Thanks for the recipe! I'm not big on ginger so I made the patisserie cream without it and instead mixed the cooled down cream with homemade pistachio paste (2 parts skinned pistachios 1 part sugar and a splash of water blended in a food processor until creamy). I didn't have anybody around to impress so I put the finished éclairs in the freezer for now until people come along.
I tried them and they were amazing! It took me a while to get the batter the right consistency, but it was definitely worth it- I loved the kick of ginger in them
So proud of you guys because I'm french and thanks to you lots of people will know how to make the real "éclair au chocolat" which is one of our most famous dessert ;) Besides, the recipe for the "chou pâtissier" which is the base of the éclair can be used for more traditional french recipes such as "pommes dauphines" or "profiteroles" :) By the way, love your channel !!!
I remember when I was younger my dad would bring fresh eclairs home EVERYDAY and I haven't had one in sooo long. I want one I want one i want one!!!!! I'm SOOO making these. I can taste them.... ahhhh
I love how Mike (well, it sounded like Mike) said “Ben knows what he’s doing” . They take the Mikey out of each other but really do support each other.
Eclairs are my favorite patisserie in the world and you post this recipe just when I started eating low-carb for a while :( Gonna have to wait to make this one
drooling on the keyboard.....anyway i want to applaude that you guys actually eat your food at the end of the video. it's my favorite part plus it shows that the food actually is very edible, lol thanks for sharing this recipe!!!!!!
I think that One of the recipe videos or one of the fridge cams should be the most impressive thing Ben can make. It would be fun to watch him use his chef skills.
Food that makes you go Ssshhhh! The best part about watching such satisfying recipes is when they all dig in at the end!! Seems easy, need to try this soon! Thank you Sorted food :D
Your chocolate fondant is the best desert! Made it for my mum on mothers day, also made your mango chicken curry! However....I put chilli powder instead of curry powder.....ooppss. New to making a curry :P Suffice to say mum didn't like the curry, but the desert saved the day!!!!
Another tip for the leftover egg whites, if you can't use them day of, rather than having them all in a bag, freeze them in an ice cube tray, then pop them into a bag so you can have individual egg white servings rather than trying to measure how much an egg white is when you need it later.
Fresh ginger probably won't be very nice! You can use candied stem ginger and mince it very finely but it will still be bitty. The syrup that the stem ginger comes in might work!
we do use crème patissière for éclairs in France, the difference is the flavoring of the crème. In France it's usually chocolate or coffee flavored crème.
it works great without the ginger!! fantastic.... you can use any other flavoring you like... I add almond extract for a totally different twist, and instead of the candied ginger on top, use candied cherries!
At my local health-food store, they have a dark chocolate (like really dark, somewhere in the 70 percent cacao range) that has ginger in it... I could see using a couple pieces for this recipe.
have you guys seen the "trick" of how to separate an egg with a plastic bottle?you put the whole egg in a bowl, squeeze the bottle and suck up the yolk! works soooo good!! very easy if you're not too good at separating eggs
Oh my gosh! I always look forward to your new recipes and this is chocolate paradise! Looks soo yummy! I am going to try to make these! : ) Thanks for the recipe! :D
I've never seen choux pastry with just egg yolks!! it still works the same if you put in the whole egg and if you use a star tip you get a much more even eclair!
yep... defrost in the fridge overnight, then to room temperature an hour or so before using. Remember raw eggs are high risk... so don't leave at room temperature for too long.
When I saw Ben was wearing his chef's jacket I let go a sigh of relief because lately he hasn't been wearing it and it's so hard to take him seriously without it.
I've discovered your channel guys and it's wonderful: interesting organisation of a process, four of you in a frame, entertaining and useful. And very important part of an action - you try your fudge at the end. Thank you for producing such a content. Lots of progress!
I made those with chopped (as fine as my blender could manage anyway) hazelnuts instead of ginger (not a fan) and it tasted AMAZING. Great recipe, thank you so much. And I have no ideia you could freeze egg whites....quite a (great) surprise. Question: what's with the aged egg whites or not? This seems to be a macaron tabu and I've heard both from far too many ppl already...mine went to the freezer. If I ever manage to bake macarons at 180ºC, aged or not?
Idk what looks more amazing! The eclairs or Mike’s sweater! PS. Can you guys do a Korean BBQ recipe? Ive notice you guys have done several asian recipes but none of the Korean.
