These are amazing dark chocolate and ginger eclairs

to start we're going to make choux pastry using butter

flower

water and eggs

then we're going to make creme patisserie with milk, more eggs

ginger

and finish with chocolate

this one sounds too good

we'll soon find out

start off with our choux pastry, water our exact measurement goes in there

mike can you throw butter in there as well

what we want to do is bring the water up to a boil but not too quickly because we'll melt the butter at the same time

so this goes into the same pot, yes please we can move on to the next step of the pastry

as soon as all of the butter's melted in the meantime we can look at our creme patisserie

heat up some milk and fuse it with the ginger

which we peel and grate into there

meanwhile mike everything else goes into a mixing bowl

so that's seven egg yolks we need to separate out

how many people does this serve?

this will easily make enough for about sixteen eclairs. Sixteen! So that's seven eggs that we want to separate out and stick the yolks on one side

and the whites on the other

so what can we do with this? What can we do with the egg whites? Meringues, Soufflés, mousse

if you can use them today put them in a sandwich bag in the freezer

use them whenever you want

how much ginger Ben? Quite a bit so

probably about half an inch

now Ben i'm not sure if there's a technical answer to this or not

what's the difference between profiteroles and eclairs, is it just the size? Correct. Uses the same batter

choux pastry

you half cook it

it inflates, it's hollow inside and you fill it with cream

so profiteroles or cream puffs are the same as eclairs just a difference size

I've run out of eggs now That's what we need

egg yolks if you can whisk those up add caster sugar

unlike custard we stabilise this and make it even thicker

add the flour

that's so yellow

and the pain flour, little bit of vanilla extract

don't forget we're also putting in our ginger infused milk, whilst we're waiting for a milk to infuse and come up to a boil

back to our pastry, dump in our plain flower it's going to go instantly stiff

just whisk it all up into a lumpy batter at first

keep going until it's nice and smooth, keep whisking until it leaves the side of the pan

just like that, see it's now a bit more glossy, less lumpy

and that's what we need, 4 eggs into our mix now at the moment it's just flour, butter and water

we now enrich it with eggs so if you whisk

one egg at a time

into there

because it's hot the flour's hot

it's already hot for the pastry, one of the only pastries you pre cook before you bake

oh ok, you're going to help me with the creme patisserie now so

smell the milk, oh yeah, you whisk, I'll pour, once that's all in there

tip the whole lot

back into the pan, back over a heat

and cook it til it thickens, unlike a custard

because he's the planet to stabilize it you can actually let it boil

keep stirring it but not a problem if it boils, now our choux pastry

holds it's form

which means it's perfect to go into our piping bag

and we'll pipe out our eclair shapes exactly the same as you would profiteroles

onto a baking try we've lined with baking paper, little snip off the bottom

in a line, 4 across thicker than that, don't forget they really expand Ben knows what he's doing, the creme patisserie nice and thick now

this is what french chefs treat as concrete

it's the concrete to build houses?

it's basically the building blocks of french pastry, that makes more sense, so our ginger infused creme patisserie

and our eclairs can now go into the oven at 200 degrees

celcius

for fifteen minutes

and then we come back tand fill them

with the eclairs baked and cooled we can now cut into them and then we can put our filling inside

so they should be really light and the reason is

inside they're hollow and that's what we're going to put all of our creme mix into

plus, Mike can you take our dark chocolate

pop it into a bowl and melt that down in the microwave

and Barry if you could spoon our cooled creme patisserie

into there ah it's really thick, you want it to hold it's shape now

could we just use normal creme

you can just whip up cream, sweeten it and use that but traditionally it's creme patisserie

now if you can snip the end off of that

that is amazing just enough ginger isn't there?

and we'll cut into a few more of these and then inside of our eclairs if you can just squeeze some of our creme patisserie

you want about that much, there's plenty of cream in there

then give the chocolate a good stir, take the eclair and just dip it into our melted chocolate

and that is good to go

oh yeah

I was going to say this is one of the best desserts we've ever done

but we've done so many I couldn't even tell you which is my favourite where at Mike?

facebook.com/sortedfood

or youtube.com/sortedfood

you get the message yeah, sortedfood.com you know where it's at

I've also got some stemmed ginger a really sweet ginger

take some of those and put them across the chocolate scattered across are these pieces of ginger strong?

try some, see what you think, they're quite string but very sweet

you've got that subtle ginger inside and loads of chocolate on top

and I've got some milk chocolate as well we can just pipe over for finishing touches

to make the perfect eclairs look at that

patisserie stuff is all about showing off isn't it? I think so

and a delicate little touch at the end now finally transfer them to our board

our chocolate declares with a ginger cream filling... Sorted!

heaven

there have a taste

fresh eclairs

sorry I could help but notice some eclairs surprise surprise

well i'm just saying you know that I love eclairs and i'm actually quite offended you didn't ask me into the

video

there was me thinking they were dainty little french treats

you're going to have cream coming out of your nose

these are just like heaven

yeah

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