I love making this! I’ve made a profiterole tower and the only problem I had was making the sugar web for the end...it was raining outside and well we all know what happens in high humidity...again I will say I learned this from my mother who made delicious cream puffs. I loved the pastry cream she injected them with. Others use whipped cream but nooooo, it has to be pastry cream! It is always a pleasure to learn from u. I would love to take some Anna-Classes...u are such an excellent teacher and someone to look up to. What do I need to do on high humidity days with my baking? More flour just makes paste...thank you Anna. I will try the chocolate 🍫...yum Anna!
Anna, I have Tried your Recipe and I really like it. But what ai did differ from u is I Dip the Puffs and Eclairs before I put the Filling in. It makes it easier for me when Dipping the Chocolate. Thank you again for Sharing all the Wonderful Sweets Recipes.
thank you for this recipe.. i found this recipe ingredients same as creampuff. i have made video kind sharing with you all the steps making creampuff. i must try adding chocolate on top off my creampuff
Hay grabi ang sarap NG mga pagkain pls give me po. I'm pilipino. ❤️ ❤️ ❤️, at gusto kopo panoorin mga vedio mo . Thanks for sharing your vedio God bless you as always.
Anna, the pastry cream. 1. This recipe, fit into how many pcs of eclaire & how many pcs for choux? 2. how long can this cream be stored in the refrigerator? 3. Is it possible if I wrap it directly in a piping bag and then store it in the refrigerator? so that it can be used directly when taken out of the refrigerator?
Hey anna im a big fan of yours and i follow and try all of your recipes and the come out perfect each time except for this recipe the number of eggs was not enough to give me the same consistency as your dough mine was thicker so i added two more eggs and then it was almost the same. The first time i made them they were too thick but didnt add more eggs and they were delicious but didnt puff
Fill the choux paste in the piping bag 💚 Pipe the prefoitrefiriefires on the baking tray💙 Pipe the eclairs on the tray also💜 Vanilla bean paste🤎 Cornstarch 🖤 Milk🤍 Sugar ♥️ Eggs💘 Pour back to the pot and keep whisking 💝 Cover with plastic wrap 💖 Bittersweet chocolate 💗 Butter melted 💞 Insert the piping tip in the prefoitrefiriefires 💕 Dunk the prefoitrefiriefires in the sugar glaze💌
Hello Anna:) I came across your channel today and made chocolate chip cookies.. they were amazing. I have a question regarding this recipe. when you covered the filling with a plastic wrap, what is the traditional way to avoid plastic. What is a substitute for plastic. Thanks a lot :)
You want to make sure no air gets to the top of the custard or it will form a skin. you can put a piece of parchment paper on top. That would stick to the top of it. Then to store it in the fridge you could put it in a container with an airtight lid (once it cools you can remove the paper on top and just use the lid of the container)
You know.. my oven heats from an upper side and down side.. So i always get confused what part i should light?! I've tried the upper part it got them golden but not done.. I tried to light the lower part it got them to puff then poof lol ending with papers.. i tried and tried ... Help😲
Well, that type of ovens usually have the option to light the both sides at the same time, but if you can only light one side at the time you can try to light first the lower side for 3/4 parts of the bake and then light the upper side for gold the surface. (sorry for tha awkward inglish)
Okay, so am I the only one who missed the part where she actually makes the eclair itself? Isn't that what the video is about? How to make eclair? The comments here are making me feel like I literally missed that part of the video cuz no one ain't saying anything 😑
Where is the recipe for profiteroles?? Didnt it directly move onto the baking part?? Also my profiteroles taste very eggy. Could u plz help me with that?
It's really disappointing I opened this video to know the receipe of making eclairs but I found out that it's has been already prepared and you continued your work without showing us how it is made
![BRASIL vs. PERÚ [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/tbyOJKXfQnI/mqdefault.jpg)
I love her videos. She makes everything so simple.
That's one of our goals. Thanks for watching!
She is just a wonderful role model
This lady gave me back my love for baking😇🥰🤗
I love making this! I’ve made a profiterole tower and the only problem I had was making the sugar web for the end...it was raining outside and well we all know what happens in high humidity...again I will say I learned this from my mother who made delicious cream puffs. I loved the pastry cream she injected them with. Others use whipped cream but nooooo, it has to be pastry cream! It is always a pleasure to learn from u. I would love to take some Anna-Classes...u are such an excellent teacher and someone to look up to. What do I need to do on high humidity days with my baking? More flour just makes paste...thank you Anna. I will try the chocolate 🍫...yum Anna!
Anna I am hooked onto your channel. Ive tried so many of your recipes and my kids love them all.Thank you very much.
Anna, I have Tried your Recipe and I really like it. But what ai did differ from u is I Dip the Puffs and Eclairs before I put the Filling in. It makes it easier for me when Dipping the Chocolate. Thank you again for Sharing all the Wonderful Sweets Recipes.
I love your kitchen so much! 😍
The way you bring this to us in just 6 minutes is unbelievable ❤
You are truly the best! I love to see your videos.
I can't eat them, but I love to watch you make them...
you are an inspiration! love the tips and little details you teach. More videos to come please
I love this recipe the eclairs look so good
thank you for this recipe.. i found this recipe ingredients same as creampuff. i have made video kind sharing with you all the steps making creampuff. i must try adding chocolate on top off my creampuff
Thanks Anna, for the video! yummy yummy yummy
Love your recipes & the tutorial
Hay grabi ang sarap NG mga pagkain pls give me po. I'm pilipino. ❤️ ❤️ ❤️, at gusto kopo panoorin mga vedio mo
. Thanks for sharing your vedio God bless you as always.
It’s so good, thanks so much for the video! BUT, Where is the recipe and how to make the dough for cream puff? did I miss something?
Amazing 😍
I really love your recipes ❤️
Could you please tell me what is your over and fridge brands??
How you make the eclair dough? What are the ingredients please? Thank you 🙏
YUMMY 😋 THANKS YOU GOODNESS 🌟 OH YUM ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ECLAIR ,
Anna, the pastry cream.
1. This recipe, fit into how many pcs of eclaire & how many pcs for choux?
2. how long can this cream be stored in the refrigerator?
3. Is it possible if I wrap it directly in a piping bag and then store it in the refrigerator?
so that it can be used directly when taken out of the refrigerator?
Does the recepie for the eclair dough has egg substitute......can it be made egless?? Pllz reply
It is best recipe! Came out awesome 👏
Delicious
i was waiting for you to try them! they look so good, i hope i can make them soon and i'll let you know how it went :)
You are an amazing lady . I love your reipes❤
Beautiful
Delicious recipe!! Just one question if my eclairs don't inflate what I'm doing wrong?
Love it, love it, love it...
Wow!! Delicious! How do we store them? Can I prepare profiteroles with the filling the day before?
Is there nothing we can make salted butter? We don't get unsalted here. Or would clarified butter work too?
for profiteroles can we pipe whipping cream with icing sugar instead of pastry cream?
,Love you Anna
Hi! Can I make this in advance and just cook it anytime?
What oven for baking do you prefer? Gas or electric? I find it hard to choose which one
Hi,
I like your recipes and have tried some...I am allergic to eggs...what can I replace eggs with in this recipe?
Hi where can I find the video of making the choux pastry
Do you have a video doing the éclair dough?
Properly sized! I hate American bakeries that make them too big. Looks great
"feel the resistance"
Choux paste 🐟
Water 🍮
Bake for about 10 minutes 🍁
Milk 🚁
Vanilla bean paste 🍟
3 egg yolks 🐁
Cornstarch 🔼
Sugar 🌏
Plastic wrap 🤿
Bittersweet chocolate 🇭🇲
Butter🌯
Icing sugar 👓
Butter melted 🥊
Dark chocolate 🗜️
Hey anna im a big fan of yours and i follow and try all of your recipes and the come out perfect each time except for this recipe the number of eggs was not enough to give me the same consistency as your dough mine was thicker so i added two more eggs and then it was almost the same. The first time i made them they were too thick but didnt add more eggs and they were delicious but didnt puff
Fill the choux paste in the piping bag 💚
Pipe the prefoitrefiriefires on the baking tray💙
Pipe the eclairs on the tray also💜
Vanilla bean paste🤎
Cornstarch 🖤
Milk🤍
Sugar ♥️
Eggs💘
Pour back to the pot and keep whisking 💝
Cover with plastic wrap 💖
Bittersweet chocolate 💗
Butter melted 💞
Insert the piping tip in the prefoitrefiriefires 💕
Dunk the prefoitrefiriefires in the sugar glaze💌
chef, how long do these keep? do they have to be stored immediately in the fridge?
Hello Anna:) I came across your channel today and made chocolate chip cookies.. they were amazing. I have a question regarding this recipe. when you covered the filling with a plastic wrap, what is the traditional way to avoid plastic. What is a substitute for plastic.
Thanks a lot :)
You want to make sure no air gets to the top of the custard or it will form a skin. you can put a piece of parchment paper on top. That would stick to the top of it. Then to store it in the fridge you could put it in a container with an airtight lid (once it cools you can remove the paper on top and just use the lid of the container)
@@ohyum thank you Anna :)
What should I do if the choux paste is very runny
Yiiiiih this is my favorite 😍
hi Anna i really want to work with u in ur kitchen.. i luv ur kitchen.
Submissions for corn syrup??
Choux pastry !
Is it potato starch?
HAPPY Birthday
Please make for live
Pls I don't understand the way you did the batter
انا دايرة عدة زي دي
نفسي اكون رشيقة بعدين زي المرة دي
اصحاب اولادي يقولو امك رشيقة😂😂😂😂😂
I made this but mine became flat what i did wrong
it would be better when show all the steps of make the pastry itself
Is the Choux pastry recipe in Back to Baking book? I couldn't find it.
Why did you not start with the making of the recipe?
You know.. my oven heats from an upper side and down side.. So i always get confused what part i should light?! I've tried the upper part it got them golden but not done.. I tried to light the lower part it got them to puff then poof lol ending with papers.. i tried and tried ... Help😲
Well, that type of ovens usually have the option to light the both sides at the same time, but if you can only light one side at the time you can try to light first the lower side for 3/4 parts of the bake and then light the upper side for gold the surface. (sorry for tha awkward inglish)
Aldebaran Aldana thank you lol I'll try it too soon ❤️
Chou paste is in the description for confused people also isn’t this the best channel to know how to cook and bake
,bonne soirée mon amour
Mine collapsed when I brought them out
Okay, so am I the only one who missed the part where she actually makes the eclair itself? Isn't that what the video is about? How to make eclair?
The comments here are making me feel like I literally missed that part of the video cuz no one ain't saying anything 😑
I know right. I was wondering about that too
😘😘😘❤❤❤😘😘😘
why you do not write the recipe?
1 year later reply to this... recipe ingredients and baking instructions have been added to the video description! ☺
where is the choux recipe?
The pastry is the choux. If you want the written ingredients then they are in the description
Where is the recipe for profiteroles?? Didnt it directly move onto the baking part?? Also my profiteroles taste very eggy. Could u plz help me with that?
Hi, search her channel for the choux pastry I think it's there.
Try adding less eggs
Bake for about 10 minutes 🏨
Milk🏩
3 egg yolks 🏪
Cornstarch 🏫
Butter🏬
Sugar 🏭
Butter 🏰
Milk💒
Bittersweet chocolate 🏯
Icing sugar 💒
Melted chocolate 🗼
it's not professional eclairs !!!! it's just home style.
What is 2% milk? Is it 2% milk and 98% water?
The 2% is for the fat ratio in the milk.
Shoe paste?No thank you
Ios Channel it’s choux paste
No cause my éclaire looks better I am literally a 14 year old girl 😀
One cup, tabel spoon and so on...is not professional measurements miss, come on that mess all the recipe
It's really disappointing I opened this video to know the receipe of making eclairs but I found out that it's has been already prepared and you continued your work without showing us how it is made
Haii.. watch crullers.. in that she s demonstrating the choux pastry..
Pretentious kitchen for someone who has no basic training.