Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person

I just baked mine, they look awesome! Thank you, Claire, my hero 💜🤍🖤

You missed 1/2 cup of water in the description recipe ;)

Peut-on l’utiliser pour pièces montée garnitures choux merci

I’m concerned for Claire. Is she employed? Is she fine? Has someone checked in on those Quaker Oats? Are they expired? Has the expiration date passed? I’m concerned. 😅 asking for Claire 😂

Any tips on storing the eclairs to prevent sogginess? I want to bake/prep them the night before and serve the next day

Made profiteroles using Claire’s recipe. As her instructions are very clear and easy to follow, preparing the dough was one of the easy parts. The baking was less successful but that is totally on me. They were very delicious though so I didn’t mind. Made the pastry cream using her recipe from the fruit tart episode and wow that is the most delicious thing I have ever made. It tastes just like the real deal and it was so easy to make. I cant wait to use the pastry cream to make other desserts. Thank you Claire, despite some setbacks it was an educational experience. You are a wonderful teacher. ❤️

How to store, length freezer , etc. Pate Choux?

Most recipe videos now a days are so fast! most of time I can’t even get the recipe!

I really feel I learn watching Claire’s videos, she is so thorough with every step - that is one of the reason why I love her so much!!

Thank you for your knowledge and your time Claire ❤!!

One of the very few ways that I like chocolate is on an eClaire. Maybe use dark chocolate instead, though. Moi, I prefer a little bitter with my sweet 😅

Why can't these chefs usually not be bothered to convert °F to °C and vice versa. I mean this is watched internationally.

As a teenager i asked for Profiterole instead of birthdaycake.

I started backing when I was a kid because I could lick the left-over dough in the bowl and utensils. So when I did the Profiteroles swans I was in for a surprise because the dough wasn’t sweet. I remember that it took quite some time to make them and they were eaten in minutes. That said I am still backing now over 50 years later.

Must make! Well, except the swan. It reminds me of those pricey desserts I've ordered and when it came I was just filled with sadness. The only remedy for that is eating ice cream.

I used to have eclair as a child and still one of my favorite desserts ever but I used to have em cover in a sort of caramel that then harden and creates a shell was soo good

Ok

What about Cream Cheese if you are looking for something different.

I would love an Choco Eclairs with dark Chocolate cream inside

I love the eyes and faces on pots, pans, and pastry bags. You and your crew are having fun and that makes it fun for us too.

My goodness those swans are cute!

OMG! I made these eclairs today and I added pistachio pasta to the vanilla cream and it was soo delicious!!! love you so much❤️

I'm wondering, could you also egg wash the pastries after they've set in the oven a bit? Or are they going to deflate when you open the oven mid bake?

Nice didn’t know you could score the eclair with forks I typically just use a star tip as I use when piping my churros and that works for giving my eclair it’s look

Nice didn’t know you could score the eclair with forks I typically just use a star tip as I use when piping my churros and that works for giving my eclair it’s look

I love you Claire but corn syrup is a no for me 😬

Hi, Claire! Thank you for sharing this, I’m planning on using your pate a choux recipe to make puffs and eclairs for my best friend’s baby shower! I’m trying to do the math and figure out how many servings of eclairs will be produced from your pate a choux recipe so everyone at the shower can have at least 2 eclairs. If the choux recipe provided serves 60-70 bite sized puffs I’d assume the same recipe would serve half that amount of eclairs?

Claire the description for the chocolate glaze isn’t in the description :(((

E-Claires!

Lovely, just lovely. Wish I was there to share. Cat cam is so cute!

you are talking me to sleep

I made these eclairs and cream puffs with the pastry cream, whip cream, chocolate glaze and all. It was so delicious and wasn’t as hard as I expected. Just be patient and I recommend to prep the pastry cream in advanced because it keeps up to 5 days!

THE SUBTLE EDITING AND ANIMATION

How long do the eclairs last? Will they be soggy the next day? Do I keep them refrigerated or room temp?

I filled this dough with chicken salad for a baby shower. It made dainty but tasty little sandwiches.

love love love! 🤍

Random info XD
In Germany the Eclair is also know as "Liebesknochen" which literally means "Lovebone" XD
Oh and Pâte à Choux is called Brandteig in German which literally means "Burn-Dough" XD oder "Burning-Dough"

I never thought I would want to make eclairs but now I do.

I will pause a marvel movie to watch this. Tracking the teserak is stressful. Claire is peaceful. The end.

Well you intrigued me to attempt to make eclairs. I never have. The vanilla cream turned out GREAT! Worries about the pastry. I think I went one egg to much. Didn’t rise or puff in oven more flat. Curious if happens again how can I save dough when to wet? Specially since you cook this one on stove? I will try again.

So fancy

I wonder how I can make the vanilla cream filling thicker/more chewy

can you please make King Cake?!! i’m from New Orleans and would love to see a tutorial

that swan in the window literally made me jump.

The recipe is fantastic and I love making Pate-a-choux (specially filled with chocolate pastry cream or lemon curd). One think I'll point out cause I think it's missing in the written ingredients for it is 1/2 a cup of water! Claire does use it on the 1st video when she explains the choux but it's not in the ingredient list

This made me hungry for donuts. Thanks a bunch, I just ordered some lol

anyone here made the eclairs already? how many eclairs could you make from that recipe? :D

i find it interesting that for americans a classic eclair is chocolate glaze with vanilla cream filling because in france, a classic vanilla eclair doesn't have chocolate on top, it's just a sugar glaze and so if you're in france ordering an eclair with chocolate glaze, usually the filling is chocolate too

Could you bake the cream puffs on a silicone mat with the circles already on it?