Custardy Chocolate Éclair Cake | In The Kitchen With
Vložit
- čas přidán 25. 02. 2022
- Food52 Resident Carolina Gelen shares a recipe that has all the same components of a chocolate éclair-pastry! custard! ganache!-with way less worry than the French classic. No more individual portions and instead, bake big squares of pâte à choux and fill them with pastry cream like a layer cake. Yum! GET THE RECIPE ►► f52.co/3JBkI3h
Also featured in this video
Five Two Ultimate Baking Tool Set: f52.co/3m9H03E
Five Two Essential Stock Pot: f52.co/3sNGmuF
PREP TIME: 11 hours
COOK TIME: 55 minutes
SERVES: 9
INGREDIENTS
Pastry Cream:
1/2 cup (99 grams) granulated sugar
4 large egg yolks
1/3 cup (37 grams) cornstarch
1/4 teaspoon kosher salt
1 1/2 cups (341 grams) whole milk
1/2 cup (114 grams) heavy cream
1/2 vanilla bean (or ½ teaspoon vanilla extract)
2 tablespoons (29 grams) unsalted butter, cubed
Pâte à Choux:
1/2 cup (114 grams) whole milk
1/4 cup (57 grams) unsalted butter
1 teaspoon (4 grams) fine sea salt
1 1/2 cups (180 grams) bread flour (or all-purpose flour)
5 large eggs (have an extra 2 on hand, just in case)
Chocolate Ganache:
1 cup (227 grams) heavy cream
1/2 teaspoon kosher salt
1 cup (170 grams) chopped dark or semisweet chocolate (or chips)
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
TikTok: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently. - Jak na to + styl
Check out the FULL RECIPE here: f52.co/3JBkI3h
LOVE how much she explains not just how to do things, but also WHY. It's soooo important for people to understand WHY they do the steps in baking.
I think we just found the Bob Ross of the cooking world. So chilled, clear with the instructions, and if you mess up, it’s all good - here’s a fix.
I’m making this, the first chance I get so I can happy dance too!
I really enjoy Carolina, and I love how much chocolate is on that cake. I feel like lot of other people would have a thin layer, but that's such a chonky layer lol. Yum!
This is a genius idea! Making individual choux is such a pain; doing a cake layer of choux is so smart!
"You don't want to see me alone with this cake." Best Line.
Carolina is a star! She's got a great way of telling us the potential cooking problems--and what to do about them. I love the way she shows her emotions. I know she loves this cake! (me, too!)
I know! I don't think I've ever seen someone do that in a recipe video and I'm really grateful honestly 😌🤣
i dont even bake but it made me stay specifically cus of that
I dont think so
Really appreciate the laid-back approach while cooking but enthusiasm for end product. You rock the perfect balance of enthused and chill for a cooking video.
After I discovered Caroline, I can't stop watching her. She truly is a star.
YOU ARE REALLY NICE. This video feels like a warm hug and you explain everything so well that anyone would get it!!
I usually never comment on CZcams videos, but I absolutely love Carolina's energy and the way that she thoroughly explains everything! this recipe looks so yummy! definitely getting a sub from me
Growing up, my birthday cake every year was a poor people version of this cake! XD We used instant vanilla pudding, graham crackers instead of choux pastry, and normal chocolate frosting. I still love it! But... I suspect I'll be making Carolina/Erin's version from now on. ;)
That was what my mom made too!
We love a Carolina Gelen episode!!!!
I love when food is so good that you dance! I start humming too
I made this recipe today. Made it as three layers in a glass loaf pan. It’s it delicious, even better than an éclair. ❤❤❤
Use the vanilla pod too then fish it out before you pour into the egg mixture.
I looooove eclairs! This looks so good
Tried this recipe and got it in the first try i was really nervous but this vid helped A LOT thank you so much for this recipe and teaching how to do it!!!
Hi can you tell me at what temperature you cooked the shoux pastry? And for how long
You know something is good when it makes you do a happy dance. This looks absolutely divine!
It’s so good!! I loved it and had 4 slices, too!
Reminds me of my time working at a french bakery. The eclairs were my absolute favorite, i always ate more than i should have of em.
Love this recipe!
Excellent instructions.
That looks insanely good!
This looks so delicious! 😋🐝
I love your calm energy :)
Look very delicious 🤤😋
I love your explanation and your charm
I love your voice omg!! It’s so calming
Delicious fried recipes 😋
Good luck, good health and wealth
I am also a custard kind of girl and no regrets!! Can't wait to do this!! T-T looks amazing
In the description it doesn't say add water but if u listen carfuly she says that she got milk and water in the pot (i am talking about the dough when she is making it.
😊 that looks amazing
Carolina where have you been? Love your style of sharing and teaching your technique of cooking. It looks good will definitely make it this weekend. 👍🌹😍
Carolina is my favourite person here
I just made this and it came out amazinggg!!!! thank you!
You only use 1/2 cup of milk?
Did the pate a choux rise?
@@saraashraf5329 yes i only used 1/2 milk but also added 1/2 of water because the recipe on the website added 1/2 of water too. no it did not rise!
I take a shot everytime You say 'beautiful'
Hey Carolina ♥️This is so cool. I'm thinking birthday cake for me 🤔.
Honestly same
What a great idea!
i saw this on tiktok and didn't realize it was carolina's video! looks so good
I made this cake, but in a larger format to feed more people. Two things, I would add a bit of sugar to slightly sweeten the pate de choux, and second, next time I will use milk chocolate instead of the bittersweet Ibused in the ganache.
Omg her hair!!!!! So beautiful.
we neeeeeed a kitchen tour plus what's in the kitchen
YUM! A few years ago I made a Boston Cream Cake for my birthday... but I have never made patashu and this looks so easy. Think I may try this!
*Pâte-à-choux for future reference.
@@bigrivtodagled8210 I never thought I'd get a shiver up my spine from a typo lol
You could use small earth magnets to anchor parchment to baking sheet to pipe choux. Save yourself extra mess 💆🏻♀️
Hi. Love this recipe. What temperature did you bake the pastry at and how long ? Thanks 😊
Also you mentioned water in the choux pastry but it is not stated in the recipe. How much water did you use?
What a cutie. Love Carolina x
Basically a boston cream pie.
I love watching Food 52. Was so happy to see this recipe, so much easier than making my favorite, eclairs. My husband and I love watching Erin Jean McDowell. We "binge-watch her on CZcams. Forgive me if I am wrong, but the recipe listed for the Pate a Choux, shouldn't it have 1/2 cup of milk and 1/2 of water? I thought Erin uses both when she makes hers. Again, sorry if I am the one that's wrong.
I think she said there was both water and milk in the liquid part of the batter
Yeah she uses water in the video but hasn’t included it in the ingredients list in the bio. I was a little confused too
my grandma always made a version of this but hasn’t in a long time because it’s too “labor intensive” and she refuses to give out certain recipes. i highly doubt she was making the choux and cream from scratch like this though… i do remember a box of pudding being involved. i’ll have to give this a whirl and see what she thinks.
Obsessed
This looks so yummy! Thanks for this great recipe. Just want to ask how was the choux baked?
375 degrees
bake for 30-40min
don't open the oven in the first 25min!
I've made the icebox cake eclair cake that uses graham crackers, so it's extra neat to see this version going full choux! I think if I made this I'd go for individual eclair trifles in jars because I love tiny treats! (That and then I'd have spare pastry cream to snack on!)
Eclair trifles sound amazing 😍
@@adedow1333 Right!? And you'd have room to experiment, like add in cacao nibs for crunch or even a jam layer to be fancy!
Fiz essa receita e é absolutamente maravilhosa. Parece um pouco desafiadora mas não é, o resultado é excelente.
Did the pate a choux rise ?
@@saraashraf5329 Yes it did!
@@tamiresdasilva9019 her's didn't.. I thought i did something wrong.
@@saraashraf5329 Mine raised quite a bit but afterwards it deflates
Please attempt making Napoleons (esp. w. fruit slice topping); as you did Choc. Ganache Eclairs. All of Saudi Arabia & Dubai hire French Pastry Chefs & I’ve not had a decent Napoleon since returning to USA. Can we use your Eclair technique for Creme Puffs?
Your curls are beautiful
I want thatt 🤤🤤 also, I can't explain how but I feel like I'm seeing young Carla (formerly from Bon Appetit)
I ONLY make food that makes your butt and hands waggle, while eye-rolling, lol, glad I stayed to the end. Thanks for exactly what I needed on this rainy cold weekend! Subbed.
This is basically the same as vanilla slice which is a popular bakery sweet here in Australia. It's normally made with puff pastry though.
Exactly! We had a bakery near us that did big ones as cakes. They were so good! We called it a snot slab 😂😂
Ugh it would be so f fun to cookfor this channel
where did got your mixing bowl for chocolate ganache from ?
The wild variation for the vanilla custard is the temperature -- it will turn to custard between 165 and 185 degrees (I usually shoot for 165 then go 10 seconds longer and it's perfect)!
Could you Please Share Full Recipe?
would this work with lactose free products?
I love how this person cooks..lol
we used to call this hey clair pie when i was little 🥲
omg that beater is soooooo daaaaammmn loud woaaaahhh.
I think the recipe is missing the 1/2 cup of water for the pâte à choux.
where'd you get that bowl you made the ganache in? 😵💫
Any Pyrex or Mixing bowl free of plastic toxins(label)that’s microwave safe or Ceramic, or Corning Ware will be safe. Ceramics conduct heat so use pot holders or dry dish towel.
@Lady Sepulchrave i know i love food52 i buy there all the time i'll look again
@@resolvetsharing8033 i just thought the one she has was cute
How best can I keep it from melting if I bring it to a party (2.5 he drive away)?
💖💖💖
what about adding evaporated milk to the choux so it can be super moist, a la tres leches style? hmmm 🧐🧐
You might be on to something 😳
The dancing at the end, so funny. That is the pleasure in food.
16:22 ok now i need asmr recipes
Can the egg be replaced with something?
I don't have heavy cream can i change it into something else?
❤️❤️❤️
Beautiful lady. Giving me Gal Gadot chef realness.
This seems fool proof. I need to try it.
A few hours ago I was bored and hungry, I’m no longer bored and I don’t think I’ll need to again for at least a week like I agree that four slices was probably too much but at the same time we can’t change the past…
carolina, that stand mixer of yours is crying for help
Like polish Karpatka but without chocolate
parece a Kefera
If it's too thick to serve, and we shouldn't throw it away, what should we do with it? Did I miss something? Can we still use it?
I'm assuming you still can use it as it's going to be thinned with the eggs
I almost thought you were Paz de la Huerta
Não sei explicar pq, mas sinto que ela é brasileira.
You forgot to say how much watch for the Choux ?!
You dont wanna see me alone with you and that cake
Is there water in recipe 🤔 👀
It's a vanilla slice - a poor man's mille-feuille.
So do we just put 1/2 milk? Or is it 1/2cup milk and 1/2 cup water??? You said milk and water but in the description you only wrote milk I'm confused!!!!!!!!!!!!!
Who's been reading my mind?
Just a tad bit of sugar in the choux would not actually go amiss.
where is the recipe?
Thanks for watching Mark! The recipe can be found here: f52.co/3JBkI3h
You kinda look like Tokyo from CDP
In the custardy? WHOSE?! To whom do I report,... if the Sheriff was shot (Bob Marley's rendition)!!! I am a grown a__; the last time I checked, where I was under someone's jurisdiction was when I was an adolescent! I am a 44 yr old adult; I don't answer to anyone!
Isn’t the point of a this type of batter to puff so u can stuff the pastry cream…u basically made a custard sandwich between two fluffy crackers….
Yeah I wonder if you made a larger batch of the dough and baked it like a normal cake if you could get more a large eclair and fill it with cream and top with chocolate.
Yee so what about a hair tutorial
I added five eggs and it was too runny what a waste I’m pissed.
that's some weird lighting