In the video, the host demonstrates how to make eclairs with diplomat cream and pear flambé. The process involves preparing custard cream with yolks, corn starch, sugar, butter, vanilla extract, and cream. The pear flambé is made with pears, sugar, butter, cognac, heavy cream, and gelatin. The eclairs are baked and assembled with the cream and pear flambé inside. The host emphasizes that eclairs are best served fresh on the day they are made.
Here are the key facts extracted from the text:
1. The dessert being prepared is eclairs with diplomat cream and pear flambé.
2. Ingredients for the custard include yolks, corn starch, sugar, butter, vanilla extract, and cream.
3. The custard is cooked on medium heat until it thickens without boiling.
4. After cooking, butter and vanilla extract are stirred into the custard.
5. The custard is then cooled at room temperature and refrigerated for at least three hours.
6. Ingredients for pear flambé include hard pears, salt, cognac, heavy cream, sugar, butter, water, and gelatin.
7. Pears are peeled, cubed, and simmered in a dry frying pan before being flambéed with cognac.
8. Caramel is made by melting sugar on very low heat and adding warmed cream, butter, and soaked gelatin.
9. The caramel pear mixture is poured into a rectangular container and refrigerated for three hours.
10. Ingredients for eclairs include water, milk, flour, butter, eggs, salt, and sugar.
11. Eclairs dough is dried until a coating forms at the bottom of the pan that can't be scraped off.
12. The dough is then cooled and eggs are added to achieve a certain consistency.
13. Eclairs are piped using a French star nozzle or cut bag and baked on a perforated mat or parchment paper.
14. Eclairs are baked at 200 degrees Celsius for 10 minutes then at 160 degrees for about 35 minutes until golden brown.
15. Before baking eclairs are sprayed with water to ensure moisture during baking.
16. Diplomat cream is made by mixing custard with whipped cream until it holds its shape.
17. Eclairs are assembled by cutting off the top part and filling with diplomat cream and caramel pear pieces.
These facts summarize the process of making eclairs with diplomat cream and pear flambé as described in the text provided.