how to make a perfect chocolate éclair on the day of the CAP Pâtissier I am near Cavignac in a school that gives small private lessons to do the CAP pâtissier and he will explain everything to us he will give us the recipe and Cyril San Nicolas it left we're going today we're going to make the chocolate éclairs with Cyril who is there preparing and I 'm going to let him do it especially to understand the organization for the CAP Pâtissier the goal today is to see how it's simple and effective I have some techniques as a baker Cyril has others in pastry we're going to film that let's go for the recipe on the choux pastry cap it has to go quickly that's it - say then I make a choux pastry with a little salt so 2.5 g of salt for 100 g of sugar 115 g of butter and 150 g of flour with 125 g of water 125 g of milk with half milk half high ok I never actually change my recipe even if it's nuns or eclairs I always work with dry butter that's a habit does that still read so much better what so I do with it dry butter what is called tourage butter i quickly cut it into small pieces even if i waste time cutting a small piece i will save time on melting on the gas so i prefer once i have I'm sorry for my tests so the butter sugar one I weigh my liquids the main thing in Cape Town is to go fast in fact it's to do well to master going fast and above all in fact to go straight to the point it's for nothing in fact to have 50 containers in Cape Town it's useless to make fuss in fact if you want to save time in addition to the test in fact so choux pastry for us is the P2 it's the one of the most important tests because it is 4 hours it is the shortest and at the same time the most intense on the products to be made so the choux pastry if it can go quickly it's better so there I put 125 g of water go slowly when you weigh there is a time when you have to go fast but there is a time when you have to be super careful and for me when you weigh you have to be super careful what's the point to have large scales for the cap take very small scales that take up no space as usual beginning of the precision on the weighings so there I put 150 g of flour I make a choux pastry which is more or less dry ok ok so there really I'm talking about a general choux pastry, that is to say that it's a potato that will be suitable for the nun for the éclair for the choice soon so the flour very important that too apé even if you don't have time sifting it's mandatory ok I repeat it 50 thousand times we pour I always say it still allows you to fluidify well in fact your mixture will be done more quickly and in fact it will still allow you to the flour better to burst more quickly in the panade and that's if you don't it's going to be there the beginning of the disaster I rarely actually weigh the eggs on a choux pastry base on a quarter of a liter how we are in doing it we are between 200 g and 250 g of beef so today I weigh them so it's 200 g of egg if I need a little more it would put a little more what but as a general rule on such a small quantity you don't actually need to go up to 250 g of eggs per quarter liter ok it's often the trap in fact at the bottom in Cap me what I can tell you advise then on the other hand there it is a great advice do not weigh all the eggs in the same container or you start with 200 g so that you are sure not to put all the eggs because sometimes in fact with precipitation the pressure we go fast and not the waters they fall the potato at home you have to start again because it's too liquid because it's not going ok I advise you to lose 200 g twice at the beginning like I just did there and then you put back the 50 g that remains just to adjust the choux pastry I remind you that the choux pastry is regulated very carefully and I will even show you a tip with the mixer for extremely mix it well because often you see the small quantities do not mix very well with the mixer and you still need to wait for a complete mixture and often you see they confuse the precipitated mixture and a good homogeneous mixture in fact therefore the choux pastry so there not directly on my plate I heat it so be careful because the induction plates it goes extremely quickly always prepare a bag of mixer next to its small spatula the eggs Paris which is ready in fact when you start to launch it has to be weighed in fact don't go there so here we come back to the panade the panade which is super important it is not to boil for 3 hours even especially not you will in fact eliminate water and you must above all not in fact because there especially with small quantities it goes very quickly so there I take it off the heat all the time I still say it too often the flour is put out of the fire if you want to mix it well if you want to do your homogeneous panade quickly without grains it's out of the heat here we don't need to get upset if you're full quiet no stress what ah yeah cool it's not going that you'll go faster than you'll make no fat so I prefer to go slowly not crazy about flour everywhere I like it when I work when it's clean OK and there to put it back directly on the guy I'm drying out so we're going to dry out but here we're drying out a quarter of a liter of dough it's very little so don't do a lot of drying out I'm going to show you a little hint here and as soon as you have the film which starts to slightly stick to the bottom then it's on to the bastard right away and I turn it on immediately at the beginning at a very high low speed there we have a very small quantity of choux pastry so you must not go too fast which is super important in fact so it dries out a little bit so this choux pastry and in same time I'm waiting father so why are we hitting because in fact it's we have a pre coagulation that could happen with the eggs from 61 62 degrees ok so to avoid that we go below me below 50 degrees you see I'm around 53 degrees 54 degrees and well for me it's a good temperature to put the eggs so there I start to put the eggs so I'm not very conventional I put the eggs continuously at the same speed I'm going about on so there I initially put 200 g of egg for a quarter of a liter so I'm going to put about three quarters of this quantity and now I'm going to make a complete mixture to really mix all the dry matter with the eggs here and there I speed it up and I mix it well in Cape Town you have authority in fact there mixing the choux pastry the setting is the priority to have a good choux pastry ok so here I am going to add my eggs again you can already see in fact we have a dough that is a little more homogeneous so here we are going to make éclairs we need a choux pastry still not too hard the first clue c is that it 's when I turn on the mixer and I actually turn it off suddenly yeah the dough it tightens on itself OK and well depending on the tension and the time it will take to fall but for me it's still a small clue so here I see in fact that I'm not good after I'm going to show you the other clues with the sheet ok and you see I put 200 g of hunger so there like in the bakery recipes with flour always but you have to adapt to the flour because it will more or less drink in quantity so there it's a bit like drench in the bakery so be careful a little less better than too much and you look at your first adjustment so you take the maximum mass ok and you look at it fell ok we must have in fact what is called a parrot's beak which forms and there in fact we have a paste which is homogeneous which is brilliant we have our parrot's beak we're fine in fact we have all the clues which are good and you see I still have that as an egg on the 200 g that I put down as a base ok so that means in fact that we don't necessarily need the full amount of fire from there I put it directly in your pocket, that's obligatory, we don't leave a choux pastry lying around, it's going to smear and it's going to be favorable to you frankly the little touch of the laser thermometer that one there are some who will say thank you again so so there I put in the pocket even if it's hot I put two suites in the pocket ok the advantage of putting everything in the pocket everything well corner in fact already inside one is that you tell yourself you are your jury in fact who is watching you I know that 'we are a dish and two is to tell him look prosthesis the choux pastry I put it in the pocket there the advantage is that your choux pastry it will not crust anymore now we prepare the plate we pocket we stuffs so what interests me especially in this approach is that Cyril if he has a small school like that and all the links you can find them under the video he accompanies free candidates of professionals in French abroad in the world is his little pied-à-terre near Bordeaux so you don't hesitate to send him a message but it's a bit the same philosophy of the fact that for the course you have to be simple effective here and he also welcomes free candidates they do little Cap Blanc training sessions just a little cold setting up and a little bit of equipment that's all nickel so I actually choose on a greased plate everyone does a little bit what they want but you have either a greased plate or on an oven sheet or even on a Flexipan sheet so what I call flexible sheets are sheets that are perforated ok so it's more and more when even widespread it's good because it was going to happen the problem with the flexible is that the micro-holes when you make a paste like for the cape I still do it not too hard and it tends to go a little too much in fact in the holes and when you tear it off there may be a film which remains attached and that is not great for the cape because if you have a big hole in fact behind you will bother you in fact to fill it you're not it's not very serious either but no that's why I really opt for greasing greasing so there again you see yesterday I had problems you have to grease but you shouldn't grease too much if you grease too much you'll get bored and that's butter that's a butter that I make myself in fact it's a butter that is made from wax bee of butter clarified with oil and a little bit of lemon let it cool I emulsify and then I put it in a jar and I sell it on the shop it's an online shop actually called labo Saint-Nicolas so see in fact it's greasing but then I'm not actually wiping there I'm spreading I'm actually stroking my plate and super important is to waste time also on these little details because this little detail if ever it's in spite of that it will stick if ever it's too greased in fact we won't be able to hang the dough on the plate and therefore it will slip and then there you waste a lot of time and you have to have this shine everywhere it's small details that wo n't take you more time but at least you'll leave really well here I am for the cape in fact I always have lots of small templates for example there so I have a small box that actually measures between 12 and 13 cm you dip a little bit of flour ok and you make small marks it will give you in fact so the clue to be able to actually trace so be careful not to fixate on it you must not be either but that's for you actually gives a placement so when you're not used to poaching and it's still not bad to do like that then for the nun you take any piece so the body is 5 cm in diameter and the head is 3 cm in diameter ok the body is good to flatten it to make it stick out slightly and the head is very small inside the 3 cm to be able to poach it so you can still see it's a choux pastry which is not very hard ok I don't work hard and just the socket that you took the socket so what socket that on the other hand is super important if you have too much force in fact in the wrist take a pf14 a PF what is PF it's microteeth in fact which are here that's what will save you from spending a fork on the flash and so it's great anyway these sockets for that after if you don't have too much strength in the wrist take a PF 16 ok here it is really going to depend on the person what and then so I am my guide simply you go slowly there so I stop pressing I press my socket against the plate I pull a little bit and I simply lift on it and I do like this in the Cape you have to go slowly when you do this step you are asked precision we ask you above all to be regular does not need to go fast here you see me I take it from my students to do this gesture all the time the most important thing in fact it's business a beautiful regular poaching so the cooking of the éclairs we are already going to talk about the temperature in fact of the oven me the oven on a ventilated oven I will turn around 170 to 175 degrees so it is necessary to ventilate so the ventilation it turns all the time and then the timing then above all will have opened me I really start with the Houra open from the start until the end ok there is really only at the end where I can cut it to dry ok then in terms of timing you have an oven like this one takes 20 minutes to cook 20 minutes ok before we put some gilding was that the solution or not frankly personally I don't find you have a solution in any case me it's the one I do and the one I actually teach my students is icing sugar in icing sugar you have a little bit of starch and actually that starch is going to help you actually contain your éclair so it's not the cracker be careful, but that still stabilizes it quite a bit in the oven, that 's a good trick, on the other hand, you have to do it only just before putting it in the oven, otherwise you'll make syrup on your éclair ok and you still smell pretty good ok here you go and it is he who will actually help you stabilize and that too is enough we don't mind and there for 20 minutes during that time 20 minutes what do you do with other preparations so here I am going to show you how do you make a good pastry cream without a microwave how to shock a pastry here is cream pasta in the microwave it's the base in bakery no but not at all I'm going to show you hi here we go so there I'm going to make a half liter of crème pâtissière au Cap in two minutes of crème pâtissière it will roughly correspond to 12 eclairs often times in fact for subjects with 16 eclairs because it's either 16 eclairs or 18 or 12 ok you will never have less so the half liter on the recipe already mark your recipes well calculated the half liter you will necessarily have it so that's good for the choux pastry it's the same it will always be a quarter of a liter so it's a pastry chef you have to the notebook immediately mark the recipe at the right weight it will in fact save you from wasting time calculating your recipe on D-Day I only use whole milk never 2000 creamed so here I have no milk to strain so I put 500 g of milk I'm going to put the sugar there we're going to put 125 g on these 125 g I put half in the milk which is extremely important so there I put 62 g in the milk and I control 60 grams also in my yolks it will in fact save you from scorching the milk the milk you have in fact a fat which scorches very very very easily and the fact of adding sugar and mixing it because you also have to mix it all the same ok will save you in fact to burn go so there me I put vanilla me in any case for the for the CAPs I actually give them vanilla I find it more fun to work so that's vanilla caviar it's vanilla pod in fact grind quite simply it actually avoids wasting time with a vanilla pod and then I'm going to heat it what is super super important is to heat the milk but not at high temperature you have to heat it but at a low temperature why because one we have sugar in the milk which will mix with it so it will in fact save us from burning your fats and two we have vanilla the more we will go gently the more we will infuse the more we will create aroma so then I will clarify when you go to get eggs in Cape Town you have a station that is provided for this purpose ok and you will simplify or break the eggs only at this station there that is to say that you will go there with two containers to recover the white the other to have the yolks then you will put your young people on your work plan and the rest you will disinfect your work plan ok that's great important on this recipe I put six egg yolks for half a liter of pastry cream so it's a pastry cream still quite greasy so what we expect in Cape Town what is it to have a box already for the eggs ok then clarify even if it actually breaks behind we don't care in fact it's that it breaks in the whites ok otherwise you throw the whites away then when you break a little more than 7 8 9 a little advice take a second container you collect three you put it in the terrine that's to prevent in case there is a rotten egg OK then so the shells you will put them immediately in the trash this pot you will in fact go so the wash in the dishwasher that the white you ask in fact logically you will have a small a small container a small pitcher to recover the egg white and then you will come to your work surface and you will come to disinfect your work surface work so there as soon as you have clarified your position super important even if it is a planned egg station quite done every time you are going to break eggs or young people you are going to come and put infect your work plan with a product of surface it's super important tell yourself that the members of the jury they will monitor this kind of stage in fact okay but at least you call it you leave it's clean at least for the next one it would be good what ok there I weigh the second part on the yolks and not the opposite it's not the sugar and after the young people so it's first the yolks and the sugar why because we have a chemical reaction which will occur between the sugar and the yolks is that the yolks are going to burn and so that to avoid it is that you actually weigh the year 60 grams quickly and then I immediately take my whisk and I'm going to come and actually blanch so I'm bleaching and as you can see I'm going very far it's a step that will waste your time not at all don't forget that in pastry you have a tasting and if you have a super good super creamy pastry cramp in the mouth but for me it's points to win and then I immediately put the starch then the starch I put the cream we could replace the cream powder with cornflower come on 40 g of cream powder it is finished so there we have two pretty éclairs and there what I am going to do is to dry them a choux pastry especially what you must never but never do is anticipate the cooking of a choux pastry I remind you that it's crunchy or almost hard on the outside and quite soft on the inside so you have to dry it if you don't dry your choux pastry when you go to garnish it rock but it will be very soft and when you're going to eat it there wo n't be any lamb's lettuce it won't be interesting a choux pastry but I prefer it to be overcooked or even too colorful rather than not enough ok okay so I'm going to leave it for 5 minutes that 's at quietly so there I am preparing a rack a cling film why a rack because after I will put it in a cooling cell to cool it it will go even faster with a mixing rack I will immediately come back to the pastry cream which is good because you don't have to boil it for 3 hours, on the contrary, you have to boil it once I take my milk I pour it a third into my pre-mix with my egg yolks mix well I put my saucepan back on the gas right away I haven't lowered the temperature I stay really active until the end I mix well and I'm waiting for my Rebout milk super important and I pour your robure ok then and I horn once it's well mixed then that's super important be careful at the start I'm going slowly we have a coagulation which is happening ok I'm turning always my saucepan ah if ever in fact you see too much foam it's hard for you to lift your saucepan from the heat if you want ok it will help you and this foam will go away and there we will go back to cooking and there you have to hear the movement wrist ok a pastry cream the end of cooking it must be extremely in fact very shiny silky liquid how do we know that our pastry cream has reached 85 degrees and quite simply there are small clues so I'm going to show you hop there so there I 'm going to lower my heat a little bit a pastry cream 1/2 liter 30 seconds 1 L one minute and you know you're at 85 degrees then the clues are the list it 's very smooth in fact very smooth very shiny ok we feel that we have a nice texture in fact to do ok that's the clues in fact number 2 so there I have my 30 seconds put a pastry cook and cooked then we flavor then there I have chocolate so this chocolate is 100% cocoa fur so crystallized of course on the cap they will give you a cocoa paste ok easier to mix but I prefer that it's better and therefore it's up to you to flavor it there it's not up to you to choose your color the flavoring you want to give to your impatician yeah I like when on the other hand it's chocolatey when you tell him a chocolate éclair he has to have a lot of chocolate in it the mouth it is very homogeneous it is pretty the hen directly on the other hand I take a clean horn not the horn that I took for a corner but yellow we spin on contact of course that's obvious the air bubbles we flatten as much as possible and I put it directly in the cooling cell at minus 40 degrees it will take between 5 and 10 minutes maximum so a lot of students are fooled when they come out of the oven I see it every year in Cape Town the lightning goes in fact stay hooked on the plate I barely butter but on the other hand when you barely butter like me and you have to unhook the éclairs when hot, that is to say that you take the éclair out there in fact you have to take off then why do you have to take off for two things because a game freezes so my éclair with icing sugar so it makes a small layer of caramelization and then it sticks because I butter very very little but on the other hand you see you have a sole which is perfect sir in Cap what is super important is to know the éclairs that you are going to glaze or not, that is to say I will explain myself during your subject of your order in fact when you are going to find out if you ask for 12 eclairs to make you're not going to make 12 you're going to make 16 at least four more why because well you're going to select the prettiest ones to garnish me for example see hop I know that this one I'm actually ruling out next ok because she's less pretty it's because not ugly but she's actually less pretty and attractive than the others visually what they're going to do is that's that they're going to look on the above regularity and cooking and poaching and then you will have a product that will be better finished what ok then there are two choices that are imposed on you either you choose to glaze on the top or either you choose to glaze on the sole I personally like it I like the curve on the other hand when there are too many cracks on the éclairs so that's fine you see it's still quite regular so I can actually glaze on the top but there is sometimes when it bursts for example like this but we could choose to go below okay I'm still going to choose to go on then to be able to pierce a lightning I take a casing otherwise there are small cones provided for this purpose ok I make three holes directly on it and I make big holes super important because in Cape Town where it is necessary wasting time once again that's on it so to garnish garnish me if I make a big hole it's going to take me a few seconds and I'm going to take a big socket to garnish my pastry cream the pastry cream the sort of cell the cooling we really have to be very cold here you see I'm at 2 4 degrees and so there I take my pastry cream on the film well but on the mixer that you have to bring out a film as clean as that ok it's a sign that the pasteurization is successful and there you are sure that you are going to have a sick texture the whisk the beater and we are going to relax that I am going to relax it but relax it well so that is what eh it is going to consist of degreasing our pastry cream which crystallized on the way down so there we are in fact giving it back its texture and in the texture at the bottom smoothing it will help us to garnish it we have a texture of the pastry cream which is runny there I am in love with the jury I miss it I see the shine that that I see the texture I know I'm going to enjoy it ok there we have all the signs that are open to load the pockets the more you load them the harder it will be on the wrist and then you're going to struggle and put it everywhere ok to line a pocket properly we make a nice hem and we horn our body I have my finger here there which allows me to be clean and when I close my pocket see I'm clean and that you have to stay clean until the end of garnishing your eclairs you shouldn't put it everywhere it's super important then to garnish eclairs so it's not super complicated you already see in fact there I'm garnished but I already have quite a few so you shouldn't put more than that in fact and so here we're going to fill the holes with a relative and each time I fill see hop here it comes out and I'm not going any further at the start I do not touch the surplus ok I leave it otherwise you will get your hands dirty in fact as soon as it goes up here it means that it is well stocked and in fact you see my hands it remains nickel until the end if my pocket stay clean until the end I'll save time because my hands won't slip on the pocket I'm going to garnish well and it will be the best there I'm very flashy in fact garnished the subject as a general rule it's 12 on half a liter I have that left in terms of cream what does it mean that I have enough cream to garnish my eclairs but it is above all that it means in fact that my size of the eclair is consistent to the requirement of the exam because you were given a quarter of choux pastry oil and you were therefore asked for 12 éclairs for half a liter of pastry cream and that is really important the surplus in fact I take it out with my finger or you take a string or a palette properly do it properly I am actually one of the members of the jury who take the clear and who returns it ok I like a job well done we're going to be very dark so from there my fondant is melted and now I'm going to loosen it with syrup so the syrup on the other hand is the same it's very random there is a given moment you will put a lot of it and at our moment you would put a lot less of it on me I'm going to strengthen my color a little more in chocolate because I'm a little fair in terms of color here you go so what do we see that a fondant is good so there you see I'm too hard so the temperature I'm at 40 I'm both a little hot but still hard at the same time so here at this stage I'm continuing with the syrup at 30 above all don't be tempted to put the fondant back on the fire if you take the time to develop it well it's there in fact you'll save time really that it 's quite significant the fondant you see it has to try there when it falls ok it it must in fact be shiny already here and not hot and there in fact you have a good fondant either you glaze with your finger or either you glaze with a spatula or the third technique is in the pocket with the personal pocket I I'm not sure it's really appreciated by members of the jury ok ok so personally I won't do it in my pocket because I find it too easy ok we put a pocket we still like to have the deed gesture but it remains a technique there are some centers that tolerate it others a little less me I still like that we know frozen ok so there when we ice we gain mass on the spatula ok we take the éclair behind and we drag along ok simply if you are if you have time in a timing ok you are a perfectionist you can put your finger back to have something perfect OK or otherwise you do like me you put it down then there it is it's actually about dipping the flash in fact in it a lot of students prefer this one ok that's easier and there I dip I go out I scratch my finger and there I'm going to come and pass the trick here and that's it something ultra clean OK and I find it quite nice me in any case personally I prefer once again what counts in Cape Town is the regularity of your éclairs and your fondant you are not asked to make champion éclairs everyone so here I like it all the same at the cape we too often have saucepans which are sorry for the disgusting term after take the time to really corner for me it's very significant when I see someone return their work nickel chrome if ever in fact you have a global saucepan and well it's good all the same to make your work my own nickel for the next one good but when we see that let's go to the tasting we have the little crispy in fact which is also important by the cut and when we cut an éclair during the tasting in Cape Town so we do that we cut it in half and what is really important so it's the garnish and it's above all that there in fact we see all the stages the fondant not thick a good filling and it is above all a good cooking of the choux pastry at this stage there in fact we can note a lot of things in fact it's just on the visual we will know quite quickly if we're good if we're not good if everything coincides in fact and taste then it's the taste interpretation and then we taste good I'm not greedy I never eat eclairs but hey it's true there it's is just for here it is for the video I have no choice there it's good for an éclair in Cape Town without modification in fact so from the recipe for the cream we have a good chew we have a good éclair in fact which is crispy but at the same time soft in fact so on the inside and it is especially we do not have too much fondant on it we do not tear in fact on the sugar on the product and that's good we go back anyway not really nothing to say good but I hope you liked the video good luck for those who take exams find the info the recipe and the link of Cyril who kindly accepted to receive us in his small school on a warm human scale no fuss we are here to actually learn our job and we just make éclairs and cakes we do simple things but well here we go thank you very much ciao ciao and see you soon
