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- เผยแพร่เมื่อ 14 ต.ค. 2024
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highly versatile choux pastry!
You can also make things like Paris brest, beignets, and gougeres!
I put weight measurements for the pastry dough which I would recommend doing it by weight, so if something does go wrong you'll know it wasn't the measurements!
choux pastry dough:
1 c (235g) water
6 tbsp (84g) unsalted butter
2 tsp (8g) sugar
1/2 tsp (2g) kosher salt
1 c (128g) all purpose flour
4 large eggs
egg wash:
1 large egg
1 tbsp milk
for choux au craquelin/ pate a choux
bake at 375f/190c for 30 minutes turn the oven off and crack open the door for ten minutes before removing
for eclairs:
bake at 425f/218c
for ten minutes, turn down the heat to 325f/162c and bake an additional 30 minutes. turn oven off and crack open the oven door and let sit for ten minutes before removing and cooling on a wire rack. let cool completely before filling with pastry cream
cruller doughnuts/ churros:
heat oil to 350f/176c
fry on each side for 3 minutes until deep golden brown.
pastry cream:
2 c milk
6 tbsp sugar
3 tbsp cornstarch
1 tbsp vanilla bean paste
3 egg yolks
2 tbsp butter
pinch salt
craquelin:
4 oz soft butter
4 oz light brown sugar
4 oz all purpose flour
chocolate ganache:
6 oz semisweet chocolate
6 oz heavy cream
I hear watching til the end, liking, and commenting all boost the video for the algorithm, and if there is anyone who deserves that it's you! I've watched every video and tiktok you've posted since the OG beef stock!
dude i am so stoked to see a (long)youtube video from you!
My daughter just made her first choux last night! She did two types of filling. I was very proud of her but I’m still passing along your video because you make everything look effortless!
Your videos are insanely informative. I can't wait to see how your channel develops.
this is such a good video for new bakers who really want to elevate their desserts instead of “home style” all the time. everyone loves to learn, really well done.
I love your fuller recipes and videos. I swear you'll get 100's of 1000's of subscribers if you do more. You are an amazing, creative chef and make even the complicated easy, but for those of us learning we need the content. #FullContent #NoTikTok
Brandon - well done sir! You started videos at the beginning of the pandemic shut down and I would share videos you posted. Now your a household name with my family and friends. We have followed your tips and recipes with great success. Thanks again, so go out, smash that like button, and watch the videos. Cheers!
Baking Papi is back. 🤗
Oh man. It all looked good! Definitely going to try it!
Sad_Papi here to make it easy, the rest of us here to learn
Can we get more videos on here and not just tik tok or your Instagram, I would really love these longer videos that really walk is though the recipes
Great vid brandon
I appreciate what you do!
You have inspired me right in time to start practicing holiday recipes
Learned how to make choux when I made gougères for the first time, and I still get excited seeing all the other uses for it. Thanks for the compilation!
Amazing! loooks delicious
Love your content
Your awesome man!
I love your videos, thanks for the upload.
Love your content man, keep up the hard work
That's awesome, you're right this is so incredibly flexible!
That's amazing
Most people say it's difficult because it's time consuming, I'd imagine. It's absolutely not difficult. My grandmother will, however, eat an entire batch on her own.
Love it
i like this
Wow, I'm off to the grocery store.
Hey, if you're making the choux ahead of time, do you have any tips for making it easier to pipe when you're ready? Even if I let it sit for 30 min or so, the dough tightens up, and becomes such a pain in the ass to pipe clean and neat, especially when making eclairs.
Also, how far ahead can you fry off the crullers, and still have them retain their integrity? I'm trying to mess around with some seasonal roll-outs, but I work in a wholesale production bakery with a storefront, so we can't fry them to order.
My guess is that you used not enough egg.
Can you substitute a different kind of salt for the choux dough? I have family with high blood pressure, so I don’t use kosher.
Yes absolutely just weigh 2 grams of your choice of salt