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.
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!
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)
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!
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.
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
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.
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!
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.
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!
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 :)
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
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!
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. 😊😊😊
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.
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?
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 !
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
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.
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
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!
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 :) 💕
You crack me up, too. I always seem to be smiling during your videos. These are one of the first things I learned to make. Going to try eclairs. Hopefully pastry cream is easy.
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.
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.
John, just wanted to let you know that you are AMAZING!! I love your energy and your recipes😍 Your husband and kids are so lucky to have you. Keep up the great work!
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 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.
Well, I've never been this early but as soon as I see preppy kitchen I click. AND DEFINITELY FOR PROFITEROLES!
thank you!
He looks so clumsy and yet he makes everything perfect
You’re so positive guy. Your smile gives me energy to go to the kitchen and cook. 😁. Thanks.
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!
I don’t watch any other baker on TH-cam, because John always just has the BEST recipes!
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)
Your amazing this is the first channel I go to every time I want to bake something
I might just get my lazy self out of bed to make these
let's get baking!
Mr. Preppy Kitchen you crack me up, and look forward to all your videos!!!
I like it with whipped cream👌🏾
Best dessert ever🤗
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!
Anyone else watching this during Ramadan? I can eat in an hour and a half and John I can’t wait to try this 😁❤️
did it, and the result is perfect! One of the best baking channels ever.
Me encanta tu espontaneidad y tu sonrisa contagiosa. Eres adorable y tus recetas perfectas. Éxitos!
I love watching your videos. I'm making this next!!!! PLEASE make the video with the cheese puffs filled with the goat cheese mixture.
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’ve only just found this channel but I already love it!! You’re literally so chill and explain everything SO well thank you!!
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
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
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!
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 love how he makes me make all he's recipes
they are the best !!!!!
Love your herend China in green. I have blues but also the butterflies. Can never go wrong with fabulous China to present on.
I am so glad i stumbled upon your videos. Sending lots of love
This man..... wow! Incredible positive and gives me a happy mood! Thanks you for existing!
Made these for Easter. They are my mother’s favorite dessert. Success! One happy Mom!.
There's nothing he hasn't shown me that has failed...love your videos john...your my favorite....
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.
Never skipping ads for you! You just spread good vibes effortlessly!
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!
Omg. Your poke and second bake is blowing my mind! Amazing tip!
John eres fantástico 🤩🥰 thanks for sharing your delicious and so well explained recipes... very thankful 🙏🏼
That was good information about why unsalted butter is used. I never knew the salt content of salted butter varied. Thanks!
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!!
I just love the energy this guy distills, God bless you man.
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.
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!
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 :)
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
Preppy kitchen I love your recipes and helpful hints . I love the way you spread joy and positive vibes .
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!
You are my most favorite chief. Love your channel. Thank you for so much amazing content. Seriously you are just great.
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. 😊😊😊
He looks like an artist. Love his cooking style 👏
Finally another video from preppy kitchen 😄 always entertaining and always something to learn in every video ,thank you John!!!
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.
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?
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
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 !
This is my husband favorites I have to do this before next Monday. He is going in a diet. Thanh you from Switzerland 🇨🇭
Mmm, Mmm, MMM. Yummy. I still want to make your eclair too. Thank you so much for sharing.
They look amazing and super easy to make
Looks so yummy. I made these but made them savory. I put tuna in them. They were delish too.
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.
Thank you so much for these videos and your funny comments...great job..wonderful...John
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.
Just found this channel and I CAN'T STOP WATCHING, this guy is A-MA- ZING!
You have to do something for 1 million subscribers!👏🏼👏🏼👏🏼
I made this for my family and they loved it
keep up the good work
Very nice recipie Jonh! They looks amazing! Have a nice day! 👍👏🍫🍫🍫
I don’t know what I love the most if your passion for delicious recipes or your amazing desserts 😋😋😋... I guess both equally 🤤🤤🤤
I want to send you some love from the Philippines! I love your videos, they are really good for newbies like me!
Beautiful choux I used to make it when I was 10, haven’t made it since, thanks for your nice recipes
Love that you fill with ICE CREAM!!!
Your recipes are amazing and my children loved these! 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
I’m liking your channel, your kitchen and voice!
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!!
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!
my family and i have made so many recipes from you!! and they all turn out so incredible, thanks for the content!🖤
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 :) 💕
You crack me up, too. I always seem to be smiling during your videos. These are one of the first things I learned to make. Going to try eclairs. Hopefully pastry cream is easy.
That's my favourite dessert ,yum yum 😋 thanks for the lovely delicious video
I had some recipes from other persons, but yours are always the best of all!! I decided that you'll be the only one!🎉
I dont subscribe to many people but your the first youtuber ive seen who deserves all the subs! Turning notifications on as well!👾
love that tip about poking holes and putting it back in the oven to make it crisp!
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.
So cheerful. And love that kitchen!
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.
This French dessert is quite popular in Greece and we all love it!! ❤
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.
your videos have been saving me through quarantine
I just cooked some. o holly crap its soooo goooood!!!!! thanks sooo much. I ate 4 already. yummmmmmm
So far, I've made your eclairs, pastry cream, and chocolate crinkle cookies. Everything's been DELICIOUS! Can't wait to try these next! :D
yes! i would love you to make a recipe for cheese puffs that would be sooo good
maby in time for my dad's birthday in 9 days?
Your kitchen is beautiful, your sweets are beautiful, your performance is beautiful, that's all !!
I've eaten these before but I was told they were ice cream eclair cream balls... looks yummy
Ohhh my gosh this is one of my favorite things to eat!!! I love you so much!!!!!
I tried to make them yesterday! 🤗🤗🤗 deliciousness!!!
My dad would say that John
"is a good egg, but a little scrambled!" Love watching you cook, John! ♡ ;)
John, just wanted to let you know that you are AMAZING!! I love your energy and your recipes😍 Your husband and kids are so lucky to have you. Keep up the great work!
Thanks so much!
Preppy Kitchen ❤️❤️❤️
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! 🤩🤩🤩🤩