Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person
Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make Chocolate Eclairs plus profiteroles in the shape of swans. Remember to revisit last week's episode, where we take it in a savory direction.

#ClaireSaffitz #pateachoux #eclair

Pâte à Choux
Special Equipment:
Stand mixer (optional), pastry bag (optional)

1/2 cup whole milk (4.4 oz / 125g)
1 tablespoon sugar (0.46 oz / 13g)
1/2 teaspoon Diamond Crystal kosher salt
7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces
1 cup all-purpose flour (4.6 oz / 130g)
6 large eggs (10.6 oz / 300g)

Pastry Cream:
2 cups whole milk (16 oz / 456g)
Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
1/2 cup sugar (3.5 oz / 100g)
1/4 cup cornstarch (1 oz / 30g)
5 large egg yolks (2.8 oz / 80g)
6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled

Video Breakdown:
0:00 Start
0:09 Intro To Claire Saffitz Makes Eclairs
1:00 Dessert Person Animation
1:18 Episode Begins
2:08 Special Equipment
2:41 Pipe & Bake Dough
7:37 Make Chocolate Eclair Glaze
10:42 How To Make Pastry Cream
12:14 Poke Holes
13:08 How To Make Swan Necks
13:44 Fill & Glaze The Chocolate Eclairs
14:37 How To Make Swans
16:10 Claire With Eclair
17:19 Harris Cat Cam

Thanks for watching!

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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar