Beth's Foolproof Eclair Recipe | ENTERTAINING WITH BETH

[@neverforgetwhouwere]

youre videos are always so lovely and friendly and sunny..idk how to describe it but you seem like such a nice person and the atmosphere is always so positive..its just always a pleasure to watch =)

[@EntertainingWithBeth]

neverforgetwhouwere Aww thanks for that, you are too kind. :) I'm so glad you enjoy the videos. It's such a pleasure to make them for you guys, I just love this community. You guys are the BEST and help keep me going! xx

[@ajorquez]

I just luv the way you explain each recipe...you make it sound so simple and doable for anyone to make. Thanks for sharing😊

[@lilboady]

WOW! The quality of the video, the depth of your skill and instruction! Absolutely tremendous, please keep up the GREAT work!!!

[@deenyinagrl]

Beth my dear... I am just flabbergasted... I am affraid to try this one out.. but that was amazing and thank you so much for making it simple! Love, love, love your channel! I truly look forward to it every week. When I try your recipes, they don't always come out as you make it.. but I will continue to practice until I master it! 😍love ALL you post as well as your garden channel. Thank you!!

[@EntertainingWithBeth]

deenyinagrl aww thanks for such a sweet comment :) So glad you enjoy the videos. Yes you will find cooking is something you just get better at the more you do it. And the fact that we eat everyday, always gives you an opportunity to keep practicing! :) And soon it all becomes second nature. Keep cooking and baking!! xx

[@ambey816]

Added this to my list of dessert recipes! Made it last night and brought a bunch to school and everyone loved them! The pastry cream was unfortunately too gelatin when I took it out of the fridge so I made my own whip cream with a cup heavy cream and 2.5 tbsp of powdered sugar and mixed that in the pastry cream with a hand mixer. It was then a perfect smooth consistency even after refrigerating it with the eclair shells. I also found that I had so much glaze left over so I recommend making only half of it at most.

[@alexiscolon8702]

I seriously watched this video 50 plus times while I was making them as a special treat for Thanksgiving....the came out amazing!!!!

[@Onekitchenblogfood]

They look wonderful, Beth!

[@jamwithjal]

I made these. Just when I saw the video, I made these. Beth, I cant tell you how perfect they came out. I followed everything to plan and I am so so so happy about it. I have been trying to make them for a while now. The mixture would always be too thing for the pastry. And they wont rise. But this time. It was so prettty and to see them rise up in the oven. Aahh. Thanks Alot! Loved it. And everyone at house also praised me for it.

[@EntertainingWithBeth]

reflectbacktome Aww YAY! So glad you had success! :) Aren't they yummy! :)

[@jamwithjal]

Entertaining With Beth Yes the Best! :D

[@iHurdMudkipz]

Hey Beth, recently started browsing your channel. I love the way you love cooking, and you are very good explaining in detail. Thanks for your efforts!!

[@EntertainingWithBeth]

+HIGHCATISHIGH Aww thank you :) So glad you enjoy the videos! And a Big Welcome to the channel! :)

[@Hunnie_B]

Hey Beth......these eclair's are the best treat ever ! Thank you so much for sharing this awesome recipe with us.

[@EntertainingWithBeth]

Hunnie B Aw you bet :) They are really so yummy! Ha! :)

[@donalskehan]

Oh yeah! They look great! :)

[@EntertainingWithBeth]

Thanks Donal :) nothing like a little French pastry to start off the week!

[@creating1_c1999]

Beth, you are adorable. Thanks for sharing. Eclairs are one of my many guilty pleasures. Simply Goodness!

[@SocksLove]

You have done it again Beth! You have a special gift in the kitchen :D

[@kaylasilver5384]

Eclairs! So amazing! I loved your profiteroles, too.

[@ophely6554]

OH Beth. I remember my dad used to go to the bakery every sunday before noon, so he would bring a lot of little pastries for dessert, and there was always an Éclair (au café or au chocolat) ! I'm definitely doing them! Love from France

[@TIL_TheIntentionalLife]

I made them for Fathers day yesterday as they are my husbands favourite desert. I was my first try and it didn't went well :)) I know now where I messed up. I added the eggs while my dough was still on the stove and I think I cooked the eggs so in the oven they didn't rise at all and got rock hard :)). Washed the pan and in the morning I tried again and Success! !! they were absolutely delicious! !! Thank you very much!

[@fumiebear]

tried recipe, if followed correctly, it did rise. perfectly. vv it's not complicated, she's just explaining it clearly.

[@Elizabethlamexa]

You are amazing, I love your energy! so light but vibrant at the same time, thanks for sharing your knowledge with us!

[@bebechiang]

You're amazing! Thanks for sharing these wonderful tips for making eclairs easier to bake. It's such a hard pastry to make, and definitely very tricky too.

[@elsalisa146]

Nice succinct directions for making the pat choux. I love eclairs!

[@ileanaascencio2464]

Beth, I love all of your videos!! You are so simple and and always execute great recipes. I would LOVE to see your take on Carmelitas! Thank you

[@LiogCeartas]

I made Gougères the other day, and choux pastry is quickly becoming my favorite. Most ingredients I have on hand and I love that I can pipe out individual rounds and freeze and bake when I am ready. Why on earth would I ever buy cheese doodles or cheezits again?! I can’t wait to try choux pastry to make the sweet varieties. It was so much fun making dough this way. Beth, have you ever tried making “Pommes dauphine”

[@wittyjulia]

These look simply divine! I will definitely use this recipe when I make these in about a month. Lovely as always, Beth!

[@EntertainingWithBeth]

Julia Hernandez Aw thanks Julia :) Hope you enjoy!

[@frostyAsh]

Thanks Beth! I've failed in my past attempt to make eclairs and have stayed away since, but your comprehensive step-by-step guide really made me feel that I'm up to the challenge again. I'll surely try to tackle one of my favorite french pastries again! 😊

[@EntertainingWithBeth]

frostyAsh Yes you need to get back on that "eclair horse" one more time, now armed with the tips you can do this! Ha! I'll be routing you on every step of the way! :) You go!

[@XMagiX21]

Oh beth you absolutely are my favorite food youtuber! You can really feel that hard work and that love you put into them. They are so high - quality and every time you upload a video, I feel good. The only thing I don't understand is, that you have way too few subscribers! No offense to anyone, but you deserve more than some other people ;)

[@EntertainingWithBeth]

XMagiX21 Aww you are so sweet. Yes I really do love this channel and the community we've built here. You guys are just the best and that makes all the hard work that goes into these videos so worth it, you guys don't deserve any less and I always want to make sure you are getting the best of me! It's funny about subscriber growth on KZbin. It's easy to get caught up on that, but for me I will always remember what John Green of ***** said last year at VidCon which was "It doesn't matter how many people see what you are doing, but how much they love what you are doing". And for me that's always been the guiding principal :)

[@XMagiX21]

Entertaining With Beth yes you are right, that quote perfectly describes what it is all about! :) by the way it's very nice of you that you reply to so many comments!

[@EntertainingWithBeth]

Aww the comments are the best part :) It's like having 190K pen pals all over the world that I look forward to seeing each week! :)

[@XMagiX21]

+Entertaining With Beth perfect comparison! :) that's the way of thinking and attitude everyone should have... and not "oh no these are so many comments, i'mma read none of them"

[@NeelamKumari-ve8wv]

Beth, it was really a great way to bake eclair.You told us every critical point I think as a beginner in baking it was a really great way of learning. :-)

[@PatriciaGG]

Beth, these are so delicious!!!!! It´s one of my favourite pleasures since i was a child!!!! I remember that my parents bought one of them filled with chocolate pastry cream for my sister and i every sunday after Church. Have a great sunday. Patricia.

[@EntertainingWithBeth]

Patricia G.G. Aww love that what a sweet memory :) Great way for you guys to be extra good on Sunday I bet! :) Maybe I should try that with my kids!? Ha! xx

[@rebecaortega2471]

Thanks for the recipe Beth! Lovely as always

[@EmadDesign]

Thank you very much this is an amaaaazing recipe, I`ve tried it many times and you are right I'm always getting this Wooow from my guest :)

[@rashah9183]

Hi Beth plz I want to know from where you buy your pastry bag :) thanks 🙏🏻💖

[@tonicavaliere2342]

Hi Beth, love all your recipes have tried so many. Love you and your easy instructions. Is there any way you can provide the link to the large pastry bag and tip as i seem to keep ordering the ones for frosting cupcakes.

[@aliciaortiz6167]

love how you explain everything so easy thank you

[@markkossiefi5053]

many many thanks on the most awesome tutorial I have learned soooooooooo much . It's so detailed thank you for sharing it with us and thanks for your efforts god bless you

[@watchmeeat8356]

WOW these look so delicious!!! I could eat these all day

[@sayonichoudhary5068]

Hey Beth!! Firstly wud like to tell that I am a big fan of your cooking!! You make even hardest of recipes look soo easy to prepare.. My husband has a sweet tooth so I end up making something sweet at home every week,, Thnx for this recipe.. Would surely give it a try & let you know how it turned out!! :)

[@is20206]

TY! I really enjoy your videos. Your recipes are fantastic.

[@UnionJPerfection]

what a great recipe! the chocolate on those eclairs are beautifully shiny! :) x

[@haky81]

hey beth i made these today and they were amazing thanku for the lovely recipe

[@lindal5303]

Yeah, my eclairs completely deflated and I wondered what I had done wrong. Thanks for sharing your very helpful technique🥀

[@EntertainingWithBeth]

Of course! More tips on the blog post too! :). Enjoy! entertainingwithbeth.com/easy-chocolate-eclair-recipe/

[@geo80551]

Nice information.. Good professional video. I will try to make these this week. Thank You for the video.

[@vanessaaguirre9229]

Thank you miss Beth!!

[@justicefosho]

This was so amazing to watch

[@honeychile100]

I always start my weekends with your videos, I love them!!! :)

[@EntertainingWithBeth]

honeychile100 Aww thanks for that :) Such a sweet comment. So glad you enjoy!!

[@difordice]

I am going to try eclairs and macrons soon, so your videos have been great!

[@TheNara30]

Thank u Beth for this wonderful recipe.. i tried your cornbread muffins and they came out soooo good ! Thank you !!! Please show us a peanut butter cookie sometime... thanks !!

[@EntertainingWithBeth]

TheNara30 Oh yes I love those! Great idea , OK putting on the list! :)

[@annecorey607]

Beth,s you woundefull baking all this woundefull Eclairs wish. I can bake like you. I love cooking and bake but nothing like you do thank you for sharing .

[@duabeautyandhealth283]

It's looking very yummy 😋

[@erictavares5330]

I just made these today with a recipe from a different youtuber and some other things went wrong. -When I refrigerated the cream it turned into jello. -When I made the (bread) part of the eclair it became to thin so when I piped it, it became really flat. -When I baked them they flattened. Next time I will try your recipe and hopefully I will be more successful.

[@ambey816]

the cream became jello for me in this recipe too.. maybe I cooked it too long? I just solved it by mixing homemade whipped cream with a hand mixer into the pastry cream

[@erictavares5330]

+ambey816 I will have to try that next time I make it if it turns into jello. I do think I cooked it to long.

[@sahelaakhter7355]

+ambey816 y dont u c stephenie jowrsky's pastry cream.It went perfect wid me

[@renatavc1986]

I had the exact same problem!!!! Please HELP

[@RichieWongTang]

Mine does not rise up either :(

[@gchryso]

Very delicious!! I love all your recipes. Can you give me a tip on how to prepare them for the next day? Do they stay fresh and yummy if I store them in the fridge?

[@svetlanagolovko4934]

The eclair recipe is great. followed every step and it worked very well (might watched it too many times lol) The little issue I had was with the filling. I felt like when it was cooked it still had a taste of the corn starch. I know you have to cook it well to get rid of that, but it was too thick to keep it in the stove. I just added more vanilla :-)

[@stephaniemoodley5970]

just made these and they where easy and yum. i used a stand mixer instead of wooden spoon to mix the eggs in.

[@EntertainingWithBeth]

Nice! So glad they were a hit! :)

[@drjim933]

They look so good! Thanks beth for sharing this recipe. You're amazing! :)

[@vilmabock478]

You are the Very Best! 🌷

[@EntertainingWithBeth]

Aww you are too kind :). So glad you enjoy! :)

[@porpor4776]

Hello Beth ! All of your foods make me drooling !!! Thanks for all of your recipes! Anyway, I wanna ask u about these eclair . How long does it stay fresh in the fridge ? Can I make it the night before , keep it in the fridge n serve it for tomorrow ?

[@EntertainingWithBeth]

Por Por Great question! OK so you can make the pastry cream 1-2 days ahead of time and keep refrigerated. Then you should bake the shells the day of serving, they retain their crispness that way. Fill and keep refrigerated a max of 6 hours, after that the shells will begin to soften and not be as good. Hope that helps! :)

[@porpor4776]

Of course it helps me a lot !!! Thank u so much Beth !!! Love u !!!

[@AussieAngeS]

Mmm those look amazing !

[@ShellBella1012]

They look delicious.

[@dek2711]

Can you link the plain pastry tip you used to pipe the shells? Saved this recipe for a special occasion...thanks so much Beth..u are a treasure!!

[@EntertainingWithBeth]

dek2711 oh sure! Here you go. It's an Ateco #32 you can get it on Amazon: www.amazon.com/Star-Tip-32-by-Ateco/dp/B00LDMNQGE/ref=sr_1_2?ie=UTF8&qid=1429967848&sr=8-2&keywords=Ateco+32+tip

[@dek2711]

Entertaining With Beth Beth you linked the star tip..i was looking for the plain tip used for the dough...thanks so much for replying!!

[@EntertainingWithBeth]

dek2711 Ha ha ! Oh yes OK weirdly I couldn't find the exact one I was using online, but here's one that is close :) www.amazon.com/Extra-Large-Round-Metal-Tip/dp/B00085F8OK/ref=sr_1_7?ie=UTF8&qid=1430054223&sr=8-7&keywords=Large+Round+Pastry+Tip

[@MsMbona]

Hi Beth, this is my go to recipe and EVERYONE loves them! Thank you :) I Need to make a profiterole tower with this recipe. Does the same baking time apply? Thank you

[@EntertainingWithBeth]

Actually it would be better if you just followed my profiterole recipe for that :). Hope you enjoy! kzbin.info/www/bejne/hH69XntsrLx8bMU

[@MsMbona]

Entertaining With Beth thank you 😃

[@Naila897]

Thank you beth 😍

[@AyveeDeamon]

I do love éclairs ! La pâte à choux can be tricky but once again your recipe is so well explained ! I live on Provence and here la spécialité is the Tropezienne.. A large disc of pâte à choux filled with a delicious custard-like light cream. Have you heard about it ? If not I can try to find you a recipe :-) Thanks again for this vidéo.. I hace so many things to try !

[@EntertainingWithBeth]

Angélique VUILMET Oh yes I know that pastry well! So delicious! Provence and the South of France is one of my most favorite regions of France :) along with the Loire Valley which is where my husband is from :)

[@MsScorpyscorp]

What a demo, Beth. Excellently done, as always. How I wish, you had bitten into these golden goodies to reveal the status of the pastry cream. I was curious to have a look inside. Nonetheless, it was a breezy video...10 mins. have never felt so shorter. :) 2 questions for you: How many attempts, has it taken you, to perfect this pastry? What are those brilliantly blue flowers called, at 9:38?

[@nicmm6719]

They look like violets to me.

[@EntertainingWithBeth]

MsScorpyscorp Oh yes it has taken me a few tries over the years to get the pastry right, but all those "critical tips" are my lessons learned ha! So you should have a shorter learning curve :) And yes the flowers are African Violets :) They do very well indoors and last a long time!

[@MsScorpyscorp]

Nic MM Thanks.

[@MsScorpyscorp]

Entertaining With Beth Thanks Beth for everything, you do for us. Take Care.

[@EntertainingWithBeth]

MsScorpyscorp Aww it's my pleasure :) You guys deserve the best! xx

[@520699426]

Hi Beth! What a great recipe! I have always refer to your awesome recipes for those delicious desserts.. I would like to ask if you have any yoghurt cake recipes that you could share? :)

[@TheLinaIdea]

My oh my! You weren't kidding when you said that the pastry shell mix would be hard to stir! Well, at least I have rippling bicep muscles now! Haha

[@Roddie62]

Entertaining With Beth Ha ! These are gorgeous ! Just like my Mom's or like our french pastry shops, the "Boulangerie Pâtisserie" ! As an eternal éclairs eater, I must say, Congrat's Beth ! =D

[@EntertainingWithBeth]

Roddie62 Ha thanks Rodrique! Although my husbands keeps saying it should be chocolate cream inside! Ha!

[@Roddie62]

To be honest, I was thinking about that too. The topping defines what's inside, so chocolate ganache on top means chocolate cream as filling, haha. For vanilla, we usually use plain white royal icing, pinkish red one for strawberry filling and so.. What can you do to this, your husband is French, after all ! =)

[@EntertainingWithBeth]

ha ha so true! And now that makes perfect sense! Ha! Love what I learn from my international friends :)

[@Roddie62]

I'm not the one you'll get lessons from, Beth, don't worry about that ! Haha, But hey, That's France, pastry is like gastronomy, it rules our mighty Nation :D Maybe I could make you discover all the possibilities of the éclairs ! The Pina Colada one, the apple pie one, and so on ! :) leclairdegenie.com/8-les-eclairs (Look at these beauties !) :)

[@albeetess1019]

These are perfect!!

[@kamonrot]

I never knew that making Eclair process is so delicate...

[@haroonshoney]

I love to watch and follow your recipes Beth. And tried thus one two. Each and every step and instruction. My shells was big big failure. Never puffed a tiny bit , butter was flooding all over the pan. Did not raise a tiny bit , raw from inside super hard from outside. Please please please tell me what am i doing wrong. I made it twice with an hour total failure. Custard turned out pretty good. Which we will lick from our fingers now Lol

[@mollysprings9704]

Did you make sure to listen to the critical parts?

[@theyarewatchingyou]

Mmm thx they were delicious

[@raisa1821]

Thanks for posting this recipe! I'll try it this weekend =) I have a question, when you add the eggs to the dough, do you turn off the stove before adding them or do you keep it at medium low?

[@amandaescobar15]

Beth! I needed this video Wednesday! I made eclairs in my pastry class and chef told me mine weren't great :/

[@EntertainingWithBeth]

Amanda Love Oh no! OK now you need to make these and bring these in to him, maybe he'll give you a "retake"! ha! :)

[@asmanuman]

im definitely gonna try this beth, they look amazing. my question is, since my favorite éclair is coffee éclair, can I add some instant coffee to the filling? thanks a lot :)

[@abbyyuan7814]

Can you also use chocolate ganache as the filling if you thicken it up?? Thanks

[@WyeSun]

A very thorough video... =)

[@teendottie]

Hello Beth! I've watched every one of your videos and you taught me basically how to cook so thank you! I was just wondering if you could show how to make coconut shrimp with asian green beans. Thank you so much for your videos! :)

[@imen3135]

Vous ma belle découverte!!!!!

[@DragonFruitDelish1]

I plan on making the shells tonight but plan to fill tomorrow. Can you share any storage instructions? For example should I let it cool and keep it in an airtight Tupperware or do I keep it in a airtight container and put in the refrigerator or freezer?

[@EntertainingWithBeth]

I would actually leave the shells to cool completely, then leave them on the cooling rack at room temp with just a sheet of foil over them, but not sealed, to avoid any condensation that way. They'll stay nice and crisp that way then once filled refrigerate until ready to serve! Hope you enjoy!!

[@brittanyl573]

love it!

[@irenethanasi123]

Dear Beth! I tried this recipe to the T ( exact measurements, baking tricks and time, etc.) but unfortunately the dough (although it looked great when I made it in the pot, it ended up never rising, wet in the middle, hard on the outside! It was just awful! And then I retried a second time and I had the same problems! Could it be the flour I use ( all purpose), or perhaps I should cut the butter in half?! Thank you so much for all your help!

[@OanaCristina]

I had the exact same problem. Can you help us, Beth?

[@MGJ182]

that probably means you didnt cook them enough in the pot. keep cooking the dough for about 1 more min than beth says, since cooking time varies from the humidity, temperature and other factors. then throw in the eggs till when you lift your spatula and let the dough fall, a "v" shape is left from the spatula after the dough falls off, that means its the perfect consistancy. also, when u bake them, dont even bother to cut holes for the steam to escape, and dont open the oven door, they need to cool off as gradually as possible, so leave them in the oven with the door closed after they're done until completely cool

[@hopenoneya8161]

You should get better results from cooking the choux over LOW heat for 2 additional mins after all the egg has been added. Also when you reduce the temp to 350 stick a wooden spoon handle in the oven door for the last 25-30 mins. This allows the steam to escape and aids in a drier shell. As mentioned in the video pierce the shells the moment they come out of the oven to allow even more steam to escape. Best of luck.

[@kaiaa537]

I've always been afraid to make pastry cream, because It always seem to burn it or it gets clumpy and having a ceramic cooktop it's hard to control the temperature like gas.

[@EntertainingWithBeth]

Kaia A oh yes so true! best thing to do to control the heat is to periodically lift your pot up off the heat as stirring since it's harder the reduce the heat quickly while on the cooktop, that may help? :)

[@ChristelJensen]

Could these be frozen? Love your recipes. You are the best 😊👍🏻 Thank you 💕

[@EntertainingWithBeth]

You could definitely freeze the shells once they are baked :) And then make the cream and chocolate the day you want to serve :) . Enjoy!

[@foodjazz]

Perfect!

[@zebaakhlaq2372]

Hey hi.. Love your recipes 😍.. Just wanted to know if I can use oil instead of butter..

[@jesuiamy20]

ooommggg!!!. Yummy

[@melanies4707]

Hey beth, I really hope you could answer my question, I made this once and when I inserted a stick in the eclairs they were still like doughy and wet. I let them bake quite long but I just ended up adding the cream and all. They were still delicious but I just wanted them to be more dry and golden brown. What did I do wrong? I use the regular kind of oven setting for baked goods or do I need to use conventional oven like the one with the fan and all? Love your videos keep going

[@missm-m]

Entertaining With Beth can i freeze some of them for later? And i'd fill them with whipped cream mixture like the one we find here in quebec. Will it alter the texture and taste if i freeze them?

[@musicrose9198]

Delicious! Could you maybe do a mini series on food for a baby shower? My best friend is due in September and I'm throwing her a surprise shower!! :)

[@haseebkamal98]

Some recipes call for both water and milk for the shells, is it best to use only water or both?

[@rowdymrlotso]

Will the eclair shells turn soft and mushy after filling them with pastry cream and keeping them in the fridge?

[@EntertainingWithBeth]

rowdymrlotso Great question! Not if you bake them the day of serving and only keep them in the fridge a max 6 hours. But the pastry cream can be made 1-2 days ahead of time :)

[@kathyberger6650]

Yum yum!!!!!

[@TIL_TheIntentionalLife]

Could I please request a home made pretzel recipe from you please? thanks xx

[@DelectableTreats]

Keep wondering how should be the texture of the eclair should be crispy from outside and chewy from inside or should it be just soft ?

[@monachowdhury7588]

Hey Beth! What do you do with the leftover pastry cream?

[@Mrs_Mendoza]

my mouth was watering watching this lol

[@morganshantel93]

Do you think you could do some type of vegan recipe? That would be awesome! I love your channel so much!!!

[@EntertainingWithBeth]

morganshantel93 oh sure this is one of my favorite vegan recipes :) I do need to do more of these! kzbin.info/www/bejne/eYLMmpKKic50qbc there's also a great little vegan dessert option in this show too! kzbin.info/www/bejne/qHK3iaNudqZljac and this is a great one too! kzbin.info/www/bejne/jqaYc3dsib54qdk

[@morganshantel93]

Entertaining With Beth Thank you so much. I just realized you wrote me back!!!

[@jovidancefreak]

Hi Beth, I have made chocolate eclairs before and have stored the remaining ones in the fridge, however the shells also turn out soggy after. How would you keep the eclairs to prevent the shell from tturning soft and soggy?

[@DragonFruitDelish1]

When do we poke to release the steam? While it’s cooling in the oven or after cooling in the oven and are resting on wire racks.

[@EntertainingWithBeth]

In the oven, with the door open :) Hope you enjoy!!

[@laurabiscaro8135]

You know you love baking when you decide to beat patê choux by hand instead of using the mixer haha (I've done it) I loooove eclairs! Here in Brazil we call it Bomba de Chocolate, which is translated to "Chocolate Bomb". I have no idea why that's the name, though... hahaha

[@TheBillABCTV]

Entertaining With BethCan you please do ones with Chocolate Custard inside?

[@praspurgh]

3:37 your kids are so cute!

[@arlenevianney]

Where can I find that pastry bag!!!?? I've been looking for one just like yours.

[@RebekahMeighan]

Where I live, I usually get them at Walmart or Michael's. Just look in the baking section. I know it's a late reply, but I hope this helps you!