The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
/ everydayfoodvideos
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 :(
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 ????
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?
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
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. ☺
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 😋
"...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 😂
🤔😂😂
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
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...
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 really educates. He is a genious and just what we want to see on TV
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!
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.
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!
I'm 15 years old and I just made this. They turned out great.
"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 for your wonderful recipe. It turned amazing except I add a little bit of vanilla and baking powder to it.
I wish I could send you the picture.
😋😋😋
"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*
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 🎉
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 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.
I just made this recipe with caramel filling and topping. They turned out AMAZING! Thank you :D
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
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
Perfect cream puffs every time! Love the entire steps in detail to get a perfectly hollow cream puffs!
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
I tested this recipe out. I watched it several times and decided to make it. I carefully followed every step and was sure I made it correctly. On every step, I checked several times to see if it looked exactly like his. It did! Then, I put them in the oven, and butter just gushed out each puff, and the pàte â choux completely flattened. They burned in a quarter of the time it was supposed to take for them to bake. And that's the story of how I made cream-- no scream puffs.
Same 😭😭
i'll accept your delicious filling Thomas
Gey
We all does
JAIL
👀
girl please
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
will make this for christmas!
yes!!
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 😄
this made me excited...i don't know why
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
OMG I WATCHED THIS VIDEO AND I GOT THE PERFECT CREME PUFFS!!!!!!!!!
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 !!! 💃💃💃💃
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!
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 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! :)
Just made them today for New Year's Eve dessert with whipped cream filling and chocolate and caramel topping and came out great! Thanks!
•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
Thank you🌷....
probably the most amazing thing i've done my whole life
You could also make Mexican churros with this dough by piping it into hot oil.
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.
It's cute how the French "pâte à chou" sounds Japanese coming from him, like "patachu".
I tried to make it at home and I thought it would not be successful but dudeeee it's so perfect not that perfect that you think but for meee I did a great job. You also should try it at home. I likeeee it😊😊😊😊
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).
Today I tried this and it came out perfect
Your kitchen conundrum is now solved. Queue me sitting in the middle of my kitchen floor gently weeping.
This is the same recipe/dough used for authentic churro's. Minus one egg, I believe. Churro dough is just a little harder or dryer than this. I learned something new today! The Spanish and French have such similar styles to their recipes.
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 followed your tips to the letter and my cream puffs turned out PERFECT... thank you so much!!!
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)_/¯
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! 🤩
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
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 🇨🇦
Can you add subtitles in your videos
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
In my country Indonesia, its called "kue sus"
Great recipe, Im putting mine in mini muffin tin so they all come out the same size, and a heck of a lot easier than piping the dough.
Hi there? Do you mind if I ask how they turned out?
I once made Eclair perfectly as this but the problem is that I was able to taste the egg and that was so bad!
Oh my gosh !!! I made it today it a very perfect cream puff. Make in the middle rack for 35mns. Every single one came out perfect.
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 :)
Thanks for the recipe! Made it for the first time for my family and a friend and they love it. Best. Recipe. Ever!
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.
that's the best recipe I've ever tried. completely foolproof! thanks for sharing
it's just the matter of practice. nothing hard)
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^^
Thank you so much. I panicked when I made some using other person's recipe and it didn't rise. Take goodness luck went on my side and I stumbled upon this video. Thank you again 😊
So handsome. unf!
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...😊
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
I tried this before and it worked wonderfully.
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!
This guys give good tips and tricks...for a perfect output....
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
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)
"You have a sunken or deflated cream puff..."
Excuse me?
I'm ded 😂
I have made cream puff a million times, honestly the shape you pipe them in does not matter at all because when they bake they all end up looking the same (I've piped them as little cylinders even and they still look like the typical ones you see). Also the egg wash is unnecessary, they turn out just fine without but the wash gives it more of a brown colour, otherwise they turn out a bit pale but personally I prefer them a bit pale haha. And to fill them once they are done, stab a little hole in each one (with a chopstick or skewer), let them rest and cool off and then stick a piping bag or an icing cylinder and fill until the puff feels heavy and the cream starts coming out a bit. Best to fill with custard as opposed to whipped cream because it is more traditional and actually holds up a lot better.
Please be my husbandddd
No
Ive made these twice now and each time i have, some are good and some that are deflated
I'm trying two different recipes, the first time I made I followed bigger bolder baking's recipe and it turned out to be AMAZING they were perfect. This time I'll try everyday food and it is in the oven right now, I will update the results when it's done baking😋
I just used this method and they turned out so well. The only thing that was different was the egg wash and the cooking. The method I used was cooking at one temp for 10 min then another temp for another 20. I filled with a butterscotch custard I made for a pie before my grandson broke my shell 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!
This recepie make me an champion in my school i love them and is easy to make
My cream puffs are in oven. I am super exited
I did this recipe yesterday morning, and it came out perfectly! Thank you for sharing the recipe.
This method was perfect! Incredible result! Thank you for not hiding any tricks and make it so clear!
Great tip letting people know to put a bit of choux paste on the corners of pan to make the parchment stick.
FINALLY AN EASY TO FOLLOW RECIPE ON CREME PUFFS THANK YOU!!!!
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 wanna say thank you soooooo much!!! I made this twice & came out perfect!!!!! Sooooo good!!!
You saved me so much heartache! Thank you! These turned out perfect.
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:)
The recipe is perfect. I tried it and my cream puffs came out light, delish and awesome! Thank you Thomas
I followed your recipe & I'm so delighted & satisfied with the results. A big thank you!
Please do the perfect pastry cream!! Your videos are the best! Just by watching I've become a better home cook
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 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!