thanks for the video. my first two batches went badly. tasted well but didn't rise much. followed you step for step and the third batch came out huge! thanks again!
CulinarE Ingredient Preparation 18 oz 560 g 150 Water or milk, or half water, half milk 9 oz 280 g 75 Butter or regular shortening 0.18 oz 5 g 1.5 Salt (1 tsp) 12 oz 375 g 100 Bread flour 20 oz 625 g 167 Eggs Procedure: 1. Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil. 2. Add the flour all at once. Stir quickly. 3. Over medium heat, stir vigorously until the dough forms a ball and pulls away from the sides of the pan. 4. Transfer the dough to the bowl of a mixer. Or, if you wish to mix it by hand, you can leave it in the saucepan. 5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be 110°-140°F (43°-60°C), which is still very warm but not too hot to touch. 6. At medium speed, beat in the eggs a little at a time. Add no more than one-quarter of the eggs at once, and wait until they are completely absorbed before adding more. Do not add all the eggs before checking the texture. The paste should be smooth and moist but firm enough to hold its shape. If the paste reaches this texture before all the eggs are added, stop adding eggs. The paste is now ready for use.
OMG! This guy is ALL WRONG!!! You use BUTTER not shortening, and add eggs ONE AT A TIME and mix until incorporated. It is ready when glossy and just tacky between your fingers. I am old school and do it all in the pot, mixing with a wooden spoon, and have never ever had a problem with any of my almost 100 projects
I'm a student in this program, and we tend to use shortening for these sorts of recipes in case we mess up. it's more cost effective for those of us learning how to make choux, and puff pastry, and all those other yummy things that are better with butter
@@lennonstewart4965 Hi! I recently got an LOA from Algonquin College and George Brown College for this program and I'm feeling confused...Can you please give me a review about this program and its job prospects, if it's not too much trouble..Any help would be appreciated! Thanks!
Christoph, many thanks for sharing your knowledge. Great video! John Ellis Aldie, Virginia USA
camera quality is pretty darn impressive. i wish there was a light inside the bowl so we could see better. but the quality of the video is fabulous.
Thank you for teaching how to make choux.
After I watch your video, I would have to practice immediately.
thanks for the video. my first two batches went badly. tasted well but didn't rise much. followed you step for step and the third batch came out huge! thanks again!
excellent instructions. thanks chef
can i plz have the recipe? PLZ
Butter makes it taste better.
Where is the recipe
CulinarE
Ingredient Preparation
18 oz 560 g 150 Water or milk, or half water, half milk
9 oz 280 g 75 Butter or regular shortening
0.18 oz 5 g 1.5 Salt (1 tsp)
12 oz 375 g 100 Bread flour
20 oz 625 g 167 Eggs
Procedure:
1. Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
2. Add the flour all at once. Stir quickly.
3. Over medium heat, stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer. Or, if you wish to mix it by hand, you can leave it in the saucepan.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be 110°-140°F (43°-60°C), which is still very warm but not too hot to touch.
6. At medium speed, beat in the eggs a little at a time. Add no more than one-quarter of the eggs at once, and wait until they are completely absorbed before adding more. Do not add all the eggs before checking the texture. The paste should be smooth and moist but firm enough to hold its shape. If the paste reaches this texture before all the eggs are added, stop adding eggs. The paste is now ready for use.
Use butter. Not hydrogenated shortening.
The video could use a little bit of music in the background
OMG! This guy is ALL WRONG!!! You use BUTTER not shortening, and add eggs ONE AT A TIME and mix until incorporated. It is ready when glossy and just tacky between your fingers. I am old school and do it all in the pot, mixing with a wooden spoon, and have never ever had a problem with any of my almost 100 projects
I'm a student in this program, and we tend to use shortening for these sorts of recipes in case we mess up. it's more cost effective for those of us learning how to make choux, and puff pastry, and all those other yummy things that are better with butter
@@patrickgetsontube Its been a while but I think my class was taught to use clean wet fingertips to flatten them down
@@lennonstewart4965 Hi! I recently got an LOA from Algonquin College and George Brown College for this program and I'm feeling confused...Can you please give me a review about this program and its job prospects, if it's not too much trouble..Any help would be appreciated! Thanks!