lee, Jennifer, Jeremy and Mary are tasked to bake four éclairs in 90 minutes which must consist of four different toppings! Subscribe to MasterChef World here: 🤍 Welcome to MasterChef World! MasterChef World highlights the best moments from the world's favourite cooking television show. Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs! MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out! #masterchef #masterchefcanada #howtocook

Vanilla Chocolate Eclair


How To Make Chocolate Vanilla Eclairs Recipe [ASMR] 基本のエクレア の作り方 [Eating sound] My new channel for Cat Vlog: 🤍 Instagram: 🤍 Facebook: 🤍 ●● Recipe (レシピ): ●Vanilla Custard: - 3 Egg yolks (卵黄) - 20g Corn starch (コーンスターチ) - 50g Sugar (グラニュー糖) - 250ml Milk (牛乳) - 100g Whipping Cream (生クリーム) - 1Tsp Vanilla extract (バニラエッセンス) - Refrigerate for 2 hours (冷蔵庫で2時間) ●Choux Pastry: - 130ml Water (水) - 50g Unsalted butter (無塩バター) - 1/4tsp Salt (塩) - 70g All purpose flour (中力粉) - Medium heat 90 seconds (中火 90秒) - Wait for 15 minutes (15分待つ) - 2 Eggs (卵) - Bake at 190℃ for 25 minutes (190℃ - 25分焼く) ●Ganache Chocolate: - 50g Dark chocolate (ダークチョコレート) - 50g Hot whipping cream (生クリーム) #ASMR #OhNino #NinosHome #Eclair Trans: 1. 바닐라 에클레어 만들기 2. Bánh Su Kem Que nhúng Socola siêu ngon siêu đỉnh 3. CHOCOLATE ECLAIR - ENAKNYA KEBANGETAN !!! 4. เอแคลร์(eclair) ,ชูครีม 5. 巧克力閃電泡芙 法式甜點 6. कैसे बनाना है Chocolate Eclair Choux 7. !ألذ و أسهل إكلير بمكونات في كل بيت

Lemon Eclair – Bruno Albouze


This lemon eclair version is so refreshing and beautifully finished... To get the full recipe go to 🤍 Instagram🤍 🤍 Facebook🤍 🤍 Pinterest🤍 🤍 Twitter🤍 🤍

The Tastiest Dessert I'Ve Ever Tried. How To Make Perfect Eclair.


The tastiest dessert i've ever tried. I'll show you how to make perfect crack-free homemade Eclairs in this video. Don't forget to watch until the end to see common mistakes when making Eclairs and how to avoid them at the end of the video. 📌 Please don't forget to turn on SUBTITLES in your language when watching the video !! If you like this video. Please give it a LIKE, SHARE and hit SUBSCRIBE button so you won't miss my future videos . I'd be so happy and your simple mouse click would made my day 🥰❤️ SUBSCRIBE HERE-🤍 Thank you for watching 🥰 Ingredients: Choux pastry dough: - 3 large eggs - 90g cake flour - 140g water - 60g butter - 10g sugar - 1/2 tsp salt Vanilla custard cream filling: - 250g milk - 3 large egg yolks - 55g sugar - 25g butter - 25g cornstarch - 1/2 tsp vanilla extract - 120g whipping cream - 10g sugar Chocolate ganache: - 70g dark chocolate - 50g whipping cream If you're already subscribed? ▶ Don't forget to TURN ON the bell button to stay informed of my new videos! #Eclairrecipe #howtomakeeclair #frenchdessert

Simpsons eclair


Homer almost eats a eclair that is poisonous

Těsto na éclair - Roman Paulus - Kulinářská Akademie Lidlu


Víte, co je to éclair? 🤔 Jedna se o výborný francouzský dezert, který velmi jednoduše můžete připravit i doma. 🇫🇷 Pomůže vám s tím video návod od šéfkuchaře Romana Pauluse, ve kterém se naučíte vyrobit těsto (které se podobá klasickému odpalovanému). Zjistíte, i jak „éclairky“ nanést na pečicí plech pomocí cukrářského sáčku a jak je správně upéct. Zdobení a dokončování si pak necháme na někdy příště. 👌 Už jste někdy tuto specialitu ochutnali? A nezapomeňte se přihlásit k odběru našeho YouTube kanálu! 🤍 Suroviny: - 250 ml vody - 250 ml plnotučného mléka - 225 g másla - 10 g krupicového cukru - 8 g soli - 275 g hladké mouky - 350 g vajec „M“ (asi 6 ks) - moučkový cukr na posypání Sledujte naši nabídku na 🤍 Přidejte si nás na Facebooku - 🤍 Sledujte nás na Instagramu - https:// 🤍 Navštivte Kuchyni Lidlu na 🤍 Přihlaste se k odběru newsletteru na 🤍

Try Guys Ruin Chocolate Eclairs w/ Pro Chefs • Phoning It In


We’re back with our new cooking format where professional chefs go head to head, only they are stuck in a …phone booth? Who will reign supreme in the chocolate showdown?! #Phoningitin Are you a business looking to work with The Try Guys? Reach out to us at 2ndtrybusiness🤍 for all business inquiries! 🎧THE TRYPOD 🎧: watch our podcast at 🤍 or listen at 🤍 📘THE HIDDEN POWER OF F*CKING UP 📘: check out our book at 🤍 Get your official Try Guys color hoodies and phone cases at 🤍 💙❤️💚💜 Support us! 🤍 Join our Patreon to get videos a day early, plus, live streams, chatrooms, BTS footage, exclusive merchandise, and more! SUBSCRIBE TO AND FOLLOW THE TRY GUYS 🤍 🤍 🤍 🤍 FOLLOW THE GUYS 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 THE TRY GUYS The #TryGuys is the flagship channel of 2ND TRY, LLC. Tune in twice a week for shows from Keith, Ned, Zach and Eugene, the creators and stars of The Try Guys. APPEARANCES Jimmy Wong 🤍jfwong Jonny Manganello 🤍thejonnycakes Garrick Bernard 🤍garrickbernard Monique Chan 🤍therealchezmomo EDITED BY Devlin McCluskey MUSIC Licensed from AudioNetwork SFX Licensed from Audioblocks VIDEO Licensed from Videoblocks Official Try Guys Photos By Mandee Johnson Photography | 🤍mandeephoto EXTERNAL CREW Directed By Rachel Cole Chris LaPointe - Director of Photography Ben Hecht - Camera Operator Richie Yau - Camera Operator Angelo Clarizio - Camera Operator Jean Denegar - Camera Operator Eythan Maidohof - Camera Operator Ethan Sullivan - 1st Assistant Camera Maria Alanis - 2nd Assistant Camera Peter Koocheradis - Gaffer Sound Mixer, Boom Op - Colbie Crow Sound Mixer - Kevin Getchius Jonathan Kirk - Assistant Director Susannah Honey - Production Designer Krista Lu - Art Director Angelica Rivera - Set Dresser Jesse Ross - Set Dresser Alessia Madau - Set Dresser Vanesa Santanna - Food Stylist Arlow Bowlin - Production Assistant Jonny Carlson - Production Assistant 2nd TRY LLC STAFF Rachel Ann Cole - Executive Producer & Chief Creative Officer Nick Rufca - Executive Producer & Chief Operations Officer Alexandria Herring - Associate Producer Desiree Hurlbut - Assistant Production Coordinator Jonathan Kirk - Assistant Production Office Coordinator Jack McGill - Production Assistant & 2nd Try Sound Operator Aiko Igasaki - Social Editor Jake LaRosa - Patreon Creative Assistant Miles Bonsignore - Podcast Producer Rainie Toll - Podcast Assistant Devlin McCluskey - Senior Editor YB Chang - Senior Editor Elliot Dickerhoof - Editor Mishelle Martin - Editor Skyler Klingenberg - Editor Will Witwer - Post Production Coordinator Moira Joy Smith - Assistant Editor Special Thanks To! Thanks to all of our Gold Level Patrons! Athena, AJ S., Amy Fleming, Ana Camba, Cat Hicks, Elisa Proust, Emma Godfrey, Erica Rao, Jared Aarons, Kelsey Bock, Kourtney Wong, Loretta Wen, Matthew Tadros, Miha, Paulus, Sarah Waxman, Traci Lew, Wendy Tran, Lily

How to make Chocolate Eclair


Cacao ! ∴∵ゞ(´ω`*) ♪ This time, it's an eclair with lots of chocolate custard. I made it by imitating green bean to bar CHOCOLATE's sweets. The cookie puff look is so cute. 0:00 Introduction 0:18 How to make cocoa cookie dough 01:56 Making eclair puff pastry dough 04:49 How to make caramel sauce 06:00 Making chocolate custard cream 10:20 Making chocolate plate 11:22 Assembling chocolate eclairs 13:08 Cacao Notebook (green bean to bar CHOCOLATE's cakes and failures) [ Book ] Chocolate cacao recipe book now on sale! The world's most careful instruction! Chocolate Sweets BOOK". 🤍 [SNS ] twitter : 🤍 instagram : 🤍 [Cookie Dough ] A - flour : 40g A - Cocoa powder : 6g Unsalted butter : 40g Granulated sugar: 40g [Preparation ] Sift the flour and cocoa powder together twice. 2. knead the butter at room temperature and grate in the casonade 3. mix to cut the flour mixture Let rest in the refrigerator for at least 3 hours. 5. 5. roll out the dough to a thickness of 2 mm 6. cut out in a 21 mm round mold, wrap in plastic wrap and store in the refrigerator. [Dough for éclair choux pastry] A - Flour: 40g A - Cocoa: 5g B - Milk: 40 g B - Water: 40 g B - Unsalted butter: 40g B - Granulated sugar: 3g B - Salt: 1g B - Whole egg: 70-100g [ Method ]. Sift A together. Bring B to a boil in a saucepan, add A and mix well. When a thin film forms on the bottom of the pan, transfer the mixture to a bowl. Pour the beaten eggs into the bowl several times, watching their condition. 5. Put a 10 mm tip on a pastry bag and squeeze the mixture into a 30 mm circle on a baking sheet. Preheat the oven to 160°C and bake for 35 minutes. [Caramel sauce ] Granulated sugar: 100g Water: 20g Fresh cream 36%: 100cc Heat granulated sugar and water in a frying pan over medium heat. 2. When the mixture starts to brown and smells like caramel, remove from heat and bring the cream to a boil and add separately. 3. Stir and finish. [ Custard cream ]. Milk: 200ml Vanilla bean: 1/2 Egg yolks (L): 3 Granulated sugar: 40g Flour: 20g Condensed milk: 10g Unsalted butter: 10g [How to make] 1. break the vanilla into pieces, take out the beans, and put them in the milk. Beat the egg yolks and add granulated sugar and mix until white and fluffy (blanching seal). 3. 3. add flour to the egg yolks and mix lightly. 4. 4. bring the milk to a boil and pour about 1/5 of the milk into the yolk mixture first, then add more and more. 5. Scrape the mixture back into the pan and heat over medium heat. 6. 6. when it starts to harden, stir vigorously When the mixture becomes heavy and then light, it is ready to cook. 8. 8. add butter and condensed milk and place in a lined baking pan with plastic wrap. 9. Place in freezer to chill. 10. When ready to use, thaw and break into pieces with a whipper. [Ganache ] 56% couverture: 40 g Fresh cream 36%: 40 g [Preparation] Chop the chocolate. Put the cream in the microwave and bring to a boil. Leave it for a while to heat and emulsify. [Chocolate cream ] Custard cream : 280g Ganache : 80g [ Method ]. 1. Break up the custard cream and mix it while the ganache is still warm. Deuxmar Silpans Mesh baking sheet SN290210 🤍 ■Convenience goods with replaceable nozzle and mouthpiece (similar to the one in the video) 🤍 ■Small pot (placed on the gas stove) 🤍 De'Longhi convection oven EOB2071J-5W 🤍 Shinwa radiation thermometer No.73010 with laser point function 🤍 VALRHONA Valrhona Fave Manjari 1kg 64% cocoa 🤍 couverture black chocolate Valrhona "Karak" (56% cocoa) 🤍 Mist spray (Shinkosha) a-17 🤍 Silicon whipper TOMIZ 🤍 ■Scoop spoon 🤍 Cassette stove Iwatani MIYABI GASA 3.5kW CB-WA-35 🤍 Acrylic ruler 3mm, set of 2 🤍 Copper petit pan 10cm 🤍 hand mixer (volume is turned down in the video) Panasonic hand mixer white MK-H4-W 🤍 Kitchen scissors Toribe Seisakusho Kitchen Spatter KS-203 🤍 *The above links are associate links. Unauthorized use or reproduction of any text, images, or other content on this channel is strictly prohibited. The contents of this channel are not intended to introduce or provide recipes to confectionery, food and beverage related businesses or video creators. This is an art video work for personal viewing and enjoyment. Please only make them for your personal use. Please do not publish videos with similar content, similar recipes, or sell them as products without a reference or URL link to this page. We will take action against you for violations of YouTube fair use and any other measures. #eclair #sweets #puffpastry #chocolateCacao #chocolate



If you haven't seen this thing over the last couple of weeks, you must've been living on the moon. Hundreds of you fine folk sent me this news story last week about a pub/eatery offering what they call 'The Eclair To End All Eclairs Challenge'. One huge choux pastry, stuffed full of custard and cream, topped with chocolate and icing. Finish it in one sitting and it's on the house! Not only that, but you bag a winner's t-shirt too! The owners of Heathfield Farm made the claim that it could not be finished; but last week one brave soul managed to finally conquer it after a mammoth 131 minute attempt! Surely it won't take me that long.... *NEW VIDEOS EVERY THURSDAY AND SUNDAY AT 7PM UK TIME* FOLLOW ME: Facebook/Twitter/Instagram: 🤍BeardMeatsFood FOLLOW MRS BEARD: Instagram: 🤍Mrs_Beard_Eats ALL-NEW MERCHANDISE IS CURRENTLY AVAILABLE VIA TEESPRING: USE THE MERCHANDISE SHELF ABOVE OR 🤍 ANSWERS TO COMMON QUESTIONS & ADDITIONAL INFO: Q: How come you don’t get fat? A: I eat like this for 1 hour of a 168 hour long week. In simple terms, I eat at caloric maintenance over the course of time, meaning I don’t gain weight. If you're interested in learning more, see the ‘But How Come You're Not Fat' and 'It Was Just A Normal Day...' videos. Q: Don’t you worry about your health? A: Not in particular. I’m active. I eat nutrient dense foods five days a week. And, I get quarterly bloods done, amongst other health checks. Music credits to my man FLORIAN HAACK for the incredible video game metal covers! SEND ME STUFF: Beard Meats Food PO Box 200 CASTLEFORD WF10 9DR United Kingdom #FoodChallenge #GiantEclair #EatingShow

Making Eclair by master chef (Choco,Custard,Caramel,Earl Grey) - Korean Dessert


Hello This is the "yummy yammy" channel. it is a channel with the purpose of introducing various food and street food Are you ready to travel together? ℹ️ Information This is a "credo" cafe in Daegu, Korea. Eclair and Tiramisu are famous. It is Eclair made by Master chef. 📌 Location 24-17 Dongdaegu-ro 25-gil, Suseong-gu, Daegu 🗺️ google map 🤍 #korean #streetfood #dessert

Easy CHOCOLATE ECLAIRS Recipe | Cupcake Jemma


Time to hop on the Choux Train again! Choux choux! It's not a hard as you might think to make choux pastry (although I'll admit that I find it pretty hard to pipe even eclairs as I don't make them that often but, as with everything, practice makes perfect!) Chocolate Eclairs are a great entry level eclair to make and you can fill them with anything you like. I'm filling mine with some Creme Patissiere AKA Pastry Cream, so check out last Tuesday's Tip with Dane if you want to see how to make that. Recipe - For the choux... 225ml water 60g butter 1/2 tsp salt 125g plain flour 4 lg eggs For the Creme Pat - 🤍 For the chocolate Glaze... 75ml water 100g caster sugar 80g 54% chocolate 25g butter How to Make Nutella Profiteroles: 🤍 #eclairs #cupcakejemmabakes - MERCH MERCH MERCH!: 🤍 SUBSCRIBE FOR WEEKLY VIDS: 🤍 MORE CAKE: 🤍 MY TWEETS: 🤍 MY INSTAGRAM: 🤍cupcakejemma CAKESTAGRAM: 🤍crumbsanddoilies VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW

La trousse rectangulaire 2022, coudre une trousse doublée avec fermeture eclair


Vous voulez réaliser une trousse rectangulaire parfaitement doublée et à vos mesures ? alors ce tutoriel est fait pour vous ! Retrouvez la fiche de mesure et toutes les infos dont vous avez besoin en suivant le lien vers le blog : 🤍 ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ $$ Si vous appréciez notre travail, vous pouvez nous soutenir par un don à votre convenance en nous offrant un café sur 🤍 . Par ailleurs, quand vous regardez une pub en entier sur ma chaîne ou lorsque vous utilisez un lien vers les produits que je recommande (même si au final vous achetez complètement autre chose sur le site) je perçois une minuscule contribution qui me permet de faire perdurer cette belle aventure virtuelle avec vous. Je vous en remercie. 🙏🙏 Retrouvez ici quelques liens vers le matériel que j'utilise : - le lot de 4 appareils à biais : 🤍 - le poinçon avec manche en bois : 🤍 - la règle japonaise 🤍 - la règle de patchwork 🤍 - la règle courbe (perroquet) 🤍 - les stylos friction 🤍 - la roulette à craie 🤍 - le coupe-fil 🤍 - les épingles longues à tête de fleur 🤍 - le mini fer à repasser : 🤍 - ma table de coupe 5 plis (100 x 150) : 🤍 ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ Je vous donne rendez-vous sur les réseaux: 📸 🤍 📸 🤍 🛍️ Et sur la boutique virtuelle : 🤍 ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ ¤ musique bibliothèque Youtube • Matériel vidéo : Caméra 1 : 🤍 Caméra 2 & 3 : 🤍 Micros sans fil : 🤍 Portique : 🤍 Lumières : 🤍 🤍 Montage vidéo, post prod et musique : tous droits déposés -Afnor confin blues Master ( KDLC Prod) -Générique Cabane ( KDLC Prod) - A taste of anchovies in my mouth (KDLC Prod) - Peppers'n eggs (KDLC Prod) La barbe ! 🧔🏻‍♂️

La meilleure façon de... Réussir son éclair au chocolat - 750g


C'est un grand classique de la pâtisserie française : l'éclair au chocolat ! Avec la recette et les conseils de Chef Damien, vous allez les réussir à tous les coups. A vous de jouer... La recette pour environ 4personnes : Pâte à choux : 125g de farine 125g d’eau 125g de lait 80g de beurre 4g de sel 4 oeufs Pour la ganache montée : 37,5 cL de crème fraîche liquide 275g de chocolat pâtissier Pour le glaçage : 50g de fondant blanc 1 cuillère à café de cacao Préparation : Préparation de la pâte à choux : Versez le lait et l’eau dans une casserole. Ajoutez le beurre coupé en petits morceaux, le sel et portez à ébullition. À l'ébullition, retirez la casserole du feu et versez la farine en une seule fois. Mélangez doucement à la maryse pour avoir un mélange homogène, remettez la casserole sur le feu puis mélangez vigoureusement, jusqu’à ce que la pâte se détache des parois. Versez la pâte dans un saladier,ajoutez les oeufs un par un en mélangeant à chaque ajout. La pâte est prête quand elle retombe doucement de la maryse en formant une pointe. Pochage de la pâte à choux : Garnissez une poche munie d’une douille unie n° 13 de pâte à choux. Préchauffez le four à 170°C. Sur une plaque de cuisson tapissée de papier cuisson ou d’une feuille de silicone, formez des traits de pâte à choux d’une longueur de 10cm en faisant un aller-retour. Enfournez et laissez cuire pendant 30 à 40 minutes. À la fin de la cuisson, faites refroidir la pâte à choux sur une grille. Préparation de la ganache montée : Concassez grossièrement le chocolat. Portez la crème à ébullition. Lorsque la crème est à ébullition, mettez-y le chocolat et laissez fondre pendant 2 minutes. Mélangez. Filmez au contact et laissez reposer au frais. Lorsque la ganache est bien froide, fouettez-la jusqu’à ce qu’elle foisonne. Garnissage : À l’aide d’un embout de douille inox cannelée n° 6, réalisez trois trous sur la base de chaque éclair. Garnissez généreusement les éclairs de crème, en commençant pas les extrémités. Remplissez le trou du milieu jusqu’à ce que la ganache ressorte. Retirez l’excédent à l’aide d’une spatule coudée. Finitions / décorations / glaçage : Faites chauffer à 30°C le fondant. Ajoutez le cacao amer en poudre dans le fondant. Glacez chaque éclair en plongeant la partie supérieure dans le fondant. Retirez l’excédent en passant l’index dessus, ou à l’aide d’une spatule. Passez l’index tout autour pour que le fondant soit net et ne coule pas. - PARTAGE, COMMENTE ET LIKE LA VIDEO !



Un grand classique de la pâtisserie française : les éclairs au chocolat. Une recette délicieuse et facile à préparer. N'oublie pas de t'abonner, c’est gratuit ➡ 🤍 et de cliquer sur la clochette pour ne rien rater 🔔 ! ❤ Déroule la barre d'info pour les ingrédients et le matériel ❤ 👉 Mes livres : 🤍 👉 Mes codes promos : 🤍 Matériel nécessaire à la recette des éclairs au chocolat : ⚡ Robot pâtissier : 🤍 (facultatif) ⚡ Poche à douille : 🤍 ⚡ Douille petits fours : 🤍 ⚡ Douille à garnir : 🤍 INGRÉDIENTS POUR UNE DIZAINE D’ÉCLAIRS AU CHOCOLAT : Pâte à choux : • 60 ml d'eau • 60 ml de lait • 2 g de sel • 4 g de sucre • 50 g de beurre • 75 g de farine • 2 œufs Préchauffer à 250°C Enfourner 30 mn à 180°C Crème pâtissière au chocolat : • 300 ml de lait entier • 3 jaunes d’œufs • 60 g de sucre en poudre • 25 g de fécule de maïs • 15 g de cacao en poudre non sucré • 30 g de beurre demi-sel Glaçage : • 80 g de chocolat noir • 80 g de crème liquide • 20 g de beurre Clique sur HD pour voir la vidéo en haute résolution ! La recette est ici sur le blog : 🤍 Toutes mes recettes de pâtisserie : 🤍 Suis-moi sur : 👍 Facebook : 🤍 📷 Pinterest : 🤍 🌈 Instagram : 🤍 🎼 Tik Tok : 🤍 📚 Mes livres de cuisine et pâtisserie : 🤍 📧 Ma newsletter gourmande : 🤍

Intense Chocolate Eclair – Bruno Albouze


Eclair means 'flash of lightning' (Eaten quickly) wonder why 😋 Chocolate pate a choux, intense chocolate crémeux, mirror glaze & cocoa nibs... Get my signature chef's apron! To get the full recipe go to 🤍 Recipes / Shop / Gallery / Events / Blog 🤍 🤍 Instagram🤍 🤍 Facebook🤍 🤍 Pinterest🤍 🤍 Twitter🤍 🤍

De éclair van Maris Piper


In de keuken van Maris Piper, de Amsterdamse high class brasserie van Guillaume de Beer, Freek van Noortwijk en Johanneke van Iwaarden, maakt Guillaume's rechterhand, chef de cuisine Pépé Topper, een éclair. Het is een van de huisspecialiteiten van Maris Piper, die het midden houdt tussen een klassieke éclair en een Paris Brest. Ontdek wekelijks nieuwe eet- en wijnvideo's op Chefs en experts delen hun tips en geheimen. Van basics als biefstuk bakken en een ei pocheren, tot apparaten- & gadget tests en diverse college's over onderwerpen als Côte de Boeuf, oesters, kaas en nog veel meer. Schrijf je snel in op 🤍 en blijf op de hoogte.

Bästa receptet på éclair - gudomligt gott och inte alls svårt att göra|


Bästa receptet på éclair - gudomligt gott och inte alls svårt att göra| Ingredienser till deg: smör - 110 g vetemjöl - 220 g mjölk - 250 ml salt - 3 g ägg - 5 st till fyllning: mjölk - 500 ml äggula - 3 st socker - 130 g vetemjöl - 30 g stärkelse - 30 g Låt fyllningen svalna till rumstemperatur rumsvarmt smör - 250 g till kanderade nötter: socker - 150 g vatten - 70 ml hasselnötter - 50 g mandel - 50 g kondenserad mjölk - 100 g chokladglasyr - 50 g Grädda i ugnen i 180°C / 20 min Ugnsplåt 34 x 42 cm Ställ in i kylen i 1 tim Följ på: Youtube: 🤍 Facebook: 🤍 Instagram: 🤍

Des Eclairs Incroyables Capturé par une Caméra


Avez-vous déjà capturé accidentellement un éclair gigantesque en vidéo ? Il y à de forte chance que non et pourtant certaines personnes y arrive. On va découvrir ensemble ces extraits qui vous allez le voir sont completement dingues ! Penser à lâcher un petit pouce en l'air si la vidéo vous a plu, à vous abonner si vous êtes nouveau sur la chaîne et avez activé la petite cloche des notifications ! 🔵 KALAN► 🤍 ⚫ SOMBRE► 🤍



L'ÉCLAIR ⚡ DISPONIBLE SUR TOUTES LES PLATEFORMES D'ÉCOUTE LE 31/10/2022 : 🤍 INSTAGRAM ► 🤍 TWITTER ► 🤍 TIKTOK ► 🤍 TWITCH ► 🤍 BUSINESS CONTACT ► contact🤍 - Production : KELAWIN Réalisateur : Tom Doudard Avec la participation du GPExplorer Auteur : Prime Compositeur : OGNardo Producteur : KELAWIN Editeur : KELAWIN

L'éclair au chocolat (forme parfaite et 3 types de glaçage)


- Bonjour, après une longue absence, me revoilà enfin ! J'espère ne pas vous avoir trop manqué .... Je vous présente aujourd'hui la technique que j'utilise pour réaliser des éclairs avec la forme la plus régulière possible. Ma grande préférence va sur l'utilisation de l'huile de coco désodorisée car nous ne ressentons aucun arrière goût après cuisson contrairement à une huile dite neutre. Enfin pour le glaçage, j'ai testé différentes versions et je vous fais part de mes essais ... N'hésitez pas à laisser des commentaires. A très bientôt Dom Si vous êtes pressés ... voici un accès direct aux différentes étapes : 0:00 Générique 0:18 La pâte à choux 3:52 Le dressage 6:50 La cuisson 7:52 Le crémeux au chocolat 13:33 Le glaçage au fondant 15:46 Le glaçage au chocolat 18:28 Le glaçage miroir 22:31 Dégustation * Liste des ingrédients et du matériel : 🤍 * AUDIO : (2 mois supplémentaires gratuits si vous utilisez le lien de parrainage ci-dessous) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 🤍 #lapatededom #eclair #chocolat

Éclair París Brest con Mousseline de Chocolate y Crema de Caramelo


En este video, preparamos paso a paso, una masa Choux, para los Éclair, y una craquelín. Una crema de caramelo, y una Mousseline de Chocolate. VER RECETA ESCRITA: 🤍 SIGUEME EN INSTAGRAM: 🤍ettorecioccia SIGUEME EN FACEBOOK: 🤍recetabavette

Best Eclair Recipe: Pistachio Eclair, Classic French Pastry | How To Cuisine


Everything we recommend/used in this video: 🧀🍉🥖🥬🍓links down below 🥕🥔🍖🍋🥩 Subscribe ► 🤍 Full recipe: 🤍 Hello folks! Hope you are having a wonderful day! Welcome back to How To Cuisine! 😋 Today, we are excited to share with you our first eclair recipe! Most of the time, you will see recipes for chocolate, coffee, or even vanilla eclairs. But have you ever seen a pistachio eclair? Pistachios are pretty fantastic! Native to central Asia, pistachios are a rich source of protein, dietary fibers, and minerals like phosphorus, manganese, magnesium, and iron. They are also rich in vitamins B1 and B6. You can find them raw, with or without shells, salted or unsalted. And the possibilities to prepare them are endless! From the pistachio, we made a delicious pistachio praline that we used to flavor a creamy whipped ganache. Both combined, you are sure to get a blast of pistachio with every bite! ❤️ We would love to see your work! Tag us on Instagram at 🤍howtocuisine_ and Facebook at 🤍howtocuisine. Or use the hashtag howtocuisine on social media and show us your creations! 😋 We want to create content especially for you! Let us know in the comments section what you would like to see next! 👍 We hope you liked today’s video! If you enjoy our content, consider subscribing and give us a like! ❤️🙏 Bon Appétit! - - - - - - - - - - - - - - - - - Products & more: 🎬 Everything we recommend/used in this video: Note: commissions may be earned from the links below. 🎥 Video gear: 🤍 🍶 Kitchenware: - All-Clad Tri-Ply Stainless Steel Saucier Pan (2-Quart): 🤍 - All-Clad Tri-Ply Stainless Steel Saucepan (1-Quart): 🤍 - KitchenAid Stand Mixer with Glass Bowl (5-Quart): 🤍 - Breville Sous Chef Food Processor: 🤍 - GrandTies Knife Set: 🤍 - All-Clad Stainless Steel Whisk: 🤍 - Pyrex Glass Measuring Cup Set (3-Piece): 🤍 - Stainless Steel Measuring Cup & Spoon Set (15-Piece): 🤍 - ​​Silicone Spatula Set (5-Piece): 🤍 - Silicone Cooking Utensil Set (5-Piece): 🤍 - Duralex Glass Bowl Set (9-Piece): 🤍 - Dual Platform Kitchen Scale: 🤍 - Heavy Duty Half Sheet Pan: 🤍 - Piping Tip Set (42-Piece): 🤍 - Biodegradable Food Wrap: 🤍 - Piping Bags: 🤍 - Parchment Paper: 🤍 - Nonstick Silicone Baking Mat: 🤍 - Stainless Steel Tongs Tweezers Set (4-Piece): 🤍 🍳 Ingredients: - Xylitol (Natural Sweetener): 🤍 - Raw Pistachio: 🤍 - Sea Salt Flakes: 🤍 - Beef Gelatin Powder: 🤍 - Organic Heavy Cream: 🤍 - Valrhona Ivoire White Chocolate (35%): 🤍 - Organic Whole Milk: 🤍 - Fine Sea salt: 🤍 - Organic Unsalted Butter: 🤍 - Organic All-Purpose Flour: 🤍 - Organic Eggs: 🤍 - - - - - - - - - - - - - - - - - Enjoy our content? Support us! 💎 💖 Patreon: 🤍 - - - - - - - - - - - - - - - - - Connect with How To Cuisine: Subscribe on Youtube & turn on the 🔔 ! ► How To Cuisine: 🤍 Follow us on Facebook: ► How To Cuisine: 🤍 Follow us on Instagram: ► How To Cuisine: 🤍 - - - - - - - - - - - - - - - - - 📚 About How To Cuisine: At How To Cuisine, we are passionate about modern, creative, and healthy cuisine and excited to share our passion with fun recipes you can make at home! How To Cuisine offers a range of exciting recipes from no-bake quick ones to Michelin star-inspired ones. Chef Ludivine has experience in Michelin 2 kitchens and some of the most prestigious establishments in Paris, France. 📬 Contact: Business inquiries: contact🤍 - - - - - - - - - - - - - - - - - Credits: Background music: 🤍 - - - - - - - - - - - - - - - - - Disclaimer: How To Cuisine is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to As an Amazon Associate, we earn from qualifying purchases. #eclair #chouxpastry #howtocuisine

THE WORLD'S BEST ECLAIRS! My Choux Pastry Recipe And The Best FREE View Of Paris!


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: 🤍 #theteessidechef

한번 먹으면 멈출 수 없는 크림 가득 오동통🤩 에클레어 만들기 : Eclair Recipe | Cooking tree


부드러운 디플로매트 크림을 가득 채운 에클레어를 만들었어요~ ♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥ ♡For more detailed recipes, please click on the down below♡ 부드러운 디플로매트 크림을 가득 채운 에클레어를 만들었어요~ 짧고 통통한 모양으로 구워 더 귀엽고 한 개씩 먹기에 좋더라구요. 반죽이 너무 묽지 않고 적당해야 두께감 있고 속이 비게 잘 구워진답니다. 크림을 채워 바로 먹으면 바삭함이 살아있고 시간이 지나면 크림이 스며 점점 촉촉해지더라구요. 정말 맛있어서 한번 먹으면 멈출 수 없는 맛인 것 같아요~ 즐겁게 시청하세요~♬ Enjoy~ - ▶약 10~12개 분량 ▶재료 달걀노른자 2개 바닐라빈 페이스트 3g 설탕 35g 옥수수전분 12g 뜨거운 우유 200g 무염버터 60g 설탕 10g 소금 2g 물 70g 우유 70g 박력분 80g 달걀 110g 생크림 150g 설탕 15g 코팅용 다크 초콜릿 ▶레시피 1. 냄비에 달걀노른자, 설탕, 바닐라빈 페이스트를 넣고 섞은 뒤 옥수수전분을 넣고 섞고 뜨거운 우유를 조금씩 부으며 섞는다. 2. 약불에 올려 걸쭉해질 때까지 저으며 끓이고 다른 볼에 옮겨 담고 랩을 덮어 냉장실에서 차갑게 식힌다. 3. 냄비에 무염버터, 설탕, 소금, 물, 우유를 넣고 중약불에서 버터가 녹을 때까지 끓이고 불에서 내려 박력분을 체 쳐 넣고 한덩이로 뭉치도록 섞는다. 4. 약불에 올려 약 2분 정도 반죽이 반투명해질 때까지 볶은 뒤 다른 볼에 옮겨 넣고 펴서 살짝 식힌다. 5. 달걀을 잘 풀어 섞고 반죽에 조금씩 나눠 넣고 섞은 뒤 깍지(869k)를 끼운 짤주머니에 담아 오븐 팬에 팬닝한다. 6. 손에 물을 묻혀 반죽 끝부분을 정리하고 180도 예열한 오븐에서 15분 정도 굽고 온도를 160도로 내려 25분 정도 더 굽고 식힌다. 7. 차가운 생크림에 설탕을 넣고 휘핑하다가 부드럽게 뿔이 올라오면 식힌 커스터드 크림을 체에 내려 넣고 섞는다. 8. 짤주머니에 담아 채우고 녹인 코팅용 다크 초콜릿을 윗면에 묻힌다. ▶Ingredients 2 Egg yolks 3g Vanilla bean paste 35g Sugar 12g Cornstarch 200g Hot milk 60g Unsalted butter 10g Sugar 2g Salt 70g Water 70g Milk 80g Cake flour 110g Egg 150g Heavy cream 15g Sugar Dark chocolate for coating 시청해주셔서 감사합니다~♥ Thank you for watching~ - ▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~ 트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다. 이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다. My video is only uploaded to YouTube and Naver TV. Unauthorized theft of this video or 2nd edit and reupload is prohibited. ▶저는 한국인이고 여성입니다~ 저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다. I am South Korean and female~ I only run the Cooking Tree channel and I don't run the Second Channel. #에클레어 #에끌레어 #슈크림 - エクレール, Éclair, เอแคลร์



Kudu sabar dan banyak latihan 😏 Choux/adonan sus: - 65 gr susu cair - 65 gr air - 60 gr mentega tawar - 8 gr gula pasir - 3 gr garam - 70 gr tepung terigu serba guna - 2 butir telur (110 gr) Vla/Pastry cream: - 360 gr susu cair - 80 gr gula pasir - 3 kuning telur - 35 gr pati jagung/maizena - 2 cubit garam - 1/2 sdt pasta vanilla/vanilla extract - 20 gr mentega tawar Chocolate topping: - 150 gr dark chocolate compound (DCC) - 75 gr whipping cream cair Find me on Social Media! Tiktok, Twitter & Instagram : 🤍Luvitaho🤍 Music : Highball Prod. Lukrembo Thank you!

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