My 10-year-old made these today for a cooking competition at school. The special ingredient had to be maple, so she used maple extract instead of vanilla in the pastry cream and added maple extract to the ganache. After practicing together last night- she made the whole recipe today herself. She filled them and dipped them at school while the kids watched. The judges loved them! And I was so proud of her!
Guys! these eclairs dont just look amazing I tried them and it turned out perfect... I pray that you stay healthy and talented as you are Natasha God bless!!💞
Just made these. You make it look so easy. My kitchen is a total mess and I’m covered from attempting to fill them. Totally delicious and worth the mess!
Thank you for the good review Ann 😀. I'm the one usually making the mess during cooking, but my husband goes right behind me and cleans everything up. I married up 🥰
Hi Natasha. I'm new to your channel. I'm trying your receipies & all of them went well. I'm planning to make your eclairs & mini cheese cakes for my baby girl's birthday. So can you please tell me like how many days before I can make it? Coz I'm planning to make them early & refrigerated. Thank you & good luck
I live in Montréal, used to live in Paris. These éclairs are the best! Thank you, Natasha! (I'll write again in a year, when I've gained 35 pounds of happy!
And I agree with a lot of your followers! You are very fun to watch you're very quick and a very very good cook! You should have your own cooking show!!
Very nice recipie Natasha! Can we make with that recipie Profiteroles? Can we make the cream chocolate? If you can make it we but dark chocolate or cocoa powder and how many crams i but? Have a nice day! 👍👏🍫
I never made eclairs before...your recipe looks easy enough....i have tried it and i can say my family and I are in love😍...it turned out great...Thank You!❤
Hi Natasha! This recipe is amazing.. I am gonna try it tomorrow.. plz tell me how many grams of butter did you added to your eclairs dough and the pastry cream??? As I live in Pakistan so we measure butter in grams. Plz reply is possible. Thnx
My poor diabetes! Why do I torture myself like this with these decadent pastry recipes. Thanks Natasha. Love you to death dear. Keep them coming. God bless you and your family. Keep safe.
@@Natashaskitchen I have been watching your videos for years and you are the most charming entertaining and fun girl I have ever seen. GOSH! If I were only 30 years younger.......hehehe... Keep up the great work Natasha and keep that charm and smile coming. God bless you dear.
It was literally my first time making eclairs and i never expected it to be so yummy and good looking! Thank you Natasha for this simple recipe and if u go to see preppy kitchen eclairs i like was in shock seeing the number in ingredients😂! Well my family loved the eclairs too!
Can the choux batter be made the day before they will be baked? Can they be baked the day before or will they be too soft the following day? Thanks!!!!!!!!!!!!!!!!
Hi Natasha, i want to make this for the weekend but i wonder how long it stays good in the refrigerator? If i fill every eclair and dip in the chocolate sauce, is it good the next day? Or should you eat it right away? I wonder if the eclair gets too soft when i let it in the refrigerator for a couple days. Much love x
Hello Natasha, I love your recipes. Only one thing, could you please add the quantity in grams or ML? Very difficult for Europeans to convert. In addition, grams and ML are more precise, isn’t it? Thanks so much.
@Natashas kitchen I wanted to try this recipe for the first time what can I substitute instead of heavy cream? Can I substitute whipping cream or cream cheese
Natasha you know how to entice a person with this dessert. It’s different than the basic eclair but worth to try. Omg! You’re awesome. Thanks. A little rum would be good in the custard.. you are something. Hope your family are all well. God bless you
quick question: wouldnt it be better to make the holes on top for filling the cream as its gonna be covered with chocolate anyway?? I feel it would be better on top cause in case the cream melts it wouldnt fall off the bottom....
Hi! filling from the bottom is the traditional way of doing it, that way there isn’t a hole or dent at the top of the eclair. You can do this however you’d like. I don’t have a problem with the cream falling out. The hole is not that large and the cream is a thicker consistency.
They came out sooooo good, thank you for the well explained recipe!! How many days in advance can I do the custard? I'm using it in fruit tart for Christmas 😊
Omg!!! Natasha you have no idea how long I’ve been waiting for an eclair recipe from you!! I’ve made it before but it was a failure so I’m really looking forward to try this out since your recipes always turn out well for me!
Thank you for your recipe, Natasha. I made it 2 times and my family loved it. However, I realized that my CHOUX PASTRY texture was a little bit loose. It didn't seem to be thick enough for the Pastry form after baking. That's why my Pastry rose high and beautiful in the oven but after I brought it out, it deflated; no more beautiful form as yours. Therefore, I wondered if I could adjust egg by smaller size or increase amount of flour ? Or reduce milk, water? Do you have any suggestion for me please? I would appreciate the exact consistency as yours before baking and keep a beautiful form pasty after baking. Thank you so much.
Hi Natasha, I made it today but it craked hard from the top . what was my mistake ? and it was not hard like yours . mine wore saggy . any advices please ? i love your channel , thanks
Love Your Show and recipes!! I made the cream cheese spinach stuffed chicken breast 2 days ago and it was phenomenal! I didn't have any parmesan cheese but I had the cream cheese and mozzarella. I diced up little pieces of ham and put it in there too and a little bit of onion
This is the 2nd time I'm making these and they still r coming out flat😖 so they're not really hollow so putting the custard in is hard. Does anyone know what to do?
my mum makes eclairs all the time especiall on birthdays or holidays such as christmas. This is not her method although they turn out pretty much the same! She fills hers with cream as it is less sickley, they are amazing! I bet urs are too!
The eclairs in USA don't taste the same as in Europe. When l was back home my mom used to make them for Christmas. The recipe is totally different! I tried many eclairs here, but they don't taste like back home. 😥
I have made em for years never with the filling that you used in UK its filled with double cream yumm thinking of trying it but wondering if its going to be too sweet
Looks delicious and I would love to make these for my mom as she loves eclairs but there are just too many steps and ingredients for me as I'm disabled and a senior. I would love to taste one!
Definitely trying this!!! You are so good at what you do just live watching your videos.my family loves every recipe of yours! Keep going girl!! We love you!
I look so forward to the recipes and videos, I save them all. Thanks so much for making me a better cook. I know my hubby feels the same. @@Natashaskitchen
Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. ... But even if they do rise, they will deflate when they cool down, due to too much moisture inside the shell, especially if you take them out of the oven too soon.
Natasha you never disappoint!! Wow have way done with my eclairs but while I was piping the dough what a mess ! Putting it in the bag was real messy any suggestions for my next time. Thank you
Glad you loved this recipe! Yes, the dough can get really messy, unfortunately. I use a spatula and you can put the piping bag in a large cup to hold it while you will the bag.
