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If you want your husband to be like mine,
Do this: put him here to watch this video...
That is what everyone should be doing!
THE MOUSTACHE IN THE KITCHEN
And today I'm going to teach Paulo and you, how to make a Chocolate Cream!
Moustache: Wonderful!
TODAY'S EPISODE
CHOCOLATE CREAM
We're going to make the Chocolate cream to fill those delicious Eclairs
That we made on the last episode.
The Moustache
Moustache: You didn't make any delicious Eclair, you made Pâte à Choux to turns into Eclairs.
Exactly. I made the Pâte à Choux, which will become Eclairs.
And today, we're going to make the cream that will fill our Eclairs!
To make this cream, we'll need:
A pastry cream, which is already done and is the one we made on the second episode.
500g of pastry cream
So, if you need to know how to make the pastry cream, click here on the video!
And it's here today and we're going to use it to make the Chocolate cream, ok?
Moustache: Wonderful! It has to add chocolate into it, I suppose...
Almost that!
To make this cream, we'll have to make a ganache to join the cream.
We'll have a ganache episode, where I'll explain three different tipes of ganaches.
Today I'm going to make the one I always make, and that is the easiest one for me.
So, we're going to heat the pan and you'll put the milk here.
130g of milk.
This milk cannot boil! It will just heat.
Ideally, for the purists, the milk should be at 85°C.
As this is annoying, we only have to heat the milk, ok?
Here there's 130g of milk and we're going to put here inside, 120g of dark chocolate 60%.
120g of Dark chocolate
Moustache: Sixty per cent.
And then you'll say me: "Oh Dani, but I don't like dark chocolate, can I use another one?"
"Can I use milk chocolate?" Yes, you can!
But as the milk chocolate has less cocoa, the consistency of your cream will be a little bit less dense
So you need to add more chocolate. About 30, 40g more.
Moustache: It's at 85°C
May I measure?
And here is done, I'm going to dump here inside.
Moustache: You have a machine...
And you mix.
Moustache: Ops...
My ganache is ready, but I'll have to clean a little bit because...
Moustache: I'm always making the things difficult.
Paulo always difficults my life.
And then you'll take the pastry cream and put...
Moustache: Do you have a technique?
No.
And we're going to heat a little bit the pastry cream so it will be easier to emulsify with the ganache.
Moustache: Only to emulsify, isn't it?
I have emulsified a lot...
You have emotioned people's heart!
Here it's warm, so you can add the ganache inside it.
MIX
KEEP IT IN THE FRIDGE FOR 6 HOURS
Our Chocolate cream just went out of the fridge.
It was there for 6 hours, more or less...
Moustache: ***. It's another day, we put the same clothes.
It's another day, we put the same clothes.
This is the consistency that it should be!
Consistency for you.
And consistency for you too!
Moustache: Wonderful!
It's quite creamy.
And now, just to give a... Do you wanna try?
Moustache: I do.
I like to try it without anything just to see if it's good.
Tell me if its tasty.
Is it tasty?
Moustache: Wonderful!
If you want to put it in the mixer just for it became creamier.
Because it was compacted in the fridge...
Moustache: To smooth it?
It will become smoother.
Really, really fast, quickly!
Moustache: Is it fast?
No, here... It's good!
Moustache: Medium velocity.
Medium velocity.
Moustache: You were trying to say: it'll be quickly
Thirty seconds!
thirty little seconds and it's done.
It's good, already.
Moustache: It's less than thirty seconds...
PREPARE A PASTRY BAG
Can I make one and then you can make the others?
Moustache: Go ahead...
You'll take... I'm going to get a bigger one, which I made later.
You can see that we already did the little holes in the eclairs, on the other episode.
Did you remember? So the air can get out.
You'll put in the little hole and press until it pops out the other side, there.
Can you see?
Moustache; Wonderful!
It looks cute!
Did you see?
And then you let it like this because we're going to clean the bottom.
Oh oh oh my Lord!
Moustache: It's because this one shouldn't be so good...
My goodness! This one that isn't so good is that you want to eat later, right?
Well, and you'll put them in the fridge as they are like this.
Let them cool down for two hours.
2 HOURS
And on the next episode I'm going to make the Fondant, which is the covering of the Eclair.
And then we can finalize the Eclair!
So, what was your difficulty?
Moustache: Well, as the pastry cream was already done, the difficulty of this one is a fouet and a half.
A fouet and a half?
Moustache: But the step of filling the Eclair... I'd chose 4 little fouets.
You saw that filling is not a problem, neither making the cream.
You can use this cream in many other things! You can use it to fill pies, cakes...
If you liked the episode, like it right down!
LIKE
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And favorite the video, share on Facebook and do all this nice things so I can stay here,
Teaching you how to make this delicious things!
Moustache: Bye, guys.
Bye, guys!
Bye!
Moustache: Can we eat one, already?
No, love! Otherwise there's no Eclairs for the next episode!
CHOCOLATE CREAM