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Episode 5 Part 3 - Eclairs And Cream Puffs

The Aubergine Chef demonstrates how to make vanilla eclairs and chocolate cream puffs!
Ingredients
For the whipped cream
  Heavy cream 1 Pound
  Powdered sugar 3 Ounce
  Vanilla extract 1⁄4 Ounce
For chocolate ganache
  Heavy cream 1 Cup (16 tbs)
  Chocolate chips 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. In a pan, bring heavy cream to boil on medium high heat. Add chocolate chips and stir continuously till melted and smooth.
2. Cover with a plastic wrap and keep in the refrigerator till cooled.

MAKING
3. In a mixer add the heavy cream and whip it till it forms peaks. Add sugar and vanilla extract and continue to whip till it forms stiff peaks.

For Diplomat Cream
4. Take the bowls of creams from the fridge (Recipe-part 1).
5. Add the whipped cream, in batches, into both the bowls of cream and fold it in gently to form a smooth mixture.

For The Cream Pastries and Cream Puff
6. Take each éclair (long pastry) and make holes with a sharp knife at the bottom. For the cream puff make 1 hole at the bottom.
7. Fill the piping bag with the cream of choice and fill the éclair till it feels heavy. Wipe out the extra cream.
8. Remove the ganache from the fridge and stir to smoothen it.
9. Dip the filled puffs and éclairs in ganache. Set aside till hardened.

SERVING
10. In a serving plate, serve the éclairs and puffs as a dessert.

TIPS
Ganache can be replaced with powdered sugar if desired.

For Part 1 of the Eclairs and Cream Puffs please check out this link - Eclairs and Cream Puffs- Part 1
For Part 2 of the Eclairs and Cream Puffs please check out this link - Eclairs and Cream Puffs- Part 2

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Preparation Time: 
30 Minutes
Servings: 
12
Part 3 of the video is the final dish coming together, the baked goodies filled with the creamy yumminess! See the video for more!

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