Chocolate Pate A Choux 125 g Water 125 g Milk 110 g Butter 5 g Salt 10 g Honey, or sugar 150 g All-purpose flour, sifted 20 g Unsweetened cocoa powder, sifted 270 g Eggs (Beaten) Chocolate Crémeux 270 g Heavy cream 270 g Milk 120 g Egg yolks (6) 70 g Sugar 240 g Bittersweet chocolate (64/66/70%) Eclair Mirror Glaze 85 g Water 200 g Sugar 65 g Unsweetened cocoa powder 150 g Heavy cream 9 g Gelatin sheet
I’m addicted to your channel Bruno. Literally the sexiest food channel on the internet. I’m from New Brunswick which borders on Quebec) Canada, so I love that you speak both French and English in your videos as I am primarily English and want to keep up on my French vocabulary. Je besion pratiqué parler en Français. Il est la laugue plus belles du monde 🙏🇨🇦❤️
Making pate a choux is definitely a must-learn. It’s one of the first things I learned in cooking school, and like Bruno said, the skill will help for so many pastries, both sweet and savory
J'ai 15 ans de pâtisserie derrière moi. J'ai travaillé que dans des 2, 3 macaron Michelin et des palaces a l'étranger, Et vraiment j'adore toutes vos vidéos. C'est trop cooooool. MERCI.
If this man was a dealer, he would be jailed for encouraging food addiction.... there is really no limit to his extraordinary talent ... why is he not a a chef to some grand royal family.. serving state dinners that would be as impressive as the priceless jewels worn by the kings, queens and princess
Ok made the dough and it's piped and in the freezer. The creme anglais went ok but be careful to heat after adding the yolks. The last part the mirror glaze says to add hot cream. I bloomed powdered gelatin and stirred it in. It seems to be working. Tomorrow I'll bake.
Unbaked choux pastry should never be stored in the refrigerator or freezer, it should be baked fresh straight away. It is common practice to freeze baked choux pastry, which only requires thawing out before use
I love the idea of piping long and cutting. No more wet fingers! what number tip were you using there? Do you even need a tip? No corn syrup in the mirror glaze?
I follow you years ago.. you are a master between master... hope someday I can meet you face to face.. I said to my friend that you to be my master because I was learning with you and your videos.. so thankful
I know now why your arms are solid. I am trying to make your recipe for Chocolatine. The kneading alone is tough. It says 10 minutes. I was kneading for at least an hour. I think it will be worth it. Thanks for the inspiration. x
I recently found your channel and I've been binge watching your videos, I love your content. I'm by no means a good cook or baker but I really want to make some of the stuff you do; unfortunately I have a bad egg allergy and I don't know of any good substitutes. I've heard of using apple sauce/yogurt, but that doesn't seem like it'd fit in the recipes.
This is a lot more difficult that it looks. He is making it look easy. Because it chocolate choux its very difficult to see when it's done as you can't see it darken. Too late it will burn. Too early it will collapse. Very tricky. 😍
Amazing!!! They look gorgeous... I can’t wait to try it out . I truly admire you, Bruno. Thank you for sharing your unique and perfect job, it’s so inspiring 💖 Greetings from Costa Rica 🇨🇷
Hey Bruno, the filling turned out runny rather than thick. I did use heavy cream as indicated on your recipe (the whipping type) instead of double cream. I followed everything correctly except due to time constraints I moved it straight into the fridge instead of allowing it to cool down at room temperature first. Could this be the issue or is there something I've missed? It's driving me a bit nuts. Also, do you cool down your piped out choux before baking?
AmaZing as always. Merci chef ! Why does all languages I know (arabic, french, german, spanish, ukrenian) are saiying CACAO and the english is the only one saying COCOA ? Why keeping this mistake forever ? Let's make it worldwide: Cacao powder, beens, ect.
I always feel like I'm watching an action movie when I watch Brunos videos
🤣🥰
Stupid comment..
I feel like I'm watching p0rn0 ☺️😅
The people who dislike Bruno's videos are probably saying "Dis I like."
Ten in french is "dix" but is pronounced "dis".
So Dislike = Ten likes.
Yes haha
"here, have dis like!"
YOU ARE FANTASTIC, IT IS LIKE A MAGICIAN PERFORMING ON STAGE AND WORKING OUT MIRACLES!!! VERY DIFFICULT FOR ME, THOUGH!!!
Έχω ξεκινήσει ζαχαροπλαστική στην σχολή και βλέπω τα βίντεο του σαν έξτρα μαθήματα
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
I swear every time a new video comes out the intro becomes more and more intense
Chocolate Pate A Choux
125 g Water
125 g Milk
110 g Butter
5 g Salt
10 g Honey, or sugar
150 g All-purpose flour, sifted
20 g Unsweetened cocoa powder, sifted
270 g Eggs (Beaten)
Chocolate Crémeux
270 g Heavy cream
270 g Milk
120 g Egg yolks (6)
70 g Sugar
240 g Bittersweet chocolate (64/66/70%)
Eclair Mirror Glaze
85 g Water
200 g Sugar
65 g Unsweetened cocoa powder
150 g Heavy cream
9 g Gelatin sheet
I’m addicted to your channel Bruno. Literally the sexiest food channel on the internet. I’m from New Brunswick which borders on Quebec) Canada, so I love that you speak both French and English in your videos as I am primarily English and want to keep up on my French vocabulary. Je besion pratiqué parler en Français. Il est la laugue plus belles du monde 🙏🇨🇦❤️
Making pate a choux is definitely a must-learn. It’s one of the first things I learned in cooking school, and like Bruno said, the skill will help for so many pastries, both sweet and savory
EVERYTHING you make is absolutely ULTIMATE 👌🏼👌🏼♥️♥️
J'ai 15 ans de pâtisserie derrière moi.
J'ai travaillé que dans des 2, 3 macaron Michelin et des palaces a l'étranger,
Et vraiment j'adore toutes vos vidéos.
C'est trop cooooool.
MERCI.
3:56 Make those chocolate eclair babies fat
wow. this looks amazing! Love your tip on freezing the shell first! i never thought about that.
If this man was a dealer, he would be jailed for encouraging food addiction.... there is really no limit to his extraordinary talent ... why is he not a a chef to some grand royal family.. serving state dinners that would be as impressive as the priceless jewels worn by the kings, queens and princess
but ... Bruno IS the king of our hearts ... et de nos palais ! (Palais royaux ... ou palais gustatifs !)
Even I'm a good chef with a youtube channel but damn, I must admit I'm always impressed with Bruno's pastries. Bravo 💪
Why can’t I be Bruno’s neighbor!
Ok made the dough and it's piped and in the freezer. The creme anglais went ok but be careful to heat after adding the yolks. The last part the mirror glaze says to add hot cream. I bloomed powdered gelatin and stirred it in. It seems to be working. Tomorrow I'll bake.
how much powdered gelatin (in grams) is 1 sheet gelatin?
Hardest working chef on youtube! You are an inspiration man!
...des éclairs si beaux et délicieux qu'ils doivent se déguster .. "en un éclair" !
This man creates things that even artists and no chiefs can't even replicate.
He’s a pastry chef
What a gorgeous recipe! When I make them I'm going to call them 'Chocolate Squared Eclairs.'
Everything you make- is perfect! 👑
I will try to make strawberry filling and honey glaze for a delicious breakfast eclair
That’s a good idea
Or try to eat a normal breakfast?
@@nyoom7495 Why are you even watching this?
@@noahchive777 Because I want to expand my knowledge of desserts beyond the simple stuff I usually make at work.
@@nyoom7495 does it sound not delicious
Unbaked choux pastry should never be stored in the refrigerator or freezer, it should be baked fresh straight away. It is common practice to freeze baked choux pastry, which only requires thawing out before use
i made a classic eclair with the chocolate ganache but added a little coffee to the chocolate... delightful!
I don't know if Bruno like more himself or the way he cooks
I'd never be able to make most of the stuff you make, but, god damn it, you are so entertaining to watch!!!
Bruno loves his gold leaf 💕
I simp so much for this man
Would love to see Bruno and Zumbo face off in a pastry competition!
I feel in second semester all over again omg xD
Wow c'est délicieux 😋 merci Bruno!
I love the idea of piping long and cutting. No more wet fingers! what number tip were you using there? Do you even need a tip?
No corn syrup in the mirror glaze?
Bruno and chocolat.... the PERFECT combination
Outta this world recipe. .
Looks sooooo good
Thank you for sharing all these secrets.
I follow you years ago.. you are a master between master... hope someday I can meet you face to face..
I said to my friend that you to be my master because I was learning with you and your videos.. so thankful
I know now why your arms are solid. I am trying to make your recipe for Chocolatine. The kneading alone is tough. It says 10 minutes. I was kneading for at least an hour. I think it will be worth it. Thanks for the inspiration. x
I made the chocolatine about a month ago. Turned out perfect.
im raw foodist and i still watch this boy's videos
his level of cooking mastery is just too damn captivating 🥰
I recently found your channel and I've been binge watching your videos, I love your content. I'm by no means a good cook or baker but I really want to make some of the stuff you do; unfortunately I have a bad egg allergy and I don't know of any good substitutes. I've heard of using apple sauce/yogurt, but that doesn't seem like it'd fit in the recipes.
I love ur desert yummy
Would these be crispy or soft?? Thx!!!
Waw j adors les éclairs...thx
I love that chocolate chip cookie recipe 😘💕
I will surely make it. My son adores eclair of chocolate. Can you make a custard version for the eclair. Thank you, you are fantastic. Grazie🤩🤩🤩🤩
for some reason I always find myself watching his videos and then wanting to recreate it just to find out how horrible I am at cooking
You are Nr 1 thanks
Wow that's magnificent and amazing
Plz plz molten pistachio cake😍
Thank you very I will definitely try the pate a choux that was amazing keep up the hard work 👏🏆👍
Looks amazing!!
This is a lot more difficult that it looks. He is making it look easy. Because it chocolate choux its very difficult to see when it's done as you can't see it darken. Too late it will burn. Too early it will collapse. Very tricky. 😍
I am SPEECHLESS !
תודה רבה !!!
U'r the best. I like the way you prepare the recipes. Thx Chef you're the only one.
Peace and big Ups
Amazing!!! They look gorgeous... I can’t wait to try it out .
I truly admire you, Bruno. Thank you for sharing your unique and perfect job, it’s so inspiring 💖
Greetings from Costa Rica 🇨🇷
Encore une tuerie chef! Ça y a moyen que je le tente pour épater la galerie US!
Bruno j'aurais du aller au Plaza Athénée quand vous y étiez pour goûter à ces merveilles...
Avez vous un salon de thé à Paris ????
Thank you so much Chef!
absolutely gorgeous! 🌷
Do you use the oven fan for your baked goods or do you use the conventional setting?
Splendid! 😍
Hey Bruno, the filling turned out runny rather than thick. I did use heavy cream as indicated on your recipe (the whipping type) instead of double cream. I followed everything correctly except due to time constraints I moved it straight into the fridge instead of allowing it to cool down at room temperature first. Could this be the issue or is there something I've missed? It's driving me a bit nuts. Also, do you cool down your piped out choux before baking?
Perfect 👍
This looks amazing I wish I could try them :(
The only way to taste it is to make it ✨
The only way to try them is to make them!
Hello Bruno, can I use a hand mixer to lower the temperature of the choux?
@@hermione5330 use a hook attachment.. whisk will be difficult i guess
well you can. .
Can you show us how to fry pâte a choux to make crullers?
Bruno Albouze the epitome of all things classic parissien !!!!!
Incredible
Bruno can you make as if you are falling after tasting at the end of the video; same as in the paris brest one??? The kids love it
Wow those look fantastic !!
incredible
Thanks dear Bruno
Un dessert élégant
Spectaculare👌
Try do Karparka!!!
I cant wait to make them 😍
my king is back
I want to be you..best chef😀will try that looks so good
Magic❤
I want to eat some right noww!! 😍😍
Toujours magnifique 😯
Omg! I want this! Yumi🌟
You name it
thanks for sharing chef
Ultra!
Amazing talent
mygosh!!!! speachless!
Yum yum yum
Art
I made these. They are so good.. and not that hard to make. But, mine were not nearly as pretty as Bruno's!
Can you please to attempt to bake the Hawaiian filled donuts
I’m drooling 🤤
great
Bruno Albouze you're the real deal!
OMG. Will try to make it someday :)
Et qui résiste à ce sourire ?
Genious!
Beautiful
How did Bruno create the cartoon effects at 0:23? Anyone know?
AmaZing as always. Merci chef !
Why does all languages I know (arabic, french, german, spanish, ukrenian) are saiying CACAO and the english is the only one saying COCOA ? Why keeping this mistake forever ? Let's make it worldwide: Cacao powder, beens, ect.
*Amazing
*saying
❤️.