קלייר ספיץ מכינה אקלר שוקולד / פחזניות חלק 2

Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person

Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make Chocolate Eclairs plus profiteroles in the shape of swans. Remember to revisit last week's episode, where we take it in a savory direction.

Pâte à Choux

Special Equipment:

Stand mixer (optional), pastry bag (optional)

1/2 cup whole milk (4.4 oz / 125g)

1 tablespoon sugar (0.46 oz / 13g)

1/2 teaspoon Diamond Crystal kosher salt

7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces

1 cup all-purpose flour (4.6 oz / 130g)

6 large eggs (10.6 oz / 300g)

Pastry Cream:

2 cups whole milk (16 oz / 456g)

Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract

1/2 teaspoon Diamond Crystal kosher salt

1/2 cup sugar (3.5 oz / 100g)

1/4 cup cornstarch (1 oz / 30g)

5 large egg yolks (2.8 oz / 80g)

6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled

Video Breakdown:

0:00 Start

0:09 Intro To Claire Saffitz Makes Eclairs

1:00 Dessert Person Animation

1:18 Episode Begins

2:08 Special Equipment

2:41 Pipe & Bake Dough

7:37 Make Chocolate Eclair Glaze

10:42 How To Make Pastry Cream

12:14 Poke Holes

13:08 How To Make Swan Necks

13:44 Fill & Glaze The Chocolate Eclairs

14:37 How To Make Swans

16:10 Claire With Eclair

17:19 Harris Cat Cam

Thanks for watching!