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
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
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
@@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.
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
@@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!
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.
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.
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
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.
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.
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...
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 :)
Je suppose qu’ils parlent d’eux, ils en goûtent tous les jours et de tous les pâtissiers pour voir ce qu’il se fait. Il parle de nouveautés etc :) sinon oui heureusement qu’on n’en mange pas tous les jours, sinon comment trouver le temps de manger toutes les autres pâtisseries ehe
Foreign food channels shows cooks handling food with their bare hands and the comment section goes wild about hygiene. These guy's do and everyone is all like "I'll take two"..
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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
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
you know it's good when the chef pulls out a piece of butter bigger than my fridge.
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!!!
I have tasted them and they were so GOOD!!! The best eclairs in France.
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.
😂😂🤣🤭
Wow, alot of effort and strength goes into making these. They sure look delicious
Fascinating process. Eclairs are my favorite for 6 decades.
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
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!
Damn that look of pride after biting into that éclair.
Their stick of butter is like a whole cow.
bromance could never be better than this
They're brothers
@@adecuire6601 yes, hence bromance. The peak brotherly bond
Magnifiques !!!!! Ils ont l air exquis..
Wow c'est magnifique.. bravo! 😋👌
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.
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.
Just give me a bucket of that pastry cream and a spoon and I'll be happy. 🤤
😂😂😂😂
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!
Sheer magic 👌🏻beautiful
J'ADORE CE CONCEPT 😳
I wish i could taste the lox éclair. It looks so good, i love salmon. 🤤
Bonjour, super chef 👏
I love it great job guys
Ils sont vraiment talentueux les gars hein? En plus ils sont si beaux, j'adore
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
@@ChefCliffAus 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?
Feels good to be french.
Does anyone know what those 2 decor they put on top at 6:09 and 6:11 ? 🤔
More videos about pastry chefs please😍😍😍
Very professional dessert mouth watering 😋
Looks superb 👌
Beautiful
Beautiful! How much for one on average I wonder…?
beautiful pastries
Wow this is amazing
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.
If you talk about the french pastry Éclair, you have to begin with Christophe Adam. This guy is the Pioneer
tres bien !!!
Just think these guys ancestors were probably the old guard or something at Waterloo serving with impeccable devotion 😅
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.
Celui avec la déco très jaune, c'est au citron ?
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!
How beautiful 😍
أريد معرفه موقع المخبز لزيارته وتذوق الذ كلير فرنسي
I'm in. When in Paris will definitely visit and eat them with a glass of vino
Now.... sooooo colourful.
After watching this,i decided to buy a lot of maduros, for those were the only snack i can afford
Vive la France!
.
The filmimg is well done. 👍👍👍
I visited Lyon once. Too bad they weren't open yet.
Nice!
How happy are the people who eat this food?
Fan-tas-tic!1💯👌
3:03 i thought cocoa butter is like butter and not powder....?
بطل 👏🏻👏🏻👏🏻👏🏻
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
ミスターヘリのチョコエクレアみたいですね♪
What kind of star tip do they use
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...
Such a beautiful language 😍 It's just to difficult to learn. Haha.
La pâte rouge est ce que c'est une pâte à sucre ou pâte d'amande ??
Super like it
Really to become professional it need lots of hard work many times you failed not get better result but at last you learned more
Cherie, I cannot shlepp out to Lyon to eat eclairs!
Do you have a store in Paris?
Or better yet, Carnegie Hill in Manhattan??
Love it
🔥🔥🔥😋😋😋😳😳😳подскажите цену эклера?
Le saumon lyonnais c'est super connu 😅 on sens bien que ça privilégie le local !!!
Vive les pêcheurs de saumon lyonnais 🎉🎉🎉
What amazes me more is thinking that french is a language.
Why ? 😅
?
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%
They had me at "Bacon Eclairs"...
Hi very nice your colour full eclairs excellent wish you
Did the chef mention how much eggs he put in the choux paste?
j'avoue c bon en s2s
Looks so tasty.. 👌👌😍😍
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
👍 Great 😍🤗💕
Dam nice 👏👏
Her bîji 😍👏
Choux pastry OMG gimme
To die for.... Omg
That's the kind of man I want to marry.
Where is this shop…I have to go.
Does anyone know if the brothers ship their products worldwide?
Miam h adore la pâte à choux
was something lost in translation with the powdered custard mix? I cant see how an establishment like that would use birds powder, lol
Guillaume is daddy! 🥺
Those are really really mouth-watering éclairs! Hope to visit one of their boutiques someday soon.
We don't "eat them almost every day" at all, i'd like to though
Je suppose qu’ils parlent d’eux, ils en goûtent tous les jours et de tous les pâtissiers pour voir ce qu’il se fait. Il parle de nouveautés etc :) sinon oui heureusement qu’on n’en mange pas tous les jours, sinon comment trouver le temps de manger toutes les autres pâtisseries ehe
@@Thomas-je5rj ah oui j'avais pas compris ça mais ça fait plus de sens
God job friend, I come from Indonesia suport you video
delicious😋
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.
Foreign food channels shows cooks handling food with their bare hands and the comment section goes wild about hygiene. These guy's do and everyone is all like "I'll take two"..
Gloves are less hygienic than bare hands, because you never wash your hands when you wear gloves but you still touch dirty things with them
@@sofiandelhommeau1115 .
Wow
How much eggs ?
I 💗 eclairs. ☕
Delicious
The subtitles are really not doin' it Eater, I could help you out!