OMG when she knocked the pastry bag and the little animated FACE and the fact that she apologized and then it SMILED. That was the cutest, funniest thing I’ve seen!
I love that the guys are piping in with their warnings, “Don’t we need to turn the temp up to 425?”, “Do we need an egg wash?” You have eager learners there.
@@_sofie the fact you say “the men” don’t “add anything” just illustrates the fact you don’t know the first thing about the roles they play in this channel. Luckily most viewers and fans of Claire and Dessert Person seem to know better.
“Profiteroles” always instantly snaps me back to the celebratory lunch I shared w/my husband, mom, best friend & infant son the day our son’s adoption was finalized in court. (Well, no, our son didn’t get to enjoy the Italian restaurant’s signature dessert.) That was 24 yrs ago, and now my mom, best friend and husband are all gone, so thank you for the lovely walk down memory lane. ❤️
The fact that i learn more in a 20 minutes video than in 4 hours lesson at school is amazing, plus english is not even my native language. You are very talented, both at cooking and teaching. Keep it up!
I followed one of her recipes from her book and literally the instructions were super on point and super easy to follow. Literally the easiest recipe book I own ❤️
Wonderful channel growth over the last year. It's actually been extremely motivating to have been able to ride along the journey with you and watch your transition from afar. Kudos to you and your team!
The scoring lightly with the fork tines along the eclair is new to me. You can teach an old dog new tricks. I’m almost 70 and made my first eclair 50 years ago. Thanks for the videos. They are very informative and fun at the same time.
Those lil swans were a perfect end of the year treat! Thank you for the videos, Claire and team, you guys are amazing. Here's for an easier 2022 for all!
Wow, blast from the past. A long time ago I assisted a caterer in her kitchen with mass cooking and clean up. That's where I learned how to make pate a choux. In one marathon afternoon we made 500 cream puffs for delivery that evening. No swans, just flavored pastry cream fillings. I exploded a few before getting the hang of it.
You can definitely make these without any equipment but an oven! I’ve done them a couple times mixing by hand (just add the eggs slowly) and piping with a ziplock bag, i love Claires recipes but my one critique is that basically everything she says you should have some special equipment for you can do by hand relatively quickly and easily.
You need a saucepan and a mixer, both of which you can purchase pretty inexpensively for your first go at it. I’ll bet you’ll be able to find great after-Xmas deals right now if you’re interested in actually trying these recipes. Super simple and both can be used in sweet or savory preparations. I use the little profiteroles as chicken puffs (instead of cream fill the little round puffs with a chicken salad-type filling) for parties all the time. They’re usually the first appetizer/ finger food to go every time.
whenever you're making multiple of something (cookies, cream puffs, etc.) and there's a little tip/trick, I'd love if you did one without the tip/trick so we could see the contrast. for example, not egg washing or not using the fork tines in this video. I'd love to see how much a difference those steps makes.
Love this episode! But please Claire could we have an episode where Vinny, Cal, and Mike have a bake off or game quiz bee to find out what they’ve learned so far about all your baking! That would be so fun!
I’ve never made choux pastry, or pastry cream before but after watching this ( and the fruit tart video, and the gougere video) I successfully made eclairs this past weekend. They were delicious, thank you Claire! ( full disclosure for other aspiring bakers I did watch each video 4+ times 😅)
I have Dessert Person. I consider myself a good little baker that can do the basics, but I do have to say she really walks you thru it all and her recipe book is so well thought out. PS. her almond butter banana bread is so yummy my family ate it sans any butter. If you were thinking about buying it, this is your sign to just buy it.
agreed, it's one of my go-to recipes from the book as it's really good and also really easy to make. I usually use peanut butter because it's easier to find where I live (and a lot cheaper also!), but will more often than not throw in some toasted almonds because they add so much in both flavor and texture.
Most recipe videos now a days are so fast! most of time I can’t even get the recipe! I really feel I learn watching Claire’s videos, she is so thorough with every step - that is one of the reason why I love her so much!! Thank you for your knowledge and your time Claire ❤!!
Love the cabin shows! It's raining here, Southern CA. Something about the rain & Claire in the kitchen, makes me warm! I'm making pastry cream today!!! Yay! 💖
I started backing when I was a kid because I could lick the left-over dough in the bowl and utensils. So when I did the Profiteroles swans I was in for a surprise because the dough wasn’t sweet. I remember that it took quite some time to make them and they were eaten in minutes. That said I am still backing now over 50 years later.
I'm literally going to be doing this next semester in culinary school. Claire is super hyping me! The only thing that would hype me more is if Claire were my professor
The recipe is fantastic and I love making Pate-a-choux (specially filled with chocolate pastry cream or lemon curd). One think I'll point out cause I think it's missing in the written ingredients for it is 1/2 a cup of water! Claire does use it on the 1st video when she explains the choux but it's not in the ingredient list
I am so thankful for this channel and the book! Learning to bake has been a major part of 2021 for me and has brought my friends and family a lot of joy even when I don’t quite hit the mark! Thank you Claire!
Last week my Gougeres collapsed so I made stuffed pizza bites! Also did the puffs with the black sesame pastry cream and put them in the freezer shortly. Fun experiment at christmas to see which family members could try something different and who took a bite and just handed it back like "cool, thanks.." Black sesame eclairs next!!
There are some things that I just can't be bothered to make at home since I moved to France a couple of years ago. Much like croissants, eclairs are one of them. But it's still sooooo much fun to watch these videos
@@itsdonuttime7729 gahahahaha, absolutely not to sound like I'm trying to make you jealous, but I'm definitely taking advantage of the bakeries here. Especially when my favorite one makes huge fresh madeleines, it's a great day
Made profiteroles using Claire’s recipe. As her instructions are very clear and easy to follow, preparing the dough was one of the easy parts. The baking was less successful but that is totally on me. They were very delicious though so I didn’t mind. Made the pastry cream using her recipe from the fruit tart episode and wow that is the most delicious thing I have ever made. It tastes just like the real deal and it was so easy to make. I cant wait to use the pastry cream to make other desserts. Thank you Claire, despite some setbacks it was an educational experience. You are a wonderful teacher. ❤️
Thank you Claire for making the classic french pastry so accessible to those of us who want to try this art at home. To the "purists" here in the comments who insist or imply that Claire is making the eclair incorrectly because the filling is not chocolate or coffee: a number of youtube videos have been posted by french pastry chefs who are taking the eclair in an entirely different direction and are selling thousands a day in french bakeries/patisseries - there seems to be quite a demand from the locals as well as tourists for the non-traditional. They cut the eclairs in half to fill them or pipe them with holes in the bottom just as Claire has done.
Hey I hope Claire sees just in case. Archie has an eye infection! He should see a vet for some eye goup. I’m a massive fan and loved the video -Sincerely, kitten foster dad
i find it interesting that for americans a classic eclair is chocolate glaze with vanilla cream filling because in france, a classic vanilla eclair doesn't have chocolate on top, it's just a sugar glaze and so if you're in france ordering an eclair with chocolate glaze, usually the filling is chocolate too
Random info XD In Germany the Eclair is also know as "Liebesknochen" which literally means "Lovebone" XD Oh and Pâte à Choux is called Brandteig in German which literally means "Burn-Dough" XD oder "Burning-Dough"
One small addition from the Belgian tradition: melt some of your chocolate callets, and add to the crême patissière you'll use to fill the eclairs, when you add the butter after tempering. This makes a chocolate creme.
I made the choix dough, gougère, and cream puffs today using your recipe and it worked a treat! Thank you for the great recipe and video. Love your stuff.
I used to have eclair as a child and still one of my favorite desserts ever but I used to have em cover in a sort of caramel that then harden and creates a shell was soo good
My 3yr old asks to watch a dessert person before bed. At corresponding times during the intro she says, "bad kitty!" And "whats on my paw?" In her adorable voice and its just too cute.
ah dangit...was hoping i wasn't going to purchase corn syrup. Now I have to because I'm determined to perfect eclairs!! The corn syrup I assume stabilizes the chocolate glaze/ganache? (since ganache is such an unstable emulsion?) Thank you for tips as always! I didn't know scoring the dough with the fork would even out the shell when it's baked :O
I didn’t think I could do this but your videos are amazing and so wonderfully described that it was so much easier then I was expecting. French pastries tend to kick my ass but this was fun ☺️ (my parents got me their grown a daughter a stand mixer because I would not shut up about making your recipes and now I’m putting it to good use!)
Nice didn’t know you could score the eclair with forks I typically just use a star tip as I use when piping my churros and that works for giving my eclair it’s look
Claire - could you make the holes in the eclairs on the top instead of the bottom - I'm wondering if the pastry cream could come back out when you bite into one? Thank you for showing us your recipes! Love this channel!
I think if you made it at the top then the chocolate might not adhere well to the surface that the cream is puffing out at. It also wouldn't look as uniform since there would be 2 bumps where the cream is sticking out. At least those would be the reasons why I wouldn't do that 🤷♀️
I didn't see the exact measurements for the chocolate glaze. Would you mind putting that in the comments please?? Thank you!!! Love you Claire and your book!
Hey Claire! Was hoping for some clarification (Claire-ification lol) In the video you did 5-6 eggs but in the book you write 4-5 eggs. Which is more accurate? My pat a choux was doing the V pulls at 4 eggs but I wasn’t sure if I needed to add another. Also, in another video you mentioned typos you found in the book, I think specifically it was the malted forever brownies. Can you tell us what those typos are?
WOW!!!!!!!!!!! YUMMY!!!!!!! You should be running fancy bakerys Claire. Absolutely beautiful!!!!!! Your Amazing!! Wish I could do all that you do. Thank-you sweetie. Your such a delight!
Since she said "colder months" at 0:29, I couldn't stop glancing over at the window behind her to see if it will change again.....I was not disappointed
One of the very few ways that I like chocolate is on an eClaire. Maybe use dark chocolate instead, though. Moi, I prefer a little bitter with my sweet 😅