CHOCOLATE ECLAIR FOR BEGINNERS RECIPE + DIPLOMAT CREME | ASMR🇵🇭

● These deliciously decadent chocolate eclairs filled with creamy diplomat creme are worth the effort. Make a batch of these classic French pastries.
#ChouxPastry
#DiplomatCreme
#EclairRecipe
#JesseChoiASMR
#ASMRPhilippines
If you like this video please don't forget to subscribe
/ @jessechoi77
Facebook : / jessechoiasmr
Instagram : / jessechoiasmr
🍫Ingredients
▪︎ CHOUX
• Water 365ml
• Bread Flour 142g
• Butter 113g
• Salt ½ tsp
• Sugar 1tsp
• Vanilla Extract 1tsp
• Powdered Sugar
• Egg 3 pcs
▪︎ DIPLOMAT CREME
• Milk 472ml
• Sugar 40g
• Egg Yolk 7pcs
• Vanilla Extract 1tsp
• Butter 35g
• Heavy Cream 200g
• Bread Flour 40g
▪︎ CHOCOLATE GANACHE
• Heavy Cream 240ml
• Dark Chocolate 80g
✒Instructions
1. For Diplomat Creme: In a bowl, whisk together the egg yolks, sugar, and flour set aside.
2. Heat the milk over medium heat until it comes to a simmer.
3. Pour the boiling milk over the blanched preparation. Combine gently.
4.When homogeneous, strain the preparation into the saucepan used to boil the milk. and cook the cream over medium heat, whisking constantly. The cream should thicken quickly. However, this doesn't mean that it is cooked. the cream will thicken first, then you will notice it will fluidify again. At this stage, the cream is cooked. Add the vanilla & butter to the hot cream and whisk vigorously until fully incorporated.
5. Cover with plastic wrap that touches the surface of the custard. This will keep it from getting a film. Let cool a bit, then put in the fridge to chill.
6. Whip the cold heavy cream to medium peaks. Take the pastry cream out of the fridge and whip it to make it "creamy" again
7. Fold a few spoonfuls of the cream into the custard. Gradually add the rest of the custard, being careful to not knock the air out.
8. For Choux: Preheat oven to 220°C.
9.Place the water, butter, salt, and sugar in a medium-sized saucepan and heat over medium heat while stirring occasionally. (Make sure the salt and sugar dissolve completely in the warm water, and the butter melts BEFORE the water comes to a boil).
10. As soon as the water comes to a boil move the pot away from the stove and add all of the sifted flour into the boiling liquid. stir the mixture vigorously to allow the flour to absorb all the water and form a ball of dough
11. After about 45 - 60 seconds of mixing, return the saucepan to the stove (with medium heat), and let the dough cook for a further 2 - 3 minutes while stirring and mixing. Do this until you see a film of dough forming on the bottom of your saucepan (please note that this only occurs with stainless steel saucepans, not in non-stick saucepans).
12. Remove the saucepan from the heat and transfer the dough into a large mixing bowl. Mix the dough gently, for about 2 - 3 minutes, to release the steam and to let it cool down.
13. Next add the eggs in 3-4 additions, mixing each addition well into the dough before adding more eggs. Stop adding eggs when the dough starts to get a sheen and looks glossy.
14. Place the dough in a pastry bag and secure the bag opening, and set it aside until you get the baking trays ready. Teflon lined baking tray. and cut the end using a scissor. Sift some confectioner’s sugar over the eclairs.
17. Bake for 15 minutes. After 15 minutes, reduce the heat to 190°C and bake until puffed up and light golden brown for about 15 to 20 minutes, and let it sit inside the oven for another 30 minutes before removing it.
21. Fill the eclair shells with pastry cream
22. Wipe off any excess pastry cream. Repeat with all the eclair shells.
23. For Chocolate Ganache: Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
24. slowly stir until completely combined and chocolate has melted. The finer you chop the chocolate, the quicker it will melt with the cream.
25. Dip each filled eclair in the chocolate glaze. Place the glazed eclairs on a wire rack and allow the chocolate glaze to set.
Serve at room temperature, or chilled.
Enjoy!
T H A N KY O U F O R W A T C H I N G ! ♥
감 사 합 니 다 ♡
________________________________
:: My video is only uploaded to CZcams & Facebook.
Unauthorized theft of this video or 2nd edit and re-upload is prohibited.
:: Music By Underwater BGMSuper Mario Bros.
________________________________

[@helenadmana7653]

❤❤❤❤ more recipe to come fighting 💪💪🙏🙏🙏 keep safe always 😚

[@pinaymominsouthkorea5629]

You always make something with perfection Jesse. Thank you for sharing your recipes. Ganda ng shape and yung cream na stuff mukhang masarap. ♡

[@thekimidorasadventure2635]

Ang galing n'yo po talaga magluto ms Jesse choi ang linis pa❤️❤️❤️

[@nadiakitchenvlog6661]

Look so yummy stay connected please

[@ohmyputo1838]

Ttry ko po to.. 😊

[@joanneq6372]

🥇

[@pearlavenido3410]

Thank you for showing all the important tips and a very detailed procedure of this recipe. God bless your generous heart

[@cookingsimplydelicious]

Thank you for sharing your very delicious recipe it is really perfect and delicious, I love it!

[@loverosi2105]

Sabi ko kanina isang video nalang pero nanood pa rin ako hahaha parang kdrama lang na adik na 😂 ang sherep naman po niyan.☺️☺️🙌🏻

[@loverosi2105]

@@JesseChoi77 😂😂😂

[@santinohaymen924]

wow love this recipe so nice and clean keep it up maam/sir hi from thailand

[@Pholaricca]

I found your post in cake artist!dont stop baking you're doing great 💓🥰 God Bless!

[@Pholaricca]

Welcome 💓 Ganda po ng quality ng videos at ng binake mo :) nakakainspire mag asmr baking kaso maingay ang kapitbahay namin 😂

[@romeosamblero2354]

Not bad for no electric mixer Pate a choux.

[@eyebebeyenspursian1653]

Thank you for sharing..what tip number did you use? Thanks

[@MariaLuisa-fl5ce]

🥺🥺😯😳😳😳😳😳

[@jersiedavid9219]

Gnu po kdaming powdered sugar ilalagay?

[@gracielanneconcha9616]

Anong milk po gamit nyo

[@JesseChoi77]

Fres milk po. 🥰

[@JesseChoi77]

Pwede rin po ang evep pang substitute.