The secret to getting a smooth top is to use a damp finger to round off the point. Also poke a small hole immediately out off the oven, to release the steam so they don’t get soggy. They look good. Keep on baking. I enjoy your videos.
I’m a chef instructor for Sur La Table in Denver, Colorado and I frequently teach choux dough. Try just cracking your eggs into your measuring cup without beating them. When you add in one yolk and one white will follow. That way it’s easy to just add one egg at a time. I then saved the last egg and beat that and add a little bit of a time to get it to the right consistency at the very end.
Hi Joanne, Vic and William, i am a retired pastry chef, i have worked in several top hotels in London. If you are on the leeds and Liverpool canal as i live north of Liverpool not far from the canal. I always watch your videos and admire your baking skills, the highs and lows. I've made so meny choux pastry items over the years from profiteroles to elcairs to paris brest. I would love to expand on your bakery skills with my experiences. In the meantime keep trying, baking is an art and you have it. Best wishes to the three of you
😩😩😩 I adore this couple. Like how could anyone possibly not love them? Vic is like the most supportive husband to Jo I have ever seen. I know Jo doesn’t take that for granted, but gosh he is just amazing. Always so positive about what she’s doing or trying. So many husbands are not like this. No wonder Jo is always so upbeat and happy to give everything a go, when you have someone like Vic by your side always encouraging her and finding the positive. I really want Vic to acknowledge this. Because it’s what every woman wants but not many get. And Jo…😩 literally the nicest lady on TH-cam. Just instantly so likeable and warm. They have zero arrogance about either of them, they are so humble and down to earth. Especially Jo always showing her mistakes. I love that she makes herself so relatable to the rest of us who have disasters 😂 Sorry I’ll shut up now, but I can’t say enough good things about this couple. I’ve never been on a narrowboat in my life. I’m from the highlands of Scotland and this is not the kind of videos I watch on TH-cam normally AT ALL. But I am hooked. Doesn’t matter what I’m watching, as soon as I get a notification they have posted I am outta there 😂 Please don’t ever change guys. I know you will get a lot bigger on here, and that’s often when people really change. I don’t think there’s any danger of you guys doing that, but please always remain yourselves. I enjoy the baking parts with Jo so much. I also really like when Vic and Jo show what they’re making for dinner or lunch. Don’t ask me why I’m nosey about what people eat okay 😂it gives me ideas. And wee William what an absolute Angel. 😢❤
I agree that they are a beautiful family and support one another. I also agree "not many husbands are like that" (supportive). However we need to raise our standards and not accept less... The bar for men is so low. In not taking anything away from this awesome family by stating this, I couldn't read your comment without mentioning this though. Men should be supporting their spouse and sharing the load as women should do the same. When women work hard and support their husband's it is just expected where men being decent humans and supporting their wives, mucking in with parenting and domestic tasks is treated as something exceptional. It shouldn't be that way, it should be the norm 💔
Jo is looking like a baking/domestic goddess, while little William looks like he's an epic adventurer discovering all kinds of cool stuff there and poor Vic looks like the film director Quentin Tarantino 😂 Those cinnamon buns!!!! Deary me!!!! But Jo, brave yourself because those moments of mega pride in your kids achievements will push you to extreme emotional outpour. I was an absolute mess at my boys leavers assembly when they left primary school to go to high school. I loved your honesty of raw emotion there, so I thought I'd share one of my moments 😊 I'm a 6ft 7 Geordie truck driver, I'm always crying lol
Yum yum! Wish I lived closer to Holly to partake in all your delicious goodies. I had a conversation with one of my French students recently about the Paris-Brest patisserie. You may already know this, but they were invented to celebrate a cycle race from Paris to Brest in 1910 and the round form represents a bicycle wheel.
Vic, I'm going to say there at 16:09, where you said, "It's a work in progress, isn't it.", that is equally applicable to you, and Jo, and William, as well as to Zero and Holly. And I want to say Thank You for sharing y'all's progress with us all out here in YT land. And I'd wager that at least some viewers, and perhaps only subconsciously, go, _" Well, ya know, if they can be works in progress and be making progress in life, maybe I can too."_ What the specific progress might be to any given person, only they know, but hey, progress is progress. (and sometimes, even just holding steady is a kind of progress)
🥰 Awww William called the orange cleaning sponge, ‘Nimo house’ 🤭how adorable 💕🤗 lovely video really appreciated you sharing your behind the scenes work guys 🤗👏🏾
Oh, my gosh! Those cinnamon buns looked scrumptious!! I hope both they and the choux buns are big hits this summer, as you have surely done yourself proud adding them to your impressive repertoire!
Oh Joanna, I know I don't know you personally but I'm so proud of you, I know how hard it is to bake lots of cakes then sell them, your doing a fantastic job ❤ xxx
I LOVE cinnamon buns! They look different. And then she bursts into tears.... Oh, Jo. you are a joy! I don't know, the pure, human WARMTH of this channel is almost overpowering. I never use upper case. But I couldn't think of another way of showing how much pleasure this channel gives. And now we have a pâtissière in the making! What next! I think soon Dad & Son will have a channel of their own!
I think we call that empathy Jo. There’s nothing pathetic or weak about feeling your feelings and showing them on the outside. Be who you are. ❤ I just love watching your videos. You’re such lovely people.
Another wonderful episode. You three are so kind to share life with us , it truly gives me joy to watch and listen to your positive attitude, to hear William speaking so well, and his analogy of cleaning sponge_ anemone…….amazing! Thank you.
William is quite the brilliant 'Lil Lad! Just knowing, not to mention enunciating, "Sea Anemone". Nemo's house! Jo, such a lovely and adorable artist. And Vic, you should bring back the brilliant, silly narration, as in the early episodes.
Sweet Jo, If you moisten your finger and just tap down the little piece on top of the choix bun that sticks up, it will not get so dark when it is baked. You did an amazing job for never making them before! Well done!
I started crying with you Joanna. You're a fellow empath. My big trigger is children singing at christmas in school. Their innocent little faces and voices. I find myself so worried about them all and if they'll be ok as adults xo
What a fabulous baker you are Joanna. Loved this video ( although i do really enjoy them all ). If the secret to being a good baker is to bake with love you have nailed it.Thank you for sharing.
Hi There Vic Joe and William , Hope All Are well , Great video and WOW Joe your cakes look Magnifico , All looks wonderful with your Boating life , And your never short of cakes LOL Tasty looking ones at That , so Thank you for sharing , Take care All , And Hope you Have lots of sun . 🌅🌞👍👍👍
Those cakes make my mouth water. Need to grab the book. Another great video. Not only is Joanne so talented, she is also a babe. Love you too Vic ;-)) x
You need to get Williams waterless cleaner!! Narrowboat unlocked got the idea and it’s revolutionary in boat care. Gets rid of the green mould and polishes plus restores colour and shine. Boats, cars and houses and especially windows. Swear by it!!
Been there, done that. Just happy crying my heart out because my son was enjoying school so much, at sports days and concerts, he sang his heart out and made my heart burst. I can't remember the song but it went "over the hills and everywhere" and he kept lifting his arms up over his head in a spontaneous joyful gesture. On sports day they had to dress and undress Teddy bears and he was so engrossed. His team won. ❤️
Everything you bake is amazing, try an eclair next time, fill with fresh whipped cream and chocolate on top. Love your show and your two men are adorable. ⚘️🌿
Great video. So entertaining. You both made me laugh. You’re being very adventurous with your baking Jo. Shame about the weather but hopefully you can make the most of this lovely warm weather we’re having now. xx 😄💐👍
ALWAYS look forward to your wonderful videos guys! So entertaining, interesting and mouthwatering! William ‘… look … like a sea anemone…!’ He is so adorable and caring to nature! 🥰⭐️☺️🙌🤩 Jo .. your baking is glorious! 😋😋😋 Vic’s passion for coffee … inspiring. ☺️🙌 I so wish I lived ‘up there’; (I’m in the middle 😉, not far from the Tardebigge Flight) … my family and my friends would definitely be regular REGULAR visitors for a coffee and cake. What a beautiful area to live. 🙏💜💜💜💚💚💚🏴🇬🇧
Well done, Joanna! I'm sure I saw on Bake Off once that they wet their finger and just reduced the little point on the Choux so it doesn't burn. Your enthusiasm is so infectious. Gorgeous video as always 🙏
I would have said Dickenson with a heart, while he is very much shown as one dimensional character, there can be no guessing at all for you love for your wife or your beautiful little boy
That was a great episode for many reasons but in particular, I loved the ups and downs of your cooking adventures this week. That helps we viewers tremendously with wanting to experiment, and persevering! Thanks for letting us into your lives the way you do. Love it, from Australia.
Hello Joanna: That was a really exciting vlog; I was with you every nail biting inch of the way to produce the perfect choux bun; I am very impressed that you are always seeking to expand your baking skills and expand your menu. One day I swear I will make it to Bollington to sample your wares. Pete Glyde
Every time I watch your baking, I sit here dribbling! I do wish someone could invent smellyvision - it would complete the experience! Thankyou again for a fab episode - they make my day! Big love X
Aww, just watching you All, you are So Motivated & Positive Joanna, Bless You. You are an Amazing Family & so want to come up & try your cakes...Congrats on the Choux Pastry, they look amazing ❤
Well done Jo, another achievement and added selection to your display of lovely cakes on Holly. Hope this works out well for you.🙋👍❤️. Your visitors must put word around for your cafe boat.🥞🍰🍥☕☕
I love your cakes , I have your cookbook and so far I have made three of them and they were delicious, I wish Holly was nearer us 😢we live in Wiltshire . You are a great family xxx
I dunno, Jo crying about William, her cleaning the ol’ nest, and then her being unusually tired………(singing) first comes love, then comes marriage, then comes William’s new sibling in a baby carriage?
I’m nowhere near as skilled a baker as you but I have always found profiteroles dead easy and reliable. Maybe I’ve just been lucky or have found a recipe that fits my laziness and incompetence? I think you need the initial blast of heat to get them to inflate, then lower, sustained heat to maintain the structure and avoid collapse. Don’t put too many in at a time and spread them out if your oven is not very powerful. I use the ratios of 70g plain flour (not strong/bread flour), 56g salted butter and 142g water to two eggs. Have never tried adding sugar. When you make it, let the dough mix cool to slightly above body temperature before adding the eggs and add them slowly, especially toward the end to avoid splitting. You may need to add slightly less egg as they vary in size to achieve the viscosity you need. My dough looks a little stiffer than yours. I think that the key is oven heat/temperature. I start off at 220 in a fan for 10 mins then open the door for half a second to let a cloud of steam billow out. I am lucky enough to have basic range style cooker which has a very powerful element in the tall oven which has four shelves so I can bake 80 at once - you may not need to do this if you’re only baking a few at a time. Then bake for another 10-14 mins at 170. If I was going to make choux buns, I think I would bake them for a further 10+ mins at 130-140 to help them stiffen and stop them collapsing as soon as you take them out. For profiteroles, I cut a 5p size hole in the bottoms with a sharp knife or scalpel (for later filling) before returning them to the oven inverted at 130 to dry the out for 5 mins. Take care not to dry them out too much as they go from crisp to hard. I add about 10% milk to the double cream, to give get the whipping cream fat level as I find that double cream makes profiteroles too rich.
Choux buns for 1st try looked amazing. Cinnamon rolls too 😋😋. Baking and running the cafe alone is full on so how you video it all too is just mind-blowing. Thank you
So smart William! With the sponge he said Nemo lives in there, to him it looked like the coral in the sea! Wow thats thinking outside the box for sure! Way to go William! love your vlogs guys. Greetings from BC Canada.
My mom was the most amazing cook and baker. I remember her making Choux pastries, and my favorite filling was yellow custard 😋. She also made the yummiest soufflés
Joanne i am no baker. What i understand from choux pastries. You need to keep the batter in the pot eggs must go in one at a time & whisk by hand. When it comes out prick it with a toothpick so the air comes out. I do hope this help you. 😊❤
Damp your finger and press the ‘peak’ of the piped choux before baking. Add all the egg mix at once - always did mine by hand ( I’m a retired chef) love your book by the way x
I agree with mixing it in the pan, either by hand (a proper work out!) or with a hand mixer. Baking is definitely witchcraft/science and practice, lots of practice xx
I recently found you folks and am enjoying your videos very much. Living in the states we have been able to watch Jacques Pépin for years. He has a video on YT where he makes Pâte à Choux; which will give you a chance to see how he makes it.
You're so right about feeling proud 🙌....I'm gonna call it profiterole victory, Joanna just beccause. Thanks for showing and explaining your process, so helpful. Your baking list is daunting: I really like the layered blueberry and lemon cakes. The ground pistachio ganache is great to see 👀. I feel like I should come over there just to eat cakes 🎂🥮🍥🥞🧁🍰
Another great Vlog Joanna and Vic.. Well done on the Choux buns they looked yummy and judging by yours, Vics and Williams reaction they were. Then there was the Cinnamon buns, your tasters ( Vic & William were clearly impressed). Really unlucky with the Choux bake that didn’t turn out as it should but at least the taste was good. The natural emotion was lovely Joanna. You are a very talented baker. The cleaning inside and outside the boats must be hard work with all your other work including vlogging and editing Well Done both of you and Thank you for sharing
Whoop whoop, we'll be over to feast on your wares this weekend. Bringing Jam. You're choux paste will improve the more you make it. It tasted OK last visit.
All that emotion, Jo, I'm with you! When William does his first nativity you're going to need a few tissues 😊 I have inherited the cryey thing from my darling dad and even felt myself welling up when the Red Arrows went over today! (I live at Brize Norton where a lot of the planes take off from for Fairford Air Show and I should think the pilots could hear me cheering 😀) I was a bit red eyed at our wedding too!! Those choux flats would have filled out a bit with the nutty mixture - just a taster of course😊
Hi guys just want to say we just finished watching the video collection on your channel of 93 videos the both of you now three are so inspiring with what you have achieved. You should be so proud of each other. And little William is growing up so fast. My wife loves the cakes any chance of a shout out to Karen but honestly we still have so many videos to watch thank you so much for them all. Maybe one day we might pop by on a canal and see you if so def be having cake. Thanks Michael and karen
My name is also Clare!... I mean I live quite a ways away, so I'm not THE Clare. But I'm taking that as a "hi!" to me, as well! And this Clare understands (as do lots of mamas) where the tears come from. Ah Life!
Great to see your vlog in the early morning 4:30am in Australia. Can’t get back to sleep, excited to see you so busy experimenting with the French cooking. Your family makes me smile. Love your videos.
You have such a beautiful life and both work hard to get there don’t change a thing just make sure your boats are well looked after love your cakes and your videos so inspiring hope lots of young lady’s and boys are following your lead baking I think you should be on national tv joanna
I still cry over our (now adult) children’s achievements; especially when I consider how they were when they first came to us before we adopted them. Jo, you will always cry over William’s accomplishments.
I love Vic's 'bouffant hair'! I am starting to think of him as the Brits answer to Michael Landon (him of Little House on the Praire and Highway to Heaven fame and scrumptiousness). Jo's patience and endurance are wonderful and a lesson to us all - except the spider who already knew that if at first you don't succeed then try and try again!! It seems such a shame that after all that perseverance and baking that the weather kept the hordes of customers away 😢. What to say about William 🤔? He just grows more adorable - and clever - every week! You must both be so proud of your lovely little boy ... and that's BEFORE he starts bringing home the trophies and awards!!! Lovely relaxing and informative vlog 😊. 😊
I've some trusted recipes from books way back in the early 70's one being my old Domestic Science Book.Back in the day when cooking was properly taught in School.
Jo, I've always easily cried over books or movies. After I became a mom....wow...tears come even more easily. I think about the parents' reactions to events, too. Sadly, here in US, we just had an assassination attempt on a former president. The young shooter was killed. My heart broke for his parents. I think we are people who are empathetic & care deeply for others. A great attribute! Don't be afraid to show your emotions! Love to you! ❤🤗☺️
![[Re:all TREASURE] EP.6 in 방콕ㅣ🚩 쩡캠의 방콕 투어 빵 마이 와이 👍](http://i.ytimg.com/vi/uyFw-nItA_s/mqdefault.jpg)
The secret to getting a smooth top is to use a damp finger to round off the point. Also poke a small hole immediately out off the oven, to release the steam so they don’t get soggy. They look good. Keep on baking. I enjoy your videos.
I’m so glad someone said this! I’d forgotten about the hole for steam release 😻
Joanna that was such a lovely natural expression of emotion, thank you for not holding back and sharing. So universal.
I’m a chef instructor for Sur La Table in Denver, Colorado and I frequently teach choux dough. Try just cracking your eggs into your measuring cup without beating them. When you add in one yolk and one white will follow. That way it’s easy to just add one egg at a time. I then saved the last egg and beat that and add a little bit of a time to get it to the right consistency at the very end.
Hi Joanne, Vic and William, i am a retired pastry chef, i have worked in several top hotels in London. If you are on the leeds and Liverpool canal as i live north of Liverpool not far from the canal. I always watch your videos and admire your baking skills, the highs and lows. I've made so meny choux pastry items over the years from profiteroles to elcairs to paris brest. I would love to expand on your bakery skills with my experiences.
In the meantime keep trying, baking is an art and you have it.
Best wishes to the three of you
😩😩😩 I adore this couple. Like how could anyone possibly not love them? Vic is like the most supportive husband to Jo I have ever seen. I know Jo doesn’t take that for granted, but gosh he is just amazing. Always so positive about what she’s doing or trying. So many husbands are not like this. No wonder Jo is always so upbeat and happy to give everything a go, when you have someone like Vic by your side always encouraging her and finding the positive.
I really want Vic to acknowledge this. Because it’s what every woman wants but not many get.
And Jo…😩 literally the nicest lady on TH-cam. Just instantly so likeable and warm. They have zero arrogance about either of them, they are so humble and down to earth. Especially Jo always showing her mistakes. I love that she makes herself so relatable to the rest of us who have disasters 😂
Sorry I’ll shut up now, but I can’t say enough good things about this couple. I’ve never been on a narrowboat in my life. I’m from the highlands of Scotland and this is not the kind of videos I watch on TH-cam normally AT ALL. But I am hooked. Doesn’t matter what I’m watching, as soon as I get a notification they have posted I am outta there 😂
Please don’t ever change guys. I know you will get a lot bigger on here, and that’s often when people really change. I don’t think there’s any danger of you guys doing that, but please always remain yourselves. I enjoy the baking parts with Jo so much. I also really like when Vic and Jo show what they’re making for dinner or lunch. Don’t ask me why I’m nosey about what people eat okay 😂it gives me ideas. And wee William what an absolute Angel. 😢❤
I agree that they are a beautiful family and support one another. I also agree "not many husbands are like that" (supportive). However we need to raise our standards and not accept less... The bar for men is so low. In not taking anything away from this awesome family by stating this, I couldn't read your comment without mentioning this though. Men should be supporting their spouse and sharing the load as women should do the same. When women work hard and support their husband's it is just expected where men being decent humans and supporting their wives, mucking in with parenting and domestic tasks is treated as something exceptional. It shouldn't be that way, it should be the norm 💔
Oh Joanna, every milestone with children is emotional....embrace the tears....❤
William is incredible! When he said "Nemo lives in here" I just laughed out loud.
I loved everything about this episode. Cinnamon rolls, choux buns, polishing brass, Nemo's house and the tears. You are beautiful people.
Yummy desserts … wish I could buy some 🇨🇦 ❤
Your baking looks incredible. Your sweet little boy is so very smart! It is so amazing to listen to him. Lovely parents = lovely child.
Our mum's cake fails were actually called failure cakes, and we loved them, as she always added icing, nuts, cherries &c. They always got eaten.
@davidwhite5931 a failure cake sounds just my cup of tea 😊
The only 'failure' cake is the one that ends up in the bin
Jo is looking like a baking/domestic goddess, while little William looks like he's an epic adventurer discovering all kinds of cool stuff there and poor Vic looks like the film director Quentin Tarantino 😂
Those cinnamon buns!!!! Deary me!!!! But Jo, brave yourself because those moments of mega pride in your kids achievements will push you to extreme emotional outpour. I was an absolute mess at my boys leavers assembly when they left primary school to go to high school. I loved your honesty of raw emotion there, so I thought I'd share one of my moments 😊 I'm a 6ft 7 Geordie truck driver, I'm always crying lol
Yum yum! Wish I lived closer to Holly to partake in all your delicious goodies. I had a conversation with one of my French students recently about the Paris-Brest patisserie. You may already know this, but they were invented to celebrate a cycle race from Paris to Brest in 1910 and the round form represents a bicycle wheel.
I love how William likened the cleaning glove to a sea anemone. He's so switched on. School is going to have a job keeping up with him!
Vic, I'm going to say there at 16:09, where you said, "It's a work in progress, isn't it.", that is equally applicable to you, and Jo, and William, as well as to Zero and Holly. And I want to say Thank You for sharing y'all's progress with us all out here in YT land. And I'd wager that at least some viewers, and perhaps only subconsciously, go, _" Well, ya know, if they can be works in progress and be making progress in life, maybe I can too."_ What the specific progress might be to any given person, only they know, but hey, progress is progress. (and sometimes, even just holding steady is a kind of progress)
🥰 Awww William called the orange cleaning sponge, ‘Nimo house’ 🤭how adorable 💕🤗 lovely video really appreciated you sharing your behind the scenes work guys 🤗👏🏾
Jo, you are absolutely incredible. Your baking is exquisite! Incredibly hard work too, exhausting for you, total respect to you. x
Oh, my gosh! Those cinnamon buns looked scrumptious!! I hope both they and the choux buns are big hits this summer, as you have surely done yourself proud adding them to your impressive repertoire!
Definitely a triumph! The only way I know to get choux pastry to come out how you want it is is practice, practice, practice!
The aromas coming out of your little cafe boat must be amazing, cakes & coffee, winner winner.
Oh Joanna, I know I don't know you personally but I'm so proud of you, I know how hard it is to bake lots of cakes then sell them, your doing a fantastic job ❤ xxx
Congrats Joanna. Not only the pressure of baking something saleable but also to share on your channel. Woop woop William
You might put you piping bag down in a glass w/ sides folded over to hold bag open to fill😊
I always have found that someone who can bake different things from scratch - amazing! ...😃👍🏻
William said the sponge looked like a sea anemone! Wow!
I LOVE cinnamon buns! They look different. And then she bursts into tears.... Oh, Jo. you are a joy! I don't know, the pure, human WARMTH of this channel is almost overpowering. I never use upper case. But I couldn't think of another way of showing how much pleasure this channel gives. And now we have a pâtissière in the making! What next! I think soon Dad & Son will have a channel of their own!
I think we call that empathy Jo. There’s nothing pathetic or weak about feeling your feelings and showing them on the outside. Be who you are. ❤
I just love watching your videos. You’re such lovely people.
So agree. They really are something extraordinary.
Another wonderful episode. You three are so kind to share life with us , it truly gives me joy to watch and listen to your positive attitude, to hear William speaking so well, and his analogy of cleaning sponge_ anemone…….amazing! Thank you.
As a bloke, this channel shouldn't, in the normal course of events, appeal to me. But I am in love with all this family and their exploits.
I love your films. I laugh with you I cry with you. And there's beautiful cakes and pastries. All beautifully shot and put together. Wonderful. ❤
William is quite the brilliant 'Lil Lad! Just knowing, not to mention enunciating, "Sea Anemone". Nemo's house! Jo, such a lovely and adorable artist. And Vic, you should bring back the brilliant, silly narration, as in the early episodes.
Amazing trio, jo is a fantastic baker, william is a lovely boy and vic is tremendously supportive, love watching your adventures
Sweet Jo, If you moisten your finger and just tap down the little piece on top of the choix bun that sticks up, it will not get so dark when it is baked. You did an amazing job for never making them before! Well done!
I started crying with you Joanna. You're a fellow empath.
My big trigger is children singing at christmas in school. Their innocent little faces and voices. I find myself so worried about them all and if they'll be ok as adults xo
What a fabulous baker you are Joanna. Loved this video ( although i do really enjoy them all ). If the secret to being a good baker is to bake with love you have nailed it.Thank you for sharing.
Hi There Vic Joe and William , Hope All Are well , Great video and WOW Joe your cakes look Magnifico , All looks wonderful with your Boating life , And your never short of cakes LOL Tasty looking ones at That , so Thank you for sharing , Take care All , And Hope you Have lots of sun . 🌅🌞👍👍👍
Those cakes make my mouth water. Need to grab the book. Another great video. Not only is Joanne so talented, she is also a babe. Love you too Vic ;-)) x
You need to get Williams waterless cleaner!! Narrowboat unlocked got the idea and it’s revolutionary in boat care. Gets rid of the green mould and polishes plus restores colour and shine. Boats, cars and houses and especially windows. Swear by it!!
Thanks, never heard of it, just gone online and bought some. 👍🏻x
What an amazing family you are and William always makes me laugh 😂 your baking looked incredible. Maybe another book on the horizon 👍
You never fail to deliver. I really enjoyed this episode. Its episodes like this I wish we had smelly vision. Keep baking!
Puffed up and full of hot air yes, here in France we call them Farage buns. .
Been there, done that. Just happy crying my heart out because my son was enjoying school so much, at sports days and concerts, he sang his heart out and made my heart burst. I can't remember the song but it went "over the hills and everywhere" and he kept lifting his arms up over his head in a spontaneous joyful gesture. On sports day they had to dress and undress Teddy bears and he was so engrossed. His team won. ❤️
Not sure if anyone else has said this, but dip your finger in cold water and gently pat down those tips from the piping, that way they won't catch
Again another amazing video. The three of you are absolutely the best Narrow Boat Vlog on TH-cam.
Everything you bake is amazing, try an eclair next time, fill with fresh whipped cream and chocolate on top. Love your show and your two men are adorable. ⚘️🌿
Great video. So entertaining. You both made me laugh. You’re being very adventurous with your baking Jo. Shame about the weather but hopefully you can make the most of this lovely warm weather we’re having now. xx 😄💐👍
ALWAYS look forward to your wonderful videos guys! So entertaining, interesting and mouthwatering!
William ‘… look … like a sea anemone…!’ He is so adorable and caring to nature! 🥰⭐️☺️🙌🤩
Jo .. your baking is glorious! 😋😋😋
Vic’s passion for coffee … inspiring. ☺️🙌
I so wish I lived ‘up there’; (I’m in the middle 😉, not far from the Tardebigge Flight) … my family and my friends would definitely be regular REGULAR visitors for a coffee and cake. What a beautiful area to live. 🙏💜💜💜💚💚💚🏴🇬🇧
Well done, Joanna! I'm sure I saw on Bake Off once that they wet their finger and just reduced the little point on the Choux so it doesn't burn. Your enthusiasm is so infectious. Gorgeous video as always 🙏
Yes & sprinkle the baking sheet with water to create steam as they cook helps too
Describing Vic as David Dickenson had me in stitches, so true, I knew there was something familiar about him 🤣🤣
….Just not as orange
I would have said Dickenson with a heart, while he is very much shown as one dimensional character, there can be no guessing at all for you love for your wife or your beautiful little boy
@@nevillemignot1681 and as thebigchip said, not as orange lol
That was a great episode for many reasons but in particular, I loved the ups and downs of your cooking adventures this week. That helps we viewers tremendously with wanting to experiment, and persevering! Thanks for letting us into your lives the way you do. Love it, from Australia.
A real joy to watch as pasty is a whole new world of food enjoyment
Hi why don't you put home made soup on the menu too,with some homemade rolls x
Hello Joanna: That was a really exciting vlog; I was with you every nail biting inch of the way to produce the perfect choux bun; I am very impressed that you are always seeking to expand your baking skills and expand your menu. One day I swear I will make it to Bollington to sample your wares. Pete Glyde
Every time I watch your baking, I sit here dribbling! I do wish someone could invent smellyvision - it would complete the experience! Thankyou again for a fab episode - they make my day! Big love X
You are an IMMENSE baker Jo! 👏🏻 also really want Vic to grow his hair until Christmas now to see what it looks like with a man bun 😅
Aww, just watching you All, you are So Motivated & Positive Joanna, Bless You.
You are an Amazing Family & so want to come up & try your cakes...Congrats on the Choux Pastry, they look amazing ❤
Well done Jo, another achievement and added selection to your display of lovely cakes on Holly. Hope this works out well for you.🙋👍❤️. Your visitors must put word around for your cafe boat.🥞🍰🍥☕☕
If only I lived nearer I’d be there every opening, the cakes are always wonderful 👍
I love your cakes , I have your cookbook and so far I have made three of them and they were delicious, I wish Holly was nearer us 😢we live in Wiltshire . You are a great family xxx
Good on you
I dunno, Jo crying about William, her cleaning the ol’ nest, and then her being unusually tired………(singing) first comes love, then comes marriage, then comes William’s new sibling in a baby carriage?
I’m nowhere near as skilled a baker as you but I have always found profiteroles dead easy and reliable. Maybe I’ve just been lucky or have found a recipe that fits my laziness and incompetence? I think you need the initial blast of heat to get them to inflate, then lower, sustained heat to maintain the structure and avoid collapse. Don’t put too many in at a time and spread them out if your oven is not very powerful.
I use the ratios of 70g plain flour (not strong/bread flour), 56g salted butter and 142g water to two eggs. Have never tried adding sugar. When you make it, let the dough mix cool to slightly above body temperature before adding the eggs and add them slowly, especially toward the end to avoid splitting. You may need to add slightly less egg as they vary in size to achieve the viscosity you need. My dough looks a little stiffer than yours. I think that the key is oven heat/temperature. I start off at 220 in a fan for 10 mins then open the door for half a second to let a cloud of steam billow out. I am lucky enough to have basic range style cooker which has a very powerful element in the tall oven which has four shelves so I can bake 80 at once - you may not need to do this if you’re only baking a few at a time. Then bake for another 10-14 mins at 170. If I was going to make choux buns, I think I would bake them for a further 10+ mins at 130-140 to help them stiffen and stop them collapsing as soon as you take them out. For profiteroles, I cut a 5p size hole in the bottoms with a sharp knife or scalpel (for later filling) before returning them to the oven inverted at 130 to dry the out for 5 mins. Take care not to dry them out too much as they go from crisp to hard. I add about 10% milk to the double cream, to give get the whipping cream fat level as I find that double cream makes profiteroles too rich.
I have never laughed at someone crying before but you have to admit he filmed it in such a funny way. I love your passion for food.
Choux buns for 1st try looked amazing. Cinnamon rolls too 😋😋. Baking and running the cafe alone is full on so how you video it all too is just mind-blowing. Thank you
Another great video guys seeing you get upset over people winning shows what a lovely heart you have xx
Oh Jo, I was crying at you crying. ❤
So smart William! With the sponge he said Nemo lives in there, to him it looked like the coral in the sea! Wow thats thinking outside the box for sure! Way to go William! love your vlogs guys. Greetings from BC Canada.
Great episode team. Loved our visit in the rain last month. We will be back!
It’s many years since I made choux buns but I didn’t pipe: I took two spoons and fashioned a blob.
Yep, that’s the way.
Wow WOW wow your cakes are Amazing beautiful congratulations Jo 🍰☕🌹🌹💐🌹🌹☕🍰
Love Sue ❤❤❤🇬🇧❤❤❤
Nice vlog and watching your happy lives together making it all work.
Did William say the sponge was like a sea anemone??? Amazing if he did!
My mom was the most amazing cook and baker. I remember her making Choux pastries, and my favorite filling was yellow custard 😋. She also made the yummiest soufflés
Joanne i am no baker. What i understand from choux pastries. You need to keep the batter in the pot eggs must go in one at a time & whisk by hand. When it comes out prick it with a toothpick so the air comes out. I do hope this help you. 😊❤
That’s how I used to do mine, too!
Amazing! I have never heard of this dough! I heard ‘shoe pastry’ and I was puzzled. So glad you spelled it out!!!
Great video, i wish i couldget there to try your baking it looks wonderful.
Damp your finger and press the ‘peak’ of the piped choux before baking. Add all the egg mix at once - always did mine by hand ( I’m a retired chef) love your book by the way x
I agree with mixing it in the pan, either by hand (a proper work out!) or with a hand mixer.
Baking is definitely witchcraft/science and practice, lots of practice xx
Nicely done Holly. Not too bad at all. The boat clean went very well loved the brass windows.
Cracking good editing and music choice.
I recently found you folks and am enjoying your videos very much. Living in the states we have been able to watch Jacques Pépin for years. He has a video on YT where he makes Pâte à Choux; which will give you a chance to see how he makes it.
You're so right about feeling proud 🙌....I'm gonna call it profiterole victory, Joanna just beccause. Thanks for showing and explaining your process, so helpful. Your baking list is daunting: I really like the layered blueberry and lemon cakes. The ground pistachio ganache is great to see 👀. I feel like I should come over there just to eat cakes 🎂🥮🍥🥞🧁🍰
Looks ok ??? They are amazing , well done you are a star Jo
Your dinner looked so tasty. Give me that instead of one carrot a smear and a handful of flowers lol. You are such a lovely family 🤗
Oooh choux pastry. That's a lot of fun. Good work! You should take a swing at making eclairs!
You did it Joanna!!!
Joanne you really have the patience but at last it paid off the Choux pastries looked amazing.❤️❤️
Another great Vlog Joanna and Vic.. Well done on the Choux buns they looked yummy and judging by yours, Vics and Williams reaction they were. Then there was the Cinnamon buns, your tasters ( Vic & William were clearly impressed). Really unlucky with the Choux bake that didn’t turn out as it should but at least the taste was good. The natural emotion was lovely Joanna. You are a very talented baker. The cleaning inside and outside the boats must be hard work with all your other work including vlogging and editing Well Done both of you and Thank you for sharing
👍👌❤️🇨🇦, changes can always be seen as a good thing, we just need to adapt and embrace the change
Whoop whoop, we'll be over to feast on your wares this weekend. Bringing Jam.
You're choux paste will improve the more you make it.
It tasted OK last visit.
All your baking looks so amazing. Great job!
You have a lovely approach to life for such a young woman. The pastry determination is admirable - keep it up😍
All that emotion, Jo, I'm with you!
When William does his first nativity you're going to need a few tissues 😊
I have inherited the cryey thing from my darling dad and even felt myself welling up when the Red Arrows went over today!
(I live at Brize Norton where a lot of the planes take off from for Fairford Air Show and I should think the pilots could hear me cheering 😀)
I was a bit red eyed at our wedding too!!
Those choux flats would have filled out a bit with the nutty mixture - just a taster of course😊
Hi guys just want to say we just finished watching the video collection on your channel of 93 videos the both of you now three are so inspiring with what you have achieved. You should be so proud of each other. And little William is growing up so fast. My wife loves the cakes any chance of a shout out to Karen but honestly we still have so many videos to watch thank you so much for them all. Maybe one day we might pop by on a canal and see you if so def be having cake. Thanks Michael and karen
What a lot of work! No one better complain about the price for these little works of culinary art!
My name is also Clare!... I mean I live quite a ways away, so I'm not THE Clare. But I'm taking that as a "hi!" to me, as well! And this Clare understands (as do lots of mamas) where the tears come from. Ah Life!
That all looks amazing, well done x
Great to see your vlog in the early morning 4:30am in Australia. Can’t get back to sleep, excited to see you so busy experimenting with the French cooking. Your family makes me smile. Love your videos.
You have such a beautiful life and both work hard to get there don’t change a thing just make sure your boats are well looked after love your cakes and your videos so inspiring hope lots of young lady’s and boys are following your lead baking I think you should be on national tv joanna
I still cry over our (now adult) children’s achievements; especially when I consider how they were when they first came to us before we adopted them. Jo, you will always cry over William’s accomplishments.
well done for trying, one thing that folk do not know is that the eggs must be as fresh as possible. xx
This was such a lovely vlog! I like to bake too and have never attempted choux pastry. How fun and inspiring you both are!
Your cakes look amazing, I wish I lived closer to you and I could visit your cafe😊
I love Vic's 'bouffant hair'! I am starting to think of him as the Brits answer to Michael Landon (him of Little House on the Praire and Highway to Heaven fame and scrumptiousness). Jo's patience and endurance are wonderful and a lesson to us all - except the spider who already knew that if at first you don't succeed then try and try again!! It seems such a shame that after all that perseverance and baking that the weather kept the hordes of customers away 😢. What to say about William 🤔? He just grows more adorable - and clever - every week! You must both be so proud of your lovely little boy ... and that's BEFORE he starts bringing home the trophies and awards!!! Lovely relaxing and informative vlog 😊. 😊
I've some trusted recipes from books way back in the early
70's one being my old Domestic Science Book.Back in the day when cooking was properly taught in School.
Tray of water in bottom of oven helps. Choux likes a bit of steam.
Jo, I've always easily cried over books or movies. After I became a mom....wow...tears come even more easily. I think about the parents' reactions to events, too. Sadly, here in US, we just had an assassination attempt on a former president. The young shooter was killed. My heart broke for his parents. I think we are people who are empathetic & care deeply for others. A great attribute! Don't be afraid to show your emotions! Love to you! ❤🤗☺️