beans d hi I'm Stephanie horse cave joy bakingdot com today we're going to make chocolateeclairs and this is a chocolate eclairs you can see it's got a nice crisp pastryshell that's filled with pastry cream and topped with chocolateglaze now we're gonna start for making shoepastries so preheat your oven to
degrees Fahrenheit which is two hundred degrees celsius and then this is alittle unusual pastry never going to cook at first and then bake it so just in a mediumsaucepan port half a cup that male leaders upwater along with four tablespoons grams I love Potter have it at roomtemperature and cut into small pieces so it will melt faster and now I'm just going toput this over medium-high heat ever going tobring it just to a boil stirring every so often you want the butter to meltbefore the water boils because we don't want a lot of evaporation here while that's cooking NAS small bowl place what a half a cupthat grams up all-purpose flour me know that is plain flour into that just add half a teaspoon granulatedwhite sugar and a quarter for teaspoon assault an just what's that together hey modest bring that to a boil its atta boy also just take it off the heatand then add to flour mixture all at once andthen you can use either just a wooden Spooner I'm using aheatproof spatula adjuster that an let's go look awful won't be him they have a mass but thats the way it's supposed to be so now whatwe're gonna do is just put it back onto the heat I would say likemedium-low and then stir constantly what we want is to just form a smooth ball a big deal and you know it's readybecause there will be ACN coding a flower on the sides and bottom love your saucepan thats you know we just want the flower to cook a littleon or the operation of the water just keeps turning as you'll see nice smooths and then you can see it's starting to stick so that's when I know it's done pretty simple a just turn that off sonow what we're going to add some ache but this is a little hot right now sowhat I'm going to do and if you have a an electric StammX-ers like I have here user paddle attachment or you could justuse a hand mixer or really you can just do this pastry by hand what I'm going to do is just beaded on low-speed just to cool it down releases steen and just told lukewarm that will take maybe a minutetwo minutes so you could easily do this by hand okay felt the sides of the bowl not hotanymore so I'm just gonna just feel it and its luke warm so we're ready to go it's just but it looks like know whatwe're gonna do is add two large XO in a separate bowl have amor your eggs at room temperatureand then just slightly de I'm using a wire whiskyou to kiss you or possessed and what we're gonna do is gradually add Nick you know whenyou add it all at once because with this pastry it has to be at the right consistency sowe may not need all of our age want it to be like a really picked takes someone at most a bit but not all ovett I'm going to have my mixer running butmedium speed gradually add the egg now your pastry will come apart and lookkinda have curdled lumpy don't worry that's whatit's supposed to just keep feeding and it also moves out scum screen I'm just gonna show you what it looks like see its kind allcurdled that's fairly normal don't worry about just keep beating an so saying see it starting to form a nicepaste it's going to be a little more and thencheck it to see if I need to add all love the AIC and care so here we are wanted a little thinner than that so I'm going add its the rest the ok an our check HERE think it looks good K yeah that looks good nice kinda hangs on the spatula and thenfalls offense that crib n so that's what you're looking for K protease easy a pastry once you get the hang of it very simpleso now we're gonna height the and shells that we need to sell pastry bag just fitted with the playing chip me if you didn't have a plaintiff just if you're using a disposable jobpaster big like this you just cut the end of the Don't Ask plaintiff ap think cell scaffold that back and put K so now because I want we're going to have to pipe long lines for the eclairs and I like to make themall the same size so I made a template so just take a piece parchment paper andI just drew this amount of pastry will make 12Claire so I meet twelve lines I'm making is both three and a halfinches long which is eight-and-a-half centimeters sold dothat and put that out and then put your piece of parchmentover top and then you can kind of use that as a guide if you're reallygood than you probably don't even need thatnow I'm going to pride the you wanted a boat three-quarters Evan inch wide which spoke two senators and have your bag at about a degreeangle when your piping even pressured and then just smart then thanks so much and company and juststop and go back keep me I'm only going to get eleven cuz Imust've I pipe them a little wider thanthree-quarters saw not that it matters really so now I liketo brush the I'm the shells the dough with a little egg wash before just beaten eggactually before I put them in the oven and whatthat does is one will get nice browning up the shells and two I can use the brash just smooths out any imperfections my piping and nice like coding there we go so now into the event sowe're going to bake them for minutes at degrees and then we're gonna dropthe temperature down to degrees Fahrenheit which is a degree Celsiusfor somewhere around minutes so the for the first were baking themat a high temperature and that will get quick rise above the pastry and then theshow will form and then were dropping the temperaturedown and thence that will dry out the inside so whatyou're looking for the and nice golden color and if you break one in half it will be dry in almost dry inside okay shells I think they're done but what I'm goingto do just to show you I'm gonna take one and just break in half because that's really thebest way you can tell okay so as you see there's a little bit I'vemoist battered still inside just a little so really that'll be fine out I could just let them sit on thecall like this if there was a lot a sweatbetter what you can do is sticky toothpick or skewer put a couple holesin the bottom and then port your baking sheet backinto the oven turn your oven of and leave the doorajar and just let them cool in the oven cool down and then that willdry out a little more so I'm when we come back I will make thepastry cream so now we'll make our pastry cream sowhen he proved ball have three large a key ok said havethose at room temperature and then whisk in a corner pick up fiftygrams granulated white sugar case and then over time not be want to add just a pinch like an aide to theteaspoon of salt I'm isn't kosher and then we need to fixdinner for the pastry cream so I'm adding
a all-purpose flour you may know isplain flour amps concepts that over the top along with the scant to 2 tablespoonswill grams out cornstarch you may know that escortflower so I'm I'm sifting just in case there'sany lumps and just wish they had an and then meanwhile I have warmed one and a quarter cup switches millilitres I love male I used a whole milk becauseI want a nice rich flavored pastry cream I have used like a reduce fat 2 percent course your creamyour pastry cream won't be as rich tasting so just bring your mail just almost to apermissible to follow a mock and then we're going to was scared and keep whisking because you don't want to cook Eurax now if you did happen to get some curling up your extrastrain your mix your mixture before we cook it don'tworry about it breezy there sign out it got a cricket a bit we don't want flower taste tour cream so just poured into a saucepan now you will have to whisk this constantly as its cooking becauseagain we don't want to cooker rakes so just over a medium heat you want to bring it up to a boilwhisking constantly ok care can start to as I whisk starting to get pic so and will get a little lumpy don't worry about that just keep areally stirring adjuster he'd if you need to and whatwe're gonna do is just keep whisking until it gets quite sick you know maybethirty seconds probably no more than a minute dependingon your feet see see starting to thin out Salaam basis you your arm gets a little exercise hereokay so that looks pretty good nice and fair K wanna cook that flower see you don'thave that flower tea sets why we have to do this saw I'm happy with that move so now I'm going to add 1 teaspoon pure vanilla extract if youwanted you could add you know splash a your favorite liqueur you could also ifyou wanted to make this a chocolate pastry cream at this point just a full day and twoounces grams a finely chopped either semi sweet orbitter sweet chocolate so that's our pastry creams going to poured into now of course wehave to let this cool down and actually most of the time I make mypastry cream the day before so then I don't have todo everything the day am making my claire's because what we need to do is covered this leading cool to room temperature and and put it in the fridge for couple hours until gets really firm so that's why you should make up a datefor so there so when we come back we will make thechocolate glaze and then assemble our claire's so now for chocolate glaze in aheatproof bowl port two outs is that's grams upfinely chopped either a semi-sweet or a bittersweet chocolate and then pourover top cordova cop sixty male leaders I love heavy cream heavy whipping cream or you cream with a to percentbutterfat content and he did too one really hot toldalmost starts to for MoP and then we're just going to so sensually were making a can of what I'm going to do because if you don't eat the eclairs right awaythey have to be refrigerated and we want to keep are chocolate glaze nice and shiny and soft so what I'mgoing to do is add a one-and-a-half teaspoons a like corn syrup you could use a goldensyrup a liquid glucose or could probably evenuse a honey a mild flavor honey just want to something so that keep that chocolate soft fridge and then I'm also going to add just alittle flavor in Cordova teaspoon for a final extract you don't have toadd that too so essentially that's our chocolateplace so once you have that then your pastrycream now I made my pastry cream yesterday so when you take it all the fridge it'sgoing to be like very salt so you will have to ok taking we ask and oh really topped make its loss often get rid of any lumps English use a wire whisk or your spatula up but you're still you wanna cold because I'm going to Pipit so it has to be quite firm I won't putit can to came quite today I'm going to use astar tip for this just to make it look fancy you can justgo ahead and you don't have to pipe that if you don't want to okay so that's already assembly linehere and then for you take your shoe pastry and with sharpknife now some people I'm gonna cut mine inhalf I find a lot easier you could just insert your your pastryterrip into the sides are the bottom and andjust squeeze the pastry cream into the have Claire I find it much easier just to cut in half now if you had a little bit love wept don't you could just a little is fine justtake it out so their hands take mine pastry cream and despite getting as much for as little as you want I don't like too much cream I find thatsimple right for me and then just take your top and just dip it intoyour chocolate and then just kinda hold itlet the excess strip off so there you have it time have your Claire now if you're going to eat thissome people like to assemble their claire's shortly beforethey eat them and that way you the your shoe pastriesreally quite Chris and that your chocolate will be quitesharp tasting personally I like to assemble them atleast a couple hours before because I I liked the chocolate to come to soften in itsflavor and I actually like the shoe pastry a little softer you canactually storm for a couple days but I'm gonnatry one anyway now all it's really nice the nice crisp pastry you kept cruiser vanilla flavored cream and the Chocolate its pretty good saw until next time i'm stephanie your skin joy baking dot com beans dunes dunes game