Heart-Shaped Chocolate Eclair - Easy Valentine's Pastry - Food Wishes

[@GeorgeplaysOfficial]

Chef John, you are the J-Lo of my pastry dough.

[@robgindc1]

Oh, you just DID that! LMFAO!!! 🤣

[@smalls9852]

Chef John is so amazing. He makes me feel like I can make anything. And he is so funny lol. "A French pastry can sense fear" lol

[@joanies6778]

🤣🤣🤣 and "after all, you are the Pepe' La Pew of your pâte à choux"!

[@flowerjpotter1629]

He does, I love watching his videos.

[@SHEaintPlayn]

Been around 10yrs+ chef John is still the most creative! The best!

[@JimboJones99]

God Bless The Canadian Truckers Freedom Convoy 🙏🇨🇦 God Bless Chef John 🙏🎂

[@chanfonseka8051]

I made this for this valentine's day. Had bought a silpat recently which is a marvel. My choux pastry was probably a tad browner than I would have liked, but overall everything turned out just great, not too sweet, and the family simply devoured it! I gave one to my nextdoor neighbors and they loved it.

[@MeMe-Moi]

My interpretation of Chef John’s advice for this recipe: “Show no fear and just keep stirring, no matter what.”

[@Appl3Kid]

Just keep stirring just keep stirring🐠

[@GregCurtin45]

Thank you Chef. In watching KZbin cooking video for about 8 years now I have learned more about pate choux in 14 minutes with you than all those other videos combined. Words can't convey my appreciation enough.

[@danitotd]

I needed Chef John’s eclair recipe 😍 He is so talented 🙌🙌 Lots of love from Perú 🇵🇪♥️

[@JimboJones99]

God Bless The Canadian Truckers Freedom Convoy 🙏🇨🇦 God Bless Chef John 🙏🎂

[@mrs.nassimian6238]

@chef John. Thank you so much. I am religiously following your instructions and so far, it looks great. Have failed in making pâte à choux before and I particularly love the little hints you dropped on doing it right and being on the right path and the easy to follow instructions. I will make chocolate éclairs or even religieuse for valentine's. So thrilled

[@panampia]

I have made eclairs since I was a kid. Your recipe is much faster, I will definitely try this very soon. Thank you, Chef John!

[@Ladyttt]

I had a bad week, but Chef John always makes me feel better.

[@annbrookens945]

Yay! Simplified eclair and pastry cream recipes! Just what I need for all those special occasions!

[@Godwinpounds4333]

Hi 👋 dear , how are you doing?

[@stackedjava2347]

Wooo hooo! Last Valentines I got my wife a bidet. This year I'll make up for it by making her this eclair !!! Chef John rocks!!!

[@funeralgiggle3771]

Toto?

[@cynthiamccullough3718]

A bidet is a great gift! I would love to have one. But this eclair would also be pretty awesome, too.

[@SBha30]

Thank you Chef John! I am an extreme novice baker and I made these yesterday. My wife and kids were shocked at how good they were!! I didn’t have vanilla bean and put 3 tsp of vanilla extract and the custard came out amazing. I got a 4 inch piping tip which was too narrow for the cream. I added 4 tbsp of whole milk to thin it out to squeeze through the narrow piping tip.

[@tabethmutingwende911]

Now that is an impressive Éclaire pâte à choux Chef.l am definitely making this !Regards from France.

[@lindainparis7349]

Entièrement d'accord.

[@heatherclarke721]

I love listening to you talk and your exploration of what your doing , I have a little chuckle, thank you John you always make my day xxxx

[@With_Me_JAPAN]

Didn’t know Chef John is not only a good chef but also romantic! This recipe looks very yummy and I love the heart shape! Thank you for the great idea of making Valentine’s sweets😍💓

[@88michaelandersen]

His valentine videos are always out of the park hits.

[@mEbackward23]

Once you're done you can be as terrified as you want 🤣 it's been too long since I've made pâte à choux, I think I'll totally make this for Vday. Great tips for the pastry cream I'm excited to test out, and for incorporating the eggs into the choux dough just a bit before mixing the rest together. Cool! Looks amazing and pretty foolproof indeed!

[@foodiemoodie2373]

The music, your voice, your style. You are killing it. Love your videos chef john! Always a pleasure listening to your soothing voice.

[@Harry777]

I made these with my wife for VDay and they. were. AMAZING! We felt like pros 🤩

[@redpillpirate111]

Nothing like giving a perfect representation of your feelings to your loved one and watching them tear it apart and devour it...well played, Chef John

[@elleohai]

Looks good! I love how you keep going after the trampoline egg yolk and didnt film it again w no mess involved. If even pros are messy then I can be a pro too.

[@meesposito6378]

In the world of millions (billions?) influencers who try to reinvent the wheel, Cher John shows you the right way to do things and I really appreciate it.

[@CokoCake]

I'm currently making this right now as I've been craving dessert. It's not valentines day yet but I want to treat myself to something sweet! Thanks Chef John 😊

[@JuanGomez-ud8xh]

The reason why you can draw a heart with a piping bag is because your brain can concentrate more on the shape of the heart and less on the stroke of the pencil. Love ya chef john! Been a subscriber for the longest time!

[@noreenhallett7366]

Chocolate eclairs. Absolutely to die for ❤️❤️❤️

[@UghUgh1234]

I’ve always wondered why they do the whole tempering of the eggs!!!! I’ve always just added them at the beginning too!!!! 🙌🏻🙌🏻🙌🏻

[@LuisAldamiz]

The best pastry ever, the only one worth dying for. You overdid the details but the basics you did perfectly I believe.

[@AnnaReed42]

Gonna make this and definitely get llllots of compliments this Valentine's Day 😁

[@lmnopgr]

i think i enjoyed this presentation... your voice, your humor, more than any other video so far. in fact, i’m still smiling. thank you, Chef John. 🥰

[@nicholaszustak6299]

I think the thumbnail looked really nice! Could still tell it was a homemade desert with lots of high quality components

[@veecee3669]

My all time favorite dessert, I don't know how I missed this one. Thanks Chef John!

[@waltsmith9583]

O Yea! Valentines Day!!

[@rlwalker2]

Oh yeah. I can definitely make this one. My dad used to make either cream puffs or eclairs or both about once a month.

[@jmag579]

1:46 I think this is the first example of slow mo I’ve seen in this channel. This is truly momentous 🤯

[@francisnguyen6349]

Chef John, it's a shape of the heart ❤ 💙 💜 💖 💗 💘 eclair.

[@jasonheidesch]

We're trying to get LLL... Lots of compliments! Love it!

[@saratakkoush6109]

I get so excited for every Year's valentines recipe!

[@jeannievail]

This shortcut cream is changing my life and I absolutely love your humor. Thanks 😊

[@figmo397]

That looks amazing! Mom and I used to make cream puffs for bake sales when I was in high school. I'm getting nostalgic just looking at those eclairs!

[@ladywithasword4587]

You have the best tips and tricks and always make me laugh, Chef John. Love your videos!

[@sarakott7870]

Dear Chef John and All watching This Lot's of Love and Happy Valentine's Day 💖 Yes and Thank You for the Hot and cayenne Spiced Romantic Love Advice and Tips in all Your Great videos

[@tammiehonican76]

You are such a good teacher that you make me think that i can do this!😍

[@melaniefisher8823]

OH MY GOSH!!!! I THINK I CAN DOOOO THIS!!!

[@MetHerInBaghdad]

Love that! You are so entertaining, I often watch things I don't even want to cook, which in NOT the case here. I will do this.

[@virginiakoonce548]

Love the Pepé la Pew pun!

[@AHappyWanderer]

Genious idea. My partner LOVES eclairs. Double win. Thank you!

[@jodimayer9608]

Educational and beautiful thank you! Can not wait to try!

[@kathyharris1049]

I can’t wait to try it thank you Chef JOHN your friend KATHY

[@Godwinpounds4333]

Hi 👋 dear, how are you doing?

[@candicekellyhomes]

I used to make these after school when I was a kid as we always had milk, eggs, flour. I used cocoa in 10x sugar for frosting. So yummy! Thanks!

[@thejourneygirlcooks8170]

Absolutely love it!

[@Godwinpounds4333]

Hi 👋 dear, how are you doing today?

[@marthalucas1221]

Omg chef..drooling! Both look amazing. Ty👍👏🙏❤️

[@hexzerone7034]

I really can’t get enough of this video, I’m gonna try and make it!

[@NeverAStraightAnswer]

I just did and I’m no cook, but so far it’s come out amazing!!! My local dollar tree actually had piping bags and tips too! But….I used a tip. It was too thin for the dough and the hearts came out too thin. Then the custard was too thick. I learned the dollar tree bags, with no tip are about a 1/2” and I tried again this morning and it came out perfect! Then I learned if you add a bit of heavy cream to the custard and re chill it thins out and now that’s perfect too! I’m just waiting for the raspberries to dry and the ganache to chill on the heart before finally finishing it 😁

[@hexzerone7034]

@@NeverAStraightAnswer good luck with the rest!!! I’m trying tomorrow lol

[@NeverAStraightAnswer]

@@hexzerone7034 good luck to you too! Mine came out great, she loved it and said it was like from a bakery😁

[@hexzerone7034]

@@NeverAStraightAnswer lol that’s awesome, and thank you. Guess I’m getting up early tomorrow

[@raelewis9957]

Absolutely gorgeous John!

[@lindainparis7349]

Perfect, recipe and technique made easy. Perfect.

[@katiesilva4269]

This looks so delicious 🤤😋

[@stefaniecosme4774]

Although I’m pretty sure that I’ve already commented on this Amazing Video and Recipe, I’ve gotta comment again- Especially Bc I’ve now watched it about 10 times- The reason being is Bc of All of the Incredible things that you have made and posted Chef John, this is one of the few that I (somewhat) have the courage to try and make 😖 Which will be a Very Special Valentines Day treat for my Son- And, since I constantly talk about what I’ve learned from you (Chef John), like the techniques for seared steaks with a pan sauce, It’s time for me to actually make something now! Which, I’m Very Excited to make this Beautiful recipe!! And Not just to be able to serve my Son a Very Special Valentines Day treat from my Heart- But, So that this Mom will get to indulge a bit as well!! Many Blessings to You and Michelle Chef John and Please Keep up the Great Work!! 💜

[@gadwallsmith9908]

Totally won Valentines Day- awesome recipe!

[@meisaak]

I tried this and they turned out great! Thank you!

[@reneewilliams1810]

Love this idea I plan to do this for my husband on date night!

[@melaniemcintyre6115]

I love this show.

[@thels5217]

ok chef. Making these bad boys. First time make this type of pastry. NO FEAR!

[@janehouck1906]

That looks delicious. You are too funny. Love the sense of humor 🤗❤️

[@kimberlyrobinson3992]

Looks very professional to me! It also looks delicious. I’m not even an eclair person and I’d be very pleased if someone made and served this to me!

[@amateurshooter6054]

Thanks John

[@LearnerRecipes]

Eclair's are amazing but this is decorated amazingly

[@jjf8862]

I’m making these for me lol, yum

[@natasharoberson6868]

love your sense of humor🤣

[@ravenmorgan4801]

Gonna get l..ots of compliments this year with this!

[@geoffkeller5337]

Excellent video. Thank you very much.

[@MinhNguyen-mo5fp]

Very nice and beautiful homemade pastries love it 😍 thank you chef John 👨‍🍳

[@crimsonking2874]

This eclair looks great, I would love to try it

[@gregbeeman2077]

I find your delivery mesmerizing.

[@jacruick]

YUMMMMM !

[@wilsoneaster8]

LOVE!!! Thank you Chef John ♥️

[@BigMamaDaveX]

Not just a Valentine; great for Mother's Day and Father's Day, as well as birthdays! 😋

[@freelybibi2329]

Thank you!! I have been questioning this egg tempereing action for so long now... but never got to testing it myself.

[@m.theresa1385]

Yum! I may need to make a few practice runs

[@faithslayer500]

"Don't panic. A french pastry dough can sense fear" hahahaha My mind is blown right now. I make Eclairs quite often, but they are never as big as bakery eclairs, and I have been unable to buy a bigger piping bag tip (to make them thicker). Are you telling me the answer is simply to layer the pastry? I can't wait to try it.

[@threeleggedcrow0318]

Beautiful recipe! Thanks for sharing! ❤️🔔

[@hestergreen2031]

Oh I need to do this. This is a sweetheart’s dream treat. To make & to serve

[@michellestella7477]

I'll definitely make this! Looks amazing.

[@colleenschaefer5333]

A dream come true moment for me, again, Chef! I LOVE your pastry cream! What ease! I can’t wait to try!

[@MelissaTress]

Thank You!!! Yummmmmy!

[@nataliyacarpenito1]

Very sweet video ❤️👍🏻

[@selap8682]

I have to make this. Sure looks great. Thanks chef!!

[@saltycrow]

I'll have to trade out those red raspberries for strawberries or wait till about june to make it with wild black raspberries that I can pick along the edges of my yard, IF I get up and out there before the birds get to them. Black raspberries are really purple and my all time favorite berry. No idea why they call them black? Red raspberries always taste like perfume to me. Maybe it's that same kinda DNA thing about cilantro tasting like soap to some ppl. Cause cilantro does taste like soap to me too. I've tried many times over the course of my life to like both, but still all I taste is soap & perfume. Meanwhile wild black raspberries are fruit of the gods, so, so delicious.😉 Great looking recipe Chef John. Easy too, can't wait to try it. You've taken the fear out of French pastry. I'm all for that.😁🙌✌🏼

[@franklesser5655]

This looks good enough to eat!

[@raccontourahara7868]

lovely!

[@ariela1390]

Going to do this for Valentine's day!

[@pattiehartmann1754]

You're a hoot...looks great...& very rustic!🤓

[@pinkskitchen]

I am going to try this for Halloween. TFS. Stay connected 😊

[@robynfree1558]

Love this!

[@littlefish_tvlftv6025]

Ok my mouth is watering looks amazing, and as always always Enjoy 👍

[@aliceadler8658]

Bravo!!! 💖💖💖

[@brendaknight7113]

My favorite

[@ilmenaglar]

Hi there chef John! I hope you are well! Question, vanilla beans here in Costa Rica are too expensive and hard de find. How much vanilla essence do I use to substitute for the vanilla bean and when do I incorporate it? Thanks and God bless!

[@chickenman1801]

I was wondering the same thing but I just added it to taste when I added the butter. I don't think its good to cook vanilla essence because it will evaporate. Regardless, this turned out fine

[@ilmenaglar]

@@chickenman1801 Correct. I think the vanilla essence needs to be added in the end after cooking everything and when it's almost cooled down

[@Ootgreet1]

I used 1.5 tsp for the amounts in this recipe and the vanilla intensity seemed correct. I added it to everything at the start of cooking and the vanilla flavor survived.

[@chickenman1801]

@@Ootgreet1 How thick was your custard? I don't own any measuring things and I don't know if mine was to thick because of too much starch or too much cooking time

[@ilmenaglar]

@@Ootgreet1 Sounds like the right amount! Thanks!

[@Ootgreet1]

I made this, r/AMA ... my wife was ASTOUNDED by Valentine's eclairs made by me, Mr. Home Griller. .... Here was my experience. I stayed as close as possible to Chef John's ingredients. I couldn't find Vanilla Bean so I substituted about 1.5 tsp of vanilla extract - this gave a strong but decent vanilla flavor. The cream filling was the best part - mine turned out super smooth and unctuous and tasted like a professional product. I definitely need more experience with pate a choux - it was my first time ever. The flavor and texture was absolutely correct - the resulting shell tasted very eggy just like any good eclair, and had a nice crust. However when baked I got a texture exactly like bread, with no large bubbles. So assembly consisted of piping the filling onto the lower half to a high thickness, and when assembled, coming up with a more like a giant heart shaped creme filled cookie. For the ganache I used Trader Joe's semi sweet chocolate bits and the flavor and texture was very "professional eclair icing" like. I chose to set up a double boiler rather than heat the cream separately. I did screw up because leaving even a low simmer on the boiler caused the chocolate to separate into oil after about 15 min, so I had to throw it out and remake it to finish up. I love how Chef John never pushes expensive gadgets on his audience - Ziplock gallon bags worked perfectly for piping the dough and the filling. I wound up with a bit more pate a choux than necessary so I used the excess to make two small mini eclairs that we just ate a week later and they were actually better than fresh... The cream filling made about 2X what was necessary and basically I had to throw it out because I had no other use for it. (I suggest halving his filling recipe.) The only shortcoming of these eclairs was the breadiness... but otherwise it was perfect. Well done, Chef!

[@c.farmer2918]

You are funny and talented, Sir!!!!! Love it!

[@palmaryan3517]

Great lesson. Thanks. Palma in Maine

[@soonstrgzr]

You just keep amazing me! Trying this for sure!