What chocolate did you use?

Hello, I want to make this for some guests. Would it be possible to torch and it store in the fridge overnight? Or do you think it’s better to prep the Italian meringue the night before keep separate and torch the next day before serving? Thank you for the amazing video!

Interesting. Coco butter crystallisation sounds a lot like steel crystallisation. I guess that's why both are tempered.

Love this guy he is so smart

I couldn’t find the chocolate he used but it still turns out amazing.

Hi Scott, Thank you for sharing your ideas of books, it really help others to grow in food industry. Kajal

The best éclairs class so far. I've been making éclairs on and off with hit or miss, but with this method, I'm sure they will all turn out great. Just one question for the chef: after taking out the frozen éclairs, should I let them thaw?

Your recipes are great and easy to follow.

This was a great vid, but the music that started with the talking once you started with the books was too loud and distracting.

Don't they stick on the cardboard?

IMO You should get the best Chef and Utility Knives you can afford. Always purchase inexpensive serrated bread and paring knives.

Great advice!

Why devil's food kitchen. It's so funny to me . Nice class

IMO don't ever buy a cheap paring knife ever. I own cheap paring like mercers and they are useless cuz they dull in like a day ,if they come sharp at all. 30 bucks for my 4in material knife was a great buy as its used the most and stays sharp. Bread knives are not priority for most cooks. If doing deli or cooking meat, a boning or thick butcher is wayy more important. Chef knives just dont cut meat well & I cut bread rolls better with a serrated Victorinox utility that cost 4 for $20. Misono might be good buts its worth noting the trouble sharpening and reactivity.

Fantastic tutorial well explained I love the way he explained the science of chocolate really enjoyed it

Can i ask you what is meaning of chocolate 66% , and what the difference between baking chocolate and another chocolate .thank you😊

Sorry I can't understand steps 1&2 at baking can you explain it please

I like it but I don’t really understand 😢 3:02

Third great video I watched on making these. I'd love if this worked for my niece's cone stand as she is quickly learning that things costing money ruins her bottom line. Great video. I thumbsed up and subscribed to the other cone making chefs so I'll do it a third time. Be well and thank you.

Amazing trick to cut equal eclairs😮 can we keep them frozen for some months and bake later when needed?

In Australia a cobbler is a type of catfish. Good eating if you can get the freaking skin off... So the title was so incredibly confusing I had to click... fish... peaches and ice-cream?.... I mean apricot chicken is a thing 😆...

How do I avoid air bubbles and lups when I pipe?

what size is that particular misono petty? debating whether to get the smaller 120mm vs 150mm

Thank you, this video has been very helpful

There are no "more western" Japanese knives like Global. Their blades are thicker than most Japanese knives' and their steel is a bit softer. They only differ from classic European knives in the lack of a bolster.

FYI- According to the manf, Fiskars scissor handles have plastic unions in their handles that can trap food or water and are not ideally suited for food prep. They do have a Fiskars version for the kitchen, and it has an NSF seal.

too much background noise while you are talking

Thanks, very well explained

At the end of the process, cool the perlich in the freezer or not? who showed up

The background music is annoying. I do appreciate your video thou

Excellent explication,easy to understand,I think I'm now able to make my own parchment paper cones👍👍

Serrated knives are not essential. It‘s better to use a sharp and thin knife for cutting bread. For kitchen shears: It‘s not important if kitchen shears are very sharp. It‘s much more important that you can tighten them with a screw for example… if you can‘t do that, don‘t buy them… it‘s actually that simple

Amazing recipe... thank you so much for sharing..!! making mine from scratch...

Best explanation ever! Thank you

The second easter knife you featured in this video, you didn’t mention the brand. You said it was the best and most expensive hut didn’t mention the brand

Thank you sir!

your method worked for me, thank you

I like t eclairs you were making but they look too small can you make a video and make them a little bigger than that

thanks for the video, of course not everyone agrees, for me it's the bread knife, any properly sharpened high quality steel will slice through bread, cakes, fingers, etc. I use a nakiri for bagels. thumbs up,

so positive

Gracias un 😘 desde Barcelona ❤️

Honestly dude your upper tier knives are pretty entry level. But I can see how they would save you a lot of money if someone stole them while still having decent performance when compared to the more expensive Japanese knives. Also you could combine the utility knife and paring knife categories together by recommending a petty which is designed to do the job of both. Admittedly though I do have a 90mm petty and a 135mm petty. So I do agree with some of what you said and the knife categories. I will also add that if you, whoever is reading this, get good knives and take care of them they will out live you and possibly even your kids.

Hi Scott. What an awesome recipe, I almost never bake but have always had a soft spot for French sweets and cakes. In Western Australia it's not that easy to get good éclair au chocolat so I decided to bake. Your recipe and instructions are perfect, and mine turned out almost exactly as yours. The hardest bit was piping, mine were slightly wobbly but consistent enough. The freeze and cut technique certainly makes them look professional! Any chance of a vanilla cream filling too that would be great? Cheers.

What is the one you picked up at 3:30? You never said the model. Thanks

Switched my bread knife for a slicer. Victorinox sells slicers optionally as serrated, and the single bevel serration makes them bend sideways on heavy stuff. But a decent sharp chef knife should do, there is just more friction because it's a high knife. I think serrated bread knives only came up with stainless in the thirties.

Dude I’ve been loosing my shit trying to make these for online baking school you’re a god sent

Hi Chef stumbled upon your video here in the UK. Just applied for college here

Please upload more videos

I love Global G-2 for everyday work in professional kitchen. Perfect balance, hygienic construction to prevent bacteria, this knife for thin slice and also very sharp but durable/ strong (not easy to chip) and very easy to sharpening the knife. Unlike the high heat treatment which I need to be careful on using the knife. With Global I can just go fast and do everything without worry :)

I just bought the Tojiro DP F-802 150 mm utility and F-503 170 mm Santoku. Why? Cheap and vg-10. I guess time will tell on their hardness claim. I absolutely hate my cutco 440 chef knife. But maybe with an edge pro I might enjoy it? I'll buy the edge pro then go from there on chef knife. Pretty sure I'd prefer vg10 there also. My go to paring knife is the Opinel carbon. The cutcu paring knife is the beater knife. And my $13 carbon mora is my beater knife.