Best Chocolate Eclair Recipe

This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe: preppykitchen.com/chocolate-e...
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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[@PreppyKitchen]

So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥

[@Jennie-od2pu]

noice

[@idiosyncraticinnovation5182]

kzbin.info68nfVvWueLw?feature=share

[@devilsplaything21]

Yes, but if I buy your cookbook, I won't be able to see those funny little mistakes 02:09

[@TheOneTheOnleh]

U seriously didn't even put the ingredient list on the website it's the only thing people would ever go to the site for and it's missing.

[@garystinten9339]

Just a tip.. fill from the top as you're covering the eclairs with chocolate and means you won't get any custard on your hands when eating.

[@psychedelicmonkey55]

I quite appreciate how he put the actual measured weight/volume in there too since like every country has different sized cups etc

[@Seurnn]

Amen, that's the trigger that made me subscribe. It is so frustrating converting volume to weight etc.

[@yorricks6991]

Only america has differemt measurements

[@psychedelicmonkey55]

@@yorricks6991 Nah like every different country has a different standard cup, i'm not talking about metric vs imperial

[@gwenmartinsen3979]

For the egg wash he said tablespoon, but the graphic said tsp. Which is it?

[@veronicasaitta9688]

@@psychedelicmonkey55 you know what's the solution to this? A kilo will always be a kilo, no matter where you are in the world

[@leenasfar3028]

I actually have a lot of respect for bakers/chefs that can keep me interested in what they're doing without speeding up the video and stuff, so kudos to you! Great Video.

[@ST-gy5xb]

i'm sorry. but you sound pretentious and stuck up. chefs/bakers don't create videos to keep you interested.

[@uniqueplayz7979]

@@ST-gy5xb pretentious bitch?

[@happychampion3096]

@@ST-gy5xb let her speak her mind ,everybody don't have to be like you .Don't be rude...

[@wachupango]

But he did sped time while beating in the mixer tho

[@Gervaj79]

Yes speeding up their video. Boo hoo.

[@jeremybates6087]

If I could make a suggestion for this recipe. Instead of piping the pastry creme in from the bottom, pipe it in from the top. If you noticed after John took a bite, the creme was oozing out from the bottom from the holes. But by piping it in from the top, once done, you will be dipping it in the chocolate topping, so it will seal the holes.

[@socringe2217]

Or you can also not fill the eclair to the brim

[@BeardedDanishViking]

@@socringe2217 Sure, if you hate life.

[@socringe2217]

@@BeardedDanishViking theres a difference where you filled the eclair sufficiently and where the eclair is bloated. Its not so enjoyable to eat if the pastry cream pops everywhere so thats what i meant by my comment to not fill it to the brim.

[@EnhaTannies]

Or you can pipe the cistard from the middle. Wait, nvm top is better

[@mannyb3679]

Or you could fill it from one end, which is what I've seen lots of chef do on screen of course!

[@sharond5631]

For the Filling: ▢ 2 cups whole milk ▢ 1/2 vanilla bean split lengthwise ▢ 6 egg yolks ▢ 2/3 cup sugar ▢ 1/4 cup cornstarch ▢ 1 tbs cold unsalted butter

[@cooldude5589]

Thank you!

[@MrTandtrollet]

There is nothing in the video about butter in the filling...

[@slime957]

It's in google

[@theoppositeistrue]

@@MrTandtrollet it’s literally the first step

[@josepablobermudez6283]

​@@theoppositeistruewhere? First step is milk

[@jessicamazie]

“Doesn’t it look sexy? Do you want me? Yes, I do” 😂 I’m so glad you show your personality in your videos!

[@heavenlyplates]

JESSICA PRZYBYLA I laughed at that cause I think food is sexy to.

[@marielymg]

JESSICA PRZYBYLA He is married!! Check his great wedding band! I bet his wife filmed this!! Pray to St Joseph to find a great husband!!

[@BetterMe981]

@@marielymg For goodness sake what are you talking about?? Smh

[@BetterMe981]

Jessica, that line cracked me up, too, lol! I love his passion for ll tell things he makes... He gets it!😁😌😍

[@davebruton5731]

He might just be a fruitkake

[@msvampiress1817]

I love it that he includes the mistakes he does or shares the errors he has done in the past. He gives that assurance that it's okay to make mistakes because even the best of the pros can also make mistakes.

[@harrykt5442]

Like me

[@sophiahatsell4440]

Yes! That’s why I enjoy these videos so much!!

[@aneshiadixon8762]

You have a very good attitude. I like that. You have a wonderful day sweetheart.😊

[@mtimoteo9587]

Me too!

[@asshatslovejohnnydeppjohnn8377]

-Johnny Depp PERSECUTES Amber Heard’s fans come and see!

[@sofializardi6122]

I've made this recipe twice before and both times they were ADORED. This recipe is absolutely delicious and the video is very helpful. He doesn't just tell you the steps as they are, he shows you exactly how to stir, pipe, and bake the eclairs. My friend showed me this channel and I've fallen in love.

[@user-nh5fq4sw5t]

may i ask a question? he said to put the batch 425 for 15 minutes and reduce the temperature to 375? does it mean i have t bake it for 425 for 15min and take it out of the oven and oreheat the oven to 475 and than put the batch back in? can you plese help me?

[@amiradjiar73]

Lve made this recipe twice before and both times they were ADORED this recipe is absolutely delicious and is

[@sofializardi6122]

@@user-nh5fq4sw5t that is what it means but i find that they’re often a little too crispy especially when you pipe the eclairs a little too thin. I find that you have to adjust the temp and just fiddle around. Start low and work your way up until they’re just how you like them.

[@janineplaylistb569]

@@user-nh5fq4sw5t I reduced the heat while still in oven and mine turned out amazing

[@fikerfeleke9310]

😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

[@seek_understanding1712]

I literally spent two days, 4 recipes, and 8 batches trying to make eclairs!! I came across this video and this recipe worked the FIRST TIME I tried it! ( and made my custard WAY better with whipping cream ). Don’t even hesitate, this recipe is perfection for novice bakers!

[@VickyRyan2018]

So you used whipping cream instead of milk ??

[@halaassi4431]

@@VickyRyan2018 I use half milk and half whipping cream without butter at the end

[@VickyRyan2018]

@@halaassi4431 thank you

[@Keoughtaitum]

Preppy kitchen DOES NOT MISS BABY! Love him n all his recipes

[@brynleelauren1815]

I made these eclairs and they are absolutely delicious! I’m 13 and I made these so they are kinda foolproof!! Here’s my tips: -you don’t need an injector tip or a star tip - use johns trick for piping by cutting it - don’t get discouraged: it looks incredible after the glaze!! Thanks John, Bryn 😁✌️

[@hardtart7545]

@Ashlynn Lim piping bag

[@kclush2962]

what was the temp

[@kclush2962]

like as in farenheight of celsius im so confused

[@xXShiro23Xx]

@@kclush2962 the one in the video is Fahrenheit

[@tankmurdock19]

Bryn from kids baking championship!!! Or not that Bryn

[@MsScorpyscorp]

Copper utensils. Copper colour mixer. Copper colour egg shell. Some major colour coordination happening in the kitchen today.

[@MsScorpyscorp]

@@PreppyKitchen 😂

[@suhakhaled1984]

I was going to say something about those copper utensils.. I mean they are an eye-catcher, very neat and elegant... I like every thing about this kitchen starting by John ending with the spatula

[@lucypoole1232]

I noticed the copper aesthetic, too! Those pans!! Pretty!

[@fl3661]

I’m obsessed with his things! Everything is gorgeous!

[@2Beigatti]

This is my dream kitchen. You have impeccable taste :-)

[@saarahgh9346]

This eclair shell recipe is simply amazing 😍 I have tried dozens of recipes and this one puffed and hollowed out beautifully.

[@LS-lo8xv]

It's currently 3am, I have the eclairs in the oven, the custard is in the fridge and I'm so sleep deprived but I'm going to make muffins off of your recipe. This is just amazing. So easy, so delicious!

[@pletskoo514]

You used your mixer at 3am?!

[@escapism7864]

@@pletskoo514 🤣🤣🤣

[@GPCTM]

so, how was it?

[@mxlen5019]

hahah you know you're a baker when you bake at 3am

[@MrAM4D3U5]

@@mxlen5019 or a stoner 😂

[@yikes7607]

Even when people say "it's fool-proof", there's a high chance I'll mess it up.

[@caronamala438]

Hokuspoku come look for me. Am your long lost African sister at messing things up.

[@gadearayed2457]

caro namala Me too girls, I am your Arab sister 😂

[@gracelynnrosesoapsandmore969]

😂😂

[@TallDiana]

Hokuspokus He said foolproof, not MORON-proof! 🤪

[@abigailclouse5499]

I am a fool proof breaker.

[@ML-xh6rd]

It's so fun to watch John make something he really enjoys eating because he just exudes joy and happiness while sharing the recipe and process. Another great video from a wonderful content creator.

[@andreamarin4296]

I love these videos! I especially loved when you kept taking taking spoonfuls of the cream. Love seeing you enjoy these heavenly creations you are so good at making!

[@coddywomple4793]

You can see the sheer excitement throughout his video, its like clumsy, but yet perfect persona, that's a talent. 👏👏👏

[@deanoda7465]

syole_11_11 syole_11_11 called gay

[@shaquilleoatmeal4883]

the "splash of vanilla part" when he proceeds to poor in half the bottle gave me "two shots of vodka" vine vibes

[@ulyssesdenice5071]

"Two shots of Vanilla" *Proceeds to pouring the entire fricking bottle of Vanilla*

[@justicebeginstoshine8069]

@@ulyssesdenice5071 what , no he did not 🚫

[@kapitanstark1922]

lol thought the exact same

[@AS-dw9oe]

Also “a touch of olive oil” from Gordon Ramsay 😂

[@edetubong4889]

@@AS-dw9oe lol hahaha

[@luisacarolina8873]

They turned out perfect for me and everyone loved them so much, thank you so so much John! 💖💖💖

[@MrAM4D3U5]

I made these and was actually shocked that they came out perfectly. I had a hard time filling about half of them and made a small mess on the bottom but that’s okay. I did not use a dark chocolate but semi sweet and that was plenty dark for us, any darker and the chocolate ganache may have overwhelmed the pastry and filling a little bit. I also wound up only making 12 total large eclairs on one baking sheet but they were perfect after only 20 minutes on 375. Crispy and browned perfectly while hollow like they should be. I don’t have a stand mixer either so I used an electric hand mixer with only 1 mixer attached when folding the eggs into the dough, along with a rubber spatula and had success. Thanks again!

[@ishitaharish1368]

ALL of his recipes turn out perfectly tbh. love this guy.

[@maryabdel3036]

Never seen a cooking video as entertaining as this one. You go man 😂

[@mariadiaz8694]

Lol 🤣🤣😂

[@thatonekid1318]

Hes still liking videos after a year what a legend

[@Lisa_Jesus]

🤣🤣🤣🤣

[@mezmursema]

@@joshiganna so ur saying he's bad at cooking?!

[@n25783]

@@mezmursema there's a cooking channel named "You Suck At Cooking" and he makes really entertaining and informative cooking videos. Garima Joshi wasn't saying that this person is bad at cooking :)

[@AdmiralShinee]

It's Ramadan! Why am I doing this to myself??

[@abdullahosmn]

I do this every Ramadan lol

[@avolkova3062]

same girl same

[@ok.ok.7634]

Same

[@ok.ok.7634]

It makes me even hungrier

[@abuumar193]

i hear ur pain..🤤🤤

[@ameliesadler4234]

All I can say is thank you. There are so many different eclair recipes on KZbin and yours is the best! I tried to make them and at first it was very hard to make them but after a few times I FINALLY got them right! THANK YOU SO, SO MUCH !

[@igortsaur9891]

John, thanks so much! This is the best recipe for eclairs ever! I have never managed to get the dough like this. It amazing! All your recipes are perfect John!

[@marlenevittorio1370]

I'm so happy that someone finally adds also weight in g, not only cups or tablespoon. I'm an European and that's a lot easier for me!

[@OswaldDigestiveClinic]

If you liked this video, you may also want to know that there are a number of steps to making chocolate! First, cocoa beans are picked from the tree. At this stage, the beans are white and gooey. The beans are fermented for 2 weeks and left to dry. Once dry, the beans have turned brown! The dried beans are roasted to create more flavor, and finally, made into chocolate products!

[@w0mblemania]

"It's basically foolproof". You haven't met this fool.

[@allensmatchmaker3823]

Me, whenever tries to teach me anything simple. Me: “I’ll give it a go! But just know that I’ll probably mess it up!” My friend: “....It’s just rolling the dough into a ball.... _How_ would you mess that up....?” Me: (looks into the cameraman hiding behind the shelf pointedly as they’ve seen the horrors I’ve committed all my life) *”Observe.”* I exist on the fine line between utter genius and irredeemable moron at all times.

[@anoymousa1114]

Lmaooo

[@novembercherry4]

Same here. I'd destroy these and my kitchen somehow.

[@youngrapper2983]

WHY DID YOU COMMENT THAT?

[@lacymacdougall9660]

I'm 38 seconds in and already I know that this is going to be my new go to food channel because you are including not just the weight of the ingredients but also how many cups/tsp etc and I don't have a scale so this is muchly appreciated!!!!!!!!!!

[@sadaharuichi7797]

I tried this recipe today and the eclairs became PERFECT! Thanks alot!

[@zozalolx2304]

“So thick and lovely..so hot” Yeah..we’re talking about the pudding..

[@eval4495]

😂

[@torichill7294]

Haha

[@ellaabd1620]

you're the weirdest most genuine baker ive ever seen on youtube I didn't even skip once XD

[@blowurn0se]

Steven Brown 🤣🤣🤣🤣

[@yahyakhan9745]

He is weird because he is married and don't have a wife.

[@TheElenaNumb]

Saaaaame!!

[@felicytatomaszewska2934]

And the most disgusting as well

[@emana1540]

Yahya Khan how do you know he is married and don’t have a wife🤔? Is he your friend ? or you are his relative ? Did he tell you about his marriage and his wife? 😠🙄

[@meryembek]

I loved your Tiramisu recipe and made it several times for family and friends. I keep hearing it is the best tiramisu they have ever had. I was over the moon when I found you also made eclairs which are my all time favorites! I subscribed and will be following all of your recipes. Many thanks and best of luck with everything!

[@pastpresence8173]

Genuinely puts a smile on my face with how much he's enjoying himself, just kept eating the custard and wanting to eat the one shell he filled up immediately lol, the darn eclairs look so good too!

[@sheilamesa1533]

"This one's a little fat." Do not talk to me that way, I was trying to stay away from recipe vids.

[@mizzpoetrics]

😂😂

[@insomniacalmond]

Lol

[@trishabnot7125]

Unbelievably delicious and literally SAVED me from spending $4 for ONE Eclair at WholeFoods that I usually buy for my son (who has autism and VERY limited food preferences)...HE LOVED IT!!! Thanks, subscriber for life :)

[@marciacosta3252]

Yes, make at home. Fresh and the cost of one you can make lots. Great moms!

[@chocosou_]

Yep bake at home after some time u'll start baking amazing stuff

[@sherifox2612]

I totally trust this man!! Has never led me wrong. I also like making these into cream puffs, little, poppable. And as a nanny/Mom, I would melt chocolate chips in small dish in microwave, stirring every 20 sec, at 50% power. Meanwhile peel nice naval orange, then dip segments in warm chocolate-very quick snack, I love it.

[@thisannoyinggirlrightthere9359]

What the heck, i never knew knew éclaire were this expensive outside of France, it's literally 2 euro for 6 or more éclaire..

[@stacy6994]

You can freeze the shells , and use instant pudding on a dime to make quickly. Hershey premade frosting as well for fast treat.

[@irenegreenwood7749]

After watching this video I now feel confident to try and make eclairs - after years of hesitation (and I bake a lot)! Brilliant instructions - thanx!

[@itsaisha37]

This is legit my go to Eclair recipe. Thanks for always sharing the best :)

[@ollyd9461]

I love how enthusiastic and excited he is when making these throughout the entire video

[@shreyadutta2599]

Meanwhile my mom's mad cause I consumed a dozen of eggs Please stop giving reasons😂😂😂that's pissing her now 😂😂 Now she's mad moreover Its quarantine 😉😂😂😂😂😂 I appreciate it though! ❤

[@stillwaters2121]

So? She knew how to eat them ! ! !

[@emana1540]

Shreya Dutta you can reduce using the eggs by substitute the pastry cream by using ready pudding.

[@charlie_mario6292]

Ammona laymona a recipe my family has been making for 20 years is called “chocolate eclair cake” and it’s made with instant pudding mixed with cream cheese. It is amazing.

[@charlie_mario6292]

Supr Eme I don’t think it does. However, it does have modified starch in it, which gels at any temp. Do you know how if you make a sauce with a corn starch slurry it thickens and gets gelatinous? Like that, but it’s been modified to where it can do that without boiling.

[@lynnd5342]

Supr Eme I think she was complaining that her mom didn’t want her using all the eggs in the house not that she’s averse right using egg products. The pudding reduces how many eggs she takes from the household. Nothing like getting all my dry ingredients ready for a cake to realize my son used all the eggs 😆

[@ThoughtfulPotato]

9:20 I started smiling the moment the chocolate begin to show and was so happy that he said he loves this part! Making ganache makes me unreasonably happy.. I don't know why, it just does!

[@gabrielahernandez7370]

Hello John… it’s currently 3:45pm here in Texas. I must say, I’ve seen many & I mean a lot of videos of people “showing” or trying to “teach” us how to cook or bake… the one thing I first pay attention to, is the ingredients, most of them, or should I say, all of them, think that they’re helping us (but I seriously believe that they’re just being cheap) by “using” the affordable stuff. But not you, kudos to you. You use the best ingredients for all of your recipes. I noticed it right away when I saw you mix the chocolate with heavy whipped cream, when others so called professionals would’ve used milk, even water (Ew!) but not you. And every & each other step you did while baking, only showed how much love you put in to your creations. Thank you John, like our kids say, You Rock! I’ll be buying your book. I hope one day I’ll get to meet you, just so you can sign my book. I hadn’t cooked or baked in 3 years, you see, I got sick, w/Lupus plus some other stuff. I was a little depressed, but after watching your vids & recipes, you gave me something to look forward to, I’ll be baking again your recipes & very soon, my husband & kids (that are no longer little kids anymore) are going to be so happy … The only thing that has me a little (very little) is that I won’t be able to taste your very own profiterole prepared with your own hands… But I’ll deal. Thank you John, you’ve been a blessing to me, God bless you. -Gabs Hdz Ps: I don’t know if you’ll read this, I hope you do, becuz you got me out of my self-pity & mild depression.

[@RipVanAllan1983]

So, two things I wanted to bring up to you. I am a culinary student and we made eclairs a few weeks ago. The first thing is, when you warm the butter and water and bring it to a boil, you then add your flour and you are to stir vigorously for 1 minute. The reason you do that is to cook off the flavor of the flour. The second thing is when you added the hot dough to the mixer, you turned it on and started adding the eggs. What we were taught is to put it in the mixer, turn it on and keep feeling the bottom of the bowl and bring the temp down to were you can comfortably touch the bottom, you are wanting to bring the temperature down to 140 degrees and then you add your eggs to the dough to the right constancy. Take care.

[@RipVanAllan1983]

This is the recipe from my culinary school. Pate Choux 2 cups Water 8 oz. Butter Pinch of kosher salt 2 cups all-purpose flour 8 eggs Method: 1. Melt butter in a saucepan. 2. Add water and bring to a boil. 3. Add flour and stir until a dough forms. 4. Continue cooking the mixture over low-medium heat for 1 minute. 5. Remove from heat and place in a mixer with the paddle attachment. 6. Turn on low speed and cool mixture to 140° or lower. 7. Slowly add the eggs 1 at a time 8. Place in a pastry bag with an 806 round tip. 9. Pipe according to chef’s demonstration 10. Bake in 400° oven until slightly golden brown. 11. Reduce heat to 350° and bake until the inside of the choux is slightly dry. 12. Cool on rack.

[@toysforeva]

@@RipVanAllan1983 thank you, man! This is great. Gonna try your version. I also don’t understand the sugar in the dough. It must be plain and a bit salty

[@RipVanAllan1983]

@@toysforeva I don't know why he adds sugar to the paste either, you get the sweetness from the creme in the eclairs. I know that what I was taught in school and is very important is to cook the paste for a min or two to cook off the flour taste and then let it cool down while mixing in the blender, but the way he adds the eggs to his hot dough he is not tempering his eggs right he is curdling his eggs which your not supposed to do.

[@toysforeva]

@@RipVanAllan1983 I went to 6 or 8 culinary classes back in 2012 I think, and after you mentioned all those discrepancies, it all came back to me, like a flood. They said exactly same thing in my class too.

[@toysforeva]

@@RipVanAllan1983 now, do you have any tips for custard? Much appreciated from my side, man 🤩

[@MJsweetheart]

I tried the eclairs today but it seems an important note has been missed - after you have finished baking the eclairs, turn off the oven and let them sit and cool for about 10-15 mins, without opening the oven door. I made the mistake of taking them out right away which made the first batch totally flat. Please add this to the recipe.

[@bobtreduis2737]

I didn’t have that issue? They rose and came out well??

[@Slimegoose]

Maybe you took them out too soon?

[@flowerhobi1673]

Could be it was quite cold in your kitchen, which is why, i had the same problem when making sm other choux creme

[@Onlytruthforever]

5:10 You hv to stay until becoming really a golden brown

[@allensmatchmaker3823]

I’m surprised-I never had that problem. But I agree with someone in the comments. Edit: *I agreed with the one baking them until they become a golden brown throughout. Did you bake it on the higher temperature for like 15 mins and lowering down to 375 for 25 mins? But I think the website mentioned stabbing a few small holes into the eclairs after baking to let the steam out. I’m not sure if not doing that makes your eclairs deflate.

[@pranatirajput546]

These look sooo good! Also i love how organized your kitchen is all the time!

[@Joyjoyjoy1719]

This has been my go-to recipe for eclairs ❤️I usually bake it again for few minutes before filling it to make sure it stays crispy

[@derick2986]

Does the heat make the filling runny?

[@Joyjoyjoy1719]

@@derick2986 I let it cool down again after re-baking then put the filling in.

[@ninailly8701]

ok so i tried this recipe yesterday and let me tell you ... It Delicious ! the dough is very fluffy like a cloud !! my family loved it they ate them all, and asked for more ... Thank you so much !! ❤️

[@chlostrr]

Nina Illy YOU SAY EATED LIKE ME AND MY FRIENDS!!!😂😂we put an “ed” after most things, lol

[@ninailly8701]

Chloe Blake Really! 😂 actually english is not my first language i am still learning haha !! So thank you so much for correcting me i appreciate that ... !! 🙏

[@dianepederson8773]

he's great ,and cute got beautiful smile , can t wait to make,

[@cheyenne9368]

@Saeedah Ramazani special kind of asshole

[@emmel4fun]

@Saeedah Ramazani grammar police...

[@yogiaim9998]

Me in 2019: AIN'T NOBODY got time for dat COVID-19: you DO now😏

[@Leeloo2525]

I don't have all the ingredients though, and I won't go outside just for them.

[@mizzpoetrics]

Right! 😩

[@ninam.6165]

Yogi Aim 😂

[@user-ve7yu6kp1f]

Yogi Aim البلبل

[@janetallen8802]

Yep. I’m home and I’m trying this recipe.

[@ainahjmekrat]

this video brings a smile to my face, enjoyed the whole process and how you're genuinely excited, it's contagious!

[@allenbiles7032]

OMG!!! This HAS TO BE my FAVORITE Video about baking! YOU are AWESOME!!! I LOVE THIS... I chuckled, laughed and could NOT stop smiling for an hour after watching this video. When I was in Culinary School I fell in LOVE with homemade Chocolate Eclairs! And YOU are the 1st Person I have ever seen that I believe truly LOVES THESE as much as I do! THANK YOU!!! I cannot wait to make these again. I have NOT baked or made these in years! And I NEVER have found a bakery that made them that truly tasted like I can tell these will taste! OMG!!! THANK YOU!!! I love your channel, but this one "takes the prize"! Love it! Love You!

[@tantyscatering868]

OMG I just love his baking, not to mention how real he is, shows all his little mistakes. Used a few of his recipes and everything came out perfect.

[@Stephanie-tp1gv]

I made this for my family they went crazy over them!!they were gone in minutes 10/10 recommend making!!

[@amatraja4771]

I have to make them now.

[@initakalneja6626]

Thank you, I was looking for this comment as I am going to make them for colleagues.💕

[@aab8273]

THANK YOU, I WAS looking 4 som1 to giv feedback

[@initakalneja6626]

@Shahd we are fine, trust me.

[@KC-zg7th]

For me it became flat? And remained same size.. short & flat 😔😔😔

[@skscils598s09]

Your love and attraction for food is so contagious

[@genessal4664]

I didn’t know it was possible to be addicted to watching cooking videos but I am addicted to watching your cooking videos. Will be buying your books. Thank you for the inspiration!!!

[@elinzme]

10:03 For a moment there I was afraid that he wouldn’t have any pastry cream left to pipe into the eclairs😅

[@JarJimairid]

I thought the same thing xD

[@ronke1120]

Nbxbzbzbzbz

[@ronke1120]

Drujjrhrthbtbhrjrrjhrhrhrrbnrndndnd

[@ronke1120]

I f mum rkfjekek

[@ronke1120]

@@JarJimairid jxnnx

[@Isabel-qp6rw]

I usually never leave comments. But. I've made almost all OF HIS recipes. And they all have been heavenly. He breaks it down perfectly. Made these today, andddd WOW amazing! Thank you for much John :)

[@kitschmygrits4836]

Mine turned out really really perfect. Not perfect looking but they tasted so incredible although they were done after 20 minutes. I'm glad I took them out of the oven when I did because I think they might've been too dry for me otherwise. Your pastry cream recipe is perfect as well and I've made it a few times now. thank you!

[@LostQuays-wg6xn]

One of my top 5 chefs on KZbin! You are amazing ! Making these right now !! Thank you for teaching me !!

[@mattyyork2308]

I started getting into baking again now that I’m older. I have made a lot of different desserts from other videos, let’s just say they have all been nightmares, the first time I have made one of your desserts it was the best thing ever!!!!! Thank you and keep sharing!!!

[@LoveLizzette]

I've made eclairs before and they never turned out quite right. After watching your video I feel confident enough to try them again! Thank you so much for your lovely positivity!

[@christianestlouis6676]

I made it! OMG The best "éclairs au chocolat" i ate in my life! Thank you for your all beautiful recipes! 😊

[@anamariagmp]

This is the best recipe, I’m not good at baking but every time that I make your recipes I’m the queen 🤴 the language and explanations are so clear ! I love you ❤️

[@worrystone4109]

A tip for the eclairs if you dont have a tip or you dont want to eat it like a sandwich is you can take a chopstick or a large toothpick (for the toothpick, use the butt end- or unsharp end, of it and wiggle it around a few times). Just poke the chopstick in and proceed to fill up your eclair. it should work the same way (at least it did for me!)

[@marela2010]

I’ve made these twice now and they are a HUGE HIT!! With the whipped cream I don’t add any sugar or vanilla. The pastry cream is perfectly sweet enough! I’m also using the pastry cream for Boston cream donuts!! 🤤 John is my go to for yummy desserts! Definitely give it a try!

[@edelweiss9424]

You are definitely "The Man"! Fist time my vanille pudding didn't burn on the bottom of the pan. Much gratitude!! 👌

[@marypearl6450]

Didn’t think I could make eclairs you’ve demystified the process for me. Thanks.

[@Val-ri7fd]

i’m watching this at 1 am. i dont recommend doing so, cuz now i’m hungry

[@michelle76678]

Lol make me want to have some now

[@V_xiongg]

He has such a great, warm personality ☺️

[@tinab3627]

Mmmmm. I’ve made eclairs years ago. Haven’t made them in a while. Can’t wait to make them again with your recipe. You showed so many great nuances. ❤

[@FirstPlayerStudios]

Didn't think I could do these but I tried. I also succeeded ...so it is fool proof. I was shocked when I bit the first one and it was hollow. I was proud of myself. Thank you.

[@Ultimotomasino]

I came back to say I tried this recipe for my cream puffs and HOHOHO THEY ARE GOOD! You are a lifesaver! Thank you for this recipe!!

[@bouchraal4378]

I don't know why I love watching cooking/baking videos during Ramadan 😍😍😍 definitely I'm going to make it for tomorrow iftar inchallah

[@healthaliciouss]

Muslim cooking channel. sdh cooking

[@blowurn0se]

bouchra Al no one asked

[@Naharu.]

@@blowurn0se wow, rude much? She was just making a simple comment like everybody else.

[@madebalbayt7319]

TheLady sick lady 🤮

[@umerzzzz5801]

@@blowurn0se Ahole much?

[@koplak2849]

Your recipe never fails. Love it!

[@ayeshaaltamimi5054]

Hi mister John , I tried a lot of recipes from your Chanel and loved them all, I baked brownies , eclairs, cream puffs ,cookies , toffee " that holiday treat " ,Carmel cake ..and all of them were more than fantastic ..as we say in Arabic Mashallah for things we are amazed of , so I thank you so much for your trusted recipes , I actually only search for dessert recipes on your channel , so thank you from my heart💞

[@h2cubby830]

This man and his eclair has more Character development than any fictional character I've read in some book-

[@nope3137]

you cannot compare him with anime.

[@amiradjiar73]

This man and his eclair has more character development than any fictional character lve read in some book

[@jinguljangul9814]

any* book

[@vyvy947]

Thank you! Made my first eclairs ever and there were great, each were unique in shape but delicious!

[@sue111100]

Returned for your demonstration of how to make eclairs. My mother would surprise us in the midst of a struggle for the American dream when all that was left were the comforts of a mother's cooking. Thank you for your videos and great presentation of cooking from the heart. Hopefully I can recreate what you do so masterfully. Thank you. Did follow your video on Bread Pudding! Another great.

[@janineplaylistb569]

Made eclaires today and thanks to you they turned great!!! Thanks so much for being in the kitchen with me!!! Don't stop making magic happen, love watching g and learnimg.

[@shabz336]

how many mintues needed to bake?

[@BigMoneysLife]

I got nervous when you added that first egg in right away. Usually I've seen the first egg go in after the dough has been cooled to prevent scrambling the eggs.

[@sarahr6170]

that scared tf out of me

[@BigMoneysLife]

@@sarahr6170 I know right? I was like "Noooooo! You're gonna have a scrambled mess! He must know something we don't. LOL

[@kinngrimm]

@@BigMoneysLife what he knew was that he did prepare a batch the day before

[@BigMoneysLife]

@@kinngrimm Ah, now see, I didn't know that. That's why I had a panic attack LOL.

[@sarahr6170]

Big Money's Life wait what do they mean by that?

[@reemag7296]

Me: *fasting* “I’m so hungry” KZbin recommendations: I got you covered

[@thebluedan]

Reema G me too, fast...only eating cooking shows

[@reemia]

I be watching mukbangs and cooking videos all day during Ramadan tbh :-)

[@io9398]

Same here😭😭😭💔

[@seiffarag1491]

FACTS and I love eclairs

[@SandraElAnnan]

Reema G so true!!! LOL

[@brittanyfehlings6838]

I made these, and they turned out fabulous!! Your recipe is so easy to follow. The print version doesnt add the whip cream to the pastry cream like you do in the video, but the combination made it taste yummy and it was just so creamy

[@AmelieScott]

Those look so good! Your video was well done, and thank you for taking the time to make it. I know it is a lot of work to make it look that professional. I can’t wait to try!

[@hananmohamed969]

I’m obsessed with this guy!!! 😂😂😂😂😂 he makes it look so easy! I’m definitely going to try some of his recipes out!!!! 🤩🤩🤩🥰🤩

[@tylermartin8073]

This is the first video I’ve seen on you, just wanted to say that I love how energetic and happy you are

[@thesearch211]

Made this recipe a few times. Choux worked perfectly. Needed the 4th egg each time so I'd say it's safe to just build that into the recipe. For the Ganache I used a double boiler and half the cream from the recipe and came out perfect. Thanks for a great recipe, job well done, sir!

[@carolcea3066]

I truly enjoy watching you cook and bake. Thank you for all the yummy treats you help make.

[@juanitamartin3082]

I LOVE how you held the bowl with your arm to whisk!! My gramma used to whisk that way with cake batter - that's old school!! You don't see many KZbinrs doing that these days. 😁😁😁

[@y.s1265]

I have tried your recipe...it's beautiful The eclairs were very fluffy and held a lot of stuffing, and lasted a good while in the fridge without becoming stale 👍🏻👍🏻 Nailed it the first time

[@neeceynurse]

I made this this past weekend and they were a huge hit with my extended family. I had made the pastry and the custard the day before and found even though I had stored them in an airtight container overnight (and had let them cool completely first), they were a little soft, no longer crispy. Thank goodness for my air fryer! I popped them in, two at a time for a few minutes and that saved the day. I did have to wait for them to cool back down, but at least the crisp was back. I also found that even though I used the full amt of whipped cream, when the custard/cream was cold it was too difficult to pipe. It actually was easier on my hands once it warmed up a little . I do love Preppy Kitchen though--it inspires me to cook and bake.

[@PenelopeHarris-xj2nk]

Raw choux pastry dough also refrigerates very well. Spoon it into a ziploc bag, stick it in the fridge, and then when it’s time to bake, just cut off one edge and squeeze the dough out like you’re using piping bag. No mess, no extra dish to clean, and they still puff up perfectly every time.

[@nicknick1974]

I’m not into cooking shows or anything of the sorts but this guy is fun to watch and the things he makes look really good

[@Kgio-2112]

Youre not, aren't you

[@apathetic77]

I didn't make the whole eclair; I just wanted to try to make the pastry for my very first time. They came out perfectly!! Thank you so much for a great choux recipe & making it look easy. This is my new favorite channel!

[@catrinagregory791]

Just made these. Sooooo good. Thank you so much John!

[@brianksigley1467]

My hubby and I just made these. Made the filling yesterday and did the rest today. With the exception of the filling being a challenge (I put too much in my piping bag and didn't have it closed tightly enough so it oozed and the bag got slippery), the rest of the recipe was a great success.

[@OxLILLIxO]

Currently, meant to be writing an essay, so of course, I found your channel and have to watch every video! You are so talented- I am blown away by your cake decorating skills. Can't wait to try your recipes out for Easter, they are so cute. Love your content, it's so aesthetically pleasing and brilliant content!

[@AL-ew8kg]

Stalker

[@TheZoukii123]

@@AL-ew8kg morron

[@AL-ew8kg]

Fuck u bye

[@Chloe-yp1ko]

I have made these a couple of times and they’re absolutely amazing! I plan on making these again today. 10/10 would definitely recommend baking these. My only note is to make sure that you don’t open the oven too early or a few of them will collapse and become difficult to fill.

[@ahdhamed5542]

I wana ask about the oven temperature is it in the F or C?

[@Chloe-yp1ko]

@@ahdhamed5542 hes in america so I believe hes baking these in F

[@soak1709]

I love your recipe because the choux pastry is nice : crispy and soft at the same time ! I remember I saw my mother make this recipe by hand when I was a child!...🤩🥰 Greetings from France!!

[@louiselemon9717]

❤️❤️❤️chocolate eclairs. I was going to get one at the grocery store but didn’t want to ruin the taste that I got from old school bakery. I love his recipe your share and can’t wait to try 😋 love your energy and thanks for sharing

[@rashimittal5705]

I love that you mention the quantity of ingredients in cups and grams. That is really very convenient for everyone

[@emmel4fun]

Eclair: Do you want me? John: (nods) I do. Lol! Btw, nothing wrong with eating pastry cream for breakfast. It is, afterall, made with eggs!

[@adithyafernando5321]

actually you are leading us to, "there's no need to be perfect in cooking but give it a try" thanks for inspiring. tis is my favorite recip. I am glad and satisficed about, that now I can try it any time at home whenever I want after watching this. it's supper easy to make . you are right.!🥰

[@carolinebarrett4736]

Love, love, love this guy! I’ve learned how to do so much from him… and to a high standard 🥰🥰🥰

[@Nyhiker]

I made these yesterday and they were amazing! Your videos are so much fun to watch and you give the viewer such confidence in trying your recipes. Thanks so much!

[@OswaldDigestiveClinic]

If you liked this video, you may also want to know that sometimes there’s peppermint oil included in chocolate. Did you know that peppermint oil can improve gut distension, pain, gas, and constipation? However, if you have acid reflux, peppermint oil is not recommended, as it can make acid reflux worse.