Chocolate Eclairs - Bruno Albouze
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- Опубликовано: 6 сен 2024
- 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 brunoalbouze.com
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finally! I found the best cooking channel on RUclips
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
Best recipe ever! I cant stop eating after making them. Alhamdulillah.
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.
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.
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 RUclips. Encore une fois, merci pour toutes ces recettes.
Oui, c'est vrai, et encore pire aux Etats Unis!
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 :)
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!
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!
omg i made this 8 times and a had really great eclairs.
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.
0:55 I’m not sure what he just said but he looks so cute that I will just agree with whatever he says.
I can't stop watching you. I do meditation classes and you sound exactly like my guy. Having been to Europe and spent two months in France your accent is soothing and there is nothing like an eclair . Love it thanks for making me smile
Everything leaving this man's hands is Perfection! 💟
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 : )
I love you, Bruno!!! Your videos are so easy to follow and I love your delivery. When I follow your videos, I don't end up with failures. I end up with gorgeous and delicious desserts! Thank you so much for helping a southern girl create wonderful parties for her guests. You make me look good.
Thank you for being so selfless and sharing your recipes
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
Oh Bruno those are some gorgeous eclairs.
You always do a fantastic job my friend.
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
that kid is soo lucky to have a chef like you :D xD
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 almost broke it when you sliced the lava cake into half! lol I like your sense of humor. Just subscribed. Thanks for amazing videos!
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.
These are the best eclairs on YT. Period.
Just made these, they turned out perfect.
Sometimes i want to try making these things instead of watching every video and imagining myself doing it.
I tried the recipe today,and it taste delicious.thank you very much.
I've never bought a vanilla pod in my life - I thought about it... and I saw you take one out of a bunch on your counter! Now im searching for bulk vanilla pods! Bruno, you are empowering us to try baking!
I tried your recipe! It's amazing!!
i love it, my only regret is the coffee eclair was not demonstrated, but i think you are an amazing Chef
Thank you for this great recipe.. it was my first time to make it and it turn out to be so yummy
Ur till now for me the best RUclips chef
You deserve 1billion subscribers! It looks absolutely amazing, everything is perfect !! No words.
The best chef i know here o youtube FOODGLOSS neem een kijkje ik denk dat je hem geweldig gaat vinden
Gulsum Kaya cute!
Gulsum Kaya almost there ;)
Made this few times..really the best recipe ever 😘😘thank you for sharing it with us
Je suis pâtissier et je peux vous dire que c'est magnifique !
That kids laugh was worth the thumbs up and a subscribe 💕
Bravo Great Chef....all your recipe was awesome.
profiterole, croissants and eclairs! my top 3 pastry creations! But chocolate eclairs are by far my No 1 favorite! It has something this desert that enthousiasm me and makes me weak! lol I 'll try this recipe soon, because.. it looks delicious and, with those I have I'm not very happy, and I'm kinda trusting this chanel! thank you Bruno
Oh my! That chocolate custard looks fabulous. I love your technique Bruno and the pate choux mic looks wonderful. Yumm
U need billions of subscribers my darling chef
Magnifique ✦ !!
Sir Bruno, you're an angelic upgrade for the human taste.
excellent recipe, you always bring good ideas to cook, very good !!!
Excellent recipe Bruno the choux pastry turned out perfectly!
Gosh, it is the best recipes I've seen on youtube. I already love you!!! :)
Just made these, and they are incredible! Thank you :)
One question though, out of my batch of eclairs, one basically exploded in the oven. One side seemed to rise very quickly and then, bang. Do you know what might cause this?
Hey Bruno, looks absolutely delicious! Your skills are impeccable. Could I please know what quantities I should use if I want to fill the eclairs with vanilla custard instead?
Go Bruno.. almost 600k 👏🏻👏🏻👏🏻
can i just make a wish for somebody to hire this dude to come cook in my kitchen everyday?
Vous êtes le meilleur Bruno!! Je vous adore ❤ J'ai réussi toutes vos recettes que j'ai testé !! Mille merci et bonne continuation à vous Chef 😉👌
Sissi d'Algérie
i'm from belgium and i'm a pastry i think you have a good talent very good youtuber ;)
Hi Bruno, first of all i just have to say : THANK YOU!!!! you are the best out there!!! just made these ECLAIRS, just like my mom used to do it... amazing... i just glazed it with caramel... i would like to see a traditional SHARLOT (sorry for the poor spelling) recipe. i have a very distant memory from my childhood regarding this cake... and all can find is pure garbage. you are the only one i trust!
And TWO mixers for this recipe! Thanks for sharing.
Have to try it once when I get my new OTG oven
I'd like to make smaller eclair's - like a finger, should I use the same baking method?
also, what piping tip you recommend for a finger Eclair,
Thank you for the lovely site & vids
Nice to see a real french eclair, (ie with a chocolate custard centre) rather than boring english cream one ! Top marks !
JUST A TIP HER : For those of you that dont have Heavy cream for the Chocolate ganche use 2/3 milk and 1/3 butter for the amount of Heavy cream to combine and boil with chocolate until it thickens. You cant make the icing though.
Éclairs are so amazing. I am a traditional éclair lover however and prefer the Bavarian crème. I really don't know why you don't have your own cooking show segment on Food Network - your recipes are amazing. Thank you for sharing.
Bavarian cream is absolute shite , straight from a bucket.
Bavarian cream is shit in a bucket, tastes like chemicals, needs no refrigeration because it's not real dairy.
Maybe try brushing your teeth?
First french pastry that I've ever tasted.. My one and only love pastry actually.. How to store the pate a choux et pour combien de temps elle reste utilisable... merci
Though amazing! No words for this artist
Making these again for my grands kids. They love them. We don't see little "D" much anymore. Missed his laugh.
So amazing ! Thanks for all your recipes chef! Greetings from Caracas, Venezuela! Hey, can u' make donuts? I love them! PLEAAAAASE ! hahaha!
Thank u' again.!
i've made this before, it's a fantastic recipe
Skinny white southern girl back. Still poor but I so love chocolate eclairs!!!!
ohhhhh myyyy gossshhhh!!! need to try this!!! thank you!!!
im so overwhelmed to your channel. :) im so glad i found you!
JUST A TIP HERE : One more tip for those of you that have chocolate custard that is too runny, cook it for one more on medium high for a minute after the mixture boils.
Just perfect!! best recipe!!
C'est Magnifique Bruno! They look so delicious.
Keep wondering how should b the texture of the eclair
Should it b soft or crisp shell and chewy interior
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.
Super! Very appetizing!
if I want a vanilla eclair would I just leave out the chocolate mixture from the custard or is there a different way to make it?
Yes. Just leave the choc. :)
hello Chef! is there a difference-to bake them on parchment paper or silicone mat? thank you.
In France they bake on greased trays.
Just bake them.
Merci Chef Albouze
Thank you for all the deliciousness you have brought to my/our lives.
Am rewatching this video...just got the answer to my question...nozzle size.
Peace.
Melanie
This is really cool, also really difficult!
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...
Bonjour, bravo pour vos vidéos c'est magnifique. Concernant la cuisson est ce qu'il faut cuire en statique, ou en ventilé ? Merci beaucoup
Thank you Bruno Albouze for your recipes. I have enjoyed serving your ratatouille to my family and am a fan of your cooking channel. In a quest creating a decadent eclair to devour "in a flash", I encountered a dilemma regarding the storage of the pate a choux. If you be so generous to respond to my question it would be "totes my goats". Yours truly, Liam (14 years old).
Hello just wondering can we freeze the choux after baking it?
Hi, could you tell me what brand and size are the tips you use?
Honestly I watch all your videos and that is more for entertainment because I don't have much experience but the other day I've tried your Madeleines and OMG so easy and delicious! I will give these Eclairs a try. I just have a crazy sweet tooth lol and french desserts and pastry are my favorite things in the world! Well favorite sweet things though lol... great job as usual!
Btw can I get an electric mixer like yours here in the US or is that super expansive? Thanks!
Wow this looks delicious. I love chocolate eclairs
cant wait to try this bruno. ill let u know how it turns out !
Coffee éclairs 😋
How do you make ur coffee filling and vanilla for this recipe ty you rock bruno
Love your mixer....
Big love from Kurdistan ❤️
Hi Bruno! I've made these éclairs as well as your Choux Chantilly. 9 times out of 10 they turn out perfect. Just wondering, but what is your recommended length of your éclairs (I find somewhere between 4-4.5 inches work for me) and what is your recommended diameter of your religieuse? Thank you so much for your amazing recipes!
about the length of an iphone6 or iphone6 plus or even between them was the best
Awesome dessert chef thanx for sharing..😘
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
Failure is not an option.
Thousands of Oscars!!! Kisses!!! 😍 😘
That kid was extremely adorable! haha
Blessed Good Morning
This look perfect great job
wowwwwww I like the way you cook
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.
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 !!!