The Best Dessert On Youtube? We'll See About That!
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- เผยแพร่เมื่อ 3 ต.ค. 2023
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Cookies:
Room temperature unsalted butter 33g
40g sugar
40g all-purpose flour
Choux paste:
65gAll-purpose flour
65g milk
65g water
60g unsalted butter
2g salt
3 eggs
Cream Filling: (This is 4x the original recipe and enough to fill all the shells)
8 egg yolks
140g sugar
40g cornstarch
800g milk
2-4 tsp vanilla extract
680g heavy cream
68g sugar
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Would have tasted better if you poked the butter
😂😂😂
Yeah . Would have been a 10 if he followed that.
😂😂
🤣
Came here to say this exact thing. 😂😅
Since there is no talking, I think the poking of the butter was to show consistency/temp
Yep it's for knowing how melty it is - as in, temperature and all
solid observation
i thought the same thing since our butter even at room temperature is way harder than what is used in the video...
Yes, "softened"
and for the ASMR. because that's largely what those channels are about. ASMR cooking lol.
the ones that don't have music anyway.
As a former professional pastry chef... I always use cornstarch. Pastry cream is not the same as custard, there's no cornstarch in custard there is in pastry cream.
Also one of the biggest hints I can give anyone, mix sugar and cornstarch before adding to the yolks. That way you never have lumps in your cream!
There's not really a need to be careful when mixing anything with cream. It's not egg whites, no folding required. Just don't beat the cream too much beforehand or you'll end up with pastry cream with tiny bits of butter in it.
❤
Lol, it's a simpleton culinary school dessert 😂 then I went to b an p then a few chocolate courses and started making candy bars an bon bons with a wholesale hi end dessert biz .... Restaurant on south beach and a move to Denver Co making edibles with an investor that bankrupt the biz and me due to greed off 3 grow houses and a farm an I doubled down on a food truck and more fails due to greedy investors and stupid people 😮
I'm bitter and homeless an old 56, an calculating a better future with good people surrounding me with family and friends in a collage/ski/hike town in the mountains..
Evil people suk, but we pray for them...
well yes it's simple, and yet this video gets the simple parts wrong :) I was a pastry chef, then a chocolatier, then I crushed my foot and now I can't do the work I used to love anymore cause I can't stand on my feet. You wanna talk about bitter xD.@@solomonsalsberg5961
There is corn starch in custard, just depends on the type of custard and you haven't specified which, it will depend on the country, era, who's making it etc. Corn starch based custards have been around for a long time and will typically contain no egg whatsoever, in the UK the standard custard is corn starch based and only ever used to pour over a desert, although some people like it eat it by itself I'm sure. It's why we have what are referred to as 'egg custard tarts' in the UK, to differentiate the setting agent.
Can we sub the cornstarch w anything else like potato or arrowroot, perhaps tapioca? I have a corn allergy.
I’m pretty sure that poking the butter would have increased the filling yield 3x. Next time don’t forget such a crucial step, rookie mistake.
I'm 100% certain the butter got poked to demonstrate visually that it was room temperature and therefore soft and workable.
I had the exact same comment written out and then looked down and realized I'm not as clever as I think :(
@@tylerheinrichs2806 nothing is 100% certain except for this statement
This is the only correct answer. I'm 100% certain.
Maybe she poked the butter to demonstrate its soft supple readiness 😊
She did show the cream only filled 4, and made a comment in the notes that to preserve the crispiness you need to fill the cream puffs each time you are going to eat them, so I guess she assumed we understood to make cream to fill 4 each time we were going to eat them. But, for most they wouldn't last long enough to matter. LOL
Most reaction videos are just parasitically milking somebody else’s content for money. Sonny’s reaction series is so much more, adding explanation, context, and more technique information into the recipe… then actually trying the recipe! What a great channel this is.
I agree. His are more of an inclusive response video than a typical ‘react’ sort of video. 😊
Part1: Butter, Sugar, Flour
Part2: Eggs, Sugar, Butter, Flour
Part3: Butter, Eggs, Sugar, Cream
Conclusion: mix Butter, Sugar, Eggs and Flour in any way you see fit, and you will be Happy.
you fergot to put a dollop cream on the result....best regards
or until you happy ! :D
🤣 pretty much!
confectioners hate this one simple trick
Fat, Carb and Protein overload. Of course our bodies love that.
Made these just now. The recipe is spot on. Exact amount of dough, exact amount filling. This was very rewarding to make, thanks!! They taste amazing as well.
It looks like a Lot of filling...no?
@@echognomecal6742 I came here to say this. I had WAY too much filling when it was done. Like 2-3 times what was needed. But perhaps it may be my inexperience -- my Choux paste seemed to come out "wetter" than his when using stand mixer with paddle attachment. If anyone runs into that, solution to that appears to be to make more Choux paste (without eggs) and slowly add to get to desired consistency.
@@nimamotamedi4544 So good of you to use your experience to help others :)
@@nimamotamedi4544 It sounds more like you choux did not rise properly so not so much room to fill.
@@echognomecal6742I made the same thing except used salted caramel pastry cream. But even in that I only used 1/4 of it? Idk how they put so much in there. I don’t wanna get it all down my shirt when I bite in.
Note from a fellow pastry chef - I always run my pastry cream through a sieve before I spread it in the dish and put the plastic wrap directly on top. For anyone interested? Whenever you add the whipped cream to the pastry cream it's called making it a mussoline. Happy baking!
No...creme diplomat.
@@alrivera8363
In the immortal words of Prince: 'My face is red; I stand corrected!!!' Thank you, kind stranger. (I just had dental surgery, and I can definitely assure you that Percocet does not make you smarter. 😂😅🤣 Okay, so it sort of just makes you not care if you're stupid.........) Lol!
_happy italian noises_
They didn't just poke the butter. They were trying to show the temperature / texture that your butter should be at.
Yes I believe you are correct😊
He just needs to find faults in whatever... It's just his enormous ego talking!🙄
its not a fault of the video though, it's his lack of IQ@@alva--._..l-._.-l.._.--
@@alva--._..l-._.-l.._.-- It's not an ego thing, he's just pointing out that you don't have to follow every little quirk someone displays to a T in order to get a perfect result.
And I bet it's also something he points out because a lot of these creators (not the one tested here obviously) use techniques behind the scenes that significantly alter the effort required to create what they are showing off, which makes it impossible for people just following the steps shown in order to get the product advertised in the thumbnail, and then people get hung up on tiny details like that when in reality the advertised product is just fake - often even just propped up with inedible ingredients to look good for the camera.
You are supposed to let pastry cream bubble for 60 seconds to ensure the enzymes in the yolks are properly deactivated (otherwise, those enzymes can later cause the pastry cream to break).
Wrong. You do have to do is cook it to 180, but not by letting it sit and bubble. You need to stir continuously, especially around the edges of the saucepan, until you reach 180. Otherwise you will almost certainly curdle it.
@@marzipantart That was a correct statement about pastry cream, which has cornstarch in it. Custard (or crème anglaise), on the other hand, doesn't have cornstarch and can't be heated above 180F/82-84C, as it will turn into scrambled eggs
Yes. Duh😊
Thanks for arguing! Now we amateurs have a chance of understanding the process 😊
@@alicial1239 I approve this "Thanks for arguing" comment! 😂
what i've learned about korean and japanese cooking channels, is that yes - in most cases, the recipes ARE worth the hype
....even if you are that dude that just adds chocolate and cocoa to basically everything. chocolate_cacao channel never ceases to surprise me in that regard
I absolutely love how his recipes are fine as they are, but no, cacao powder is a must lol
@@mosstits or coating things in choco glaze
Like freaking chips. He coated potato chips in chocolate. Madlad
Not my experience, this one seems nice but most of them are utter garbage
"Does your arm hurt?" (long pause) "I'm jacked"
That cracked me up; Marcus is a legend
By the way this choux has a name. It is called choux au craquelin! It is an elevated version of a cream puff. It has that sugary crunchy butter biscuit coat that tastes amazing. It's quite easy too! Please everyone try your hand on baking anything! Even if it is a difficult recipe everyone tells you not to do. You can succeed. But one thing you should remember, for baking at least, always have the machines/tools it needs! Like if you don't have a mixer with a dough hook for a brioche, you should probably not try it. Having good knifes, machines, molds is very important for a good result! I learnt that the hard way, sadly. You dont have to buy the most expensive stuff! The best 200€ mold for your marble cake or 500€ mixer. But have the necessary tools. You can get a hand mixer with dough hooks for 40€. You can get a cake tin for 10€! Never let anyone stop you from doing what you want!^-^ (side note: some stuff like whipping cream, making a choux paste, making a coulis or folding things can be done by hand! You can substitute stuff like cream of tartar for lemon juice etc always do your research for alternatives!!)
wait they’re not the same thing?
@@thefirststage The choux you mean??
@@peonyboyaudios5051 yeah i always thought that choux au craquelin was just a fancy name for cream puff
@@thefirststage oh no! Craquelin is this specific kind with the crunchy sugar biscuit exterior. I guess cream puffs could be called choux au creme? Or just choux
In Mexico they are called Conchas. @@peonyboyaudios5051
Hey Dude. I love this channel because you explain WHY you are doing what you're doing. Anybody can blindly follow a recipe but you actually teach me how to cook, not just how to follow recipes.
I've been watching food channels ever since it became a thing. I even wrote drunken emails to Chef John back in the day, and he answered! But I must say that among all of these brilliant food Tubers, you really bring out stuff that I really want to know about cooking in a very honest and wholesome way. Thank you for being on TH-cam.
Chef John is such a legend! Happy for how far he’s come
My favourite Korean pastry chef (Hanbit Cho) uses little magnets to keep the corners of his baking parchment sheets down on trays and its great!
I might steal that!
I'd love to see you make your own version of these recipes to demonstrate how they can be improved!
YEAH!
Me, too!
I don't think they can be improved.
@@jonathanberry9502 maybe not this one but there are several that he didn’t enjoy as much. He also talks about things he might do differently if he weren’t following a recipe.
Feels like you could add some strawberry or raspberry in these to really make them pop.. or peach.. hell name the fruit
If you've got a sweet tooth definitely give these a shot! HAPPY COOKING!!
Dude, you really can cook!
Dude why didn't you poke the butter?
What happened to the recipes by state?
By the thumbnail I thought it was an Amanita Pantherina mushroom. Not poisonous btw
I'm curious as to what the difference--no matter how slight--between adding the cornstarch and doing it the fancy chef way as far as flavor and texture.
"She had man hands, Elaine. It was like a creature from Greek mythology. Half woman, half something terrible" - Jerry Seinfeld
Totally thought of man hands cracking open the lobster when he said that 😂
It’s not a twist off…
They probably poked the butter just to show the viewers how soft the butter should be.
Neat trick i learned with parchment paper a while back: Once you have the size you want off the roll, crumple it up in a small ball then smooth it back out. It will lay flat without having to use anything to hold it down afterwards.
I learned that same trick from Ragusea, but instead it was used to make your paper fit any pan without needing to fold it.
Makes sense, crumpling it just makes thousands of tiny folds all over the paper
That won't stop it fluttering about in a fan oven, which can have undesirable results.
@@broshmosh good point. I dont have a fan oven so i havent ran into that issue or thought about it. I will say ive used the same method in an air fryer and not seen any issues. But smaller space, etc so mileage may vary.
@@BRKirneVery good for heavy things like bread, but the fan can blow the parchment paper if it’s holding say, mini choux pastries
I work as a pastry chef and I have made a pistachio variant of these cream puffs, recipe is super simple and very delicious. Also added a raspberry tuile ontop for a bit of extra flare and flavor.
Ube coconut filling is very good too, made some before
Where is your restaurant?I'm calling the taxi now.
How would make the pistachio cream? 🤔
I love how basically every one of these sketchy “I eat this everyday” recipes are all so good lol.
Yeah I used to tought that these videos are the reason your naive aunt can't cook but it actually isnt. Even tough there still more creative ones elsewhere
Only a few of us can afford to eat that everyday...congrats on the transformation!
Some are actually sketchy. I saw one with, I think, chocolate and bananas made in a microwave, that the comment section trolled with abandon.
Poking the butter seems likely to show that it's soft
No one likes the actual reason/answer,, geez 😉
Or is it to merely to antagonize/troll the butter? One can know it's at room temperature by leaving it out for adequate time, but still it says to poke it a bunch.
I've seen the original video before and I think the reason why the measurements for the cream only yields enough for four is because they go soft if you don't eat them right away after filling them. She mentions in the video that if you want to maintain the texture for a longer period of time then it's best to fill them before eating instead of doing it all at once and storing what you're not going to eat.
That still doesn't make sense, because you would make a big batch (correct amount) of cream and keep it in the bag, fill a few at a time. I actually think it is the opposite. In order not deal with very small quantities, which would be annoying to work with, you make enough batter for 12. Bake four and reserve the rest for another time in fridge/freezer. Who knows
@@jimhim585Yeah I was thinking the same. You make the cream for 12 but fill the amount you want tk eat at the time and fridge the cream for later
Ok so I made these today. DEFINITELY don't tripple the filling! Halve the filling ingredients in the description at most. I made 14 buns and used like 1/3 of the filling, maybe. It's a massive like 3lb bowl of filling. My only option is to bake more buns, otherwise I'd have to throw the filling out.
Also, not all of my buns had a cavity and look like mushroom heads instead, so I filled those like cups.
😅... Well it sounds like you messed up the recipe and that's why you have leftover filling...
did u triple the amount in the discription by any chance?
Yes you are right, i also remade these and i had so much extra
@@w2cky400 Nope, exactly as in the video description.
Same
If you buy caster sugar you will pay dearly for it. It’s super easy to make it yourself: take regular granulated sugar and run it through your food processor to get a finer granulation.
Not everyone has a food processor. I can't afford one and don't have the counterspace for it. Same with an air fryer and stand mixer. I hate how far too many recipes feature those appliances.
I dont know where youre buying your sugar but for me its 1.75 for granulated and 1.95 for Castor, Both per KG.
I mean even if it was double the price its still woth buying over making a mess by blending sugar and the clean up. But you make it sound like its 10 quid a kilo which is odd.
Agree OP. $2.50 for raw sugar. $4.75 for raw caster sugar...same weight!
I have a coffee grinder & make caster sugar in small batches
@@mymai5859 How is that paying dearly though 🤣🤣
@@atourdeforce It's $2.25 ratio more for the same amount of sugar. On a budget that's big. Do you like paying more for the same sugar? I do a lot of baking/ preserving ...so for $7.50 regular raw sugar - it is $14.25 as caster raw sugar.
You're the only dude that inspires me to consider professional cooking ever again. I just loved running new specials and recipe development.
He's inspiring me to cook professionally for the first time! @ 48yo!! Yeah mid-life career crisis.
@@invisiblekid99 You can do it if you can stand long hours on your feet and like fast detailed labor. It's a rewarding job for the select few. Bonus if you are a team player.
@@mattschmitt9924 I work at a car factory so on my feet all day and work with a team so that’s no problem. Only concern is family time and the lack there of.
So I did this recipe and the cream filling I ended up with was about 3x the amount I needed but I used a hand blender for the whipping cream like the original video and that probably added a lot of the volume compared to hand whipping.
On the subject of offset spatulas...
I've got 6.
6 isn't enough. They go so fast I find myself cleaning all of them every day it seems. Most useful kitchen item ever.
What do you use it for
@@wge621 that's like asking what people use duct tape or wd40 for. The answer is everything. 😂 So useful it's practically indispensable once you've got a few in the kitchen.
@@Sgt_Potato_1I'm imagining you sitting at the table holding a steak with an offset spatula and cutting it with a (serrated) offset spatula.
@@4.0.4 I would also be sitting on a bench made entirely out of offset spatulas, naturally.
@@Sgt_Potato_1 still easy to give a couple examples though, no? I've never really needed one in decades of cooking so just wondering how others use it.
this content is amazing as it provides insight
this channel shows the diversity of cooking as it is around the world
many people dont have the choice to cook as they must find ways to feed their families
if you are watching this video , this man has provided us with the insight of witnessing cooking around the world
That , is a lesson .
I'm new to the channel but really dig the straight forward non chef snobbery directions you give. Finally a no nonsense chef I can relate to!!!!
I made cream puffs, 40 years ago. Thanks I will-be making them.
My grandma used to make enough cream puffs to fill a black garbage bag! It was my 2 cousins and my job to fill them all, they boys never had to help, it was girl work 😢 But on the bright side, we used to get to eat them before any one else 😂😂😂 but yea, w only 3 girls out of 22 cousins, it took forever!!
YEP !!! This is the actual “Papa Beard” gourmet-cream-puff recipe !!! Thank you so much !!! And KUDOS !!!
I was just going to say, it looks like the same recipe I had to try to translate from Japanese like… 10 years ago, after I got to try beard papa’s in LA. My Japanese skills weren’t up to that level, so I gave up and hoped they’d start popping up shops in Nevada. *sigh*
@@pettiestbettyart if you’re in Vegas, we have a Beard Papa. If you’re up north, sorry.
@@LisaHoneychan jealous 😭 I’m in Reno
Going to make these for my wife and daughter this weekend, can’t wait to try it out! Thanks for sharing
I made this a few weeks ago as specified. The amount of cream listed here was 2-300% more than necessary to fill all 12 of the shells. Other than that it seemed great. Thank you.
It's also worth noting that these are only really in their prime on the day you make them, they remain edible a night in the fridge but the cookie loses its crunch.
choux are known to dread humidity. And since the filling contains water, they will eventually get soggy and lose their crunch.
He said he'd triple the ingredients for the cream in the description, "so, no need to triple it again, y'all". That's what he said...
@@nanwuamitofo I did not triple the listed amount. I made it exactly as specified.
@@appidydafoo Oh, that's weird then... Sorry to hear...
DO NOT OPEN THE OVEN when baking the shoux paste :D First i had nice rising buns but then they just fell down :( I opened the oven for a minute or so because i had baked them on 190C for 12mins and i wanted to let the oven cool down quickly to 170C , shouldnt have done that :D
Taste was great tho!! One of the first baking desserts i made in a long time ! Thx for the inspiration
Omg I did the exact same thing!!! Lol
Thank you for doing it by hand I appreciate that I gave my stand mixer to my mother-in-law and haven't replaced it not even a hand mixer nor blender so your video is perfect for me thanks
WOW, this looks SO delicious! 🤤🤤
Sonny is the best, love this channel. It will grow a lot, too.
Your fridge is getting braver. I thought for a moment he was going to fight back
Right? I haven’t watched in awhile I thought shit got intense while I was gone.
These look SO good!
Dude, you really are one of my favorite cooking channels. Keep the videos coming
I'm a baking newbie. I can cook pretty well, but I haven't really developed my baking skills. So, as a result, I have watched a number of baking videos that sounded really good and found one that looked quite tasty for garlic bread rolls or something like that and it took a LOT longer than I really wanted to put into it, the video had the wrong measurements (way too little yeast) and the kitchen I was working in was cold, even with the oven on as it was dead of winter in a house with dodgy HVAC. 4 hours later, I got far fewer rolls than I wanted and they were smaller and not that great.
Lesson to be learned, know a few things about baking when trying some random recipe from TH-cam, especially if the instructions are translated to your native language and on top of that, you have to convert the amounts from whatever the baker's best guess is to something useable.
When you’re making whip cream; don’t add the powdered sugar until it reaches the consistency you want. Adding the powdered sugar at the beginning can make it lumpy and doesn’t allow the cream to set up very well.
I've always added it partway, so it is definitely well dissolved into the cream.
I love table diary recipes. Everything I’ve made from that channel has come out great!
Oh my god, they look amazing. I'm gonna have to try making them.
Yumm looks good my man!!
I like to make a very easy fake pastry creme by putting a pudding package in a stand mixer(or using a hand mixer) and substituting heavy whipping cream for the milk and mixing until it is loose-stiff peaks then putting it into the refridgerator, it basically no effort and you can make any flavor you want by using different pudding mixes or add whatever flavoring you want, also you can use sugar free pudding to reduce the overall sugar content in whatever you are making.
I really enjoy this series!
You are so entertaining and informative love all your videos!!!!
Love the wig you should film with a variety of wigs. I immediately felt like incorporating banana into that cream. Thanks for the great recipes!
I'm thinking a couple tablespoons of rich dark rum in the creme! My grandmother made egg-nog every Christmas morning and often as an after-dinner dessert over the holidays. Separate eggs then beat your whites with sugar until stiff peak, yolks beaten with sugar, vanilla extract and dark rum and set aside. Whip cream until stiff and fold in the yolk mixture then fold in the egg whites and voila, the most magical Nog that you eat with a spoon! Light, eggy and rummy and most delicious. When she was a child in the early 1900's, say around 1912, she said that she and her siblings would see who could wake up early enough on Christmas morning to make the NOG! She often won the race but even when she didn't, her New Orleans French mother would often let her make the NOG anyway. My great aunt and uncle made NOG that was milky and very liquid and with lots of nutmeg and cinnamon, whereas my grandmother's was always a fluffy and a divine concoction to be sure!
Thank you so much for validation of the way I have always made pastry cream.
Love the desserts, more desserts!!
Would love for the top of these things to have a thin coating of hardened chocolate. Incorporating banana into the filling would also be bomb!
Those would be really easy modifications. Chocolate ganache is incredibly easy to make and adding bananas to the filling is easy as mashing up some to fold in
@@me77111ganache is probably too thick, better to just temper some chocolate and dip
I tried Chef John's recipe, and they were phenomenal. Make small batches though, so they don't get tossed out when they get old and soft, like Chef John!
i tried a recipie from a channel like that, one that did a lot of potato recipes (cooking kun i think) the recipe was a simple mashed potato, corn flour seasoning mixed together and pan fried, it was amazing
YES! I LOVE THIS SERIES
Not enough stuffing?? Wel, I guess I gotta mix some philly cream cheese and strawberry jam with a few of them then
Just found your channel. It's fantastic. I love the speed and humor. Can't wait to explore more.
This was awesome 😂. Im going to make this one
The poking of the butter was to show that it’s meant to be soft
The "cookie on top" have a name.
It's "craquelin" in french ;)
So it's a "chou craquelin" 😋
Thanks!
You mentioned that you are doing the dough different. What are the things you do different and would you do anything else different overall?
Yum! This does sound like a great dessert!
the starch in the pastry cream isn't cheating, it's literally mandatory for it to thicken as much as it does. Without it you'd end up with a crème anglaise that has a lovely, saucy consistency that is not adapted to this kind of application at all
He, HE! Korean man! 😅
The purpose of letting the custard bubble is that once it starts bubbling it's done. It won't get any thicker, and at that point all you are likely to do by keeping it going longer is burning/scorching it which is no bueno.
You can mix the flower/corn starch with any liquid you are going to add to the dough before hand so that you don't have to chase away clumps in the pot
An idea popped into my head is an option that might be delicious,, Would be to swap out/change the cookie to using a snickerdoodle instead 🍪 👀👅❤️
Yes! You nailed it my friend.
I’m thinking about a lemon sugar cookie
I love him so much! He is the most delightful mix of Brat, Expert, Smart-Ass, Brilliant, Excellent Speaker, Hilarious, Knowledgable, and never mind ADORABLE. For a Chef to give credit to an unknown other chef is something we don't see often. AND his darn recipes can't be beat! I'm not at all interested in this recipe but I watch anyway... He's THAT good! haha
Sometimes recipes are just perfect even if they cheat to get a more consistent effect. Those look absolutely amazing and it's a testament to their recipe that you got a final result that was practically indistinguishable from theirs. Excellent job making those puffs, they look delightful.
I didn't even wait till the end of the video to go buy your book! ❤️
This was fantastic! I like how committed you are to building Marcus’ character. Lol
This is a bullet proof recipe dude...real solid...am a pro chef and i serve this on my buffet.
You also are supposed to poke a hole in the cream puff after taking it out of the oven to help with cooling and for steam release.
These look so good! I don't have to cover my cream, custard or pudding when I make it. Hubby likes to eat the top crust. Saves me a step.
10:51 especially when making pastry cream with corn starch you want to let it bubble. Egg yolks contain a starch dissolving enzyme that will act on the starch in the corn starch. This will cause the pastry cream to loosen and become thin as it sits, but by boiling the pastry cream, you denature this enzyme. As soon as you see the first bubble, set a timer for 2 minutes and whisk constantly over very low heat for those 2 minutes. The constant agitation and low heat should prevent scrambled eggs, but you should always strain anyway. This will result in a pastry cream that stays thick and beautiful for longer and will set up better when cooled.
This is golden info. Thanks. Was so close to adding more cornstarch before reading this.
My favorite sugar treat is melon pan or melon bread. Japanese in origin, basically its a sweet roll with a cookie layer on top.
This may have been the best refrigerator execution of all time
Right in the heart lmao
Making these things makeable!!! awesome!!
Thank you for making my day so much better ❤ This was a funny video. Those cream puffs came out perfection 👨🍳. I do believe the wig sealed the deal 🧹💨🧹💆🏻♂️
The chef poked the butter to show that it is soft. This looks really delicious!
I actually made these choux aux craquelin (based on the original video) and they came out perfectly fine. I followed the recipe step by step and haven't had any issues :) But I also had other experiences with those kind of videos. I once followed a recipe for chewy chocolate cookies (they looked awesome in the video) but the result were overly sweet, crunchy hard cookies with barely any taste...
I have always added the eggs all at once and use a whisk to mix them in. Works just fine.
I've made schu pastry once, I was told "it's hard" I found out midway through the egg adding why people would assume it's hard, initially it looks like it's not mixing but it came out great, made chocolate eclaires with baileys cream
it's spelled choux pastry btw, it's French! also good idea with the Bailey's, I gotta try that :)
Hi Sonny, just bought your book and it looks great. Can't wait to try some of them. One note though. At several points you mention the video that you made to show the recipe but you don't have a link in the recipe as far as I can see. It would be a good addition to the book to have those links. I use my iPad to view your book so it would be very easy to get to the Video. Just a thought, not a criticism. Keep up the good work.
An attack the fridge compilation would be awesome at some point. Love your videos bro
First time you’ve come across my feed! I subscribed. I have to try these and whatever you want to tempt me with next. Great job ❤️🇦🇺
Ok that fridge segment had me crying with laughter in public. Thank you! 👏👏👏👏👏👏
If you set your bowl on a damp cloth, it doesn’t skid about so much, so makes mixing easier.
This was the first video I’ve watched from you in a couple months. Clicking on the video I didn’t know it was your channel but when you started talking I almost choked on my water. I didn’t recognize it until I heard your voice
I also tried this recipe. at first had too much egg in the choux and it was flat. next batch I realized the choux consistency needed to be less runny.
thank you
just to zuzh up the caster sugar/butter topping i would add some medium to fine crushed almond praline
I love when you can feel it take the cream in your hand.
I’m watching your channel for the first time and thinking my grandma, who made tons of pastries and desserts( my favorite being her baklava), won ribbons for her three meat lasagna, would like you and your style of method teaching- it’s smart and entertaining I think she would agree
That cookie top is actually called un craquelin :) Love your hilarious energy!
nice precision of each step!