Adding the Right Amount of Egg for the Perfect Eclair
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- Опубликовано: 20 сен 2024
- Pate a Choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added. When ready the dough should slowly slide off the spatula and leave a V shape. You may not use all the eggs.
6. Using a French star tip (like Ateco 869), pipe the eclairs roughly 5in (13cm) long onto either a parchment or silicone mat lined sheet pan.
7. Lightly spray the eclairs with non-stick cooking spray and bake at 375F (190C) for 25 minutes and then turn down the oven to 325F (160C) and bake for another 15 minutes to dry out the eclairs.
I have spontaneously developed the need to bake an eclair
Honestly same
agreed also i like how all of us have orange back grounds
Same and I don't even have an oven.
why does everyone here have orange pfps
@@mlpllm the real question is why don’t you
The trickiest part for me is timing it right to come out of the oven. How do you know when it's done in a proper way?
Me too! It’s so difficult to pull them out at just the right time!
Towards the end of baking the eclair, it will have small bubbles on the top. Pull the eclairs 1-2 min after the bubbles stop.
@@anthonymercado2290 that’s really helpful, thank you! I appreciate the tip 😊
Me too! I always struggle with pulling out in time!
There's a pretty big margin of error for this in my experience, where exactly is it going wrong for you? Are you pulling out while the inside is still too raw and watery?
Ngl, That flat eclair looks good
Edit: I know eclairs are usually filled but hear me out: what if we dip the flat eclair instead. It's like a desert bread stick
I’d love to try it
It would be nice and flaky, but wouldn't serve as an eclair
@@stansman5461I would make it a lil panini sandwich 😀
improvised fluffy biscotti?@@Cupboard_Boi
Éclairs don't taste that great by themselves, at least not the recipe I made. They really need the filling. You'd probably have to dip or frost the flat éclairs with what would've been the filling.
I love these videos so much. It's information that isn't provided in most cookbooks or other recipes.
These must be the secrets that people pay to learn at pastry schools 💯
Isn't it awesome that we live in a world where knowledge that used to be trapped behind paywalls and institutions is now available for free online? Makes ya think about what else we can do...
@@DLlama That's what training is... the difference between learning something on the environment and going to school for it is the ability to prove that you know it and (depending on the subject) proof that you actually CAN do it.
Whole wheat dough tips! (100% especially!)
So rare and valuable to know! Especially hydration level!
Please 😁
I've been baking since I was 9. I'm now 54 and have worked as a baker. I have rarely had problems with things not turning out. Exact measurements are key. Understanding the theory behind baking also helps. It is literally a science. I know so many people ho just cannot get it right.
You literally gave me the information I was missing, I’ve tried making them two times and they always flattened when I baked them. Thank you!
I must say I love this format of less, more, just right. You can apply this to pretty much anything you like! I look forward to more great videos like this.
I discovered your channel at the right time, im going to start my senior year/11th grade cookery and i dont have much experience in cooking and your tips and knowledge about pastry and baking really helps out.
Keep up the good work man!❤️🍞
I like how he doesnt say which one to do and lets you choose your personal preference❤
I love how you sacrifice the other ones for the sake of explanation. One of my favourite channels
I really like how you show us right from wrong. Reay puts a perspective on what to do
Favorite baking channel and the communiry is so helpful and friendly.
This is egg-onizing (I love your videos)
I bake nothing ! Yet I love watching ur videos ❤
Love eclairs! They are so yummy with dulce de leche!
He approaches the subject scientifically and without a 45 minute intro story about a love affair for paris.
Ngl youre the best, this man sure makes videos so entertaining and informational even a non-baker like me watch his shorts
I watched your cream puff shirt with an OCD TENDENCY 😂🎉and wow what an amazing treat! They are like biting down into weightless clouds ! ❤🏆🫶🏽
Cooking really is a science
Cooking is an art. Baking is a science. 😉
@@emilywforreal Explains why I love them both ❤ 😂 🎉
Thanks for pronouncing egg correctly
I gave up on eclairs a long time ago. It really takes a lot of practice and skill to pull it off.
Thank you!!
This dude is a baking genius. I love watching his video shorts. 😊
I have never tried to do eclairs, nor seen the recipe, but after this video, I've got a feeling that it might be the same recipe as cream puffs XD
The short dense one looks perfect for tiramisu
Thank you! This is exactly what I needed for our baking presentation ❤
His countertop looks like a stretched Minecraft dirt tixture
Thank you so much.. finally the channel i needed❤
Thanks sir , u have solved my problem .
Pro tip: that second example is actually what pancake batter should look like 😊
i appreciate your content every time it shows up
Thanks. I'm learning so much.
@benjaminthebaker your videos are the best part of my day. I love baking and I find your videos very informative and fun. You deserve an award ❤️
I really wanna thank you for making this channel. If I had the money to support your channel I would. But hopefully one day I can ❤
you are the first subscriber i have ever opted for!
I've learned more about baking here than all the hours I've spent watching the Food Network.
I learn more from you than culinary school
Thanks a lot. My teacher didn't tell us this. All of our éclairs flattened out and weren't crispy at all
Wow it looks like me and a properly cooked eclair have a lot in common
I love how if it's undermixed you can still try but if it's overmixed you fu*Ked up
I just made delicious churros and now I'm going to try making this
Saved this video immediately. Thank you for your help!
French pastries are so delicate bro
My teacher said for it to be the texture of toothpaste and shiny. He liked being descriptive when teaching us
This is good to know for the time when I never make these
Thanks for the tips
i feel like pate choux works in spectrum too, ur so right, the right amount of eggs doesn't really use up the whole recipe, like there's no actual perfect amount, i had a croquembouche and eclair exam, believe me or not, i did not use any recipe or a scale, all i did was learn what i need to bring and do and pretty much understand the "science" behind it, i was on my silly little teenager hormonal arc and did not care about school at all lmaooooooo, but i actually did it so good i got 96 which was the highest score!! i will never stop bragging about this 😈
So it could be that's how some bakeries and bakery companies get away with skimping on the delicious fillings!
Oh, man! I knew it was not worth the try. Afraid of the disappointing trickiness. 😅 📞😲Hey, Mr, Baker. Wrap a dozen for me. Coming to get them in a few. 🧑🏽🍳👍🏻😂
Would eat
All three
I love this channel! I've learned so much! Thank you. ☺️
Why is youtube recommending this to me at 3am, like i'm hungry, stop
the short and dense one looks so much nicer the “right” one is like opening a bag of potato chips 90% air 💀💀
I would eat all of those
i would like to learn from him directly!🙆♀️😊
I made a éclairs once… once. Probably not a good idea for a mostly fledgling baker. And it wasn’t even my pastries that were the problem, it was my ganache. I added so much whipped cream it turned into a frosting 😅 Maybe I’ll try it again.
Making eclairs in class tomorrow how ironic thanks for this
you are like a baker gandalf
If you get the second one, I just feel like you’ll go through a whole internal crisis
they all look good
Thanks!
Cool! Thank you
"... and will flatten out, yup" 😂
Macarons, macarons, please show me macarons, I keep failing and i need expert advice!
Forget eclairs, give me one of those long custard donuts with chocolate frosting on top. Haha
perfect size
Wow nice learning point!
V for victory, and look for a "shaggy" dough in a stand mixer.
The trick I learned is to keep mixing it over the heat until you get the right consistency….so if you put too much egg in you cook it just a bit longer to get rid of some liquid.
You don't cook the mixture once you add the eggs though.
Yes but you can cook the dough longer, so it becomes a very dry dough ball. Then 3 whole eggs are needed to get the dough wet again.@@rutht8570
oooh ill need that
LEGEND!
I wanna eat the flat eclair biscuit😮
Fry those shells after baking them. So much better.
Now for the custards or fillings
Love this channel
Bro please I need your bread recipe. I beg u make a video on it
i love thunders
i don't like hollow ones because i have a fear of spiders
Fun Fact: the French call the perfect consistency for eclair paste "le bek" meaning "the beak" of a duck or swan. If the triangle hanging off the spoon looks kinda like a duck's beak, you're golden.
How do you make an eggless eclair ?what would be the effective replacement for eggs in this recipe ?
I thought the middle one was a potato for a second 😂
Can you help me understand something? I just watched the video where you showed that putting egg yolks in cake helps the structure. So what makes the difference here? Why does too much egg make it collapse? Is that because the white is going in and gives it too much moisture?
Aquafaba tips please
Wow
Will this same thing work for profiteroles
Uses for the fucked up eclairs:
-top is mostly empty so used for filling/filled Eclairs
-second is flat and crunchy so used for Eclair sandwiches.
Ingredients and recipe please
Bro is literally an university 😌
Wait, I just realized English is even dumber than I thought, we are always taught that if it's a consonant after then it's 'a' but it is a vowel then it's 'an' BUT YOU CAN'T DO IT WITH UNIVERSITY AHHHHHHH
to me, if you turn the symbol upside down, it looks like a cross that’s splitting from the bottom which is so freaky
Oh god it's macarons all over again
If you over do it, just put two together with chocolate in the middle.
Hi Benjamin, do you have the recipe for perfect eclairs? Thanks
If you over-egg, is there any way to rescue that batter?
Which tray is good for baking...is it aluminum or nonstick or carbon steel
Any tips for when we've added too much egg? Don't want all the batter to go to waste😕
just make it. so what if there's too many eggs its still edible
cook up some more of the choux dough (without the eggs) and add it to the too-eggy batter, it should stiffen it up.
lord forgive me for what im aboutta do to that dough
Why experiment and record the results when my man does it for me
If you add too many eggs, can you do anything to fix it?