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Cacao ! ∴∵ゞ(´ω`*) ♪ This time, it's an eclair with lots of chocolate custard. I made it by imitating green bean to bar CHOCOLATE's sweets. The cookie puff look is so cute. 0:00 Introduction 0:18 How to make cocoa cookie dough 01:56 Making eclair puff pastry dough 04:49 How to make caramel sauce 06:00 Making chocolate custard cream 10:20 Making chocolate plate 11:22 Assembling chocolate eclairs 13:08 Cacao Notebook (green bean to bar CHOCOLATE's cakes and failures) [ Book ] Chocolate cacao recipe book now on sale! The world's most careful instruction! Chocolate Sweets BOOK". https://amzn.to/2t4l6Wo [SNS ] twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ [Cookie Dough ] A - flour : 40g A - Cocoa powder : 6g Unsalted butter : 40g Granulated sugar: 40g [Preparation ] Sift the flour and cocoa powder together twice. 2. knead the butter at room temperature and grate in the casonade 3. mix to cut the flour mixture Let rest in the refrigerator for at least 3 hours. 5. 5. roll out the dough to a thickness of 2 mm 6. cut out in a 21 mm round mold, wrap in plastic wrap and store in the refrigerator. [Dough for éclair choux pastry] A - Flour: 40g A - Cocoa: 5g B - Milk: 40 g B - Water: 40 g B - Unsalted butter: 40g B - Granulated sugar: 3g B - Salt: 1g B - Whole egg: 70-100g [ Method ]. Sift A together. Bring B to a boil in a saucepan, add A and mix well. When a thin film forms on the bottom of the pan, transfer the mixture to a bowl. Pour the beaten eggs into the bowl several times, watching their condition. 5. Put a 10 mm tip on a pastry bag and squeeze the mixture into a 30 mm circle on a baking sheet. Preheat the oven to 160°C and bake for 35 minutes. [Caramel sauce ] Granulated sugar: 100g Water: 20g Fresh cream 36%: 100cc Heat granulated sugar and water in a frying pan over medium heat. 2. When the mixture starts to brown and smells like caramel, remove from heat and bring the cream to a boil and add separately. 3. Stir and finish. [ Custard cream ]. Milk: 200ml Vanilla bean: 1/2 Egg yolks (L): 3 Granulated sugar: 40g Flour: 20g Condensed milk: 10g Unsalted butter: 10g [How to make] 1. break the vanilla into pieces, take out the beans, and put them in the milk. Beat the egg yolks and add granulated sugar and mix until white and fluffy (blanching seal). 3. 3. add flour to the egg yolks and mix lightly. 4. 4. bring the milk to a boil and pour about 1/5 of the milk into the yolk mixture first, then add more and more. 5. Scrape the mixture back into the pan and heat over medium heat. 6. 6. when it starts to harden, stir vigorously When the mixture becomes heavy and then light, it is ready to cook. 8. 8. add butter and condensed milk and place in a lined baking pan with plastic wrap. 9. Place in freezer to chill. 10. When ready to use, thaw and break into pieces with a whipper. [Ganache ] 56% couverture: 40 g Fresh cream 36%: 40 g [Preparation] Chop the chocolate. Put the cream in the microwave and bring to a boil. Leave it for a while to heat and emulsify. [Chocolate cream ] Custard cream : 280g Ganache : 80g [ Method ]. 1. Break up the custard cream and mix it while the ganache is still warm. Deuxmar Silpans Mesh baking sheet SN290210 https://amzn.to/3ac4Po3 ■Convenience goods with replaceable nozzle and mouthpiece (similar to the one in the video) https://amzn.to/3y7XEFy ■Small pot (placed on the gas stove) https://amzn.to/2BQokNU De'Longhi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB VALRHONA Valrhona Fave Manjari 1kg 64% cocoa https://amzn.to/2CnyW6W couverture black chocolate Valrhona "Karak" (56% cocoa) http://amzn.to/2wRazO9 Mist spray (Shinkosha) a-17 http://amzn.to/2sKFpYi Silicon whipper TOMIZ https://amzn.to/2DlhfIU ■Scoop spoon http://amzn.to/2wONkUL Cassette stove Iwatani MIYABI GASA 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic ruler 3mm, set of 2 https://amzn.to/2xW5hTr Copper petit pan 10cm https://amzn.to/2CmhQGv hand mixer (volume is turned down in the video) Panasonic hand mixer white MK-H4-W http://amzn.to/2gpNsV0 Kitchen scissors Toribe Seisakusho Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ *The above links are associate links. Unauthorized use or reproduction of any text, images, or other content on this channel is strictly prohibited. The contents of this channel are not intended to introduce or provide recipes to confectionery, food and beverage related businesses or video creators. This is an art video work for personal viewing and enjoyment. Please only make them for your personal use. Please do not publish videos with similar content, similar recipes, or sell them as products without a reference or URL link to this page. We will take action against you for violations of YouTube fair use and any other measures. #eclair #sweets #puffpastry #chocolateCacao #chocolate