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
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