Eclairs, My Attempt to Make Perfect Shells

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Eclairs, My Attempt to Make Perfect Shells

Рет қаралды 314,690

3 жыл бұрын

My blog www.desperatel...
Ingredients
Eclair Dough (make 20 - 22)
150 grams Milk
150 grams Water
160 grams Unsalted Butter (cut to pieces)
160 grams All Purpose Flour
1.5 teaspoon Sugar
0.75 teaspoon Salt
1 teaspoon Vanilla Paste (or Vanilla Extract)
5 each Eggs (large)
Craquelin Dough
⅓ cup Unsalted Butter, softened
100 grams Brown Sugar
100 grams All Purpose Flour
Craquelin Instructions
In a bowl, with a spatula, mix butter and sugar together until combined.
Add flour. Mix until it forms a dough.
Cover and refrigerate for a few hours or overnight.
Work the chilled dough by kneading a few times. Place the dough between two silicone mats. Roll the dough out into a rectangle, 2mm thick. Make the rectangle a little over 12 cm (5 in) wide. The length does not matter.
Remove the top silicone mat. Use a pastry wheel to cut the dough into 2.5 cm (1 in) strips.
Keep frozen until ready to use. You can place frozen craquelin dough directly onto unbaked eclairs.
If at any time, the dough becomes too soft, sticky or starts to break easily, put the dough back in the refrigerator until it firms up.
My eclair template www.desperatel...
My blog www.desperatel...
My Facebook / dessertsbyjasminek
My Instagram / dessertsbydesign.ck

Пікірлер: 129

@TheLastMidlothian-p1e 5 күн бұрын

I just did this and they were the best I've ever made. Thank you ❤

@archie2038 Жыл бұрын

I genuinely love the lifeless voice describing the process. Together with the energetic music it creates a beautiful contradiction. It's perfect!

@thegloriousone9739 2 жыл бұрын

you should do more of these videos! they are clear, informative, and you show different outcomes of each technique which is so helpful!

@amj76425 2 жыл бұрын

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@macmcham2316 Ай бұрын

Perfect eclair shell video! Exactly what I needed, I was having so much trouble with the bottoms of my eclairs with a normal mat.

@jillsung8703 2 жыл бұрын

Watched and baked many batches of éclair and your video is the most useful and really work for me, thank you so much 🙏🙏🙏

@amj76425 2 жыл бұрын

The Gospel is 1 Corinthians 15:1-4 👇 kzfaq.info/get/bejne/osiSZ9uovtCVaZs.html🕊

@headhunterzz Жыл бұрын

Thank you for the tip on preventing them to fall flat at the end of baking . Mine always did that. I'll try again tomorrow. :)

@raqueleherrera7176 Ай бұрын

It's perfect and you did a great job I like your method.

@oe9276 25 күн бұрын

wow these look amazing ...thank you for sharing

@user-xe7wd1wt7f 11 ай бұрын

You are one clever cookie, thanks for this great recipe 🌷🇬🇧🌷 Maria

@pimmento1 10 ай бұрын

Thank you. Plenty of information and ways to do some choux pastry. Well done.

@Sapadlama 10 ай бұрын

fantastic dish, veryyyyy tastyy, I CANT STOP EATING THIS. PLEASE HELP ME !

@MultiTalentNusrat Жыл бұрын

Looks absolutely perfect and tasteful thank you for sharing recipe ♥️

@wholesalebulklots Жыл бұрын

This was very helpful. I am trying to learn how to make perfect ones. Best video yet.

@tufasteel2329 2 ай бұрын

same dude i been trying for a few weeks every other day and still cant prevent cracking

@jont.1895 9 ай бұрын

Excellent video. Thank you

@Floridaisfun Жыл бұрын

To tidy up the ends you could just dip a finger in water and then tap the ecalire..Job done!!

@annapurnakitchen22 Жыл бұрын

This recipe looks delicious👌👌 and so tampting, nicely❤️ prepared & well presented thoroughly enjoyed❤️ the whole process and absolutely love the end result, looks absolutely perfect & tasty👌👌, Big thanks for share.👍👍

@minnienguyen479 Жыл бұрын

Thank you for the tips, I really appreciate your help!! Before watching your vids, I always have my eclairs bumpy at their bottoms. After I bought the perforated mat and used it to bake, my eclairs have all turned out very perfect!

@darknightes14 2 жыл бұрын

thank you chef , your blog page was amazing :)

@laragoulart4611 8 ай бұрын

I loved the video

@jamillycampos5870 8 ай бұрын

Adorei o vídeo

@wanessamendes625 8 ай бұрын

Muito bonito e gostoso aprender mais e mais❤❤❤❤

@syafiraid1679 2 жыл бұрын

Please don't stop to make video i always like to watch your video very helpful for me as a student of baking.

@kjs1800 Жыл бұрын

Looks very delicious and well under way

@sushichefmike3533 2 жыл бұрын

It’s excellent! Thank you very much! ❤️❤️❤️

@nivirurandira9874 2 жыл бұрын

You did it very neatly and perfect .😄😄

@hungryheathen Жыл бұрын

This is awesome

@Maria-ph4tz 8 ай бұрын

😋 adorei!

@AjatSudrajat1025 2 жыл бұрын

Thank you so much for trik and tips

@its_chefsingh_here 2 жыл бұрын

Thanks so much

@user-lh1oi2rr7v 8 ай бұрын

Muy interesante

@shadila19 3 жыл бұрын

i enjoy watching this video. your tips really help. will try it. thank you

@amajidumardin2575 2 жыл бұрын

Thanks Very Good.

@achidejpitipongsoontorn2156 Жыл бұрын

Thank u ❤

@sookkie_cookie 2 жыл бұрын

Eclair looks so good❤ The shape came out well too!😃👍 I need to bake it as soon as I see the video!🤍🤍

@bakebite7374 2 жыл бұрын

Very perfect💖💖👍👍

@bblimbutumrok2426 2 жыл бұрын

Nice

@ritinhalorrany5337 8 ай бұрын

Adorei

@Charlie-vj4zj 2 жыл бұрын

Muchísimas gracias por los detalles y tips. Me suscribo, te dejo mi like y activo la campanita 😉🇨🇴

@madejesus77 9 ай бұрын

Interessante 😊

@catija 3 жыл бұрын

Loved it

@SiddhartharoyalSiddharth-cc2ib 10 ай бұрын

Super medam

@vatansever4381 2 жыл бұрын

I did exactly how you described- but it turned out to be a gooey and doesn’t hold its shape- whats the reason you think? I work the batter out on low heat as you instructed- may be it was too low to evaporate the liquids? Or i addd too much egg? ( 5 eggs Large) or is it due to flour? Also, they raised too much so that shape was awful

@dessertsbydesign6569 2 жыл бұрын

The eggs I used were about 55 grams each. If your eggs are larger, you can hold back half an egg. Too much liquid in the dough does make it rise more. Besides adjusting the amount of egg, also make sure the milk/butter mixture comes to a rolling boil. If you mix the batter and it is still gooey, you may leave the dough (covered) at room temperature for 15 minutes or so which will dry out the dough some more.

@N.adel86 Жыл бұрын

I had exactly the same experience also 🙁

@SabrinaFelippe 8 ай бұрын

Adorei vidio

@fathimaraheem9296 Жыл бұрын

Your vedio was very clear. Thanks a lot for sharing.🤝💖 I also tried it, it came out fine, but there was an eruption in the upper part. What could be the reason...? Yours is beautiful and elegant.❤

@user-nf3zw9vc8u Ай бұрын

May I have the eggs in grams without shells and with shell? Thanks

@djfoodnlifestyle 3 жыл бұрын

Looks so perfect !!!

@laudiceiajesus6673 9 ай бұрын

Deve ficar uma delícia 😋

@PrIsaiasDutraCIPAM 8 ай бұрын

O famoso pão casetiho na Itália

@kauamercury3540 9 ай бұрын

Uauuuuu

@sarasousa5350 9 ай бұрын

😊😊😊😊

@vybui3486 Жыл бұрын

❤

@luciene2099 9 ай бұрын

Hummm delícia de receita

@AX-se4oq 2 жыл бұрын

Thanks for your video 😍 , Is 55 grams of eggs with shell or without?

@mansiskitchen4325 3 жыл бұрын

Thank u for sharing ❤️

@mr.pastry7686 3 жыл бұрын

Hello did you use convectional oven or what kind you use, shoud i switch on my ventilator i have rational oven ?

@dessertsbydesign6569 3 жыл бұрын

I used my home oven that has convection bake, nothing fancy. Because I baked two trays at once and my oven doesn't have good heat distribution so I turned the fan on. I have never used a rational oven so I am not sure about the best settings for your oven.

@ExploreBangkok Жыл бұрын

Hello, Can I please have the Eclairs Shell recipe in EU units. The liquid ingredients in ml and the hard ingredients in grams when I weigh the solid ingredients with the trolley. Best, Toni

@dessertsbydesign6569 Жыл бұрын

From the recipe, 6.25 grams of sugar, 4.5 grams of salt, and 4 grams of vanilla paste. 1/3 cup of butter is about 75 grams. For milk and water, you can use 150 ml. One large egg is about 50-55 grams. Happy baking!

@marizesilva6478 9 ай бұрын

Bom seria se , deixasse os ingredientes na tela . ❤

@adindaayugumilang2787 3 жыл бұрын

that was perfectt

@souhaibff4281 Жыл бұрын

I have followed alla the steps but it did not work for me ,the dough was not coherant i think the problem is when i added 5 eggs , mabye it shoud be less than 5

@sonojab 3 жыл бұрын

Dear friend. It is necessary to use mat for baking? Because i use baking paper but the bottom of eclair not flat like yours

@dessertsbydesign6569 3 жыл бұрын

For me, yes. The perforated silicone mat was how I got the bottoms of my eclairs flat, while the parchment paper made them bumpy. I purchased two perforated mats from Amazon for under $30.

@sonojab 3 жыл бұрын

@@dessertsbydesign6569 thanks for your video and suggestion. Million thanks

@Arkadiy961 2 жыл бұрын

Nice recipe, good job, but the music is SO LOUD I CANT HEAR YOU! It's completely unnecessary, for such great cooking.

@agnesyeo1418 2 жыл бұрын

Can share link to buy eclair mat? Is there a smaller size?

@Zarabakes 2 жыл бұрын

I made the eclairs today. Closely followed the recipe. The baking temperature 350F started to burn the eclairs so i had to reduce to 335F. Therefore i had to bake a bit longer. Even though they came out ok but they are soft and in no way it resembles the sound of yours when i cut them. I am not sure if your recipe is accurate

@lailanasser1154 2 жыл бұрын

same here I don't know what is the problem

@amj76425 2 жыл бұрын

The Gospel is 1 Corinthians 15:1-4 👇 kzfaq.info/get/bejne/osiSZ9uovtCVaZs.html

@abughaben 2 жыл бұрын

I always face this problem with eclairs....I guess it's too much egg. I guess it should be 3 eggs not 5.

@abughaben 2 жыл бұрын

Always the same problem...probably the dough is very wet and runny

@DavidWilliams-ko4vl Жыл бұрын

hold back on all the egg, which you should whip up before adding, so you can titrate how much you are adding. after you've add three quarters of the egg do what is called the tacky test. pinch some dough between thumb and forefinger and pull the two digits apart. if the dough snaps or breaks you need more egg. if it stays in a ribbon or string, it's ready. it's all too easy to add too much egg and then there's nothing you can do. be especially careful when multiplying a recipe. 4 eggs multiplied by 4, for instance, is going to be too much. trust me on this.

@sevimcalskan5229 2 жыл бұрын

2delikli silikon matınızın Amazon'daki linkini atar mısınız?

@bhavanisri8515 2 жыл бұрын

Hello chef. My eclairs were good. But once cooked they become so soft like bread…. And it was not hollow in the center rather filled. But baked… where did I go wrong please????? Kindly advise…/

@DavidWilliams-ko4vl Жыл бұрын

'probably not baked long enough. forget the times given in recipes. an eclair is done when it is crisp and feels light for its size.

@williamndichu9846 2 жыл бұрын

Ave followed all the steps but my eclair come down

@weak_moon 2 жыл бұрын

Flour Eggs Butter Sugar Vanilla Water Milk

@covidcol3505 2 жыл бұрын

so use pork fat i.e. crackling not sure on this anyone help please....

@namnmd6237 2 жыл бұрын

Hi thede. When u freeze it should u reheat it when u want to eat it or its ok to eat just like that?

@dessertsbydesign6569 2 жыл бұрын

I'd put it in a 325F-350F oven for about 5 minutes.

@namnmd6237 2 жыл бұрын

@@dessertsbydesign6569 thanks for the tip!!!😍

@user-ro6ce4cn3w 6 ай бұрын

Hi. Can i just defrost it in microwave? Or only works in oven to get crispy craquelin? Thingking to make it in big batch and keep them in freezer @@dessertsbydesign6569

@omerergul7885 Жыл бұрын

eclair template link not working can you give a new link?

@atlant2566 2 жыл бұрын

Hi where can i purchase these premade mats?

@LOYLISGOF 3 жыл бұрын

Gracias por compartir. Lástima que no está en subtítulos en Español. Hay partes que no entiendo. Mi inglés no es bueno

@basseinkowedarmicoptersure7833 2 жыл бұрын

At home road show

@peterdurnien9084 9 ай бұрын

Cracklin?

@cherylpidono7235 3 жыл бұрын

What size is your piping tip?

@dessertsbydesign6569 3 жыл бұрын

I used a 2 centimeter (3/4 inch) star tip.

@ngaiteiizadeng 3 жыл бұрын

the shells must be crunchy or soft .mine is always soft..which one is perfect shell.please help

@dessertsbydesign6569 3 жыл бұрын

The outside of the shells will be crispy when they come out of the oven. They will not stay crispy for very long, especially when they are filled and refrigerated.

@ngaiteiizadeng 3 жыл бұрын

@@dessertsbydesign6569 thank you so much.. this means i did it right. When i take out from oven its a litlle crispy..but when i fill..it turns out moist

@alantamayo5013 3 жыл бұрын

Puedes decirme aque temperatura se hornea y cuanto tiempo

@williamndichu9846 2 жыл бұрын

Why does my eclair come down

@masikaquadri2938 3 жыл бұрын

I don’t have that mat ?

@dessertsbydesign6569 3 жыл бұрын

I got 2 perforated mats from Amazon for under $30. If you plan to make eclairs often, it is worth it.

@MyScalpingStrategy 3 жыл бұрын

iN A CRAQUELIN RECIPE...MAY I KNOW WHY DID YOU NOT MENTIONED BUTTER IN GRAMS? Sounds like butter can't be measured in grams!!

@dessertsbydesign6569 3 жыл бұрын

The butter I used came in a stick with cup marks so it was convenient for me that way. 1/3 cup of butter would be equivalent to 75 grams.

@jimbop4499 Жыл бұрын

Unsalted butter.....then add salt! LOL

@joymchugh17 2 жыл бұрын

สำเนียงไทยนะนี่

@dessertsbydesign6569 2 жыл бұрын

สวัสดีค่ะ ขอบคุณที่แวะเข้ามารับชมนะคะ

@Invincible4real 3 жыл бұрын

After adding the milk my entire choux turned to be a flop..it was too wet ..how much ever flour i added!

@dessertsbydesign6569 3 жыл бұрын

After adding milk in a pot (with water, butter, sugar, and salt), please make sure to bring everything to a boil. At this point, the mixture is all liquid. Then, add all the flour at once and stir quickly which will make it form a dough. At this point, the dough will be moist but cohesive. This is before I added the eggs. Did yours not form a dough after adding all the flour?

@princepolo5224 2 жыл бұрын

Why my eclairs keep bursting while baked?

@dessertsbydesign6569 2 жыл бұрын

If your eclairs crack, it could be: 1) Uneven oven temperature. Try preheating the oven longer or turning on the oven fan; 2) Not enough moisture during baking. After mixing the dough, try to get it in the oven sooner before the dough gets too dry. Or, try having more eclairs baked in the oven at the same time to generate more steam.

@adashofkaren 2 жыл бұрын

Hi Whats the size of the piping tip u used?

@dessertsbydesign6569 2 жыл бұрын

I used a 2 centimeter (3/4 inch) star tip.

2 жыл бұрын

1/2 hr $40 Asian body massage

@chataboutcakes Жыл бұрын

Can you turn the music off? I can bearly hear your voice !

@laurinajoel6842 3 жыл бұрын

The music to loud sorry to say that We can't hear your voice!!!

@wardaanis2450 2 жыл бұрын

Your recipe is not accurate. I followed it exactly. The dough is not even close to silky smooth as it looks in the video

@dandi12100 2 жыл бұрын

150 grams water = 5.3 ounces 150 grams milk = 5.3 ounces Total liquid to boil = 10.6 ounces This does seem a bit much, as other recipes call for only 1 cup (8 oz) of liquid. Try experimenting with slightly less liquid or slightly more flour. God bless! 🙏

@someone1278 Жыл бұрын

Eggs differ in shape so try adding more eggs