Same! Every written recipe is either water or milk -- or some combination of the two -- when in reality just about any water-based liquid *within reason* can be used to make pâte à choux. NGL... somewhat embarrassed that I haven't realized this until now.
@@PhatTrumpet2 no embarrassment necessary... you realized it now.. that's all that really matters.. going forward from here with all of your new recipes!!
Chef John : You're driving me crazy ! Usually, I make an Irish soda bread recipe from an old cookbook I found in an old book store . I'm always looking for new recipes . This is the one I'm making for this St. Patrick's Day ! 💚🍀💚
Hi John....Terrific recipes, as usual.... Here's a little suggestion... put your grated cheese into the scoop before scooping the batter... The grated cheese should be stuck to the top of the puff and melt without making a mess on the tray/silicone mat.
The bad news is, I've finally backed myself into a corner, so to speak, with no choice but to go on the diet I've ben avoiding for months. The good news is, this page is bookmarked and after I've hit my target, these will be a great reward/treat. Thanks for everything you do, Chef John. I was already decent in the kitchen, but you've really helped me step up my game. 👍
This recipe is a cholesterol festival. I am watching, and thinking of ways to create a tasty alternative with less fat and calories. It won't be the same, but it will be satisfying. 🌹
@@lenagrows_8971 Understood, but I'm well over 100 lbs overweight, and since I've NEVER been this heavy in my life, I can't really exercise at all. I can't even walk - my back won't take even 5 - 7 minutes of walking. So I'm doing the original Atkins diet for about a month, to jump start some rapid fat loss. It only allows ~20g carbs per day. Which is why I said this is bookmarked for a nice reward after I've hit my initial goal of losing 50 - 60 lbs. I figure I'll have a cheat day (or three) and then buckle down again to lose the other 50.
@@ziziroberts8041 I'm not a doctor, but I've seen a number of them say that butter, especially Irish/grass fed butter, will not clog your arteries. On the other hand, those same doctors will say it's the carbs in this item that will kill you, so there's that.
Those cheese puffs look great! Quick question though: Your silicon baking parchment always looks so clean, how do you manage that? After a few bakes, mine always gets black spots and such which seem to be incredibly hard/impossible to get rid of during cleaning.
I can’t say mine looks perfectly clean, but I have found that using baking soda and little water/vinegar to make a paste and scrubbing with a toothbrush helps quite a bit.
I made your vanilla pastry cream for puffs not too long ago and it turns out my family are all about savory fillings😭 even though they agreed that it tasted fantastic. I enjoyed it alone after all that work lol.
Sometimes, it’s good to enjoy our labor of love …… alone, we must pride ourselves with a job well done. 🎊 if you had made a more savory cream puff…. I wonder would it still be a cream puff … or would it be called a savory cream puff ? Never had a savory puff. Only cream puffs. I must live a sheltered life. The 20 lbs I lost I would have gained back. 🤣.
I made the puffs! A keeper, the puffs are really tasty. I see why the video suggests to pat the cheese on the dough before baking, the dough is really sticky, I think trying to roll it in cheese will be difficult. I didn't have a scoop, so I used a tablespoon to portion the dough. While the dough was on the spoon I patted on the extra grated cheese then used my finger to slide the dough onto the baking pan. It was slightly less messy! Also I grated a bit of the lemon zest into the marscapone cheese, tasty!
Please, por favor podrías poner subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo
My Food Wish is to not be lactose intolerant nor sensitive to gluten and enjoy food the way I use to… I use to drink a quart of strawberry quik and eat an entire pizza! 😭😭😭🤷🏽♀️
I made it last night... They are really tasty... Where gone in 5min, had 4 pieces leftover, and my girl ate it for breackfast... Lol... It's just 3 of us, like chef mentioned have dip leftover, bug it'd oki, it's still good and yes, I'm making double next time, thanks chef...
In other words, he’s making a savory version of the eclair minus the chocolate sauce… I have seen the scallion cream cheese mix used before as a spread for crackers here in Texas. Pecans bacon sometimes apples ET see is added ranch dressing and cayenne as well.
I was about to skip the adds- - until I saw that it was a trailer for ‘JULIA’ !!! Imagine that- Julia Childs was the ‘Halftime Performer ‘’ for Chef Johns video!!! 👍👩🏻🍳👨🏻🍳
Chef John this is actually my favourite but I am a muslim so I cannot have beer in it. Do you know what i can use as replacement? Baking soda and vinegar? Please advise.
maybe you can pipe the mascarpone cheese spread into the cheese balls, kinda like a, a, I don't know, a cream puff? You know, like what the French call a choux dough?
It is not you making cheese puffs under current circumstances that is infuriating and frustrating. It is my impotence. After all, we are an attempt at intelligence. Ни капли достоинства мы не будем страдать от снега ада, который мы создадим. Удачи в следующий раз старику, природе, эволюции или чему-то еще. Thanks for the break. I'll have them with coffee. ~ cheers
That so needs a teaspoon of mustard in the mix. And not that overly sweet American stuff. English, French or German would be fine. Unless Ireland makes mustard I guess.
"Overly sweet American stuff." Common American style, yellow prepared mustard contains no sugar or other sweetener. Lack of heat does not equal sweet. There are sweet German mustards though, that actually contain sweeteners. Germans love thier mustard and there are as many varieties as can be imagined. But hey, way to get that unnecessary, and unwarranted dig in on America.
Chef John any thoughts on if it’s possible to sub out the eggs for someone with an egg allergy? I think my usual substitutions work better for sweet than savory.
My goodness! I love your mozzarella puff and I really can't wait to try these soon! I do wonder how long the mixture can be prepared and still puff? Maybe someone knows? Thanks for all you do for another great video.
Chef John love the recipe but the one you turned round because it had a crack in it has, in my mind, the face of a shocked baby on one side - I cannot unsee that!
I often make gougeres but have never tried using a liquid other than water. Now my mind is blown by the possibilities!
Mission accomplished. :)
Same! Every written recipe is either water or milk -- or some combination of the two -- when in reality just about any water-based liquid *within reason* can be used to make pâte à choux.
NGL... somewhat embarrassed that I haven't realized this until now.
@@PhatTrumpet2 equally intrigued. making them this weekend and going to put some white wine into the liquid
@@PhatTrumpet2 I wonder if you could make sweet ones using coffee as the liquid
@@PhatTrumpet2 no embarrassment necessary... you realized it now.. that's all that really matters.. going forward from here with all of your new recipes!!
I'm from Dublin so here I am once again to give the like button the o'lllll tappa tappa. Have a great St Patrick's Day on March 17th. 🇮🇪
Wicked cool!
Awesome Tap Tap! You are awesome thanks for bring a smile to me.❤️🇺🇸❤️
Do you have a favorite St Patrick’s day meal? If so, what is it?
@@gbeana81 Not exactly but try an Irish stew or coddle. 🤪
Super Macs or Zaytoons depending on which side if the border I'm on
You are the Michael Corleone of your Spring Onion Mascarpone.
🤣👍
Touché my friend 👏💙
Ok, making this to go with some clam chowder soup soon ;-) Sounds Yum lol
Beer and cheese, literally my two favourite things!
Same
I'm a Scotch Irish lass and I give this the stamp of approval!!!
These cheese puffs look very tasty. The combination with mascarpone and onions is so satisfying. 🧀🤤
Every Wisconsinite knows that beer and cheese are a perfect pairing!
Chef John : You're driving me crazy ! Usually, I make an Irish soda bread recipe from an old cookbook I found in an old book store . I'm always looking for new recipes . This is the one I'm making for this St. Patrick's Day ! 💚🍀💚
Thanks Chef John for the Irish inspiration!!! Looking forward to some great food for St. Patrick's day!!!
Hi John....Terrific recipes, as usual....
Here's a little suggestion... put your grated cheese into the scoop before scooping the batter...
The grated cheese should be stuck to the top of the puff and melt without making a mess on the tray/silicone mat.
I was thinking of rolling them in the cheese
Both of these suggestions sound great!
The bad news is, I've finally backed myself into a corner, so to speak, with no choice but to go on the diet I've ben avoiding for months. The good news is, this page is bookmarked and after I've hit my target, these will be a great reward/treat. Thanks for everything you do, Chef John. I was already decent in the kitchen, but you've really helped me step up my game. 👍
This recipe is a cholesterol festival. I am watching, and thinking of ways to create a tasty alternative with less fat and calories. It won't be the same, but it will be satisfying. 🌹
Y’all remember balance is key! Treats enjoyed in moderation can help you feel satisfied and keep you from feeling deprived :)
@@lenagrows_8971 Understood, but I'm well over 100 lbs overweight, and since I've NEVER been this heavy in my life, I can't really exercise at all. I can't even walk - my back won't take even 5 - 7 minutes of walking. So I'm doing the original Atkins diet for about a month, to jump start some rapid fat loss. It only allows ~20g carbs per day. Which is why I said this is bookmarked for a nice reward after I've hit my initial goal of losing 50 - 60 lbs. I figure I'll have a cheat day (or three) and then buckle down again to lose the other 50.
I'm in the same boat.
@@ziziroberts8041 I'm not a doctor, but I've seen a number of them say that butter, especially Irish/grass fed butter, will not clog your arteries. On the other hand, those same doctors will say it's the carbs in this item that will kill you, so there's that.
Thanks for posting this on St. David's day... :P
How drunk will I be when preparing, cooking and eating this?
Those cheese puffs look great! Quick question though: Your silicon baking parchment always looks so clean, how do you manage that? After a few bakes, mine always gets black spots and such which seem to be incredibly hard/impossible to get rid of during cleaning.
I can’t say mine looks perfectly clean, but I have found that using baking soda and little water/vinegar to make a paste and scrubbing with a toothbrush helps quite a bit.
"If I'm curt with you, its because time is a factor."
Looks like a delicious way to use some of our world class ingredients. Happy St Patrick's day from Belfast.
You are after all the Hilary Duffs of your irish beer cheese puffs...What a legendary line
I made your vanilla pastry cream for puffs not too long ago and it turns out my family are all about savory fillings😭 even though they agreed that it tasted fantastic. I enjoyed it alone after all that work lol.
More cream puffs for you to enjoy. I'd call that a win👍
Sometimes, it’s good to enjoy our labor of love …… alone, we must pride ourselves with a job well done. 🎊 if you had made a more savory cream puff…. I wonder would it still be a cream puff … or would it be called a savory cream puff ? Never had a savory puff. Only cream puffs. I must live a sheltered life.
The 20 lbs I lost I would have gained back. 🤣.
@@Barbie.Boo1961 I imagine it's like a savory crepe, or a pot pie crust. Omit whatever sugar normally goes into it and add your savory filling.
Great recipe as per usual!
An aside, when can we expect you back on the podcast? Miss hearing your stories!
LoL u had me at ”beer and butter in a pan” 😂❤️
I would totaly pipe a more finely minced version of that dip into the bottom of the puffs a lá chouxe buns
That's what I expected.
Chef John posts a vid. I hit like. No questions asked. This dude is a TH-cam legend. Always hit like.
I'm amazed how airy and puffy they got ... just from the beer, which got cooked and all :O
It's a good thing he demostrated how to apply the spread about 20 times...
The last time I made cream puffs, I was 14. Now I'm 69 and I think Chef John has convinced me I need to try again with these Cheese Puffs!
Hi
Ann how are you doing
So its like an Irish pao de queijo? A Pan de Queixo (This is what google translate told me. please don't get mad if it's wrong)
I made the puffs! A keeper, the puffs are really tasty. I see why the video suggests to pat the cheese on the dough before baking, the dough is really sticky, I think trying to roll it in cheese will be difficult. I didn't have a scoop, so I used a tablespoon to portion the dough. While the dough was on the spoon I patted on the extra grated cheese then used my finger to slide the dough onto the baking pan. It was slightly less messy! Also I grated a bit of the lemon zest into the marscapone cheese, tasty!
I just made something really similar recently! They were called gougeres and they turn out great! Next time will add some beer to my choux!
Please, por favor podrías poner subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo
You can do that on your computer and cell phones. Just Google it.
My Food Wish is to not be lactose intolerant nor sensitive to gluten and enjoy food the way I use to… I use to drink a quart of strawberry quik and eat an entire pizza! 😭😭😭🤷🏽♀️
i would love for chef john to make a beer biscuit video! they are my favorite starter :)
yes!!!! More snacks and party food, please.
there are people who haven't heard of bier cheese???? i feel so bad for them
If you had just added one thing from Birmingham and a little Radiohead, this would be a great Peaky Blinders episode.
anyone else see a creepy smiling face on the first ball of dough at 3:28?
Came here looking for this comment
Does the texture resemble the Brazilian Pao de Queijo recipe you made some time ago? I believe those were made with Tapioca flower? Very light...
And let's not forget St. Patrick's Day is just around the corner!
A an Irish person, I love the originality of this recipe from chef John.
My Irish dairy farming and barley/ wheat growing families thank you 😊
Hi, Chef John! I love your videos! Thanks!!
You are, after all, the Huggy Bear of your Irish gougere.
you know it's good when you dip cheese bread in more cheese.
+1, commenting for your algo boost.
Okay, you got my attention "Irish Beer Cheese Puffs" ! Perhaps one!
Hello
I made it last night... They are really tasty... Where gone in 5min, had 4 pieces leftover, and my girl ate it for breackfast... Lol... It's just 3 of us, like chef mentioned have dip leftover, bug it'd oki, it's still good and yes, I'm making double next time, thanks chef...
I need this in my life and in my belly!!!
In other words, he’s making a savory version of the eclair minus the chocolate sauce… I have seen the scallion cream cheese mix used before as a spread for crackers here in Texas. Pecans bacon sometimes apples ET see is added ranch dressing and cayenne as well.
WOW so many variations. Those sound great. Pecans with bacon, can't go wrong there 😉
Glad to be here. Just found the channel a few hours ago, and loving it already. Best wishes. 😇
Irish beer pate a choux. Brilliant!!
Definitely making these soon. Is it just me or did you see a ton of faces at 3:52?
🤔 Mr Scarry Puss front left and Mr Creepy Smiles front right. 🤣
Nice
I was about to skip the adds- - until I saw that it was a trailer for ‘JULIA’ !!! Imagine that- Julia Childs was the ‘Halftime Performer ‘’ for Chef Johns video!!!
👍👩🏻🍳👨🏻🍳
I'm Irish - this isn't in any way an Irish dish, but uh... I'm definately going to be making this tomorrow, so there's that!
The beer was Irish.
He didn't way it was an Irish dish, just that two ingredients were. John specifically said the method was French.
Thank you sir.
Thank you, Chef John!❤️❤️❤️❤️❤️
Definitely trying this soon.
Thank you for this recipe, it's look so good😋
beer gougeres? brilliant!
Chef John: As you can see by the color I used…
Everyone: Guinness of course
Chef John: …a Stout.
Everyone: what? “Hey Siri?”
Chef John this is actually my favourite but I am a muslim so I cannot have beer in it. Do you know what i can use as replacement? Baking soda and vinegar? Please advise.
You could try using carbonated water, with some beef, chicken, or even vegetable broth for flavor.
Can you use a non-alcoholic brand?
Thanks for your suggestion dear friends.
With the cheese puffs, instead of adding cheese on top before baking, can you roll them in cheese or would that cause them to be tough and non puffy?
If you gently roll them so the cheese just sticks on the surface if should be no problem.
maybe you can pipe the mascarpone cheese spread into the cheese balls, kinda like a, a, I don't know, a cream puff? You know, like what the French call a choux dough?
What about rolling the puffs in cheese before baking rather than topping?. Would that work?
Chef John the OG and still the king 🤴
I💘all Irish 😚
Question? Could you fry these like begneit’s?
Awww ☺️
🤔 Ooo! That's a good question!👍
The outside might solidify before it expands enough.
The only fried choux-adjacent batter I know of is churros and the texture is different.
@@recoil53 Point taken my dear!👍Thank you for your input! 🌹
Absolutely, look up a recipe for something like Gruyere Beignets for inspiration or just use this recipe.
Thank you. Have a blessed and happy St. Patrick's Day ☘
It is not you making cheese puffs under current circumstances that is infuriating and frustrating. It is my impotence. After all, we are an attempt at intelligence. Ни капли достоинства мы не будем страдать от снега ада, который мы создадим. Удачи в следующий раз старику, природе, эволюции или чему-то еще. Thanks for the break. I'll have them with coffee. ~ cheers
Chef John posts a vid. I hit like. Then I comment about how I hit like when chef John posts a vid.
When you live in Europe and have to ask yourself: how the fuck is american butter?
I'm not saying you're wrong with using the whisk to mix you eggs into your dough, but .. use your hands after a good wash.. you're welcome
Did you just spill beer while making eclairs and had to figure out how to save the recipe?
That so needs a teaspoon of mustard in the mix. And not that overly sweet American stuff. English, French or German would be fine. Unless Ireland makes mustard I guess.
"Overly sweet American stuff."
Common American style, yellow prepared mustard contains no sugar or other sweetener. Lack of heat does not equal sweet. There are sweet German mustards though, that actually contain sweeteners. Germans love thier mustard and there are as many varieties as can be imagined.
But hey, way to get that unnecessary, and unwarranted dig in on America.
Chef John any thoughts on if it’s possible to sub out the eggs for someone with an egg allergy? I think my usual substitutions work better for sweet than savory.
You used a leek on St. David's day! Cenllysg Cymru!
If its not KerryGold its not Butter
The Amish in the U.S. make better butter than that commercial product.
Can the dough be made the day before and refrigerated? I would like to be able to just throw them in the oven when my company is over.
My goodness! I love your mozzarella puff and I really can't wait to try these soon! I do wonder how long the mixture can be prepared and still puff? Maybe someone knows? Thanks for all you do for another great video.
If you are going to the effort of making pate a choux puffs, might as well pop that spread into a piping bag and fill them. ;)
If you pause at 7:05 the one that Chef John puts back has a face
(like a cartoon cloud that's blowing)
I'm sure you used Irish cayenne! Your not fooling me Chef John.
Here me out: How about rolling the sticky dough in the cheddar?
Thanks, chef. This is awesome.
First gang.
This sounds like it's gonna be ridiculous.
I want that spread on a warm egg bagel.
OMG Yummmm! 🤤
your voice has a constant waving repeating melody,
it first it annoyed me, now I find it soothing and it goes so well with the recpies 😅
Hey Chef John what’s the name of your stainless steel frying pan?
Chef John love the recipe but the one you turned round because it had a crack in it has, in my mind, the face of a shocked baby on one side - I cannot unsee that!
Nooo Starvin' Marvin, these are my cheesy poofs!
You could pipe the filling into them :D like sweet Profiteroles
Wouldn’t it be easier to lightly roll the balls in the cheese instead of sprinkling it?
So . . . Irish chou with leek-onion-cheese spread.
Wouldn't it be easier to just shed the cheese into a bowl and roll the puffs around in it?
What's with all the Irish recipes on youtube this week ?
only Kerry gold butter with beamish
I was looking for something new and interesting and this is it. Looks delicious and so inviting.
All food with kerrygold butter is food wishes😄
Wonder how it will taste with a garlic chilli sauce combo.?