So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥

I made these eclairs and they are absolutely delicious! I’m 13 and I made these so they are kinda foolproof!! Here’s my tips: -you don’t need an injector tip or a star tip - use johns trick for piping by cutting it - don’t get discouraged: it looks incredible after the glaze!! Thanks John, Bryn 😁✌️

I actually have a lot of respect for bakers/chefs that can keep me interested in what they're doing without speeding up the video and stuff, so kudos to you! Great Video.

If I could make a suggestion for this recipe. Instead of piping the pastry creme in from the bottom, pipe it in from the top. If you noticed after John took a bite, the creme was oozing out from the bottom from the holes. But by piping it in from the top, once done, you will be dipping it in the chocolate topping, so it will seal the holes.

For the Filling: ▢ 2 cups whole milk ▢ 1/2 vanilla bean split lengthwise ▢ 6 egg yolks ▢ 2/3 cup sugar ▢ 1/4 cup cornstarch ▢ 1 tbs cold unsalted butter

I love it that he includes the mistakes he does or shares the errors he has done in the past. He gives that assurance that it's okay to make mistakes because even the best of the pros can also make mistakes.

“Doesn’t it look sexy? Do you want me? Yes, I do” 😂 I’m so glad you show your personality in your videos!

I literally spent two days, 4 recipes, and 8 batches trying to make eclairs!! I came across this video and this recipe worked the FIRST TIME I tried it! ( and made my custard WAY better with whipping cream ). Don’t even hesitate, this recipe is perfection for novice bakers!

I made these and was actually shocked that they came out perfectly. I had a hard time filling about half of them and made a small mess on the bottom but that’s okay. I did not use a dark chocolate but semi sweet and that was plenty dark for us, any darker and the chocolate ganache may have overwhelmed the pastry and filling a little bit. I also wound up only making 12 total large eclairs on one baking sheet but they were perfect after only 20 minutes on 375. Crispy and browned perfectly while hollow like they should be. I don’t have a stand mixer either so I used an electric hand mixer with only 1 mixer attached when folding the eggs into the dough, along with a rubber spatula and had success. Thanks again!

I quite appreciate how he put the actual measured weight/volume in there too since like every country has different sized cups etc

Copper utensils. Copper colour mixer. Copper colour egg shell. Some major colour coordination happening in the kitchen today.

This eclair shell recipe is simply amazing 😍 I have tried dozens of recipes and this one puffed and hollowed out beautifully.

It's so fun to watch John make something he really enjoys eating because he just exudes joy and happiness while sharing the recipe and process. Another great video from a wonderful content creator.

It's currently 3am, I have the eclairs in the oven, the custard is in the fridge and I'm so sleep deprived but I'm going to make muffins off of your recipe. This is just amazing. So easy, so delicious!

ok so i tried this recipe yesterday and let me tell you ... It Delicious ! the dough is very fluffy like a cloud !! my family loved it they ate them all, and asked for more ... Thank you so much !! ❤️

I loved your Tiramisu recipe and made it several times for family and friends. I keep hearing it is the best tiramisu they have ever had. I was over the moon when I found you also made eclairs which are my all time favorites! I subscribed and will be following all of your recipes. Many thanks and best of luck with everything!

All I can say is thank you. There are so many different eclair recipes on UKposts and yours is the best! I tried to make them and at first it was very hard to make them but after a few times I FINALLY got them right! THANK YOU SO, SO MUCH !

Me in 2019: AIN'T NOBODY got time for dat COVID-19: you DO now😏

Even when people say "it's fool-proof", there's a high chance I'll mess it up.

John, thanks so much! This is the best recipe for eclairs ever! I have never managed to get the dough like this. It amazing! All your recipes are perfect John!

I love these videos! I especially loved when you kept taking taking spoonfuls of the cream. Love seeing you enjoy these heavenly creations you are so good at making!

I made this for my family they went crazy over them!!they were gone in minutes 10/10 recommend making!!

the "splash of vanilla part" when he proceeds to poor in half the bottle gave me "two shots of vodka" vine vibes

I tried this recipe today and the eclairs became PERFECT! Thanks alot!

Returned for your demonstration of how to make eclairs. My mother would surprise us in the midst of a struggle for the American dream when all that was left were the comforts of a mother's cooking. Thank you for your videos and great presentation of cooking from the heart. Hopefully I can recreate what you do so masterfully. Thank you. Did follow your video on Bread Pudding! Another great.

I tried the eclairs today but it seems an important note has been missed - after you have finished baking the eclairs, turn off the oven and let them sit and cool for about 10-15 mins, without opening the oven door. I made the mistake of taking them out right away which made the first batch totally flat. Please add this to the recipe.

You can see the sheer excitement throughout his video, its like clumsy, but yet perfect persona, that's a talent. 👏👏👏

They turned out perfect for me and everyone loved them so much, thank you so so much John! 💖💖💖

Hi mister John , I tried a lot of recipes from your Chanel and loved them all, I baked brownies , eclairs, cream puffs ,cookies , toffee " that holiday treat " ,Carmel cake ..and all of them were more than fantastic ..as we say in Arabic Mashallah for things we are amazed of , so I thank you so much for your trusted recipes , I actually only search for dessert recipes on your channel , so thank you from my heart💞

I've made this recipe twice before and both times they were ADORED. This recipe is absolutely delicious and the video is very helpful. He doesn't just tell you the steps as they are, he shows you exactly how to stir, pipe, and bake the eclairs. My friend showed me this channel and I've fallen in love.

"It's basically foolproof". You haven't met this fool.

I'm 38 seconds in and already I know that this is going to be my new go to food channel because you are including not just the weight of the ingredients but also how many cups/tsp etc and I don't have a scale so this is muchly appreciated!!!!!!!!!!

Hello John… it’s currently 3:45pm here in Texas. I must say, I’ve seen many & I mean a lot of videos of people “showing” or trying to “teach” us how to cook or bake… the one thing I first pay attention to, is the ingredients, most of them, or should I say, all of them, think that they’re helping us (but I seriously believe that they’re just being cheap) by “using” the affordable stuff. But not you, kudos to you. You use the best ingredients for all of your recipes. I noticed it right away when I saw you mix the chocolate with heavy whipped cream, when others so called professionals would’ve used milk, even water (Ew!) but not you. And every & each other step you did while baking, only showed how much love you put in to your creations. Thank you John, like our kids say, You Rock! I’ll be buying your book. I hope one day I’ll get to meet you, just so you can sign my book. I hadn’t cooked or baked in 3 years, you see, I got sick, w/Lupus plus some other stuff. I was a little depressed, but after watching your vids & recipes, you gave me something to look forward to, I’ll be baking again your recipes & very soon, my husband & kids (that are no longer little kids anymore) are going to be so happy … The only thing that has me a little (very little) is that I won’t be able to taste your very own profiterole prepared with your own hands… But I’ll deal. Thank you John, you’ve been a blessing to me, God bless you. -Gabs Hdz Ps: I don’t know if you’ll read this, I hope you do, becuz you got me out of my self-pity & mild depression.

It's Ramadan! Why am I doing this to myself??

Never seen a cooking video as entertaining as this one. You go man 😂

OMG!!! This HAS TO BE my FAVORITE Video about baking! YOU are AWESOME!!! I LOVE THIS... I chuckled, laughed and could NOT stop smiling for an hour after watching this video. When I was in Culinary School I fell in LOVE with homemade Chocolate Eclairs! And YOU are the 1st Person I have ever seen that I believe truly LOVES THESE as much as I do! THANK YOU!!! I cannot wait to make these again. I have NOT baked or made these in years! And I NEVER have found a bakery that made them that truly tasted like I can tell these will taste! OMG!!! THANK YOU!!! I love your channel, but this one "takes the prize"! Love it! Love You!

This has been my go-to recipe for eclairs ❤️I usually bake it again for few minutes before filling it to make sure it stays crispy

Unbelievably delicious and literally SAVED me from spending $4 for ONE Eclair at WholeFoods that I usually buy for my son (who has autism and VERY limited food preferences)...HE LOVED IT!!! Thanks, subscriber for life :)

Meanwhile my mom's mad cause I consumed a dozen of eggs Please stop giving reasons😂😂😂that's pissing her now 😂😂 Now she's mad moreover Its quarantine 😉😂😂😂😂😂 I appreciate it though! ❤

After watching this video I now feel confident to try and make eclairs - after years of hesitation (and I bake a lot)! Brilliant instructions - thanx!

One of my top 5 chefs on UKposts! You are amazing ! Making these right now !! Thank you for teaching me !!

you're the weirdest most genuine baker ive ever seen on youtube I didn't even skip once XD

I'm so happy that someone finally adds also weight in g, not only cups or tablespoon. I'm an European and that's a lot easier for me!

Made eclaires today and thanks to you they turned great!!! Thanks so much for being in the kitchen with me!!! Don't stop making magic happen, love watching g and learnimg.

This is legit my go to Eclair recipe. Thanks for always sharing the best :)

“So thick and lovely..so hot” Yeah..we’re talking about the pudding..

"This one's a little fat." Do not talk to me that way, I was trying to stay away from recipe vids.

Please check the egg wash amounts: you mention 1 Tablespoon of milk but the subtitle/print says: 1 tsp. For those that rely on the subtitles, this could be important. I can't wait to try them! I made them when I was very very young (like 10 yrs old or less) with my mom and I am now 65! I haven't made them for years. Making the egg mixture over the stove brought back all the memories! Thank you!

You are definitely "The Man"! Fist time my vanille pudding didn't burn on the bottom of the pan. Much gratitude!! 👌

10:03 For a moment there I was afraid that he wouldn’t have any pastry cream left to pipe into the eclairs😅

So, two things I wanted to bring up to you. I am a culinary student and we made eclairs a few weeks ago. The first thing is, when you warm the butter and water and bring it to a boil, you then add your flour and you are to stir vigorously for 1 minute. The reason you do that is to cook off the flavor of the flour. The second thing is when you added the hot dough to the mixer, you turned it on and started adding the eggs. What we were taught is to put it in the mixer, turn it on and keep feeling the bottom of the bowl and bring the temp down to were you can comfortably touch the bottom, you are wanting to bring the temperature down to 140 degrees and then you add your eggs to the dough to the right constancy. Take care.

Genuinely puts a smile on my face with how much he's enjoying himself, just kept eating the custard and wanting to eat the one shell he filled up immediately lol, the darn eclairs look so good too!

I made it! OMG The best "éclairs au chocolat" i ate in my life! Thank you for your all beautiful recipes! 😊

Currently, meant to be writing an essay, so of course, I found your channel and have to watch every video! You are so talented- I am blown away by your cake decorating skills. Can't wait to try your recipes out for Easter, they are so cute. Love your content, it's so aesthetically pleasing and brilliant content!

I love how enthusiastic and excited he is when making these throughout the entire video

Didn’t think I could make eclairs you’ve demystified the process for me. Thanks.

this video brings a smile to my face, enjoyed the whole process and how you're genuinely excited, it's contagious!

OMG I just love his baking, not to mention how real he is, shows all his little mistakes. Used a few of his recipes and everything came out perfect.

I don't know why I love watching cooking/baking videos during Ramadan 😍😍😍 definitely I'm going to make it for tomorrow iftar inchallah

This is the best recipe, I’m not good at baking but every time that I make your recipes I’m the queen 🤴 the language and explanations are so clear ! I love you ❤️

Mine turned out really really perfect. Not perfect looking but they tasted so incredible although they were done after 20 minutes. I'm glad I took them out of the oven when I did because I think they might've been too dry for me otherwise. Your pastry cream recipe is perfect as well and I've made it a few times now. thank you!

I usually never leave comments. But. I've made almost all OF HIS recipes. And they all have been heavenly. He breaks it down perfectly. Made these today, andddd WOW amazing! Thank you for much John :)

This man and his eclair has more Character development than any fictional character I've read in some book-

❤️❤️❤️chocolate eclairs. I was going to get one at the grocery store but didn’t want to ruin the taste that I got from old school bakery. I love his recipe your share and can’t wait to try 😋 love your energy and thanks for sharing

Those look so good! Your video was well done, and thank you for taking the time to make it. I know it is a lot of work to make it look that professional. I can’t wait to try!

A tip for the eclairs if you dont have a tip or you dont want to eat it like a sandwich is you can take a chopstick or a large toothpick (for the toothpick, use the butt end- or unsharp end, of it and wiggle it around a few times). Just poke the chopstick in and proceed to fill up your eclair. it should work the same way (at least it did for me!)

Me: *fasting* “I’m so hungry” UKposts recommendations: I got you covered

this recipe is exactly the same as for a catalan "bunyol de vent"! I do them every year for Pascua (holy week in Spain, basically), but instead of making them on the oven, you deep fry them. Also, not elongated but rounded. The reaction is immediate, and it creates a big bubble of mass almost completely empty on the inside, with a delicious spongy texture inside and a soft crust. When right out of the oil, they get a sugar bath that sticks because of the heat and that's it! Although not typical, I love to fill some of them with custard, since they are so fluffy and empty that it's easy to inject them with whatever you want. fun fact: the "vent" in "bunyol de vent" means air in catalan because of it's big inside cavities. They turn out as big bubbles, but so light!

I love your recipe because the choux pastry is nice : crispy and soft at the same time ! I remember I saw my mother make this recipe by hand when I was a child!...🤩🥰 Greetings from France!!

I've made eclairs before and they never turned out quite right. After watching your video I feel confident enough to try them again! Thank you so much for your lovely positivity!

I started getting into baking again now that I’m older. I have made a lot of different desserts from other videos, let’s just say they have all been nightmares, the first time I have made one of your desserts it was the best thing ever!!!!! Thank you and keep sharing!!!

actually you are leading us to, "there's no need to be perfect in cooking but give it a try" thanks for inspiring. tis is my favorite recip. I am glad and satisficed about, that now I can try it any time at home whenever I want after watching this. it's supper easy to make . you are right.!🥰

I made this this past weekend and they were a huge hit with my extended family. I had made the pastry and the custard the day before and found even though I had stored them in an airtight container overnight (and had let them cool completely first), they were a little soft, no longer crispy. Thank goodness for my air fryer! I popped them in, two at a time for a few minutes and that saved the day. I did have to wait for them to cool back down, but at least the crisp was back. I also found that even though I used the full amt of whipped cream, when the custard/cream was cold it was too difficult to pipe. It actually was easier on my hands once it warmed up a little . I do love Preppy Kitchen though--it inspires me to cook and bake.

I got nervous when you added that first egg in right away. Usually I've seen the first egg go in after the dough has been cooled to prevent scrambling the eggs.

I came back to say I tried this recipe for my cream puffs and HOHOHO THEY ARE GOOD! You are a lifesaver! Thank you for this recipe!!

These look sooo good! Also i love how organized your kitchen is all the time!

Mmmmm. I’ve made eclairs years ago. Haven’t made them in a while. Can’t wait to make them again with your recipe. You showed so many great nuances. ❤

He has such a great, warm personality ☺️

I’ve made these twice now and they are a HUGE HIT!! With the whipped cream I don’t add any sugar or vanilla. The pastry cream is perfectly sweet enough! I’m also using the pastry cream for Boston cream donuts!! 🤤 John is my go to for yummy desserts! Definitely give it a try!

Made these for Christmas, and they were a true hit! Absolutely delicious. Thank you for the fantastic recipe!

9:20 I started smiling the moment the chocolate begin to show and was so happy that he said he loves this part! Making ganache makes me unreasonably happy.. I don't know why, it just does!

i’m watching this at 1 am. i dont recommend doing so, cuz now i’m hungry

I LOVE how you held the bowl with your arm to whisk!! My gramma used to whisk that way with cake batter - that's old school!! You don't see many UKpostsrs doing that these days. 😁😁😁

What a great video! You have such a charming demeanor and wonderful way of presenting the recipe.

Didn't think I could do these but I tried. I also succeeded ...so it is fool proof. I was shocked when I bit the first one and it was hollow. I was proud of myself. Thank you.

Eclair: Do you want me? John: (nods) I do. Lol! Btw, nothing wrong with eating pastry cream for breakfast. It is, afterall, made with eggs!

I have tried your recipe...it's beautiful The eclairs were very fluffy and held a lot of stuffing, and lasted a good while in the fridge without becoming stale 👍🏻👍🏻 Nailed it the first time

Your love and attraction for food is so contagious

Made this recipe a few times. Choux worked perfectly. Needed the 4th egg each time so I'd say it's safe to just build that into the recipe. For the Ganache I used a double boiler and half the cream from the recipe and came out perfect. Thanks for a great recipe, job well done, sir!

I have made these a couple of times and they’re absolutely amazing! I plan on making these again today. 10/10 would definitely recommend baking these. My only note is to make sure that you don’t open the oven too early or a few of them will collapse and become difficult to fill.

I’m obsessed with this guy!!! 😂😂😂😂😂 he makes it look so easy! I’m definitely going to try some of his recipes out!!!! 🤩🤩🤩🥰🤩

I made these, and they turned out fabulous!! Your recipe is so easy to follow. The print version doesnt add the whip cream to the pastry cream like you do in the video, but the combination made it taste yummy and it was just so creamy

THANK YOU for saving my NYE dessert. Your recipe is on point for a first timer I was able to make it with ease. The first recipe i was half way thru and had a gut feeling it was wrong. Quickly searched your UKposts video and you confirmed my fears. I remade with your recipe and everything turned out!

Thank you! Made my first eclairs ever and there were great, each were unique in shape but delicious!

Yessssss!!!! I've been looking for a good eclair recipe, thank you so much! I really trust your recipes so I know these eclairs are delicious

This is absolutely delicious, I made this 3 times now, and this tasted great from the first try itself though the taste improved well in the 3rd try. Everyone says the best eclairs ever 😁 The only change I did is adding melted chocolate to the custard cream. Thank you so much for these delicious recipes. ❤

I love how you eat the pastry cream. Cracks me up!!! How are you not a larger person... your love of all things creamy and sweet!

I didn't make the whole eclair; I just wanted to try to make the pastry for my very first time. They came out perfectly!! Thank you so much for a great choux recipe & making it look easy. This is my new favorite channel!

I made these yesterday and they were amazing! Your videos are so much fun to watch and you give the viewer such confidence in trying your recipes. Thanks so much!

Thank you very much John for the heavenly recipe. Love all the way from Sri Lanka. I made this today. That pastry cream was so delicious. Good luck.