Subtitles section Play video Print subtitles 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 make sure you're subscribed to sortedfood on youtube and check out sortedfood.com for loads more recipes shhhh
B2 creme ginger pastry chocolate milk cream Chocolate Eclairs Recipe - SORTED 143 24 Anna posted on 2015/01/03 More Share Save Report Video vocabulary