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  • Today Ben shows Barry and I how to make this fancy French Pastry

  • These are amazing dark chocolate and ginger eclairs

  • to start we're going to make choux pastry using butter

  • flower

  • water and eggs

  • then we're going to make creme patisserie with milk, more eggs

  • ginger

  • and finish with chocolate

  • this one sounds too good

  • we'll soon find out

  • start off with our choux pastry, water our exact measurement goes in there

  • mike can you throw butter in there as well

  • what we want to do is bring the water up to a boil but not too quickly because we'll melt the butter at the same time

  • so this goes into the same pot, yes please we can move on to the next step of the pastry

  • as soon as all of the butter's melted in the meantime we can look at our creme patisserie

  • heat up some milk and fuse it with the ginger

  • which we peel and grate into there

  • meanwhile mike everything else goes into a mixing bowl

  • so that's seven egg yolks we need to separate out

  • how many people does this serve?

  • this will easily make enough for about sixteen eclairs. Sixteen! So that's seven eggs that we want to separate out and stick the yolks on one side

  • and the whites on the other

  • so what can we do with this? What can we do with the egg whites? Meringues, Soufflés, mousse

  • if you can use them today put them in a sandwich bag in the freezer

  • use them whenever you want

  • how much ginger Ben? Quite a bit so

  • probably about half an inch

  • now Ben i'm not sure if there's a technical answer to this or not

  • what's the difference between profiteroles and eclairs, is it just the size? Correct. Uses the same batter

  • choux pastry

  • you half cook it

  • it inflates, it's hollow inside and you fill it with cream

  • so profiteroles or cream puffs are the same as eclairs just a difference size

  • I've run out of eggs now That's what we need

  • egg yolks if you can whisk those up add caster sugar

  • unlike custard we stabilise this and make it even thicker

  • add the flour

  • that's so yellow

  • and the pain flour, little bit of vanilla extract

  • don't forget we're also putting in our ginger infused milk, whilst we're waiting for a milk to infuse and come up to a boil

  • back to our pastry, dump in our plain flower it's going to go instantly stiff

  • just whisk it all up into a lumpy batter at first

  • keep going until it's nice and smooth, keep whisking until it leaves the side of the pan

  • just like that, see it's now a bit more glossy, less lumpy

  • and that's what we need, 4 eggs into our mix now at the moment it's just flour, butter and water

  • we now enrich it with eggs so if you whisk

  • one egg at a time

  • into there

  • because it's hot the flour's hot

  • it's already hot for the pastry, one of the only pastries you pre cook before you bake

  • oh ok, you're going to help me with the creme patisserie now so

  • smell the milk, oh yeah, you whisk, I'll pour, once that's all in there

  • tip the whole lot

  • back into the pan, back over a heat

  • and cook it til it thickens, unlike a custard

  • because he's the planet to stabilize it you can actually let it boil

  • keep stirring it but not a problem if it boils, now our choux pastry

  • holds it's form

  • which means it's perfect to go into our piping bag

  • and we'll pipe out our eclair shapes exactly the same as you would profiteroles

  • onto a baking try we've lined with baking paper, little snip off the bottom

  • in a line, 4 across thicker than that, don't forget they really expand Ben knows what he's doing, the creme patisserie nice and thick now

  • this is what french chefs treat as concrete

  • it's the concrete to build houses?

  • it's basically the building blocks of french pastry, that makes more sense, so our ginger infused creme patisserie

  • and our eclairs can now go into the oven at 200 degrees

  • celcius

  • for fifteen minutes

  • and then we come back tand fill them

  • with the eclairs baked and cooled we can now cut into them and then we can put our filling inside

  • so they should be really light and the reason is

  • inside they're hollow and that's what we're going to put all of our creme mix into

  • plus, Mike can you take our dark chocolate

  • pop it into a bowl and melt that down in the microwave

  • and Barry if you could spoon our cooled creme patisserie

  • into there ah it's really thick, you want it to hold it's shape now

  • could we just use normal creme

  • you can just whip up cream, sweeten it and use that but traditionally it's creme patisserie

  • now if you can snip the end off of that

  • that is amazing just enough ginger isn't there?

  • and we'll cut into a few more of these and then inside of our eclairs if you can just squeeze some of our creme patisserie

  • you want about that much, there's plenty of cream in there

  • then give the chocolate a good stir, take the eclair and just dip it into our melted chocolate

  • and that is good to go

  • oh yeah

  • I was going to say this is one of the best desserts we've ever done

  • but we've done so many I couldn't even tell you which is my favourite where at Mike?

  • facebook.com/sortedfood

  • or youtube.com/sortedfood

  • you get the message yeah, sortedfood.com you know where it's at

  • I've also got some stemmed ginger a really sweet ginger

  • take some of those and put them across the chocolate scattered across are these pieces of ginger strong?

  • try some, see what you think, they're quite string but very sweet

  • you've got that subtle ginger inside and loads of chocolate on top

  • and I've got some milk chocolate as well we can just pipe over for finishing touches

  • to make the perfect eclairs look at that

  • patisserie stuff is all about showing off isn't it? I think so

  • and a delicate little touch at the end now finally transfer them to our board

  • our chocolate declares with a ginger cream filling... Sorted!

  • heaven

  • there have a taste

  • fresh eclairs

  • sorry I could help but notice some eclairs surprise surprise

  • well i'm just saying you know that I love eclairs and i'm actually quite offended you didn't ask me into the

  • video

  • there was me thinking they were dainty little french treats

  • you're going to have cream coming out of your nose

  • these are just like heaven

  • yeah

  • shh shh shh enjoy the silence

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  • and check out sortedfood.com for loads more recipes shhhh

Today Ben shows Barry and I how to make this fancy French Pastry

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