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Moustache: Can I prepare this recipe with cream... With fresh Cream Heavy?
With Cream heavy? Yeap, you can prepare with fresh Cream heavy!
Moustache: Fresh Heavy cre... Cream Heavy...
Packed heavy cream!
Moustache: Packed!
Packed heavy cream!
THE MOUSTACHE IN THE KITCHEN
Starting another The Moustache In The Kitchen!
And on today's episode we're going to finish our Chocolate Eclair!
And put that icing, that fondant above our Eclair.
It will be delicious and ready for Paulo to eat, although he has already eaten many on the latest episode.
Even without the fondant.
Was it good, baby? The Eclair?
Moustache: I didn't eat the Eclair, I was... Certifying if everything was ok.
TODAY'S EPISODE
FONDANT
To prepare the fondant we'll need 8g of gelatine.
I am using gelatine sheets.
8g of gelatine
If you don't know how to replace gelatine sheets by gelatine powder,
Here goes a video of an episode we made entirely about gelatine.
200g of sugar,
70g of cocoa powder.
It's not chocolate powder, is cocoa powder.
Moustache: What is the difference of this?
The cocoa powder is 100% cocoa. The chocolate powder has about 20% and 30% of cocoa. The rest is sugar!
So it's not the same thing, is cocoa powder that we are using!
And 75g of water.
Or 75ml. For those who need to use milliliters.
So, the first thing we're going to do is hydrate the gelatine.
You already know how to hydrate gelatine, so hydrate the gelatine.
The water is cold, with little ice cubes...
And we're going to put here: the water...
Moustache: This water, right?
The water...
And we'll start making syrup with this chocolate, this sugar and this water.
So the water, the sugar...
Moustache: And the chocolate.
Be careful when you add the chocolate, other way it makes "chouuuu"!
And then goes to everywhere.
Moustache: I am glad you warned me.
It was easy...
It was easy.
Mix a little bit like this...
Before turning the fire on. The fire is turned down, ok?
Just a mini mixing.
Well, then I'll turn on. Medium-low fire.
And now you don't need mixing anymore, you're going to let it boil.
The important here is the cocoa boil.
The cocoa powder, when we make anything with it, it's almost like vanilla.
It needs to boil to give all it's flavour to the thing where it'll be used.
So for example, you're going to make a delicious hot chocolate. Some people only add cocoa to the milk.
Ok, your cocoa will be there, will be there a milk with cocoa.
But it's important for it to boil so it becomes thick and tasty.
So put the cocoa in the milk, add a little bit of sugar and boil it. You'll have a delicious hot chocolate!
Moustache: Is when it shows itself, it grows, isn't it?
Is when it grows.
Moustache: Is when it smiles, it accepts the brandy.
Is when it accepts the rum.
Is when it accepts the friends,
The strawberry, the raspberry.
The silver fruits, the red fruits...
Everybody!
Well, it boiled.
Now you're going to dump it there.
Do you want some help?
Moustache: This thing is boiling!
No, it's fine, it's fine, I do it.
I can hold!
Moustache: I do it, man. Just hold this cable.
And we come back to the little pan and you can add the heavy cream, because we're going to boil it too.
Moustache: Here?
140g of heavy cream
But with this thing inside?
If you want to use other pan you can.
I won't because it doesn't make difference.
Moustache: And it will mix there...
It will mix there later, so... Whatever.
The important here is make the heavy cream boil apart so the other mixture will cold down a little bit.
And later when we'll mix with the gelatine, there aren't two things so hot, did you understand?
For example, if we boiled everything together. It would be boiling here, more than 100°C.
And when we'll add the gelatine, it will lose all the properties it has of structuring this cream.
We don't want this. So we put in other bowl, the temperature starts do get low and
When we dump the hot cream there, we'll mix and add the gelatine and won't have so many problems.
It won't be in such a high temperature.
Well, it boiled. We're going to put there.
You can pull all.
And you're going to drain the gelatine a little bit,
And put there, so you can mix.
Mix, mix, mix, mix!
And we're going to mix this.
You're going to put this on the bottom of the bowl and you won't pull to outside,
Other way it will incorporate air.
So you'll let it...
Moustache: And this is not the idea.
This is not the idea.
You can go mixing here, but don't take it out of the bottom, did you understand?
Moustache: I did.
Paulo is always like that!
Moustache: You're lying.
He's always like a little mouse, licking his little fingers.
TIME TO FINISH THE ECLAIR!
And we have the Eclair, already filled, that we made the Pâte à Choux right here in this episode.
The Confectioner's cream in this episode,
And in this part we'll finish the icing with the chocolate fondant.
Then what you're going to do: You're going to dip the Eclair here.
Moustache: Dip?
Dip, put it inside.
Moustache: Oh, dip...
Dip. And then you're going to drip a little bit, it is dripping here.
Then you come with your little finger and...
Moustache: Flau!
"Flau". You finish here.
Moustache: Uou! It's a CHOCOLATE Eclair!
Here, you give a finish, can you see? To it be all right around.
Moustache: Uou, how beautiful!
And then you put here and add some confetti like this...
Moustache: And why I'll put this confetti?
Just to be cute!
Moustache: Wonderful, now it's my turn!
Did you understand?
Moustache: I don't know, let's see.
Let's go, mix a little bit like this.
Moustache: And what about this? The filling will not fall out of this hole?
Oh, it will...
Moustache: Everybody do this?
Everybody, but then you put on those little trays. And the person eat like this and doesn't see.
Moustache: Doesn't see... The trick is if you're eating at home, you just act like you're playing flute, right?
You hold one and eat the first hole.
And nahm! Nhac it.
Moustache: Then you keep on playing flute, until you get on the end.
Wonderful. I'm here with this thing.
So let's go...
Yeah, right. Now, diagonal. Diagonal doing this, doing this! Diagonal!
It isn't in diagonal. Diagonal! Right...
Now with the other finger you will...
Moustache: And "flau"!
And "flau".
It's beautiful, look! Even he did it!
Moustache: I made a Chocolate Eclair!
I made a Chocolate Eclair!
Yes, you made an Eclair. Very good, now you have more... 4, 8, 9 to make!
To work!
Can I finish these?
Moustache: Please. All honor.
Go there...
Moustache: Thanks a lot for teaching me how to make this wonder.
It's toilsome, isn't it?
A little bit.
Moustache: This one I...
But this is easy, what was the difficulty of making this one?
Moustache: The part of icing the Eclairs, I think... Two fouets.
Two fouets?
Moustache: Now, the Eclair in general... Making the entire Eclair, five fouets.
Five fouets for the hole Eclair?
Moustache: Yeah, I still think it's five fouets.
More because of the crème patis... The Confectioner's cream.
And the Pâte à Choux's dough. It isn't easy!
It isn't?
Moustache: It isn't easy...
Do you know for what else this is nice?
For example, you make an only-chocolate pie.
And you want that beautiful icing, you know? The one pretty shining.
After you put the filling of the pie, you put the fondant slowly on the top,
And start doing this with the pie...
And when it comes to the corners you'll have that beautiful icing, very shining, covering your pie. This is pretty cool, too!
Supercool! I liked making Eclair and I think you did really well, congratulations.
Moustache: Thanks for helping me, we made it together.
This was another The Moustache In The Kitchen, I hope you liked it.
We made this Chocolate Eclairs which were delicious.
Did you like the video? Did you like Paulo making an effort here because he deserves it?
Like the video,
Subscribe on the channel uphere,
Make this video your favorite right down,
And share it on Facebook, because this is the only way we can keep on doing the videos for you!
So, say bye to everyone!
Moustache: Bye, guys.
Say a happier bye to everyone!
Moustache: Bye, guys...
Wow I... Lost my voice.
Say a really happy goodbye to everyone.
Moustache: Bye, guys!
Bye, guys!
FONDANT
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