Start with 1 cup of water in a medium sized sauce pot, over medium heat then add 1 Stick of Butter 1/2 teaspoon salt 1 teaspoon granulated sugar When Butter / Water mixture is at a rolling boil, add 1 cup all p. flour, and mix well into a paste, continue to cook for 2-3 min or until it forms a film on the bottom of the pot Transfer to a bowl to cool slightly, then once cooled for 3-4 minutes, add 4 eggs, 1 at a time until dough is sticky and holds a peak. Pipe out onto a pan lined with parchment paper, 1 1/2 inch circles. Pat down peaks with a wet finger. Brush the tops with egg wash for a golden shine. Bake at 375 for 20-30 minutes. Don't open oven while baking. Cut an X into the bottom of the puffs with a small petty knife, and use a piping bag with a small tip to insert filling of choice.
Okay guys here's my tip, (learning from my mistakes lol), don't put the eggs before letting the mixture has cool down a bit! I wasn't patient and I put the first egg rght after taking it out of the saucepan and the egg kinda cooked a bit, I continued non the less but my cream puffs turned out too doughy and not empty on the inside. . Tried it again and corrected my mistakes, my cream puffs were huge and perfectly risen and empty for me to fill .. Enjoy :D
1 cup water medium heat 1 stick butter - cubed melt together 1/2 tsp salt 1 tsp sugar 1 cup flour wooden spoon, mix it altogether, stir constantly till film form on bottom of pan cook 2-3 mins cool b4 adding eggs 3 mins 4 eggs, 1 at a time have dough come together b4 adding egg dough be sticky, not slick. holds a stiff peak pipe into 1.5 in circles makes 28 puffs wet finger, press down or else it'll burn. brush with egg wash preheat 375F degrees 25-30 mins
For those of us in other parts of the word that do not measure our butter by sticks. Its 1/2 a cup or 4 ounces or about 113 grams. So stupid anyway! Giving correct measurements for everything except the butter.
I tried this recipe and it came out INCREDIBLE it was so light and airy and it puffed up so beautiful and golden!! It was great with a strawberry whipped cream on the inside!!!!!!!
Thomas, I love that you make the difficult or troublesome seem so doable. I am so grateful to you because thanks to you, I have tried things I never would have dreamed were within my skill set. Thanks to you all my friends have received homemade marshmallows, and several have even attempted them thanks to your video. You're the best!
You should've opened one up after you filled them, i wanted to see how the inside turned out. Other than that, I'll be including this on my to-bake list. Thanks!
Have watched several of Kitchen Conundrums with Kevin and must say he is the BEST to watch if you are needing to learn. Love the way the camera gives 2 different views of what Kevin is doing so we can see properly and not be left guessing or assuming whats happening!! Keep up the Great Videos Kevin!! From Australia
1st time making pate a choux and I'm glad I used this recipe, because it turned out great! To be honest I wasn't sure how it'd turn out because Thomas' look amazing! Mine weren't so bad...just need to work a bit more on my piping lol. I followed exactly what he said and they turned out perfect...for the people who don't like the "egg taste" from brushing your pastry with an egg wash I'd recommend brushing lightly with COLD water. It probably won't look AS nice and golden as his, but it won't be so plain either. Anyways...so proud of myself for trying this recipe and even more so that it actually came out, so THANKS Thomas!
+Tom Sawyer A person's sexuality has nothing to do with their cooking skills. And I think if he sucks at cooking he wouldn't have a series uploaded on here
I'm French. Honestly I'm pretty bad at cooking. When I lived in France I remember this old man who was amazing at cooking. I asked him how he was so good and he told me that he learned from the Americans.
The best recipe! I have tried the other recipes from famous TH-camrs but none of them as good as this one! Thank you Thomas, my family are so happy with what I made for them today from your recipe 🎉
+Petra J It's a bit more complicated, but very precise and universal. Out of the US, there isn't any indications of volume on butter, so when recipes indicate butter measurements in tablespoons or sticks or cups, it's really complicated since butter is a solid and doesn't fit in measuring cups.
Well... If a recipe is telling me to use "3 tbsp of diced cold butter", I can't measure it. 3 tbsp = 45 mL, it's a volume measurement, usually used for liquids. Cold diced butter cannot be measured in volume if there's no indication on the package like in the US, where 1 stick = 8 tbsp. Where I live, butter is packages in 250g packages, which is a little more than two sticks, but not exactly...
I can't believe I made these for the first time, I wish I could share the pic, they were just perfect! I filled them with whipped cream and coated with chocolate. Heavenly. Thanks a lot
This is a bit strange but I used to make Choux like this until I was in cooking school. There, I was taught to add eggs until I achieved the right consistency. The consistency we were aiming for was when the dough could flow off of the spoon and back into the bowl. It's just so weird because the end product looks the same! Slightly irregular, golden, with an airy centre. Hmmm. Oh well, looks amazing Thomas :)
this is one of the few youtube recipes I actually made, turned it into a croquembouche for my mom's birthday, and she LOVED it so much! now I'm back to repeat the masterpiece
"I'm going to answer your common kitchen conundrums!" *lists some common conundrums* *gives you his recipe for paté choux* *doesn't explain why each conundrum happens*
NOOOOOOOO! What have my cravings DONE?! Watched this at midnight, now its 1 AM and Im waiting for the pastry cream to cool so I can fill my now PERFECT cream puffs! PS. The recipe is GENIUS! :D
Hi. If the batch of choux pastry puffs cannot fit into one tray, can I bake two trays of puffs at the same time? If so, is it one tray on top shelf, one on bottom shelf and when do I swap them over? After how many minutes? Or do I switch on the fan-forced mode? AND if it's better to bake one tray at a time, then my question is do I just leave the dough on the counter (the room might be warm) or do I put it in the fridge and wait for the 1st batch to bake? Thank you! Appreciate anyone's suggestions!
+Vivian C I think you should put the dough in the fridge, I usually do that and it still ok. And you shouldn't open the oven when you're baking or turn on the fan mode because it will make the cream puff collapsed
I love how you explain it so clearly and I get to follow everything you were saying! Thank you so much, I love creampuffs but I've always had trouble making them!
I love your recipes. I did your Swiss Meringue Buttercream before and it was perfect. Today I tried this with your No Fuss Pastry Cream and it was delicious. I've made Cream Puffs before but they always collapse, thank you for this! :)
Thank you so much. The video and the comments were all super helpful. I made wonderful cream puffs on my first try. We ate all of them and had to make more!
This is exactly the kind of cooking instruction I've been looking for! I really want to take my baking and home cooking to the next level and with the tips and tricks you show here, I am excited to see how far this takes me. Thank you!
Perfecto! I’ve been making Choux pastry since I was 7 years old. But it’s been a few years since the last time. I watched about 8 or 10 videos to find the method I remembered. Yours is right-on the mark, and as a kid, I never had the problems you showed. Glad I found your method. Incidentally, the cookbook I used way back then was my great-Granny’s “Victory WWII” cookbook. They knew how to bake back then. Wish I knew where her cookbook went. Thank you.. Merci beaucoup! 🤩
INGREDIENTS: 1 C water ½ C or 1 stick butter - cubed melt together ½ tsp salt 1 tsp sugar 1 C flour 5 eggs INSTRUCTIONS: 1. Preheat oven to 190C/375F. 2. Melt together water and butter at medium heat. Then add salt and sugar. Once it gets to a boil put your flour all at once and mix it all together with wooden spoon. Cook for 2-3 minutes. Stir constantly till film forms on bottom of pan. Then remove from heat. 3. Make sure to cool the dough for around 3-4 minutes before adding the eggs. Add your 4 eggs, one at a time. Have the dough come together before adding another egg. Dough will be sticky, not slick. It should hold a stiff peak. 4. Pipe the dough into 1.5 inch circles. When piping the dough swirl the tip once you get to the size you need, don’t pull straight up. If you get pointed tips, wet your fingertips and gently press down or else these tips will burn. This recipe makes 28 puffs. 5. To get a golden crust, brush the tops with a little bit of egg wash. 6. Pop it in the oven and let it bake for 25-30 minutes. Do not open your oven while the cream puffs are baking, these will cause them to collapse. Don’t pull them out of the oven too soon. 7. To fill the cream puffs, cut a little x at the bottom with a knife. Take the pastry tip, and push it into the cream puff then fill it. You should feel the weight of the pastry cream going into the cream puff. Also if you need a recipe for a pastry cream this is what I use: www.dishinwithdi.com/pastry-cream/ it also has a video if you'd like to watch: www.dishinwithdi.com/pastry-cream/ Happy baking everyone!
Profiteroles are choux filled with ice cream, usually vanilla, and covered at the last minute with warm chocolate sauce. What he made are called choux à la crème. And I’m French, btw.
I saw this recipe while watching "Martha Bakes" then I tried it today cause it was so simple and easy to remember, I'm so happy the result is amazing...😊
For years, I was intimidated to make pate a choux, until I watched your video. I finally made them today and THEY CAME OUT PERFECT!!! Oh.My.Gosh!!! Thank you for the excellent tips. I wish there was a written recipe to accompany your videos though.
Wonderful❣️ Thanks for the tips. I made these a few times perfectly after watching this video but last time, I don’t know what went wrong. They didn’t rise enough and there were no cavities. They were dense too. Had to throw them away. Love and blessings from Canada 🇨🇦
I made this and used your pastry cream (and added some wepped cream to it ) and topped it with chocolate ganache it was amazing i received alot of compliments 😄
Firstly, I must compliment on your video, you had such an ease in front of the camera and in teaching. I've been obsessed with french desserts and I'm planning on making these obsessive cream puffs this weekend. I have two questions though: 1) Is the butter salted or unsalted? 2) Do you have to use a wooden spoon when cooking the dough on the stove top? Thank you.
I've been trying to make the pâte à choux but the measurements were never right. This time I watched your video and I successfully got the real soft and professional pâte à choux. Thank you so much !!! 💃💃💃💃
I LOVE YOUR VIDEOS THOMAS. It's so helpful! Can you show us how to make creme brûlée? Different textures? Also crepés!! One crispy and more thick like the french crepés . One more soft and thin
It's amazing how I tried this recipe on my own, it was flat and failed. But I tried again while watching this video and it came out PERFECT! The tip of not opening the oven might have made all the difference
thank you THOMAS.....finally got these right....I have done pretty well with these in the past but did have the collapsed type once....with your help they have worked perfectly. ♥(BTW: I make 24 from this recipe as I like them little larger)
make sure they are golden brown before getting them out of the oven. Also maybe you cokked the dough for too long or you set your heat too high. If it still doesn't work then write me back.
don't open the oven door!!! make sure they are completely golden before opening the door and when u do open it open the door just a little bit to let the steam out
I made this today for our New Year dessert. OMG, Thomas thank you very much. I baked it perfectly. Golden puff pastry, the aroma still wafts through our kitchen. Your recipes never fail me.😘🎄
I always watch your video because whenever I do, i always learned new things, I just hope you can make a video on how to make easy and soft doughnuts because the KK original glazed is my daughters' favorite.
Made this for the first time.... it was perfect!!! My first tray i took out too early, and my last tray were too close. 2nd tray perfect!!! So beautiful couldnt belive i made it with very simple ingredients
I gotta say thank you Thomas because i successfully made them yesterday :D and i also follow your pastry cream recipe for my cream puff and its so delicious😋
Omg thank you sooo soooo soooo much, I tried this using someone else’s TH-cam video and it was a waste of time and food so I tried this recipe and they came out perfect 😃😃 and I love how u give little tips too. Thank you so much ❤️❤️❤️
Just made these for the first time and they came out beautifully! Your explanation was so direct that it was difficult to go wrong. I only got nervous when I added the flour and right as it mixed in I started to get a film, so I figure maybe my heat was a little high. Otherwise they were so puffy and empty, perfect for fill, and of course delicious! Thank you! :)
Start with 1 cup of water in a medium sized sauce pot, over medium heat then add
1 Stick of Butter
1/2 teaspoon salt
1 teaspoon granulated sugar
When Butter / Water mixture is at a rolling boil, add 1 cup all p. flour, and mix well into a paste, continue to cook for 2-3 min or until it forms a film on the bottom of the pot
Transfer to a bowl to cool slightly, then once cooled for 3-4 minutes, add 4 eggs, 1 at a time until dough is sticky and holds a peak.
Pipe out onto a pan lined with parchment paper, 1 1/2 inch circles. Pat down peaks with a wet finger. Brush the tops with egg wash for a golden shine.
Bake at 375 for 20-30 minutes. Don't open oven while baking.
Cut an X into the bottom of the puffs with a small petty knife, and use a piping bag with a small tip to insert filling of choice.
Yomi Flowers In which rack do I need to place the tray in the oven? Middle or the lowest rack?
Iceliizer Sermsangsuk Middle rack :D
+Nguyễn Khánh An half a cup:)
Lol can someone help me? mines is watery and can't hold its peak. Help!!!
Kelly Xu
Too much eggs :(
Okay guys here's my tip, (learning from my mistakes lol), don't put the eggs before letting the mixture has cool down a bit! I wasn't patient and I put the first egg rght after taking it out of the saucepan and the egg kinda cooked a bit, I continued non the less but my cream puffs turned out too doughy and not empty on the inside. . Tried it again and corrected my mistakes, my cream puffs were huge and perfectly risen and empty for me to fill .. Enjoy :D
Hi, Did you mean that i should cool it to room temperature?
Yes ! Ola Qutmush hope it turns out well :D
Thanks
I did the same mistake and I put them all 4 eggs in once, it was my first attempt, i will try again!
TH-camGeeky hi can i ask you something? U fill the cream puff wit whipped cream or custard cream?
1 cup water
medium heat
1 stick butter - cubed
melt together
1/2 tsp salt
1 tsp sugar
1 cup flour
wooden spoon, mix it altogether, stir constantly till film form on bottom of pan
cook 2-3 mins
cool b4 adding eggs
3 mins
4 eggs, 1 at a time
have dough come together b4 adding egg
dough be sticky, not slick. holds a stiff peak
pipe into 1.5 in circles
makes 28 puffs
wet finger, press down or else it'll burn.
brush with egg wash
preheat 375F degrees
25-30 mins
AsakuraClan 1 tsp sugar, not 1/2.
For those of us in other parts of the word that do not measure our butter by sticks. Its 1/2 a cup or 4 ounces or about 113 grams. So stupid anyway! Giving correct measurements for everything except the butter.
Jan Adriaan van der Walt can you please tell me 1stick of butter means
how much in grams?
@@jaifrinahmed7694 did you not read my comment above? 113g just round it to 120 grams if you dont want to be extra technical
@@spera2919 ????
This guy makes it so easy to follow. No blah, blah, blah, just the facts, is just the way I like it. Here goes!
I tried this recipe and it came out INCREDIBLE it was so light and airy and it puffed up so beautiful and golden!! It was great with a strawberry whipped cream on the inside!!!!!!!
AQUA MANION can u write the components in grams please cz im kinda confused and i wanna do it now please😁
I have an oven with upper and lower temperature should I ON both ?
For some reason my batter became too thick
Thomas, I love that you make the difficult or troublesome seem so doable. I am so grateful to you because thanks to you, I have tried things I never would have dreamed were within my skill set. Thanks to you all my friends have received homemade marshmallows, and several have even attempted them thanks to your video. You're the best!
You should've opened one up after you filled them, i wanted to see how the inside turned out. Other than that, I'll be including this on my to-bake list. Thanks!
He did at the beggining with the pre-cooked one. ☺
Have watched several of Kitchen Conundrums with Kevin and must say he is the BEST to watch if you are needing to learn. Love the way the camera gives 2 different views of what Kevin is doing so we can see properly and not be left guessing or assuming whats happening!! Keep up the Great Videos Kevin!! From Australia
This guy really educates. He is a genious and just what we want to see on TV
1st time making pate a choux and I'm glad I used this recipe, because it turned out great! To be honest I wasn't sure how it'd turn out because Thomas' look amazing! Mine weren't so bad...just need to work a bit more on my piping lol. I followed exactly what he said and they turned out perfect...for the people who don't like the "egg taste" from brushing your pastry with an egg wash I'd recommend brushing lightly with COLD water. It probably won't look AS nice and golden as his, but it won't be so plain either.
Anyways...so proud of myself for trying this recipe and even more so that it actually came out, so THANKS Thomas!
This guy. He's too perfect. I bet he can speak French too
Can he really speak French ? I'm just curios.
+Tom Sawyer A person's sexuality has nothing to do with their cooking skills. And I think if he sucks at cooking he wouldn't have a series uploaded on here
+Alecx Ruiz he apparently deleted his comment. What did he said?
I'm French. Honestly I'm pretty bad at cooking. When I lived in France I remember this old man who was amazing at cooking. I asked him how he was so good and he told me that he learned from the Americans.
I wasn't aware that the French were a race
The best recipe! I have tried the other recipes from famous TH-camrs but none of them as good as this one! Thank you Thomas, my family are so happy with what I made for them today from your recipe 🎉
Could you please share the recipe for buttercream frosting and cake pops. You make life easier.. You really do
As a regular guy who loves hassle free cooking, coming across this recipe is like striking gold. Really pleases friends and family.
1/2 cup is one stick in case we have ppl from around the world, because only in America can you buy a stick of butter
Or 113.4 grams for those around the world who don't measure in cups.
HA! I tried the other day using a scale, found this very hard.. I guess what ever we learn with is what we stick too.
+Petra J It's a bit more complicated, but very precise and universal. Out of the US, there isn't any indications of volume on butter, so when recipes indicate butter measurements in tablespoons or sticks or cups, it's really complicated since butter is a solid and doesn't fit in measuring cups.
"butter is a solid and doesn't fit in measuring cups" huh what the heck are you talking about?
Well... If a recipe is telling me to use "3 tbsp of diced cold butter", I can't measure it. 3 tbsp = 45 mL, it's a volume measurement, usually used for liquids. Cold diced butter cannot be measured in volume if there's no indication on the package like in the US, where 1 stick = 8 tbsp. Where I live, butter is packages in 250g packages, which is a little more than two sticks, but not exactly...
Perfect cream puffs every time! Love the entire steps in detail to get a perfectly hollow cream puffs!
"...a very light cream puff that has a wonderful pocket in the interior that's ready to accept any of those delicious fillings"
Delfina Hanna
ew.... that inuendo 😵
Oh honey
Hell yes.
I'm dying 😂
🤔😂😂
This is the BEST CREAM PUFF RECIPE EVER!
I've been trying to make cream puff's for YEARS and nothing ever came out right but
THIS
This is the best.
Thank you soo much for the recipe! I have been trying few other recipes and my cream puff still collapsed, yours work the best! Thanks again!
Thanks for the recipe! Made it for the first time for my family and a friend and they love it. Best. Recipe. Ever!
I know for a fact that I will never once in my life make a cream puff but I still watched the entire video
Hahahahahaha
Why not? It’s pretty fun
@@jasminejelly6882 Gonna be learning on how to cook this for my baking class today.
First time making them with this recipe and they came out perfectly! Try them, they are delicious 😋
I can't believe I made these for the first time, I wish I could share the pic, they were just perfect! I filled them with whipped cream and coated with chocolate. Heavenly. Thanks a lot
I just made this recipe with caramel filling and topping. They turned out AMAZING! Thank you :D
Just made them today for New Year's Eve dessert with whipped cream filling and chocolate and caramel topping and came out great! Thanks!
This is a bit strange but I used to make Choux like this until I was in cooking school. There, I was taught to add eggs until I achieved the right consistency. The consistency we were aiming for was when the dough could flow off of the spoon and back into the bowl. It's just so weird because the end product looks the same! Slightly irregular, golden, with an airy centre. Hmmm. Oh well, looks amazing Thomas :)
Not all schools teach the same technique
MsKLani totally, and that's why its odd. Different methods with the same results.
Donna Borooah maybe the results will show in the taste of it :)
Yeah for me it was if the peaks fell it was correct idk 😐
this is one of the few youtube recipes I actually made, turned it into a croquembouche for my mom's birthday, and she LOVED it so much! now I'm back to repeat the masterpiece
"I'm going to answer your common kitchen conundrums!"
*lists some common conundrums*
*gives you his recipe for paté choux*
*doesn't explain why each conundrum happens*
Thomas, thank you so much for sharing your technique in the kitchen for these cream puff. Another great presentation!
NOOOOOOOO! What have my cravings DONE?! Watched this at midnight, now its 1 AM and Im waiting for the pastry cream to cool so I can fill my now PERFECT cream puffs!
PS. The recipe is GENIUS! :D
I followed your recipe & I'm so delighted & satisfied with the results. A big thank you!
Hi.
If the batch of choux pastry puffs cannot fit into one tray, can I bake two trays of puffs at the same time? If so, is it one tray on top shelf, one on bottom shelf and when do I swap them over? After how many minutes? Or do I switch on the fan-forced mode?
AND if it's better to bake one tray at a time, then my question is do I just leave the dough on the counter (the room might be warm) or do I put it in the fridge and wait for the 1st batch to bake?
Thank you! Appreciate anyone's suggestions!
+Vivian C I think you should put the dough in the fridge, I usually do that and it still ok. And you shouldn't open the oven when you're baking or turn on the fan mode because it will make the cream puff collapsed
+Kim Ngân Nguyễn Thị can I bake it on convection mode ?
I tried baking both and the one in the bottom tray ended up not rising as much as the one in the upper tray, so definitely bake them one by one
This method was perfect! Incredible result! Thank you for not hiding any tricks and make it so clear!
Can you add subtitles in your videos
that's the best recipe I've ever tried. completely foolproof! thanks for sharing
it's just the matter of practice. nothing hard)
will make this for christmas!
yes!!
I love how you explain it so clearly and I get to follow everything you were saying! Thank you so much, I love creampuffs but I've always had trouble making them!
•1 Cup of Water
•1 Stick of butter
•1/2 tsp salt
•1 tsp of sugar
•1 cup of AP flour
•4 whole eggs
Saw this video and nailed cream puffs on my first try! Thanks a bunch! :)
Yeah me to, my pastry filling was a matcha custard!!!
the scale of temperature he mentioned is on °F or °C??? and how much is 3 bars of butter (in grams)??? please tell me. thanx
I love your recipes. I did your Swiss Meringue Buttercream before and it was perfect. Today I tried this with your No Fuss Pastry Cream and it was delicious. I've made Cream Puffs before but they always collapse, thank you for this! :)
This guys give good tips and tricks...for a perfect output....
"When the size is right, swirl the tip" 😂😂😂
i was rolling haha
Lol i was laughing when i heard him say that glad you heard it too lol
Thank you so much. The video and the comments were all super helpful. I made wonderful cream puffs on my first try. We ate all of them and had to make more!
THE PERFECT MACARON! those things r impossible to understand T__T
suzy98 I've learn that humidity is the worst enemy :(
yes, do that!
he did! look it up!
macarons are just so mean
suzy98
This is exactly the kind of cooking instruction I've been looking for! I really want to take my baking and home cooking to the next level and with the tips and tricks you show here, I am excited to see how far this takes me. Thank you!
Hope you've been having a lot of fun on your journey, even 5 years later now:)
You could also make Mexican churros with this dough by piping it into hot oil.
Perfecto! I’ve been making Choux pastry since I was 7 years old. But it’s been a few years since the last time. I watched about 8 or 10 videos to find the method I remembered. Yours is right-on the mark, and as a kid, I never had the problems you showed. Glad I found your method. Incidentally, the cookbook I used way back then was my great-Granny’s “Victory WWII” cookbook. They knew how to bake back then. Wish I knew where her cookbook went.
Thank you.. Merci beaucoup! 🤩
INGREDIENTS:
1 C water
½ C or 1 stick butter - cubed melt together
½ tsp salt
1 tsp sugar
1 C flour
5 eggs
INSTRUCTIONS:
1. Preheat oven to 190C/375F.
2. Melt together water and butter at medium heat. Then add salt and sugar. Once it gets to a boil put your flour all at once and mix it all together with wooden spoon. Cook for 2-3 minutes. Stir constantly till film forms on bottom of pan. Then remove from heat.
3. Make sure to cool the dough for around 3-4 minutes before adding the eggs. Add your 4 eggs, one at a time. Have the dough come together before adding another egg. Dough will be sticky, not slick. It should hold a stiff peak.
4. Pipe the dough into 1.5 inch circles. When piping the dough swirl the tip once you get to the size you need, don’t pull straight up. If you get pointed tips, wet your fingertips and gently press down or else these tips will burn. This recipe makes 28 puffs.
5. To get a golden crust, brush the tops with a little bit of egg wash.
6. Pop it in the oven and let it bake for 25-30 minutes. Do not open your oven while the cream puffs are baking, these will cause them to collapse. Don’t pull them out of the oven too soon.
7. To fill the cream puffs, cut a little x at the bottom with a knife. Take the pastry tip, and push it into the cream puff then fill it. You should feel the weight of the pastry cream going into the cream puff.
Also if you need a recipe for a pastry cream this is what I use:
www.dishinwithdi.com/pastry-cream/
it also has a video if you'd like to watch: www.dishinwithdi.com/pastry-cream/
Happy baking everyone!
I followed your tips to the letter and my cream puffs turned out PERFECT... thank you so much!!!
In England we call these profiteroles
PugsterJosh I live in the us and I call them both
profiteroles are filled with ice cream
Angeles Ericson personally, Ive never had a profiterole filled with ice cream
sounds like profit
Profiteroles are choux filled with ice cream, usually vanilla, and covered at the last minute with warm chocolate sauce. What he made are called choux à la crème. And I’m French, btw.
I did this recipe yesterday morning, and it came out perfectly! Thank you for sharing the recipe.
i'll accept your delicious filling Thomas
Gey
We all does
JAIL
👀
girl please
I saw this recipe while watching "Martha Bakes" then I tried it today cause it was so simple and easy to remember, I'm so happy the result is amazing...😊
OMG I WATCHED THIS VIDEO AND I GOT THE PERFECT CREME PUFFS!!!!!!!!!
I wanna say thank you soooooo much!!! I made this twice & came out perfect!!!!! Sooooo good!!!
this made me excited...i don't know why
For years, I was intimidated to make pate a choux, until I watched your video. I finally made them today and THEY CAME OUT PERFECT!!! Oh.My.Gosh!!! Thank you for the excellent tips. I wish there was a written recipe to accompany your videos though.
1 stick means half a cup?
10grams?
yes 1/2 cup, 113 grams
J mingukie is so cute
Ann T ...1cup water = 250 ml ,1cup flour =140 gr ,1 stick butter =100 gr
Chi Mey ty^^
Wonderful❣️
Thanks for the tips. I made these a few times perfectly after watching this video but last time, I don’t know what went wrong. They didn’t rise enough and there were no cavities. They were dense too. Had to throw them away.
Love and blessings from Canada 🇨🇦
how to make the perfect churros!!
+candy pixie You can even bake these for a "healthier" churro- though fried is definitely superior.
1 cup of flour 1 cup of boiling water and a pinch of salt, that is it! perfect Spanish churros
...and beignets (if you the dough chill and minus 1 egg).
At last! Gorgeous , little puffs. Thank you, Thomas!!!
how to make the filling?
He has a no-fuss pastry cream video. Most cream puffs are made with just whipped cream though, which is literally heavy whipping cream, and sugar.
I made this and used your pastry cream (and added some wepped cream to it ) and topped it with chocolate ganache it was amazing i received alot of compliments 😄
you need to try your food at the end man. I'm not satisfied with the video until you tell me it tasted good
Amen
Even if it was bad he would’ve said it was good ¯\_(ツ)_/¯
Firstly, I must compliment on your video, you had such an ease in front of the camera and in teaching. I've been obsessed with french desserts and I'm planning on making these obsessive cream puffs this weekend. I have two questions though: 1) Is the butter salted or unsalted? 2) Do you have to use a wooden spoon when cooking the dough on the stove top? Thank you.
It's cute how the French "pâte à chou" sounds Japanese coming from him, like "patachu".
I've been trying to make the pâte à choux but the measurements were never right. This time I watched your video and I successfully got the real soft and professional pâte à choux. Thank you so much !!! 💃💃💃💃
Thank you🌷....
I LOVE YOUR VIDEOS THOMAS. It's so helpful!
Can you show us how to make creme brûlée? Different textures?
Also crepés!! One crispy and more thick like the french crepés . One more soft and thin
Your kitchen conundrum is now solved. Queue me sitting in the middle of my kitchen floor gently weeping.
It's amazing how I tried this recipe on my own, it was flat and failed. But I tried again while watching this video and it came out PERFECT! The tip of not opening the oven might have made all the difference
How many grams is one stick of butter?
125 grams
Thank you so much :)
HeyLookItsAmy no problem :D
Someone Oink or 1/2 cup
HeyLookItsAmy 100g
thank you THOMAS.....finally got these right....I have done pretty well with these in the past but did have the collapsed type once....with your help they have worked perfectly. ♥(BTW: I make 24 from this recipe as I like them little larger)
I don't know what I am doing wrong but every time I try cream puff, they sunk in and are deflated :/
bake them for longer until they are really golden brown
make sure they are golden brown before getting them out of the oven. Also maybe you cokked the dough for too long or you set your heat too high. If it still doesn't work then write me back.
don't open the oven door!!! make sure they are completely golden before opening the door and when u do open it open the door just a little bit to let the steam out
Practice again :)
I made this today for our New Year dessert. OMG, Thomas thank you very much. I baked it perfectly. Golden puff pastry, the aroma still wafts through our kitchen. Your recipes never fail me.😘🎄
I once made Eclair perfectly as this but the problem is that I was able to taste the egg and that was so bad!
I'm 15 years old and I just made this. They turned out great.
What's the difference between all purpose flour and normal cake flour?
I believe that cake flour has baking soda or powder in it whilst all purpose flour is just flour
cake flour has less gluten than all purpose flour, bread flour has the most gluten
The protein content. Cake flour has less protein than the all purpose flour. Bread flour has the most protein of all.
Thank you all!
FINALLY AN EASY TO FOLLOW RECIPE ON CREME PUFFS THANK YOU!!!!
In my country Indonesia, its called "kue sus"
I’ve tried! It does worked! Thank you very much for sharing your tips!
I always end up with a collapsed choux 🙁
Me too,I have tried few time the dough never come out sticky😔😔it end up collapsed
I always watch your video because whenever I do, i always learned new things, I just hope you can make a video on how to make easy and soft doughnuts because the KK original glazed is my daughters' favorite.
So handsome. unf!
The recipe is perfect. I tried it and my cream puffs came out light, delish and awesome! Thank you Thomas
"You have a sunken or deflated cream puff..."
Excuse me?
I'm ded 😂
Made this for the first time.... it was perfect!!! My first tray i took out too early, and my last tray were too close. 2nd tray perfect!!! So beautiful couldnt belive i made it with very simple ingredients
Please be my husbandddd
No
Cream puff was delicious 😋 everyone loved it! Thank you for the great recipe.
How much is a stick of butter in grams?
I gotta say thank you Thomas because i successfully made them yesterday :D and i also follow your pastry cream recipe for my cream puff and its so delicious😋
Omg thank you sooo soooo soooo much, I tried this using someone else’s TH-cam video and it was a waste of time and food so I tried this recipe and they came out perfect 😃😃 and I love how u give little tips too. Thank you so much ❤️❤️❤️
I followed your recipe and my cream puffs came out super great!!!! Thank you so much for making it so easy to follow 😊
Today I tried this and it came out perfect
Thank you very much Thomas for sharing recipe
I tried this before and it worked wonderfully.
Please do the perfect pastry cream!! Your videos are the best! Just by watching I've become a better home cook
Just made these for the first time and they came out beautifully! Your explanation was so direct that it was difficult to go wrong. I only got nervous when I added the flour and right as it mixed in I started to get a film, so I figure maybe my heat was a little high. Otherwise they were so puffy and empty, perfect for fill, and of course delicious! Thank you! :)
i just made it and its sooooooo beautiful, thank you for your recipe
Thanks so much for providing clear instructions!
I just made these and they turned out perfect.
This recipe has come out perfect every time for me! Thank you!
Thank you dear Thomas Joseph . I've successfully made the cream puff by following your tips.😄😄😄