Channel: Ashlee Marie

Category: Howto & Style

Tags: pastry creamhow towhipped creamchocolate eclairs reciperecipehow to make cream puffscream puffcream puffspastry cream recipehow to make chocolate eclairsdessert recipeshow to make eclairspate a chouxtutorialfrench pastriespate a choux reciperecipesashlee marie cakeslive cooking showfoodpastry cream dessertsstep by stepchoux pastrychocolate eclaircream puffs recipe

Description: It's easier than you think to make your own eclairs and cream puffs. The pate a choux dough is easy to make and bakes up perfect cream puffs and eclairs. ____↓↓↓↓↓↓ CLICK "SHOW MORE" TO GET RECIPE ↓↓↓↓↓↓↓↓ ____ Subscribe to my channel youtube.com/ashleemariecakes?sub_confirmation=1 Fill the cream puffs with whipped cream and the eclairs with homemade pastry cream or diplomat cream! Diplomat cream is pasty cream that you lighten with whipped cream. Want to catch more Live recipe videos? Check out my "Live Streamed Videos" playlist here youtube.com/playlist?list=PLrIzGV25YD__EboJRxNeHYowY136sOjsO CHOCOLATE ECLAIR AND RASPBERRY CREAM PUFFS RECIPE Pate a Choux - 1/2 cup whole milk 1/2 cup water 1/2 cup butter pinch salt 2 Tbsp granulated sugar 1 cup all-purpose flour 4 lrg eggs you may need an extra egg 1 Tbsp water 1 egg Preheat oven to 425 degrees. In medium saucepan, combine milk, water, butter, sugar and pinch of salt. Bring the mixture to a simmer over medium heat Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes. Add eggs one at a time, stirring between until completely incorporated You may use more or less eggs, you're looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak Use a large round tip to pipe two to three inch lines onto parchment-covered baking sheets. mix the egg and water - brush pastry with egg wash to remove imperfections Bake in 425 degree oven for ten minutes. Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20). In the last 5 mins of baking pierce the bottom with a skewer or chopstick to allow steam to escape and dry out the inside (I do 2-3). Let cool. CHOCOLATE DIPLOMAT CREAM Chocolate Pastry Cream 4 oz chocolate 1 ½ C whole milk 1/4 C all-purpose flour 3 Tbsp cornstarch 4 lrg egg yolks 1 lrg egg 1 1/2 C granulated sugar 1/4 C Butter softened 1 tsp vanilla Bring the milk and chocolate to a simmer Sift the flour and starch together, set aside. Whisk the the egg, yolks and sugar in a mixing bowl and whisk until smooth and pale yellow. Whisk in the flour and starch. Pour the milk mixture into the egg mixture in a steady stream, whisking constantly. Pour the mixture back into the pan Bring the pastry cream to a boil, stirring constantly, over medium high heat. Reduce the heat to low and stir constantly for about 3 minutes until very thick and smooth and the flour taste has been cooked out. Strain the pastry cream through a fine mesh strainer into a bowl and stir in ¼ cup of the butter and vanilla. cover with plastic wrap, pressing the plastic wrap right onto the pasty cream and refrigerate until set, a few hours Stabilized Whipped Cream 1 tsp unflavored gelatin powder 2 Tbsp cold water 2 C heavy whipping cream 1/2 C powdered sugar 2 tsp vanilla stir the gelatin into the cold water and let bloom 5 mins Microwave the gelatin until melted, about 15 seconds set aside and let cool slightly In a mixer beat the whipping cream, powdered sugar and vanilla until it reaches soft peaks While beating slowly pour the gelatin into the cream Beat until you get stiff peaks (don't over beat) Fold 1 part pasty cream in with 1 part whipped cream to make the Diplomat cream Ganache Glaze 1/2 C heavy whipping cream 1/2 C dark chocolate Simmer the whipping cream and pour over chocolate Let it sit for 5 mins then stir until smooth RASPBERRY WHIPPING CREAM 1/2 C raspberry stabilized raspberry whipped cream puree the raspberries pour through a strainer and strain out the seeds beat the raspberry puree into the stabilized whipped cream MORE LIVE DESSERT VIDEOS Raspberry curd tart youtu.be/a9qmm7Q9cxU Homemade donuts youtu.be/AyKfiSrpuSw Caramel toffee ice cream pie youtu.be/B2qSaWkNmfg Stuffed hot chocolate monkey bread youtu.be/wQP662jazvM MORE DESSERT VIDEOS Lava cakes - 4 ways youtu.be/J2198gr-pqw Chocolate caramel marshmallows youtu.be/aUUB7Afkufc Instant pot cheesecake bites - 4 flavors youtu.be/EGMIWacH3-0 4 Chocolate chip cookies youtu.be/_SYYhS-2lcI #eclairs #creampuffs #pateachoux ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making CONTACT ME - I'd love to work with you ashlee@ashleemarie.com YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE Blog: ashleemarie.com Facebook: facebook.com/ashleemariecakes Pinterest: pinterest.com//follow/ashleemariecake Instagram: instagram.com/ashleemariecakes Twitter: twitter.com/ashleemariecake