Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person
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- čas přidán 5. 06. 2024
- 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.
#ClaireSaffitz #pateachoux #eclair
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!
Dessert Person Online: www.dessertperson.com/
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Jak na to + styl
Why you didn't introduce yourself as Eclaire Saffitz for this episode, I will never know. I also love how Vinny has become quite the backseat baker! 🤩
Lord knows Vinnie and Cal tried, but Claire is a no-nonsense pâtissier. The nonsense just seems to follow her around, however.
HAHHAHAAHA
@@headhoodoo vv\
@@headhoodoo للبلقث ص ق
@@dcaitous This needs to be an independent comment, not a comment to someone else's comment. I hope Claire sees it!
OMG when she knocked the pastry bag and the little animated FACE and the fact that she apologized and then it SMILED. That was the cutest, funniest thing I’ve seen!
I love that the guys are piping in with their warnings, “Don’t we need to turn the temp up to 425?”, “Do we need an egg wash?” You have eager learners there.
It's just a very observant production crew that doesn't want to have to shoot anything twice 😋 i love that they have Claire's back!
my boy Cal is always there asking the important questions.
Everyone feeling an insatiable need to praise the men who in reality don’t add anything give me hardcore pick-me vibes
@@_sofie the fact you say “the men” don’t “add anything” just illustrates the fact you don’t know the first thing about the roles they play in this channel. Luckily most viewers and fans of Claire and Dessert Person seem to know better.
@@_sofie, you give hardcore bitter edgy ~~~vibes~~~. Chill; give some things a little thought before saying stupid things.
The scoring lightly with the fork tines along the eclair is new to me. You can teach an old dog new tricks. I’m almost 70 and made my first eclair 50 years ago. Thanks for the videos. They are very informative and fun at the same time.
Whoa cool
Pa
Claire is as sweet and wholesome as chocolate. And we watch her videos on an electronic device. That for sure makes her a Chocolate-E-Claire.
Yes but unlike sugar Claire is good for you!!!
Just don't ask about her 'temper' :D
I'm sure others have said this before me and others will say it after, but the editing choices in these videos are sooo on point
“Profiteroles” always instantly snaps me back to the celebratory lunch I shared w/my husband, mom, best friend & infant son the day our son’s adoption was finalized in court. (Well, no, our son didn’t get to enjoy the Italian restaurant’s signature dessert.) That was 24 yrs ago, and now my mom, best friend and husband are all gone, so thank you for the lovely walk down memory lane. ❤️
The fact that i learn more in a 20 minutes video than in 4 hours lesson at school is amazing, plus english is not even my native language. You are very talented, both at cooking and teaching. Keep it up!
your english is so good though.nicee
I want to try my hand at those swans now - Claire made them look thoroughly achievable, and it's a dessert with such a wow effect!
Ditto.
I followed one of her recipes from her book and literally the instructions were super on point and super easy to follow. Literally the easiest recipe book I own ❤️
Wonderful channel growth over the last year. It's actually been extremely motivating to have been able to ride along the journey with you and watch your transition from afar. Kudos to you and your team!
Wow, blast from the past. A long time ago I assisted a caterer in her kitchen with mass cooking and clean up. That's where I learned how to make pate a choux. In one marathon afternoon we made 500 cream puffs for delivery that evening. No swans, just flavored pastry cream fillings. I exploded a few before getting the hang of it.
make this a series please - of claire using and elevating her (base) recipes in different ways!
whenever you're making multiple of something (cookies, cream puffs, etc.) and there's a little tip/trick, I'd love if you did one without the tip/trick so we could see the contrast. for example, not egg washing or not using the fork tines in this video. I'd love to see how much a difference those steps makes.
same!! in my experience it's not super necessary to eggwash choux, especially the eclair because it gets covered anyway. but it does add shine!
I love how attentive Vinnie and Cal are with their earnest questions about what Claire's doing ^.^
I don't even have the equipment to make these but im here for claire ✨💁♀️
You can definitely make these without any equipment but an oven! I’ve done them a couple times mixing by hand (just add the eggs slowly) and piping with a ziplock bag, i love Claires recipes but my one critique is that basically everything she says you should have some special equipment for you can do by hand relatively quickly and easily.
You need a saucepan and a mixer, both of which you can purchase pretty inexpensively for your first go at it. I’ll bet you’ll be able to find great after-Xmas deals right now if you’re interested in actually trying these recipes. Super simple and both can be used in sweet or savory preparations. I use the little profiteroles as chicken puffs (instead of cream fill the little round puffs with a chicken salad-type filling) for parties all the time. They’re usually the first appetizer/ finger food to go every time.
I absolutely LOVE making profiteroles, and someday I want to make them into a shoe shape, so I can say "choux shoes" out loud. Hahaha.
pâte à shoes =P
Yes! And well, that would also sounds like "chouchou" who is usually used to call a favourite person (or sometimes, object in french (at least in Québec, Canada)). So you would make shoe choux for your chouchous
Those lil swans were a perfect end of the year treat! Thank you for the videos, Claire and team, you guys are amazing. Here's for an easier 2022 for all!
I am so thankful for this channel and the book! Learning to bake has been a major part of 2021 for me and has brought my friends and family a lot of joy even when I don’t quite hit the mark! Thank you Claire!
Love the fantasy scenes out the kitchen window--today's swan was perfect--big and gigantic. Love your shows, Claire Eclair.
I can finally make eclairs for the dinner parties I have in my mind.
Love this episode!
But please Claire could we have an episode where Vinny, Cal, and Mike have a bake off or game quiz bee to find out what they’ve learned so far about all your baking! That would be so fun!
Most recipe videos now a days are so fast! most of time I can’t even get the recipe!
I really feel I learn watching Claire’s videos, she is so thorough with every step - that is one of the reason why I love her so much!!
Thank you for your knowledge and your time Claire ❤!!
anyone else notice the "snow" they put in the window for the intro?? it's all about the details--love it!
I’ve never made choux pastry, or pastry cream before but after watching this ( and the fruit tart video, and the gougere video) I successfully made eclairs this past weekend. They were delicious, thank you Claire!
( full disclosure for other aspiring bakers I did watch each video 4+ times 😅)
Omg!! I just got dessert person for Christmas and I'm so excited to make the recipes!
That sweet kitty face at the end! Oh my heart! What a sweetheart!?
Those all look fantastic, I’ve always loved the little swans, they look adorable. That chocolate glaze is so good, yum! Thank you Claire.
Love the cabin shows! It's raining here, Southern CA. Something about the rain & Claire in the kitchen, makes me warm!
I'm making pastry cream today!!! Yay! 💖
I love the eyes and faces on pots, pans, and pastry bags. You and your crew are having fun and that makes it fun for us too.
Love that you're sharing your recipes with us!!! Thank you so much 💓
claire always makes me want to lounge around the house and cook something awesome. so chill but intricate and obsessive, awesome.
I got your book as a gift for Christmas! I cried. I can not wait to try recipes I have seen you make yourself on here!
OMG! I made these eclairs today and I added pistachio pasta to the vanilla cream and it was soo delicious!!! love you so much❤️
I have Dessert Person. I consider myself a good little baker that can do the basics, but I do have to say she really walks you thru it all and her recipe book is so well thought out. PS. her almond butter banana bread is so yummy my family ate it sans any butter. If you were thinking about buying it, this is your sign to just buy it.
agreed, it's one of my go-to recipes from the book as it's really good and also really easy to make. I usually use peanut butter because it's easier to find where I live (and a lot cheaper also!), but will more often than not throw in some toasted almonds because they add so much in both flavor and texture.
I remember we learned how to make the swans in cooking school, we used raspberry sauce a lot with two swans and I actually did use that out of school
I made the choix dough, gougère, and cream puffs today using your recipe and it worked a treat! Thank you for the great recipe and video. Love your stuff.
Made profiteroles using Claire’s recipe. As her instructions are very clear and easy to follow, preparing the dough was one of the easy parts. The baking was less successful but that is totally on me. They were very delicious though so I didn’t mind. Made the pastry cream using her recipe from the fruit tart episode and wow that is the most delicious thing I have ever made. It tastes just like the real deal and it was so easy to make. I cant wait to use the pastry cream to make other desserts. Thank you Claire, despite some setbacks it was an educational experience. You are a wonderful teacher. ❤️
I remember the swans from the live with JVN, in the chocolate lake! Very cool!
I just baked mine, they look awesome! Thank you, Claire, my hero 💜🤍🖤
This show is so wholesome. Love it. Gonna give eclairs or the cream puffs a go this weekend.
I'm literally going to be doing this next semester in culinary school. Claire is super hyping me! The only thing that would hype me more is if Claire were my professor
Good luck with school. You... might like the anime called Food Wars
@@itsdonuttime7729 outta pocket lmao
@@marissag4456 I mean food wars IS about culinary school, the rest of the stuff is just exists. lol
I didn’t think I could do this but your videos are amazing and so wonderfully described that it was so much easier then I was expecting. French pastries tend to kick my ass but this was fun ☺️ (my parents got me their grown a daughter a stand mixer because I would not shut up about making your recipes and now I’m putting it to good use!)
The recipe is fantastic and I love making Pate-a-choux (specially filled with chocolate pastry cream or lemon curd). One think I'll point out cause I think it's missing in the written ingredients for it is 1/2 a cup of water! Claire does use it on the 1st video when she explains the choux but it's not in the ingredient list
This cookbook seems to be selling really well. Hope the multiple mistakes in the recipes will be fixed in the next publishing run.
My favorites although I've not baked in a long time with life changes!
And homemade pastry cream is essential!
Thank you. My best dessert EVER!!! Thank you
Thank you
I have prepared. Everyone liked it
SOO EXCITED and I LOVE videos make my Thursdays so fun and amazing educational and fun!
My daughter gave me your book for Christmas! I am so HAPPY!!!!!
This was so cute and fun! The first time I profiteroles it was a nightmare - can’t wait to try again!
almost a dozen eggs, high protein recipe, health food, perfect for New Years resolutions!
Genius...I love The swan...so amazing...😍
I got Dessert Person for Christmas! Can't wait to make some tasty treats in the new year :)
you are an artist
Eclairs are one of those desserts I could make myself sick eating them, they are just soooooo good!!! :D
There are some things that I just can't be bothered to make at home since I moved to France a couple of years ago. Much like croissants, eclairs are one of them. But it's still sooooo much fun to watch these videos
you lucky duck. I would drown myself in buttery pastry if I lived in France. I'm sure you get madeleines too. Gahh I'm jealous lol
@@itsdonuttime7729 gahahahaha, absolutely not to sound like I'm trying to make you jealous, but I'm definitely taking advantage of the bakeries here. Especially when my favorite one makes huge fresh madeleines, it's a great day
@@ecenbt omg they make huge ones?? brooo
Great video! Those swans were honestly so cute.
never thought a dessert could be so cute but those swans 🥺
Last week my Gougeres collapsed so I made stuffed pizza bites! Also did the puffs with the black sesame pastry cream and put them in the freezer shortly. Fun experiment at christmas to see which family members could try something different and who took a bite and just handed it back like "cool, thanks.." Black sesame eclairs next!!
You are so inspiring and remarkable and blessing angel Claire and SOO EXCITED 😊
I'm glad you finished this before 2022 haha! A late Christmas present 😁🦢
Those swans are amazing!!
I'm having a rough day so i wasn't that early but I'm happy that there's new video. ❤️
I made the cheese Puffs last week and they were perfect. I think they would be great filled with some cream cheese sausage dip.
no one:
my brain: *EClaire Swanffitz*
I used to have eclair as a child and still one of my favorite desserts ever but I used to have em cover in a sort of caramel that then harden and creates a shell was soo good
Wow these look incredible!
WOW!!!!!!!!!!! YUMMY!!!!!!! You should be running fancy bakerys Claire. Absolutely beautiful!!!!!! Your Amazing!! Wish I could do all that you do. Thank-you sweetie. Your such a delight!
Thank you Claire for making the classic french pastry so accessible to those of us who want to try this art at home.
To the "purists" here in the comments who insist or imply that Claire is making the eclair incorrectly because the filling is not chocolate or coffee: a number of youtube videos have been posted by french pastry chefs who are taking the eclair in an entirely different direction and are selling thousands a day in french bakeries/patisseries - there seems to be quite a demand from the locals as well as tourists for the non-traditional.
They cut the eclairs in half to fill them or pipe them with holes in the bottom just as Claire has done.
I've made a savory profiterole filled with wasabi chicken salad for a party. That works really well.
I was really living for the upbeat fast-paced music at 13:08
This made me hungry for donuts. Thanks a bunch, I just ordered some lol
my favourite thing in the world are caramel eclairs with diplomat creme. So decadent.
I think there is something in your baking. Having tried Eclairs here (Sydney) at a quite famous bakery for French Pastries, I remember thinking "Good,, delicious,, but not that I expected", then I stopped having Eclairs. But today I can only see Eclairs on screen and can't help thinking "I wish I could have them"😁 Also, I'm really glad to see short and plump Eclairs. I thought Eclairs should be long and thin, which makes me feel sorry. Thank you for 'Pate a Choux' series and every episode you've been making. You would never guess how much it means to me. Happy New Year, Claire and I wish I can watch your video for a long, long and long time💗
I never thought I would want to make eclairs but now I do.
The edited in snow when she said it was baking for the colder season 👌🏼❄️
One small addition from the Belgian tradition: melt some of your chocolate callets, and add to the crême patissière you'll use to fill the eclairs, when you add the butter after tempering. This makes a chocolate creme.
I feel like I really need to make choux this weekend now.
Great video, thanks Claire!
can't wait to make the eclairs thank thee claire
omg its like the swans Claire made for the instagram live with JVN!
You are greatest teacher and chef baker and I learn so much from you and love everyday you make ❤️💕❤️💕💕❤️❤️❤️💕❤️❤️❤️💕❤️❤️💕❤️❤️❤️💕❤️❤️💕❤️❤️❤️💕❤️
The swan outside was giving off love signals. That's a lot of work. Thanks.
Lovely, just lovely. Wish I was there to share. Cat cam is so cute!
Love you claire! Love éclairs! Yum!
Your kitties 🐱 are SO CUTE 😊 love them so cute 🥰
The swans are super cute and fancy lovely
I started backing when I was a kid because I could lick the left-over dough in the bowl and utensils. So when I did the Profiteroles swans I was in for a surprise because the dough wasn’t sweet. I remember that it took quite some time to make them and they were eaten in minutes. That said I am still backing now over 50 years later.
Love watching the window action!
Thanks for the video
My goodness those swans are cute!
My 3yr old asks to watch a dessert person before bed. At corresponding times during the intro she says, "bad kitty!" And "whats on my paw?" In her adorable voice and its just too cute.
Nice didn’t know you could score the eclair with forks I typically just use a star tip as I use when piping my churros and that works for giving my eclair it’s look
ah dangit...was hoping i wasn't going to purchase corn syrup. Now I have to because I'm determined to perfect eclairs!! The corn syrup I assume stabilizes the chocolate glaze/ganache? (since ganache is such an unstable emulsion?) Thank you for tips as always! I didn't know scoring the dough with the fork would even out the shell when it's baked :O
Hey Claire! (pun intended) Those recipes were beautifully described. Thank you.
claire is my comfort chef
I need a gourmet makes on Bugles!
I filled this dough with chicken salad for a baby shower. It made dainty but tasty little sandwiches.
One day I will make these 💕💕💕
Well you intrigued me to attempt to make eclairs. I never have. The vanilla cream turned out GREAT! Worries about the pastry. I think I went one egg to much. Didn’t rise or puff in oven more flat. Curious if happens again how can I save dough when to wet? Specially since you cook this one on stove? I will try again.
New sub. Cause I love sweets but I’m only at the marked sheets and I’m like 🤯