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Episode 5 Part 1 - Eclairs And Cream Puffs

The Aubergine Chef demonstrates how to make vanilla eclairs and chocolate cream puffs!
Ingredients
  Cornstarch 1 1⁄2 Ounce
  Whole milk 500 Milliliter
  Eggs 2
  Granulated sugar 4 Ounce
  Unsalted butter 1 1⁄2 Ounce
  Chocolate chips 4 Ounce
Directions

MAKING
Pastry Cream
1. In a pot put the milk with 2 ounces of sugar on high heat, bring it to boil.
2. In a bowl put 2 ounces of sugar, corn starch and mix them well. Break 2 eggs in it and whisk to combine and form a smooth paste.
3. Once the milk is boiled, slowly add a little milk into the egg mixture while stirring continuously. Once the egg mixture reaches the temperature of the milk, add it back to the milk in the pan while whisking continuously.
4. Place it back on the stove on medium. Whisk continuously to avoid bubbling and burning. Continuously stir till it reaches a thick consistency as desired.
5. Turn off the heat, add butter and stir till it is melted. Divide the cream into 2 parts.

For Chocolate Cream
6. For chocolate cream in a bowl take one part of the pastry cream and add chocolate chips to it. Whisk till it melts and becomes smooth.
7. Cover both the bowls with plastic wrap and keep in the refrigerator.

SERVING
8. Use this cream while making cream puffs or any other dessert.

For Part 2 of the Eclairs and Cream Puffs please check out this link - Eclairs and Cream Puffs- Part 2
For Part 3 of the Eclairs and Cream Puffs please check out this link - Eclairs and Cream Puffs- Part 3

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
12
Part 1 of the video to get the fillings done for the puffs and the eclairs. The aubergine chef does a neat job of mixing and demo-ing it! Stay tuned for part of making the choux pastry!

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