How To Make Choux Pastry - Eclairs & Cream Puffs - Topless Baker
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- เผยแพร่เมื่อ 20 ก.ค. 2024
- Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every time. In this video, I'll give you all the secrets on how to make choux pastry which are so easy that yours will be perfect every time!
Don't forget to subscribe to the channel and leave a comment with your favourite tips too!
Recipe:
Choux Pastry
80g Water
80g Whole Milk
2.5g Salt
3g Sugar
72g Butter
90g Bread Flour
155g-160g Eggs (whisked together)
Craquelin
145g Soft Unslated Butter
180g Light Brown Sugar
180g Plain/Cake Flour
1. Beat the butter and sugar to form a paste - about 1 minute.
2. Tip in the flour and beat until just combined.
3. Roll between two pieces of parchment as thin as possible then freeze for 15mins.
#choux #eclairs #chouspastry #howtomakechouxpastry - แนวปฏิบัติและการใช้ชีวิต
You got that Superman hair going on. Ayeee
I'm sorry, you were saying?
FF. 😂😂😂 right 🤤
Thank you so much for the tips and the 3 secrets, Dear Matty. I love Eclairs ♥
Hafa Adai from Guam! Currently in culinary school and everytime you instruct something, I instinctively go, "Yes Chef!" LOL
I absolutely love your recipes! I had been afraid of choux for a while and now I follow your recipe to the T and they come out perfectly every single time. So glad I came across you channel ❤️
Been waiting for this video 😁 now I might finally be able to nail choux pastry!
I've always been intimidated to try making choux pastry, but you explained it so well! Might have to give it a shot ^^
I guess I've watched this video more than 100 times already, it's so satisfying for some reason.
Thanks for a great recipe and tips!
Looks delicious!
When I was a kid in the 1960s there was an outrageously popular bun sold in many bakery's in London. They were huge and impossible to eat without getting messy and very cheap. They were called, "Elephants Feet" buns and every Saturday my sister and I would buy two each for one shilling (5p) and a huge bottle of "King Fling" fizzy drink for 1 shilling and sixpence (7.5p) with three pence back if you returned the bottle, and head to the park to gorge.
The buns were made of choux pastry and were around 20 centimetres across and 12 centimetres thick. They would fill my fathers hand.
They were injected with lashings of bakers cream and had a swirl of chocolate melted on top. You had to get to the bakers early or they would be all gone. Of course, today's greedy bakers would sell them for about £5 each but back then, people still had heart and excited, happy kids were their own reward.
Thanks for this recipe!😋👍🏼
Loved this! I need to tackle choux again, it's always a bit scary
Right now mine are in the oven and it's looking good 👌🏼👌🏼, thanks for the recipe and the explanation 🙏🏽
yayy let me know how they went!!
I love how you prepared for each video. Thanks for sharing us every little details and tips. It's what makes your video unique. You deserved more. 💕 Continue doing it
aww thank you!!
Laughed so hard when you describe how the craqueline hold the choux pastry. Anyway love your video and I wanted to make this crispy choux bun so badly with lemon custard inside. 😋yummmm
I love the outtakes
Thank you for your videos. I’m teaching myself how to bake, and your videos are amazing. Plus, you’re my idea of the perfect man. Smart, funny, talented and handsome!!
thanks!!
Hi I love this your Channel so much and it is so helpful
Thanks alot fr the secrets....it helped me alot .
So informative! 💕 Can you pls do a step by step video on how to store cakes/iced cakes, and about fondant 😊
0:46 - "I've got equal parts of water, and whole milk, butter, sugar, and salt" - make sure to check the recipe and not misinterpret this.
Very impressive. The best video!
I need to tryy this
Perfect timing, I’ll consume my phone now because this looks so good!!!!
same
When I look at Matt, the one word which has never come to mind is 'lazy'. I am definitely going to try the craquelin approach.
OMG. 😋💕 Hi from Mexico.
Excellent tips - it actually worked! But the craquelin recipe makes 3-4x more than necessary?
Good...
I made these today, without the craquelin. They came out fabulous. Made profiteroles for dessert tomorrow. Great recipe. The craquelin may not be necessary.
PS....Did'nt freeze them either, was in a rush,
PPS! This was a fantastic tutorial, thank you!
oh great!!!
Yesterday I made some choux! And the only thing is that I don't know how to pipe so mine looked like super awkward but they came out pretty fluffly, I covered them with some caramel and filled with whipped cream, they tasted soooo good, but I'm gonna try your recipe 💕
I pipe them into a rubber mold. I've used hearts, half cylinder and half domes. I then freeze them, pop them out. Add my craquelin and bake. Always get perfect shapes.
Hello from Brussels . I can't wait to try your recipe !
Tiana Bradoschi me too lol
I saw a recipe how to make purple Burgers bun and bread on you tube I was one during if you can try to make it ?
サムネがキュートすぎる😭💕
❤️
Can you do a video on how to make angel food cake? Mine always craters and I can never get it right
❤❤❤
If you add colouring to the choux pastry, does it work?
When I was in Pastry school in Seattle we were taught this is called pâte à choux dough. That is the true French name.
Saw you in Singapore!
what tip do you use? i mean 1a/2a/etc? please help thanks😊
'taken my shoes out the freezer'
Okay then.....
I loved the idea of you taking your shoes out of the freezer. I used to freeze my footwear on summer holidays in hot places ...
Btw the plural of choux 'shoe' is still 'shoe' (think 'sheep' or 'deer')
Can't focus on the recipes lol 😂
James Charles of baking. 🍞
> 1:35 "... because im lazy"
> has perfect body
😂😍👏🏻
Ikr the liessss,🤣🤣
Hi Love your channel! Can you do cake pops ?
Noooo they’re horrible 😂
I was just looking for recipes & came across your page. Next thing I knew I clicked Subscribe.
yess!!
What's the second temperature again
How to make (tricks) the baked pastry choux stays soft after refrigerating? My pastry choux skin is hard and not soft every time I refrigerated.
Hi. Is it 205c and then 160c with fan or without fan? And do u remove the pan of water? Thanks
its 205c before you put them in. Then throw in a few tbsp of water, place the choux's in and immediately lower it to 160C. Do it without the fan
I have choux dough pretty good. Thenroblem is finding a filling for my eclairs. My pastry cram always come out tasting egg and other recipes call for vanilla instant pudding mix (ew)
Dude please make some ube roll
Can I make it ahead store in fridge and bake day after or the texture changes?
Dontask4salt did you try doing this?
Hi ... in India we don’t get bread flour.. what can be done can you suggest something else please ... I love all ur work.. Excellent 👍👍👍
No bread flour in India??? How are millions of Indians making rotis, parathas, pooris and "bread"? 😂😂😂
Hi .. we use Maida for all the bread etc .. not easy to find bread flour.. thank you so much
@@rosieabraham9632 maida is bread flour.
How many Choux buns does this recipe make?🤤
I have never used the splash of water to make steam; what is the purpose? thanks!
the steam helps to create a hard outer shell on the choux so that it holds its shape nicely and doesn't go soft
aha! thank you for your reply.
Currently, I have prepared my cream fondants for my Christmas hand-dipped chocolates; Now I am beginning to dip-each fondant center takes about 2 hours to cut & roll, then temper the chocolate and dip. I have been making them for oh, about 25 years. if ever in Los angeles, look me up-I live in Pasadena, and we can confer on hand dipped chocolates. Could be fun!
Is it meant to say 3g of sugar in the description
craftandbakingandbeauty i have the same question too ☺
Most recipes I've seen don't have any sugar in at all, choux doesn't really have much flavour (you get that from the filling and icing instead) so it's probably correct and just enough to help make them look golden without making it too sweet.
3 grams are almost a tsp. The description is probably right.
Stuart T thank you
Roxana Marcela E. Thank you
I was laughing and smirking when he said we'll deal with those nipples later lmao
who thought of calling the tips that? Should've called it Alfalfas 😂😎
aha!
@@MattAdlardOfficial you can also make churros with this recipe expect you deep fry the pastry
You look delicious
;)
How many servings is this recipe for?
Depending on how big you pipe them you should get about 10-15!
@@MattAdlardOfficial Thanks for letting me know! They turned out great btw!
I'm not mad.. I'm not mad at all..
Try somthing salty. Fried chicken maybe
Is there an x rated version of this?
Speaking about NIPPLES on choux pastry 🥮. Where are yours? Heh why do I live in America? I want to be in the UK.
I was shocked. I thought it was SHOE pastry
Talk about a weird recommendation
Ur hands rrrr hotttt
No gym for the face
Yo what in the fuck did I just stumble upon-
Omg, Matt is so violent in this video!!!☺ Telling people to beat it for 3 min, saying words that shouldn't be on the internet.😀 Putting gluten in food, like someone stop him!!!!!😂 Keeping/Telling others SECRETS!!!💀He most be stopped. Jk. ("Psss someone make remix of Beat it by Michael Jackson with Matt") the video can be taken out of context.😈
9:17, I thought this channel was aimed at attracting women followers, but, I saw this posed and was, proved wrong.
9:45 , underpants visible and trouser waistline around buttocks - ueghhh. Not for me.
Watched all the way through. Really, not for me. Sorry , too much talking, you and faffing, not enough of those lonely little pastries. I didn't even like that 'topping'.
Armpit hair and sweat 😰 🤢🤮
gay baker🤔
Annoying to watch....too much talk
I think it is nice to have a very nice to have full explanations.
This shirtless guys thinks that nobody's perfect except him 🤮