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Today you will learn everything you need to know about how to make the perfect chocolate. Perfectly formed, crispy custard filled with chantilly cream and drizzled with glossy chocolate sauce. Hi everyone, I'm Nick and I'm back to voiceover videos. Thank you all for your patience and good wishes. I'm glad to be back. Now that's out of the way, let's start with the custard dough. We'll add some butter to a large saucepan. Melt it before adding water, sugar, and salt. Stir over medium heat. When the mixture starts to bubble around the sides, turn off the heat and add the bread flour.
Mix until a dough forms. Continue to stir it over medium heat for about 2-3 more minutes. Stir constantly, friends. You can use regular flour, but baking flour will help to better maintain the beautiful, perfect shape of the eclair. This is one of the ways. I'll show you two more steps that will help make your eclairs flawless. After 2-3 minutes of kneading, remove the mixture from the heat and let it cool in the pan for about 10 minutes. Meanwhile, beat the eggs. Add a quarter of the egg mixture to the cooled dough and mix well until smooth. Then add the next quarter. So, we add the eggs gradually. Continue mixing until all the eggs are incorporated into the batter. The mixture will begin to thin out, taking on a shiny and sticky consistency. It is
important to achieve the right texture here. Usually four eggs is the perfect amount for this recipe. You can check the readiness by squeezing a little dough between two fingers. When you stretch it, the dough should not tear, it should be elastic enough to hold its shape. The dough will also become smooth and slightly shiny. If the dough does not have this consistency, is too stiff or tears, beat another egg and add one tablespoon at a time, mixing each time until the desired thickness is reached. Let's move on to setting the dough. Now I'll show you the second tip for getting perfectly shaped eclairs. I'll use a large pastry bag with a 1.2 cm French star nozzle. This is exactly what you see on the screen now. You can use a regular
star tip or a round tip to pipe the eclairs, but it is this star tip that will allow you to get the perfect eclair shape. Place the 10 cm long eclairs on a baking sheet. I lined my baking sheet with a silicone mat. You can use parchment paper, but I've noticed that the shape comes out better on a silicone mat. When setting out the eclairs, make the edges slightly wider than the middle, as the rises the most during baking. Thanks to the slightly wider edges, your eclair will have an even shape. When transplanting, you can use scissors to trim the tips. But if you just carefully lift the bag, a small sharp tip will remain. To
smooth it out, dip your finger in water and smooth the tip of the eclair, as uneven edges can burn in the oven. So make sure they are nice and smooth. The third and final step to creating perfectly smooth eclairs is to sprinkle them with powdered sugar. This helps the eclairs take on the desired appearance. It's just magic. They keep their shape. Bake them on the middle rack of the oven for 30-35 minutes at 190°C (375°F). After 30 minutes, they will turn a nice dark golden color. Leave them in the oven with the door slightly ajar. Insert a wooden spoon to keep them open for 5-10 minutes. This will help the eclairs not to collapse while cooling. When you take them out of the oven, transfer them to a wire rack to cool completely. To
decorate the eclairs, make two holes in the bottom of each one using a fork or knife. I will fill mine with whipped cream " chantilly", but you can also use traditional custard. All of these recipes are on thisline.com, and I've left a link to them in the written recipe on the site. Transfer the filling to a pastry bag fitted with a narrow round nozzle, insert it into the holes and fill the eclairs. While filling, you will feel that the eclairs become much heavier. This means you filled them out properly. For the frosting, I'll just use my chocolate sauce recipe, which is also linked to in the written recipe on the site. It's very simple. This is a one-bowl recipe, and it's incredibly brilliant. Dip the top of the filled
eclair into the sauce and swirl it around a bit make sure it evenly coats the eclair. Lift it to let the excess sauce drain. And that's it, friends, it's ready. You can eat this right away. Or you can put them in the refrigerator and serve them after a couple of hours. I hope you enjoyed watching this recipe. I'm glad I'm back to voice acting again. Thank you all for your patience and kindness. The recipe for these chocolate eclairs is on my website theline.com. I am very happy to share this recipe. I love eclairs. I know many of you love them too. He
was asked for it very often. The recipe is on scramline.com. See you in the next issue of Scramline. See you later. I hope you enjoyed this recipe. I just wanted to add at the end that I have a channel with savory dishes. It's called Scramline Everyday. And what you see on the screen is my latest recipe. All of my recipes are family-friendly, easy to make, and simply delicious dinner options. You'll find all the recipes, including desserts and savory dishes, at screenline.com. Be sure to check out the savoury food channel. It's called Scramline Everyday, and I've left a link to the latest video below.
