Learn how to bake RICH Eclairs and Creme Caramel | Paul Hollywood’s Pies & Puds

[Music] my next bake is two recipes a rich creme caramel and an eclair both based on a flavor that's loved by millions and everyone has their personal preference coffee love it or hate it everybody has their own opinion on it but before I go ahead and choose the flavor to go inside my dessert I need to go back to basics and find out what makes a good coffee I'm using coffee in both my eclairs and my creme caramel and to give me a steer on what flavors people like best I've come to musselburgh in East Lothian with three different coffees a a properly bitter coffee be a robust strong coffee and C a smoother rounded coffee for me the bitter coffee is best but what will the people of musselburgh say would you like to try some coffee I would love to try something would you normally drink coffee yourself okay three different types of coffee here ABC take each one of each cup have a little sip tell me which one you like try a what you think of that one oh I like that one okay [Music] okay fine no one likes my favorites maybe they'll feel different once they've tried the others try B this is a Kenyan one more Roundy earthy pungent it's a little bit better this but it's a bit stronger than the first one I think that one's good you like that yeah try to see that's just as bad as they would say which one do you prefer middle one you're good to be that one you prefer C personally you go for c yeah you go for beer every time it's got a sort of berry after test if you had more flavor why haven't you picked the AOC then sugar it's all strong being smooth C no one likes my bitter all day personally if it was me I went for egg so I like that soundness I like that bitterness I like that hit me together I like espresso yeah it's just Frank okay and just when I think I'm all on my own hey hey you like that flavor that's better lovely thank you very much okay I've got some agrees with me in musselburgh today B and C are coming out on top and B's probably etching it so the consensus on coffee is that strong or smooth it's better than bitter but when it comes to pods do I need to look at things differently you know what I need a coffee expert [Music] hello Ralph hello Paul nice to meet you this is Brody's Scotland's oldest coffee Merchant they import coffee beans from all over the world and blend them into flavors we either love or hate I found out this morning that people are very very opinionated on what coffee they like I think it's like everything everybody has their own personal choice of things and what we've really done is adapted to choice and taste over the years but now it's really uh The Taste and the quality that people are interested in and when you're talking about a good coffee that means beans the two main types are Robusta and Arabica this is robust on thirty percent of the world's coffee very much a cash crop originally grown across central Africa without much husbandry or cultivation or irrigation Robusta has a stronger flavor than Arabica and is used to create the Blended flavors that make our instant coffee whereas the Arabica is very much a different thing altogether cultivated with fertilization irrigation this is where all your character come from all the subtlety comes from Arabica is considered to be superior to Robusta and has a delicate acidic flavor a more refined Aroma the key to producing great coffee flavor is blending beans grown around the world and that means roasting them oh can I introduce you to Martin who's been roasting our coffee for the last 20 years hey well what a good bit of Kit this is yep big machine this is obviously the roaster foreign so what beans are you using to start with well I've got three different types of beans to start with we've got the Java Brazilian and the guacamole our goal is to try and roast them to our process where the water's out and at the end of it it's all level they just when you look at it you think it's only one type of units in it obviously that's why you're roasting it because when it's green coffee there's no flavor at that point so we do the roasting process and that ends up bringing the flavor out once the beans reach the ideal temperature water is added to lock in that coffee flavor it's funny actually the fact that he's adding water to that stop the process from carrying on being in the bean is exactly what you do when you're making a caramel you take the caramel to the right color that you want take the pan off the heat and of course if you leave it in the pan the sugar carries on burning so you plunge the whole pan in cold water and it stops the caramel from burning anymore exactly the same thing what they're doing in there after roasting the beans now have a blended flavor and are ready to be ground down to make a delicious cup of coffee [Music] lovely smell I think I'll have one of these in my kitchen I might have to build an extension though we all love coffee but the flavors we like have changed over the years okay then Ralph what have we got here over on the right we've got a coffee from the 50s or 60s now it wasn't a great time for coffee we were still drinking lots of instant coffee I don't know if you remember coffee and chicory but that was really a coffee of that time when was that 50s 60s because chicory was a lot a lot cheaper than you can figure out maybe your mother has told you okay so next we're moving into the 70s and that was when things really became a little bit trendy and we had Jamaica Blue Mountain which was quite an acid coffee yeah a car just also in the 70s I wasn't really drinking coffee I still wasn't old enough maybe the 80s maybe the 90s we'll get there okay no 90s are you with us in the 90s um just about coming into into 90s yeah you must have had a hard life pull I love you Ralph just wanted to know that thank you next one we're moving on to is what happened at the end of the 90s and into the 90s and that was very much espresso and what we've got here is a blend of three different coffees you think of things like curries you know how people now have much stronger curries and it's a very similar thing with coffee our palettes have developed so we're looking for something different coffees have increased in strength and bitterness and those two qualities are what I need for my recipes my two desserts will need two distinct coffees one thing I do know about baking the way to impart a coffee flavor into whatever you're gonna do the best way is espresso for we've got our Colombian hero straight Colombian we've got our Java and we've got a blend of Brazil Guatemalan and Java there is something at the end that is sitting on the tongue more so this next one is the Java yeah huge kick as soon as you put it in bang it just hits you finally this is the blend smooth that's a special stays like that throughout all of it here I think the Java would go really well with the caramel that little bit of hint at the end to go with the sweetness coming from that come in from the caramel sauce the blend would go really well with the eclairs I've added salted caramel to the eclairs the addition of that coffee would balance well with that salt I'm blending textures as well as flavors in these two puds and I think I've chosen wisely [Music] thank you very much indeed morning I'm delighted that Ralph has joined me and has brought some of his coffee for me to use in my salted caramel eclairs and my creme caramel what we chosen actually we chose the the Java to go in the creme caramel and that was again the one with a little bit of edginess to it as well and then we've got the blend haven't we the blender is going to go inside the filling for The Salted Caramel eclairs yeah and I'm really looking forward to seeing how they they come out with the recipes what I'm going to do is start with my eclairs now in a pan here I've got my water and butter now what I'm going to do is add my flour straight in there and the sugar now this is basically just the thickening basically Cook Out the flour that's inside that Roux keep it moving the last thing you want to do is leave this sit on the bottom and burn out and it gets smoother and smoother as you do it this is the basis for any good shoe bun now I'm happy with that you can see the shine on the top of the shoe Pastry as well and I'm happy now to add the eggs to that and beat The Living Daylights out of it break it down because it's a soft glossy mix add beaten eggs and stir vigorously until it forms a roux foreign have you ever made Choux pastry before Ralph no I haven't actually Paul I'm I'm not really so good at cooking I'm rather better at eating I'm a bit like that myself to be honest to be honest well when I was doing this for 17 years ago we used to put this into big mixes and use a whisk and it'll be steam pouring off it because you can see the root beginning to cool off as it gets beaten now if you look at that now you can see that you see the pastry beginning to get nice and smooth you carry on doing that becomes really elastic once you've got it to that stage you pop it into a Piping Bag and this has just gone off cool now it's warm but it's perfect for piping so the size you want to do your eclairs and basically just pipe what you do is you bake this off now there's a balloon up and begin to crisp up and get a strong color now what I tend to do as well is because it's full of steam you puncture it get a little knife make a little hole in it that allows the steam to come out put it back in the oven and that will dry them out if you don't do that it gets very soft and Soggy inside your clothes should be nice and crisp on the outside and beautiful with a little bit of chew on the inside so I'm going to pop them straight in 15 minutes is ample now to the filling in the fridge I have some whipped cream with a little bit of icing sugar in there as well to which you're going to add your coffee Ralph straight in there beautiful basically what you've got here is a coffee cream and it's going to taste delicious look at the color of that I just hope it does the job for you with those flavors and characteristics that we we picked up when we tasted it oh yes it's got that sharpness to it as well which I like now I'm going to put some of this in a Piping Bag get this straight inside the a close I'm just going to cut the end of it that'll do take it all the way down to the bottom I should be ready get your eclairs and literally just pipe a load of the filling in there's one put a load of this stuff in there look at that Ralph does that look good to you that does look fantastic so far so good you want me to Pipe some in absolutely ready there you go is that good I think you've used the wrong coffee pot the icing itself I've got in here light brown sugar butter a little bit of salt now that's melted into which I'm going to add some milk now the milk's gonna go straight in add the milk and bring to the boil add the icing sugar until it creates a thick caramel if you find it's getting too thick pop it back on the heat and just slacking down that butter and milk and that will loosen it off again you can see now that's thickened up beautifully and it holds on the spoon grab one of the eclairs and you just want to put a line across the top like so this is going to taste so good there's one I hope you like this Ralph I I think I'm just about ready for this uh Paul and the texture you're looking for at the end is it going to be shiny or it will be shown as it sets as it sets it'll get really shiny but also we chose another coffee which was the Java now what I have done is a creme caramel and I've used the Java I've concentrated on the eclairs today but they and I had one earlier on will taste fantastic we have our beautiful salted caramel coffee eclairs and in here we have our creme caramel which we use that beautiful Java Coffee as well [Music] however you like your coffee there's something for everyone in my salted caramel and coffee eclairs and these delicious creme caramels [Music] earlier my guests the marshmallowists showed me how they create their vibrant flavors

Channel: Paul Hollywood

Views: 11,804

Keywords: Paul Hollywood, Baking, Bake off, Bake-off, channel 4, cakes, bread, baking bread, Paul Hollywood eats japan, Paul Hollywood's City Bakes, cooking, food

Id: Q18wOEpyI-U

Length: 14min 15sec (855 seconds)

Published: Mon Apr 24 2023