Making Perfect Chocolate Eclairs with Scott Green


In this video, you’ll learn the fundamentals of making pate a choux and troubleshooting tips, as well as recipes for milk chocolate cream and chocolate glazing ganache.

(Jump to 3:55 for the method)

For the recipe, the following ingredients and equipment are used:

  • Guittard 38% Milk Chocolate
  • Guittard 66% Chocolate
  • French Star Piping Tip
  • Disposable Piping Bags
  • Leaf Gelatin
  • Glucose
  • Gold Leaf
  • Whisk
  • Spatula
  • Half Sheet Pan
  • Hand Blender

Visit Devil’s Food Kitchen and get the written recipe for the Chocolate Eclair here.