The Art and Chaos of Eclair Creation

As we embarked on our latest culinary adventure, it was clear that something was amiss from the very beginning. The chef mentioned something about "put that," which seemed out of place in an otherwise well-organized kitchen. It wasn't until later, when he revealed his plan to make a batch of eclairs, that we realized just how chaotic our morning had been.

He spoke about putting sugar up to about 110 degrees north on 124, warning us not to stir it too much at the same time. This unusual temperature and stirring method was meant to create a specific texture in the batter, but as we watched, it quickly became apparent that this approach would lead to disaster. As he heated some milk in another pan, adding it to the mixture with caution, it seemed clear that something was off.

The situation only grew more dire as the chef continued to whisk and heat the mixture, struggling to achieve a perfect balance of temperatures and textures. The air was thick with tension, and it was clear that this batch of eclairs would be a test of our patience and skill. Despite his confidence in the recipe, it was evident that he had made a grave mistake.

As we watched in horror, the mixture began to curdle and separate, leaving behind a sad, unappetizing mess. The chef's enthusiasm and expertise were no match for the complexity of the recipe, and it seemed clear that this batch would never make it to the table. But in a shocking turn of events, he decided to take matters into his own hands, opting instead to bake the eclairs in the oven.

This unconventional approach added an air of uncertainty to the proceedings, but somehow, against all odds, they emerged as something resembling edible. The addition of salted caramel and fondant icing seemed like a last-ditch effort to salvage what had been lost, but it proved to be just the ticket. As we took our first bites, we were surprised by how well the flavors had come together.

Despite the chaos that had erupted in the kitchen, something truly special had emerged from the ashes of disaster. The eclairs, with their crispy exteriors and creamy interiors, were a testament to the chef's skill and creativity. And as we sat around the table, marveling at our handiwork, it was clear that this batch would be remembered for a long time to come.

In the end, it seemed that all was not lost after all. The eclairs may have been a bit sweet, but they were undeniably delicious, and their success was a testament to the power of perseverance and creativity in the kitchen. And as we packed up the leftovers to take home, we couldn't help but feel a sense of pride and accomplishment at having helped bring this culinary masterpiece to life.

As we looked on, it seemed clear that the art of making eclairs is not just about following a recipe, but about embracing the chaos and unpredictability of the creative process. And as we left the kitchen, our hearts full of joy and our bellies full of eclairs, we knew that this was an experience we would never forget.

But what can we learn from this chaotic foray into the world of eclair-making? Perhaps the most important lesson is to always be willing to take risks and try new things. After all, it's often in these moments of uncertainty that we discover true creativity and innovation. And who knows? Maybe one day we'll return to this kitchen, armed with a newfound understanding of the art of eclair-making, and ready to tackle whatever challenges come our way.

For now, though, let us simply bask in the glow of our culinary triumphs, and cherish the memories of this chaotic morning in the kitchen. After all, as any true foodie knows, sometimes it's okay to make a few mistakes – as long as they lead to something truly special.

In the world of baking, there is no shortage of recipes and techniques to master. But when we venture into the unknown, as we did with this eclair recipe, we are reminded that even the most experienced among us can fall victim to chaos and uncertainty. So let us take heart in our mistakes, and use them as an opportunity to learn and grow.

And so, as we bid farewell to this chaotic kitchen adventure, we do so with a newfound appreciation for the art of eclair-making – and the unpredictable nature of creativity itself.

"WEBVTTKind: captionsLanguage: enhello we are some 15 and this is the middle of work experience week so Mike and I going to learn how to make eclairs in a lab or why why guys you wanted a bit of challenge you wanted to learn something a bit of you into Paris and you came across the best declare some of the best eclairs yes big trend at the moment a friend of mine is called Christophe Adams but actually a chain of a clear shot is fully acknowledge any where absolutely beautiful that the one he went is it is it this one that does amazing it works there's another one a minute away well if you didn't try them would you make me less and make them okay so challenge is gonna show you how to make the perfect eclairs salted butter caramel eclairs and the challenge really is you know we are take boys we'll get a cake camper there can your eclairs sit in the display along with the rest of our you're gonna make notes the I'm a teacher's pet well you should tip number one and this one so 200° created conventional setting we got all the ingredients ready um but some water like yours in a pan some milk this is whole milk in a salted butter caramel a class some ways you're done buying some skim milk or semi skim milk the damage will be done then we got some salt just to give some flavor some sugar that's gonna make it slightly sweet but most importantly gonna give it a nice golden color now we're gonna add the butter so this is unsalted butter on there high heat and we're just gonna take it to the boy plain flour that goes in and I'm just gonna off the heat stir it into the liquid till all the flour have disappeared when I'm at home I like using a wooden spoon yeah but we're not allowed to use wooden spoon right no elephant safety or this craziness hygiene things but trust me wooden spoon is the thing to use and now we're going to cook it back on the stove so click it back on and you need to dry it out so you don't want to overdo it as well when it goes into the oven it's gonna it just gonna explode you can see it starting to stick a little bit at the base but it's fine so switching it off better cool down five minutes just a little bit to cool down transfer the dough into mixer slow speed and we're gonna add the egg a little bit at the time it's a straight like a bechamel not really but you want it to dangle like that like I'm most like a pointy bit and we call back in the back in effect the bank like oh we are so creative and pastry chef that is a petite thing it's quite stiff yeah think we've got it and now for the piping it's your lucky day Oh silicon bakeware silicone bakeware in the shape in a shape of a declare a class but it's so slow and delicate and just to make sure it is definitely nice and golden I got some egg yolk here it's been whipped up with a little bit of water that's a great opportunity as well if you've been a bit rubbish at piping or but it'll tell at the end here to smooth it up just again to make sure we've got a nice even Eclair at the end eggs make sure it doesn't stick and you just and that's gonna go into the oven 200 degrees another little top tip eclairs hates steamed hate humidities so when they start to get all puffed up and you can see they're nice and high a cheeky opening and closing to get the steam out of it very important so we're gonna make a dry caramel here I got a leaf of gelatine it with some gently getting nice and soft in a pan here I'm gonna put the custard sugar in here I'm gonna put the milk and I'm gonna warm it up it's caramel the one where you have to take it so it is it 124 degrees no just let it happen no stirring no whisking away just gently let it happen you can see what's happening on the side there's something to melt and get a bit of colour and my bats are starting to happen gently with your silicone spatula ideally a wooden spoon he replaced the melted sugar with the one with no melted chef landlord I think that the milk signs a bubble should I turn it down yeah you can turn down that that's cool I like to be called chef then love the eclairs the branding reading no they're not chef laughs so time to do the oh yeah the steam releases team way I've got an older team coming at and you close it the game and we leave it till it's nice and golden that smells amazing so stand back a little bit and lift a bit more so they make honeycomb as well no I'm gonna take that back to the boil that many times got some egg yolk a little bit of sugar pervert together a little bit of the mixture on the eggs I got some little bits of caramel but doesn't matter put it back into the pan and I'm gonna cook it for a little minute did it start to thicken and you can coat the back of your silicone spoon so ideally bitter wooden spoon of you online to you as one to smell nice place one thing missing a part ton of butter yes then with gelatin that's just gonna stabilized our custard when he cooled down there is a lot of steps there is me are we sure we're competing against each other because I think it might be difficult enough to work together yeah Jonah you have a truce I we might need a true joke Erik is it alright if we work together on this yeah I think you will need to you yeah okay so before we pass that to a sip I think we need to egg washing nicer such a massive difference and before but just live them on the trait that you dry out okay so smooth that's gonna go into the fridge to set the eclairs need to cool down but I can see your ingredients are you ready yeah they third you yesterday this he's gonna give us the recipe anyway to me know that was why he made it first in milk looks wrong already salt sugar or sugar salt butter unsalted because of reasons you've only put it on line one anything else 10 it doesn't go out to ten ah was that Oh Ted some pain oh he didn't stir it that much I know by melting the butter I'm distributing the heat off the heat yes in and then this is where we put it back on to dry out right once it's all combined yeah I don't want to see anything find this will be so much easier with a wooden spoon is an automatic Kaba soon as you take something off it turns off a freak but I'll get a good point right Mike that is amazing Mike oh no it's a sieve it's a column that's a bit flour it's a flower do don't worry about it there is the number one thing to knock her off that's fine all right obviously hate to go for that okay off the heat let it cool down for five minutes laboratoire declare that's all right ice all right not so quickly why because the clothes Schieffelin rocks did say it's better to be looser than this differ yeah that is true I think this might be the one main yeah the Beck check ready on the spatch know my there's no glue Beck remember there's an odd angle there there is a sad angle but there's no no Begley I look conflicted the confidence Mike in the confidence it's all now look at that lebec yes get it down watch me yeah yeah done done right into the hole in all those no but I know what 19 inches I counted he was six seconds from one end to the other one two three four five six seven eight nine ten yeah bang on yeah hopeful it's the wrong way he mentioned something about put that's odd you're an idiot now break it were you doing way twisting Oh I hear an air bubble it's supposed to be a clear blood baguette some of these are just unsalvageable well as looking better than I thought he was gonna be just like that I said to him sugar up to about 110 degrees north on 124 don't stir it too much at the same time heat some milk in another pan milk in with the milk in the milk they'll be a bit with no bit that's holding two thing right right still step back Wow whoa wait wait wait wait wait oh no no no no no no no no this has gone wrong it's the best gonna taste burn okay it's gonna taste bad give it burnt caramel thing no you get away with it get away with it that's exactly what we're going for this is unnecessary amount I'm just gonna do the oven okay that's taking you longer than I expected yes okay close it sugar in there whisk it better now I don't remember what happened yeah we are how do you make a custard does that go to death move God is this heated up enough I don't want to scramble it I don't know anything about where I am in my life or anything now it's not funny contact lens right how have you messed up that's going to cool down the gelatin is going to help it stabilize it's a bit more browning on our commitment browning on our nose and then wait for somebody to come and clean this all up so the eclairs are cool down and then we've got our delicious salted caramel mixture this is a fondant icing so first of all I'm gonna fill my class and this time we're using the nozzle my favorite it's very the signals I like that one we like this you can actually get longer ones can swell yeah but it's not all about size it's no look at that it's creamy don't really - so do i we're giving it a bit of a wiggle like this you need to make sure it's super generous with the filling just double check yeah that will check your class can you check I don't we don't want them to burn like your caramel well you're not gonna freak or are you and you're gonna oh wow and then you clean it up I was a free porn oh that's good technique isn't out there in one ah voila absolutely no pressure to replicate that whatsoever I've just realized something what we've made a terrible mistake when are you supposed to put the nozzle in yoram you're seeing your bag they go okay oh he's coming he's coming he's coming he's coming think I'd never know hey chef so you caught us a bad time in remember to do the wiggle good boy yes this is the best we have to offer pretty good come on guys you should be happy with what you don't know yeah really happy the curtain wasn't wide enough and afraid in the air in a fondant but firm I think you've got the technique so you just need to practice it a wider exactly so for the first time I think it's a good do it okay do the work all together Oh giving generous always where I go here we go and it's good we've got texture actually good that is actually good very nice it went back for more it did a dip in order to in order to make a fair comparison we should look we should try these ones as well Cheers kid I don't I wish I hadn't done that I really wish we just left it there safe bet the choux pastry is properly structured yeah fully just crispy but soft and it tastes of something and then there's that sauce is amazing we probably slightly Bernhard early so the big question is would you be happy to put them on your counter this one definitely how many Ounces is taking us right foot four four four four hours four and a half long term problem a bit sweet the two of us we've made one good one and how much would that sell for usually 595 505 yep three pounds each hey thank you thank you very much and yeah amazing eclairs guys zip it yeah see you soon yeah hey very good they're good I thought about you but I'm pretty proud of those eclairs we did well definitely thank you very much that Eric again if you want to go and follow him he has an amazing Instagram account and he's always in Dubai so go and check him out he's always making amazing looking cakes don't follow him and keep your eyes peeled on Sunday for a final work experience video of the week but until then have a wonderful couple of days and we'll see them I went to say something never mind click on the left if you missed our last video or click on the right video for one of our favoriteshello we are some 15 and this is the middle of work experience week so Mike and I going to learn how to make eclairs in a lab or why why guys you wanted a bit of challenge you wanted to learn something a bit of you into Paris and you came across the best declare some of the best eclairs yes big trend at the moment a friend of mine is called Christophe Adams but actually a chain of a clear shot is fully acknowledge any where absolutely beautiful that the one he went is it is it this one that does amazing it works there's another one a minute away well if you didn't try them would you make me less and make them okay so challenge is gonna show you how to make the perfect eclairs salted butter caramel eclairs and the challenge really is you know we are take boys we'll get a cake camper there can your eclairs sit in the display along with the rest of our you're gonna make notes the I'm a teacher's pet well you should tip number one and this one so 200° created conventional setting we got all the ingredients ready um but some water like yours in a pan some milk this is whole milk in a salted butter caramel a class some ways you're done buying some skim milk or semi skim milk the damage will be done then we got some salt just to give some flavor some sugar that's gonna make it slightly sweet but most importantly gonna give it a nice golden color now we're gonna add the butter so this is unsalted butter on there high heat and we're just gonna take it to the boy plain flour that goes in and I'm just gonna off the heat stir it into the liquid till all the flour have disappeared when I'm at home I like using a wooden spoon yeah but we're not allowed to use wooden spoon right no elephant safety or this craziness hygiene things but trust me wooden spoon is the thing to use and now we're going to cook it back on the stove so click it back on and you need to dry it out so you don't want to overdo it as well when it goes into the oven it's gonna it just gonna explode you can see it starting to stick a little bit at the base but it's fine so switching it off better cool down five minutes just a little bit to cool down transfer the dough into mixer slow speed and we're gonna add the egg a little bit at the time it's a straight like a bechamel not really but you want it to dangle like that like I'm most like a pointy bit and we call back in the back in effect the bank like oh we are so creative and pastry chef that is a petite thing it's quite stiff yeah think we've got it and now for the piping it's your lucky day Oh silicon bakeware silicone bakeware in the shape in a shape of a declare a class but it's so slow and delicate and just to make sure it is definitely nice and golden I got some egg yolk here it's been whipped up with a little bit of water that's a great opportunity as well if you've been a bit rubbish at piping or but it'll tell at the end here to smooth it up just again to make sure we've got a nice even Eclair at the end eggs make sure it doesn't stick and you just and that's gonna go into the oven 200 degrees another little top tip eclairs hates steamed hate humidities so when they start to get all puffed up and you can see they're nice and high a cheeky opening and closing to get the steam out of it very important so we're gonna make a dry caramel here I got a leaf of gelatine it with some gently getting nice and soft in a pan here I'm gonna put the custard sugar in here I'm gonna put the milk and I'm gonna warm it up it's caramel the one where you have to take it so it is it 124 degrees no just let it happen no stirring no whisking away just gently let it happen you can see what's happening on the side there's something to melt and get a bit of colour and my bats are starting to happen gently with your silicone spatula ideally a wooden spoon he replaced the melted sugar with the one with no melted chef landlord I think that the milk signs a bubble should I turn it down yeah you can turn down that that's cool I like to be called chef then love the eclairs the branding reading no they're not chef laughs so time to do the oh yeah the steam releases team way I've got an older team coming at and you close it the game and we leave it till it's nice and golden that smells amazing so stand back a little bit and lift a bit more so they make honeycomb as well no I'm gonna take that back to the boil that many times got some egg yolk a little bit of sugar pervert together a little bit of the mixture on the eggs I got some little bits of caramel but doesn't matter put it back into the pan and I'm gonna cook it for a little minute did it start to thicken and you can coat the back of your silicone spoon so ideally bitter wooden spoon of you online to you as one to smell nice place one thing missing a part ton of butter yes then with gelatin that's just gonna stabilized our custard when he cooled down there is a lot of steps there is me are we sure we're competing against each other because I think it might be difficult enough to work together yeah Jonah you have a truce I we might need a true joke Erik is it alright if we work together on this yeah I think you will need to you yeah okay so before we pass that to a sip I think we need to egg washing nicer such a massive difference and before but just live them on the trait that you dry out okay so smooth that's gonna go into the fridge to set the eclairs need to cool down but I can see your ingredients are you ready yeah they third you yesterday this he's gonna give us the recipe anyway to me know that was why he made it first in milk looks wrong already salt sugar or sugar salt butter unsalted because of reasons you've only put it on line one anything else 10 it doesn't go out to ten ah was that Oh Ted some pain oh he didn't stir it that much I know by melting the butter I'm distributing the heat off the heat yes in and then this is where we put it back on to dry out right once it's all combined yeah I don't want to see anything find this will be so much easier with a wooden spoon is an automatic Kaba soon as you take something off it turns off a freak but I'll get a good point right Mike that is amazing Mike oh no it's a sieve it's a column that's a bit flour it's a flower do don't worry about it there is the number one thing to knock her off that's fine all right obviously hate to go for that okay off the heat let it cool down for five minutes laboratoire declare that's all right ice all right not so quickly why because the clothes Schieffelin rocks did say it's better to be looser than this differ yeah that is true I think this might be the one main yeah the Beck check ready on the spatch know my there's no glue Beck remember there's an odd angle there there is a sad angle but there's no no Begley I look conflicted the confidence Mike in the confidence it's all now look at that lebec yes get it down watch me yeah yeah done done right into the hole in all those no but I know what 19 inches I counted he was six seconds from one end to the other one two three four five six seven eight nine ten yeah bang on yeah hopeful it's the wrong way he mentioned something about put that's odd you're an idiot now break it were you doing way twisting Oh I hear an air bubble it's supposed to be a clear blood baguette some of these are just unsalvageable well as looking better than I thought he was gonna be just like that I said to him sugar up to about 110 degrees north on 124 don't stir it too much at the same time heat some milk in another pan milk in with the milk in the milk they'll be a bit with no bit that's holding two thing right right still step back Wow whoa wait wait wait wait wait oh no no no no no no no no this has gone wrong it's the best gonna taste burn okay it's gonna taste bad give it burnt caramel thing no you get away with it get away with it that's exactly what we're going for this is unnecessary amount I'm just gonna do the oven okay that's taking you longer than I expected yes okay close it sugar in there whisk it better now I don't remember what happened yeah we are how do you make a custard does that go to death move God is this heated up enough I don't want to scramble it I don't know anything about where I am in my life or anything now it's not funny contact lens right how have you messed up that's going to cool down the gelatin is going to help it stabilize it's a bit more browning on our commitment browning on our nose and then wait for somebody to come and clean this all up so the eclairs are cool down and then we've got our delicious salted caramel mixture this is a fondant icing so first of all I'm gonna fill my class and this time we're using the nozzle my favorite it's very the signals I like that one we like this you can actually get longer ones can swell yeah but it's not all about size it's no look at that it's creamy don't really - so do i we're giving it a bit of a wiggle like this you need to make sure it's super generous with the filling just double check yeah that will check your class can you check I don't we don't want them to burn like your caramel well you're not gonna freak or are you and you're gonna oh wow and then you clean it up I was a free porn oh that's good technique isn't out there in one ah voila absolutely no pressure to replicate that whatsoever I've just realized something what we've made a terrible mistake when are you supposed to put the nozzle in yoram you're seeing your bag they go okay oh he's coming he's coming he's coming he's coming think I'd never know hey chef so you caught us a bad time in remember to do the wiggle good boy yes this is the best we have to offer pretty good come on guys you should be happy with what you don't know yeah really happy the curtain wasn't wide enough and afraid in the air in a fondant but firm I think you've got the technique so you just need to practice it a wider exactly so for the first time I think it's a good do it okay do the work all together Oh giving generous always where I go here we go and it's good we've got texture actually good that is actually good very nice it went back for more it did a dip in order to in order to make a fair comparison we should look we should try these ones as well Cheers kid I don't I wish I hadn't done that I really wish we just left it there safe bet the choux pastry is properly structured yeah fully just crispy but soft and it tastes of something and then there's that sauce is amazing we probably slightly Bernhard early so the big question is would you be happy to put them on your counter this one definitely how many Ounces is taking us right foot four four four four hours four and a half long term problem a bit sweet the two of us we've made one good one and how much would that sell for usually 595 505 yep three pounds each hey thank you thank you very much and yeah amazing eclairs guys zip it yeah see you soon yeah hey very good they're good I thought about you but I'm pretty proud of those eclairs we did well definitely thank you very much that Eric again if you want to go and follow him he has an amazing Instagram account and he's always in Dubai so go and check him out he's always making amazing looking cakes don't follow him and keep your eyes peeled on Sunday for a final work experience video of the week but until then have a wonderful couple of days and we'll see them I went to say something never mind click on the left if you missed our last video or click on the right video for one of our favorites\n"