Profiteroles
ฝัง
- เผยแพร่เมื่อ 10 ก.พ. 2025
- These crisp, light-as-air, beyond delicious profiteroles are filled with vanilla ice cream and topped with decadent chocolate ganache. They come together in a snap, are nearly foolproof to make, and are just plain delicious. I LOVE making choux pastry, it's really versaitle, fun to make, and so delicious!
Recipe: preppykitchen....
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I can feel so many good vibes coming from this man. I just adore him
I know, right??
yes!!!!!
I suspect his husband feels the same way.
Love a sweet, good energy fellow Virgo. We Stan.
Crystal Sankar ah is that what is it? My Virgo moon agrees! I always watch these videos just when I need to feel better. He's so sweet and adorable!
Me: I’m going a diet
John: No.
Well... I'm fasting
@@Reeeeeshaa lol just had iftar
cloud softi
Ye
He posts a video everyday... nobody’s going on a diet
😂
I love that John throws in side note fun facts. He’s not only trying to teach us how to make a recipe but how to be better cooks/bakers overall. I really appreciate him.
John is really on a profite-*ROLL* with these, looks amazing!
Ha lmao
I've never seen a kitchen look so much like a renaissance painting...
Love your recipes
And I LOVE beautiful his porcelain dishes.Are they the Hungarian Herendi?
@@dolorespap464 I think so
Me: How much sugar is in this dessert?
John: Yes
Me: No, i mean how much...
John: Yes
😅😅😅
🤪🤣💕
lol!
😂😂😂😂😂💜
lol
Me: No more sweets
John:*uploads video*
Me:MUST. MAKE. THEMM.
Anyone else watching this during Ramadan? I can eat in an hour and a half and John I can’t wait to try this 😁❤️
I know this video is 3 years old but oh my goodness, it saved the day! They turned out perfectly, just in time for Christmas celebrations - thank you so much!
Well, I've never been this early but as soon as I see preppy kitchen I click. AND DEFINITELY FOR PROFITEROLES!
thank you!
I like it with whipped cream👌🏾
Best dessert ever🤗
I might just get my lazy self out of bed to make these
let's get baking!
You’re so positive guy. Your smile gives me energy to go to the kitchen and cook. 😁. Thanks.
He looks so clumsy and yet he makes everything perfect
Its been several years since I've made choux pastry. The hardest thing I remember was if you cooked it on the stove too long they didn't come out right, about half of the time I had to remake it. Thank you for telling us how long to cook it. That really helps and takes away the intimidating part of making it.
I made cream puffs for a month straight, they're were so good.
This video has inspired me to make cream puffs again very soon. Maybe I'll try the Eclairs too.
In a time where the world has so much bad news, your smile, chuckle and positivity with baking have brought me so much joy. Thank you for laughing at your silly mistakes as you thrive making desserts for your loved ones. You have given me so much confidence in myself. I made your cream puffs or shall I say pate a choux! (I feel like a fancy pastry chef following your instruction)
Mr. Preppy Kitchen you crack me up, and look forward to all your videos!!!
Ingredients:-
For the pastry-
1 cup water
1 and 1/2 tsp Sugar
1/2 tsp Salt
113g Unsalted Butter
120g Flour
3 or 4 eggs
1 egg for egg wash (optional)
For the Ganache-
4 oz Chocolate
120ml Milk or Cream
Thank u
Thanks. It's so much easier when you can read the ingredients before hand.
John, thank you for this video. I have been making gougeres and profiteroles for many years, but had never heard the tip about poking them to let the air out and then drying them for a few minutes in the oven. I make both my gougeres and profiteroles very small (more French style) and so dampness inside has not been an issue, but when I make them as a sandwich bun I will use this technique
For your viewers who worry you might scramble the eggs: Jacques Pepin' s mother probably made choux pastry with a wooden spoon and a strong arm, and I bet they were just as delicious!
Lorraine
Lovely John. I was brought up in Milan where on Sundays we would get a selection of pastries including small choux buns with crema pasticciera in different flavours. I have tried to reproduce them here in London. When I don’t feel like using the piping bag I just use two spoons and manage to shape them reasonably well. I hope the family is dealing with the present crisis with a smile on their faces. Things should begin to ease up in this country. Regards to all.
I haven’t made these for years because the first time I tried, they were an epic fail (different recipe and my inexperience). I thought I would try your recipe and they are such a success!! I'm so pleased. Thank you. 😊😊😊
Hey John, I just made these and they turned out absolutely PERFECT. I also made your “fail proof” pastry cream to fill it. This is an achievement cause it’s my first time using a piping bag, which I was always terrified of. This is my mom’s favourite dessert and now, I can make it for her. Thank you so much.
Your amazing this is the first channel I go to every time I want to bake something
I don’t watch any other baker on TH-cam, because John always just has the BEST recipes!
I love watching your videos. I'm making this next!!!! PLEASE make the video with the cheese puffs filled with the goat cheese mixture.
You're amazing. I'm sending this to my family members and friends and reminding them that not only are you an incredible baker, but an all around Master Cook. Blessings to you and yours!
I love how you mentioned the point with 3 or 4 eggs and even get the exact problem in this video. As always fantastic video! Great comments and explanations. Thank you sir
I made these profiteroles for a dinner party...one of the nicest desserts I've had this year. The recipe was spot on! Thought we would have left overs to freeze...we didn't.
Omg! I am ten years old and I bake 5 times a week! I know it’s a lot but I understand why you would want to have it as a job! I wish someday that I can be at least half as good as you! I even made your meringues today! Your recipe is amazing! It tastes amazing and my family already ate half of them in 30 minutes! I hope you always continue to make videos!
Thank you and happy Baking!!
He looks like an artist. Love his cooking style 👏
Hey John, great recipe and video! My uncle is a chef pattisier from Belgium and told me the reason French people were commenting about the whisk on your previous video is not for the Ganache. It's for when you incorporate the whipped cream into the egg mixture to create the Crème Pâtissière. You're supposed to use a spoon to gently fold it, very similar to when incorporating the Meringue in a Chocolate Mousse. The reason being that a whisk will destroy the trapped air and therefore make the cream just a little too dense.
You have to do something for 1 million subscribers!👏🏼👏🏼👏🏼
I’m making this for my mother tomorrow because she loves French desserts lol. Also I’m binging all this man’s videos...he’s great :)
Thank you!
I’ve only just found this channel but I already love it!! You’re literally so chill and explain everything SO well thank you!!
I just made this and omg , can anything be even more addictive than these little things? So delicious and addictive. Boyfriend rates it’s 10/10
did it, and the result is perfect! One of the best baking channels ever.
You are my youtuber inspiration when I started baking. I love cooking and baking is my weakness. I am a self learner and you were very helpful since last year when I first watched you :)
John eres fantástico 🤩🥰 thanks for sharing your delicious and so well explained recipes... very thankful 🙏🏼
I love how he makes me make all he's recipes
they are the best !!!!!
Whenever I tried profiteroles before, it always ended the same way: flat. Today I tried this one. And I was like ooh, its not going to work again. But they just came out from the oven and they are big and puffy!!! So THANK YOU FOR THIS AMAZING RECIPE! 🤩🤩🤩🤩
I have an issue. I have two versions of my mother's recipe. She's not living to answer questions but one is somewhat like your cooking time (15 min at 425 then lower to 375 for 20 min then 5 min more after pricking holes) and the other 30 mins without opening the door. I grew up with the soft version with whipped cream from scratch inside and chocolate drizzled over. They were the lightest and most airy dessert I ever had! They may have gotten softer due to being refrigerated a bit. She specifically instructed to chill them while making the chocolate sauce. I appreciate the video because there was no mention of the water to prevent singing of the spikes or egg to help color in her recipe. I will have to experiment. Thank you.
Oh man you are world's best chef and recepie teller 🎉 I tried so many recepies of profiteroles but failed and today I made them by your recepie and they turns out perfect 😍🤩 thank you so much for so amazing recepies
Made these for Easter. They are my mother’s favorite dessert. Success! One happy Mom!.
Made these 2 days in a row, absolutely amazing and so easy to follow!! I made a chocolate sauce to pour on top with some melted chocolate, butter and milk and it was beautiful.
This is my husband favorites I have to do this before next Monday. He is going in a diet. Thanh you from Switzerland 🇨🇭
I’m SO HAPPY that you properly explain important parts, like the point about cooling the ganache and poking of the balls. 👌🏼
I just stumbled on this recipe, I’ve tried another that works perfectly sometimes but deflates once out of the oven at other times. Can you tell me why that is?
Never skipping ads for you! You just spread good vibes effortlessly!
My first time watching Preppy kitchen. Love it!
He keeps it very simple! And straight to the point.
You got yourself a new fan!
Thankyou.!
I just love the energy this guy distills, God bless you man.
I don’t know what I love the most if your passion for delicious recipes or your amazing desserts 😋😋😋... I guess both equally 🤤🤤🤤
my family and i have made so many recipes from you!! and they all turn out so incredible, thanks for the content!🖤
Love that you fill with ICE CREAM!!!
I just love when he eats what he cooked, he seems to enjoy it so much and i like the way that he describes the flavors
My dad would say that John
"is a good egg, but a little scrambled!" Love watching you cook, John! ♡ ;)
There's nothing he hasn't shown me that has failed...love your videos john...your my favorite....
Omg. Your poke and second bake is blowing my mind! Amazing tip!
I tried to make them yesterday! 🤗🤗🤗 deliciousness!!!
This man..... wow! Incredible positive and gives me a happy mood! Thanks you for existing!
They look amazing and super easy to make
I am so glad i stumbled upon your videos. Sending lots of love
Preppy kitchen I love your recipes and helpful hints . I love the way you spread joy and positive vibes .
Omg how did you know I was planning to try this recipe of yours this week (to fill with a blueberry diplomat cream)? I was bummed that there wasn’t a video of the recipe yet. Your recipes have been giving me all the baking therapy during this shutdown! Thank you!
Finally another video from preppy kitchen 😄 always entertaining and always something to learn in every video ,thank you John!!!
So cheerful. And love that kitchen!
That was good information about why unsalted butter is used. I never knew the salt content of salted butter varied. Thanks!
Love your recipies and your positivity. It just makes me smile. The snickerdoodles were a hit. No one I served them too here in Australia had ever had one before!
That's my favourite dessert ,yum yum 😋 thanks for the lovely delicious video
Thank you for your video... I made these today & they were absolutely delicious.... 👌😋🤤
I made this for my family and they loved it
keep up the good work
I came to your channel for the macarons recipe and tips... I'm binge watching at work now because you are a delight to watch. Even your "mistakes" in some of your other videos just prove to us you're human and it's okay to make them :) 💕
Just found this channel and I CAN'T STOP WATCHING, this guy is A-MA- ZING!
Wow these look super delicious I want some
You are my most favorite chief. Love your channel. Thank you for so much amazing content. Seriously you are just great.
I really love your vibes.....
Let's help get this man to 1M subs he deserve it..
@Supr Eme
For sureee
Totally
I was the 1 millionth subscriber!!
Imma make theses for eid.
Look amazing thanx for recepie❤
Your recipes are amazing and my children loved these! Thank you!
Mmm, Mmm, MMM. Yummy. I still want to make your eclair too. Thank you so much for sharing.
This French dessert is quite popular in Greece and we all love it!! ❤
I work in a restaurant and I make one time good then I burned and I had last time maybe my job goes away then I watched your video I learned a lot from it thank you very much and I Made it very beautiful. I made the mistake of over mixing the egg. Thanks again
Calming and delicious. I think after my finals this week I‘m going to do everything on this channel. I always get so hungryyy. Love you John you make my day with your videos !
Thanks for the amazing recipe!!🙏👏👏❣❣❣🙋♀️
At baking class my classmates and I added vanilla to our choux pastry and it made such a difference. Love your videos always so informative. #unmixednonsense
How much do you add?
I wouldn't have thought of that. Sounds amazing. Thanks for sharing.
@@deviantdiva702 I honestly cant remember, I think we would have just eyeballed it. But personally I would do a teaspoon, and we added it to the eggs that were lightly beaten similar to what John did to the 4th egg.
@@MsStrongHeart2010 Nice! Thank you!
THANK YOU I made this choux recipe but didn't like the eggy aftertaste and I want to add vanilla powder but was afraid it would ruin the chemistry.
I had some recipes from other persons, but yours are always the best of all!! I decided that you'll be the only one!🎉
his husband is so lucky.... brian gets all of this:
-handsome husband
-husband that makes DELICIOUS FOOD
-funny husband
-did i mention a very hot husband?
but he does have to compete with all of johns 1.25 million subscribers that all LOVE HIM AND HIS FOOD
ur recipes are so good john and I LOVEEE ALL OF THEM
Love your herend China in green. I have blues but also the butterflies. Can never go wrong with fabulous China to present on.
U r just so Awesome. Presentation is always on point, but what really spends me is the Smile though. Looks so Delicious John, thank u!
This looks amazing!!! Thank you John!!!!
I like the new kitchen and the color too 😊
These look scrumptious 😋😋
Very nice recipie Jonh! They looks amazing! Have a nice day! 👍👏🍫🍫🍫
My 3yr calls John his friend. He loves watching your videos ❤️
Oh my gosh I genuinely adore your videos. They’re so genuine. I love love looove profiteroles and I can’t waittt to try this. Oh my gosh can’t wait for the cheese puffs as well. I love your videos. Amazing recipes and I love your instructions. Love and support all the way! I hope you see this comment!
Thanks for making my day a bit better. I have so many deadlines while also dealing with groups of uncooperative people. They're gonna have to wait.
I just made these profiteroles for our dessert today for after Sunday dinner. They have turned out really fab! Thank you for making this video, best wishes.
please never changee you're so wholesome 💖💖
Thanks for the great recipe!
Looks so yummy. I made these but made them savory. I put tuna in them. They were delish too.
I want to send you some love from the Philippines! I love your videos, they are really good for newbies like me!
love that tip about poking holes and putting it back in the oven to make it crisp!
cheese puffs >raises hand< yes, please!