Eclairs 3.0 -- No More Cracks!
Thank you @LaPatedeDom-fr for improving my eclair technique!
Dom’s Eclair video: • L'éclair au chocolat (...
00:00 Intro
01:08 Experiments
04:56 Eclair Instructions
Cream puff video with all the components: pate a choux, pastry cream, diplomat cream, and chocolate glaze: • Cream Puffs (In-depth ...
Specialized Equipment:
Ateco 867 tip amzn.to/38tHB9s
Ateco tip set that includes both 864 and 804 amzn.to/3jnciPu
Perforated Silicone Mat amzn.to/2MPUulT
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Use Ateco 867 tip to pipe eclairs. After making pate a choux, place it in a piping bag and let it sit 1-3 hours at room temperature before piping. This is very important to avoid cracks. Pipe eclairs either on parchment paper or a perforated silicone mat. Each eclair should be 5 inches long and you should have 2 rows of 4 eclairs. Spray them with water. Touch up the bumps with a wet finger. Dust with powdered sugar in a sieve twice. Bake one baking sheet at a time in the preheated 350F (180C) oven with a rack in the bottom third without convection (this is important to prevent cracking) for 45 minutes or until completely firm and brown. Then pipe the second sheet of eclairs and bake.
Filling works exactly like for the cream puffs, but you’ll need to make two holes in the bottom instead of one.
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You're welcome ! It is a pleasure for me to share my knowledge. Your eclair is perfect ;)
Hi would appreciate your advice that after a couple of attempts my eclairs or cream puff still didn’t rise fully as expected, which steps u think I had mistakes to be improved?
I love you both, Helen and Dom! So glad you two found each other!
If they are soggy they will not rise 👍🏾
You're welcome, I actually do not know how to prononce my name either, i'm french ahah. These looks better than most bakeries in Paris, congratulation
So glad you saw this! Thank you, my mystery French viewer with an unpronounceable name :)
Your name, in Chinese, is "Gé wēn dé lín Yě tù", or "Gwendolyn hare/rabbit". Or perhaps your last name in French sounds like "Yě tù", so whatever translation software you used translated it as such.
@@jonahs92 funny that helen was saying "going down the 'rabbit' hole" while showing the user name of @格温德琳野兔. I thought her know Chinese!!
gé wēn 格温 dé lín 德琳 yě tù 野兔
google translate says Gwendelin Hare
"Unless i understand WHY i'm doing something there is some stubborn part of me that refuses to do it". That's precisely why i LOVE every and each one of your videos, cause i feel exactly the same way.
snap! me too!
Seriously, what's not to love about that attitude!
Don't think I have ever seen as perfect a tray of anything.
You have no idea how great this is! I have been promising my awesome mom eclairs for a week now and decided I'd make them today when all of a sudden this video came on my feed. Thank you for sharing your skills and dedication to food perfection with us, Helen. Off to make eclairs with my newfound tips and tricks.
Good luck!
Made them! First batch was a complete dud; totally flat. Second batch...bada bing! Perfection! I moved the rack to 2nd lowest and increased temp to 375°F. I ended up having to use about 12% 00 flour because I ran out of my bread flour. Either way, the glass was half full and my sweet 83 year old mama got her delicious eclairs. Thanks a million, Helen! You're a treasure.
Absolutely love your tutorials!!! So easy to follow and it makes me so excited about baking!! Thank you x
WOW! I am going to be cool again in the eyes of my kids, thank you Miss Helen and La Pate de Dom!!!
i love the way you speak; so precisely, no unecessary words... it’s mesmerizing!
I literally just watched your previous choux pastry videos for my own eclairs, and now, just before I start, you drop a masterclass! Thank you!
Helen, your recipes are top notch and your wittiness, perfect explanations, and positive vibes make your videos so enjoyable.
Good day Helen Not only Dom leaves the dough to rest (for 2 hours in the fridge) but also, he freezes the eclairs (for 20 minutes) before baking . YOUR and DOM's eclears turned out perfectly. Thanks a lot for all yout tips and tricks !!!
I love that you show your entire thought process behind each step. I'm good at following instructions, but even still it gives me confidence to know the reasoning. Plus, it's just plain entertaining! Love your channel & best wishes!
I absolutely love your dedication
Your videos cheer me up always. Thank you 💛
I cant wait to the weekend to do them!!!! Love Eclairs so much. I also did your Choux recept but "au Craquelin" they were amazing!!!!! Thanks Elen
My STARS! Such perfection. I can’t wait to do this.
FANTASTIC TUTORIAL THANK YOU!
Amazingly helpful and detailed as always. Thank you for what you do ❣️❣️❣️
Thank you for such a great informative tutorial. I struggle with Eclairs/and Puffs mine always deflate. I will try your recipe and tips today. Thank you!
I did my Eclairs yesterday, they look quite good for my first time! Really proud of my self! hehe thanks for all the tips
I love love love you, I have problem with eclairs and chance upon your channel, I really love how much you share your experience!!
Great tips as always😀 thank you !
I’m so excited to make eclairs now!! Thanks for the revisions :>
I just made eclairs (and choux and pastry cream) for the first time. They were delicious but I had a lot of cracks and holes in my shells. I wasn't sure why but now I know. Thank you! Oh! I also learned if you fill them from the top the ganache will cover the holes and your cream won't squirt out when you bite into it.
Omg, I wish I had found this video right after your first eclair videos, a day apart and 2 batches later, I have a batch that looks passable but tastes good, and another batch that looks IG ready and taste better. Resting dough for 1.5hrs, spraying with oil and 2 dusting of powder sugar gave me the best ones - thank you for the work you put in - chef kiss
There was a television chef here in the UK, famous between the 50s-70s, named Fanny Cradock. She was a huge proponent of French cuisine and during one Christmas series (available on KZhead) she showed how to make eclairs and cream buns. She said, in 1975, that it was vital to let the choux paste go absolutely cold before being piped to ensure the best rise and properly baked eclairs. Hers don’t look as nice as yours but clearly she was on to something even back then. I really enjoy your videos, very inspirational to a novice like me.
I've always filled my cream puffs and eclairs with diplomat. I'm so glad you do too. It tastes so much creamier and silky than just pastry cream.
Thank you so much for your excellent video.
Helen, You are one seriously badass eclair!
C'est la précision, les nombreux petits détails qui à la fin font la différence. On mange d'abord avec les yeux, c'est vrai, mais c'est surtout fait pour manger ! pas pour envoyer au musée... Bravo pour toutes ces belles recettes et aussi pour l'évolution apportée. It is the precision, the many small details that at the end make the difference. We eat first with the eyes, it's true, but it's mostly made to eat! not to send to the museum ... Bravo for all these great recipes and also for the development.
I really stan Helen's videos.
You did it Helen!
Thank you for sharing ❤️
I followed this and they came out perfectly! And I’m not even a chef but I loveeee Eclairs
so glad your eclairs came out well :)
You must be a professor in your non-virtual life? :) Wonderful detailed explanations of reasons and outcomes - EXACTLY what I need!!! THANK YOU!!!
Dear Helen, thank you so much for your great videos and good explanations. I do sincerely and truly appreciate what you do as well the recipe of your crème diplomate. As far I'm concern I needed a long time to back Éclairs without craks and with a regular shape. One day a friend told me that I should dried the "panade" a shorter time. I tried it and since then my Éclairs are very regular and without craks
Helens unbridled Joy in mastering Eclairs is palpable ! Id advise using a frosting syringe for inserting the creme will handle a wide range of viscosity.
As always your videos are beautiful :P thank you for sharing this ! Your A-roll are very pretty keep up & see you around ❤❤❤
Thank you for sharing
For what it's worth, I've been trying choux paste recipes, passively, for years and they've all yielded inconsistent results, save for one. The ratio for choux pastry, given in Michael Ruhlman's book "Ratio" has worked every time that I've used it. 2 pt liquid: 1 pt butter: 1 pt flour: 2 pt egg. Worked the first time that I used it, with much less knowledge than I have now, works whenever I use it thereafter. The only time that I've failed is when I've tried to complicate it with different "tips and tricks."
Could you share this recipe ? I don't understand the ratios. Thank you!
I enjoyed every bit of this video! 😘🥺
Hey Helen, thank you for improving upon this series! It’s been extremely helpful for me. If you ever consider doing a 4.0, you should demystify different glazes for eclairs. Working with poured fondant baffles me! I can make it, but using it is another story. I don’t know how to flavour it, and it always overheats before I can melt it completely and it stays very thick.
I wish I could help you with fondant, but I absolutely hate that stuff. It tastes too sweet. That's why I almost never get eclairs in bakeries. Even the most high end places insist on covering eclairs with that awful substance. Check La Pate de Dom channel to see what he does for eclair glaze.
Yes please I was thinking ganache glaze.
Helen! they look sooo good!!! what culinary challenge will you conquer next?
Whoa, thank you for this video. Very interesting :) You're always the best! :)
They look absolutely delicious
you are the best dear lady
Thankyou, thankyou THANKYOU!!! So good to know that after weeks of slight tweaks to try to get to the perfect eclair, while it seems I getting worse not better results the more I know, someone is actually honest about what we are seeing when perfect eclairs emerge from the oven lol Yay even KZheadrs have duds! I have one more version to try from The Art of Pastry, I'll let the remaining choux form that rest for the minimum hour and then those go in next. Fingers crossed!
Thanks so much
I had to eat a big meal before daring to watch this! The thumbnail alone made me hungry 😋
you are literally so underrated
I do declare! What lovely eclairs!
I'm currently going through a similar journey with croissants, figuring out the 'why' behind the recipe steps. I like how you compare recipes 'linearly' against each other, that does offer a lot of insight. This video is great, how you condense the findings for us! I share the struggle with following directions to the letter, especially when I know other recipes recommend different things, can't I mix and match?! :P
Dear Helen, thank you so much for your videos and your detailed explanation! I learnt alot with them! It's interesting that right after I watch this Eclairs 3.0, I then was watching another french baker, she said that you don't want to dry out the batter too much, because the dryer the batter is, the more eggs it can absorb, like you said, so that means when the choux are in the oven baking, since they contain high amount of eggs, which the eggs will coagulate (gets baked/ harden) faster, at the same time the steam in the choux is trying to escape, that's what create the cracks :D I haven't tested it yet but am excited to share this with you! If anyone's interested, it's the "Religieuses au Café" video by "Les secrets de Muriel" where I learnt this.
THANK YOU SO MUCH
Hi Helen, thank you soooooo much for the eclair tips! I used to make them as a child with my mum but then lost the recipe and forgot the technique! After multiple failed attempts, I watched your video and followed your tips -- success!!! by the way... I kept thinking I know you from somewhere only to realize we were colleagues over a decade ago at MathWorks! small world! Thank you again!
How cool is that! So glad your eclairs turned out well :)
Helen, there are so many important things you laid out in this video! Never give up; experiment with only one variable at a time; learn from others; and, cite your sources.
Thank you!!! It worked. I decided to make eclairs for Christmas Eve dessert. After watching some KZhead videos I thought it's easy. 100's said even my kids made them they turned out great. Mine fell turned out flat really flat and soggy. I sliced a thin section of the top put in my pastry cream put the top sliver on after dipping it in ganache. To my families credit they ate them all. Then I found your video which led me to others. Resting the dough, constant baking temp and few other tips created really puffy good eclairs. Not 'bad a**' as yours but I'm on the right track they look and taste like eclairs. Now I'm experimenting with refrigerating the dough, perfecting egg quantity and removing cracks. I didn't understand cracks mean your filling leaks out. Yikes Thank you!!! Did you try refrigerating the dough vs not refrigerating just resting at room temperature?
My favorite dessert!
Hello Helen, you are the best! I have a question. When you were putting the eclairs in the oven, I couldn't see whether you were still putting the little pans of water under the shelf. Are you still using pans of water? thank you. I love your channel. You are a true scientist and WONDERFUL TEACHER!
Hello helen, Thank you so much for your great tips, I just have a question, So after i done baking them should i leave them a bit in the oven, or open the door slightly, or i just can take them out directly after they are finished, Thank you
You once said that you ir wasn't in you plans to write a book, but I definitely think you should, I would buy it as soon as possible. You explain everything so clearly, like Samin Nosrat or Kenji López-Alt. You should consider writing one.
Darn you! Just when I had gotten control of my addiction!
Yum
Hi Helen, Thank you very much for this video. I tried eclairs like thousand times and I am about to give up on them although I love to learn how to make them. I used top-bottom heating without fan and the perforated silicone mat. But still They get cracked or they flatten and .. :(
Hi Helen ! Thank you for your very helpful video . May be you can advise me on how to use the long pipe for putting the cream into the eclairs’s wholes . Apparently there is a gap between the piping bag and the pipe and the cream escapes from the gap ..
Very simple. Remove from oven about 5 minutes before finished and poke small holes with a skewer to allow steam to escape, then put back in oven.
Really a lot of this hassle is avoided by making tarts Karnataka and is Delicious
O my god🤣 you and pâte de dom are on the shortlist of my favourite youtubers, I'm so glad you discovered him! His channel is pure art and I use it to practise French 🤣
thank you, I had the same problem, the one after an hour didn't crack
Muito Bom!!!!!!!!!!!!!!!!!!!!!!
seriously bad ass eclair...I.AM.DEAD.
Helen... If I wanted to put a Craquelin, is that alright with the puffiness??🙏🙏🙏
I want this woman to rule my country and I'm never taking that statement back
Thank you❤, you let rest in the fridge or room temp?
Hey im glad if you answer :) i have a question Some recipes said like to put the dough in refrigerator for 1h , and you said we keep it in room temp but what temperature cause i stay in a hot city :)
I like using the Choux Craquelin coating on eclairs (I prefer the eclair shape to the Choux Craquelin shape, the hemisphere is too big for your mouth and pushes cream out of the sides, also the ratio between cream and pastry is more consistent on an eclair shape). When I use this coating I never have issues with cracks. The coating is just frozen butter, brown sugar, and flour so I guess it would have a similar effect to covering the top with oil and sugar, but maybe the coldness also delays browning on the top for a little while longer so that the pastry can expand. When I make eclairs this way, I always glaze the side that made contact with the baking sheet and have the Craquelin portion be the bottom. I love the extra crispy bits it gives and find the texture to be superior to a normal eclair (at least ones I've made).
I need to try craquelin. thanks so much for the suggestion
@@helenrennie, the craquelin works well on eclairs and seems to kept them more regular with less cracking, I have no idea why.
This is soooo ironic I found your video, since I JUST finished filming a coffee eclair video for my channel today.....AND......I had to hide the duds!! LOL......I also just happened to find La Pate de Dom's video as well yesterday, and I also noticed how he let the dough rest. I thought that was a very unique idea I had never thought to try before, so now I shall!! (unfortunately I only have convection though:(
Wow amazing. How many days can I store these
Hello! I loved your video. I just wanted to ask you which recipe did you use? I used Dom’s recipe and they didn’t turn out crispy on the outside. And should I add 15 grams of milk at the end to the batter ?
I haven't tried Dom's recipe. I use my recipe for all the components (it's listed in the description below).
Hi Helen, Thanks for such an informative video. I have seen your video on puffs too. I have tried multiple recipes for making Choux. Since bread flour isn't available easily, I stuck to all purpose flour. Carefully cooked the panade until the film forms, added eggs until the V shaped consistency, piped by cutting the piping bag end on parchment lined baking plate. Baked throughout at 180, also tried with 425 and then 180. I dont have piping tips, so cut off the piping bag end and pipe on parchment paper. Have tried 1/2 inch as well as 1 inch thickness with 4 inch length. Piped with consistent pressure and uniform lengths. But each time my eclairs get big long cracks down the bottom. Tops look puffed up and risen but bottom is terrible. Its basically cracked and concave and hence instead of the eclair cross section looking like a hollow round pipe, its looks like a flat hollow stick. And I am unable to figure out what could be going wrong. Would you have any pointers? I feel it's not much about the recipe of the Choux but the consistency plus something else. I have watched your videos multiple times, listened carefully about the V shape consistency and I feel that the Choux consistency is fine at my end. But I really need you to help me with what's going wrong with my pastry and why is it not puffing up like it does in this video or like it should. Plz guide if you have any pointers. Thanks a lot! Kriti - India
If you aren't using a star tip, you need at least a round tip. After piping, spray with water and run a fork through them. Here is my very old video on them. My piping isn't great, but you'll get an idea of how to use the fork: kzhead.info/sun/fKegaZF8o3OLaXk/bejne.html You don't want to change the temperature on eclairs. 350F, no convection is crucial. Don't start at 425F (that's way to high). I am not sure if you meant 180C or F. If it's F, that's F, that's insanely low. If it's C, that's about right. Make sure to let the batter rest for 1 hour in the bag before piping. Keep in mind that good piping is crucial. They need to be very uniform and perfectly spaced out. If you have any pictures, that would help greatly. If you want to trouble shoot more, e-mail me at helenrennie@gmail.com since follow up comments are very hard for me to find.
@@helenrennie Hi Helen, I followed the link shared by you, piped using the fork and worked more on the consistency of the Pate a Choux, let it rest for an hour, pipe very evenly and finally could get round, puffed up shells, with no cracks in the bottom and top. Slight stretches on the sides do occur in one or two shells, but I am ok with those. However, I faced a problem and would need your help on the same: 1. Baking at 180 degree Celsius in the middle rack in convection as well as non-convection oven give me light golden shells in 45 mins. I bake cakes in the same ovens and there seems to be no temperature issues. Since the shells are still very light in color, I am actually continuing to bake them for very long(upto additional 45 mins) to get the same color as yours. Before that they aren't even as crisp. Would you have any suggestions as to why its taking so long for these shells to turn the same color as yours while all cakes do turn out in the designated time in the same ovens(I know oven thermometer wud have been a good way to cross check but we are in lockdown so no luck) Ps: I use all purpose flour as bread flour isn't available around easily now a days. Thanks Kriti
Which mode of your oven did you use to bake ? I know that you didn’t use convection
I made cream puffs following your recipe for New Year's! I differencianted a bit, though: 1) only used regular and not bread flour (it was a last minute decision to make them and I could not find any on New Year's Eve), 2) I did not spray them with water & 3) I did not put water in the oven. I made 2 big batches, so I ended up with 50 cream puffs for 10 people. The results? They were AMAZING! My puffs were gone in 30 mins! Mind you, on my first try! I do bake quite often as a home cook but choux pastry I had never made before. People actually fought over them and there were plenty for everyone! The diplomat cream deserves a special reference: it was lighter than air and so so so so so tasty! Half of them I glazed with the chocolate ganache and some pistachio nuts & the rest with icing sugar. I will make them again soon to master the recipe and I am so glad there is another video on eclairs! The explicit reference on every little detail made all the difference in the world! I know you say you do not bake much but please consider making more such videos on pastries, sweets etc. Thank you so much!
so glad your cream puffs worked well.
Tqq
My kitchen temperature is 31 deg C. Do I leave the batter for one hour before piping?
So much for fitting into my jeans
My oven uses the fan even when I bake in no convection mode. The manual says that it does this to maintain even temperature. The problem is that it’s very powerful and it turns on more often than I would like it. So I found that one other way to bake the eclairs is to preheat it at a high enough temperature so that when I place the eclairs in they rise with the oven turned off. It’s annoying but it’s the only way for my exceedingly crappy oven to not run the fan.
Hey Helen, Watching this video suddenly reminded me of a bakery I used to go to in my teens. They had the most amazing eclairs I’ve ever tasted in my life. The key different was their filling. It was some sort of cream filling but it’s like it “sparkled” or “tingled” in your mouth and I have NEVER figured out what it was. They wouldn’t tell me and I’ve never seen or tasted it anywhere since. Everyone who ate it commented on it so it wasn’t something like an allergic reaction or anything bizarre like that. It was really amazing actually. So my question is this: Do you have ANY IDEA what in the world it could’ve been?
I would try infusing your cream with the tiniest amount of Szechuan peppercorn and then straining it out. That might give you a bit of tingly taste. You might have to experiment until you get the balance where you want it, but this would be the thing I would try first. Let me know if it works!
maybe it's finely dusted carbonated sugar candy?
madam..one question..Eclairs shell must come out crispy or soft..which one is correct
If you twist the piping bag just above the pastry tip, you can skip wrapping the tip in plastic wrap.
Today I made your Cream Puff recipe - they were great!. After watching your Eclair video (and will be making them next), I noticed two differences: for the Cream Puffs you used convection oven, and you didn't let the choux dough rest before piping. Would you now recommend no convection and letting the dough rest for the Cream Puffs? Thank you!
no, I would still do cream puffs as before because you are baking them on 2 racks at the same time.
I followed everything like you said, I still got a lot of cracks.
Are you or were you a scientist? KZhead decided to show me one of your videos and quite honestly I was blown away by your clear, precise thinking. So I had to see if it was a fluke. I see not. A programmer perhaps? Obviously a good cook, that I can see.
I studied computer science in college and worked in the software industry before I opened my cooking school.
@@helenrennie I knew it! I also studied computer science in college. I'm coming late to the cooking part though. That's why I'm here. 😁
Should I still steam the oven if I'm making cream puffs? Or skip the little water trays all together?
I don't think it makes a huge difference for cream puffs. the biggest change here is 1 sheet without convection for eclairs vs 2 sheets with convection for puffs. you can certainly bake the puffs the way I bake eclairs if you have the patience, but it takes way longer since you'll have to bake each sheet separately.
🥰🥰🥰
What is the link for the waterspray?
Good eclairs. But why not make holes for the filling on top? They will still be masked by the glaze.
Mazel tov!
Do you refrigerate the dough while it's resting or keep it at room temperature?
I keep it at room temp.
Helen you must make the pastry cream only with egg yolks
Thank you very much..please teach us next macaron