How to make Choux Pastry with The French Baker TV Chef Julien from Saveurs Dartmouth,

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  • เผยแพร่เมื่อ 12 ธ.ค. 2024

ความคิดเห็น • 255

  • @lewnlew
    @lewnlew 3 ปีที่แล้ว +4

    You are so much better than the TV chefs of 2021. Thank you.

  • @Daniel-yd7mx
    @Daniel-yd7mx 2 ปีที่แล้ว +1

    Nothing like watching a true French man cooking in French style and techniques

  • @mariamurray7675
    @mariamurray7675 4 ปีที่แล้ว +15

    I’ve been making choux pastry, as a home cook, since my teen years and have never really had great results. I’m in my late 50’s now. I used this video this afternoon and just took them out of the oven. I divided everything by 8 and turned out 12 cream puff shells and 4 small eclair shells. I baked them at 375F for 10 minutes and reduced to 350F for 40 minutes (25 + 7 +4). They are perfect! The only thing I would change is the salt. Maybe with the reduced portions the ratio needs to be tweaked. I used 4g of salt but will use no more than 2g next time. Thank you Julien for sharing your knowledge and experience. Your explanations, especially about the importance of the moisture content, made all the difference to me. I just love watching all of your videos. I’m working my way through them. I hope that your business is doing okay during this strange time. I’d love to visit some day!

  • @emoneyblue
    @emoneyblue 10 ปีที่แล้ว +123

    I could watch him work in the kitchen all day this guy is the MAN!

    • @redikurti8334
      @redikurti8334 4 ปีที่แล้ว +5

      Real professional, unlike a lot of clowns that just do tv for shows

  • @JR-ci6oc
    @JR-ci6oc 7 ปีที่แล้ว +63

    you have no idea how your technical explanation helped me in my choux. i was able to sell a lot because of this. Thank you so much

    • @NejmaG1
      @NejmaG1 5 ปีที่แล้ว +2

      Joseph Ricardo Casas did you put the sugar? And what about the milk? You only boiled the water with no milk?

    • @Yusufsanad
      @Yusufsanad 5 ปีที่แล้ว

      NejmaG1 definitely it needs both of what you said
      And the eggs adding was fucked up in this video

    • @redikurti8334
      @redikurti8334 4 ปีที่แล้ว

      @@NejmaG1 you can do it with or without milk

    • @luhungachmad805
      @luhungachmad805 4 ปีที่แล้ว +2

      Yusuf Sanad how is it fucked up when you can clearly see the end result is as beautiful as we can expect from a choux pastry??

    • @DanielS-zq2rr
      @DanielS-zq2rr 3 ปีที่แล้ว

      @@NejmaG1 What the hell are you talking about?

  • @SKRUBL0RD
    @SKRUBL0RD 4 ปีที่แล้ว +8

    love how fast and precise he works, you can tell there's decades of experience in there

    • @jackthepirate9233
      @jackthepirate9233 2 ปีที่แล้ว

      Yeah like tearing the end of the pastry bag with his teeth, very classy. He is disorganized, tidy up your kitchen, his English is terrible.

  • @ketchupwitheverythin
    @ketchupwitheverythin ปีที่แล้ว +1

    The explanation: You need to dry the Panade out, is a game-changer! I made them and they turned out great. Thank you so much!

  • @PrincessDeeDee67
    @PrincessDeeDee67 6 ปีที่แล้ว +4

    I love this guy....watching him work is a dream...we need more videos of this man, he is magic to watch...he is my favourite Chef of all time.

  • @darikabarker7473
    @darikabarker7473 4 ปีที่แล้ว +15

    He makes it look so easy and I love how he gives some tips. Merci beaucoup.

  • @rogerbertoni5196
    @rogerbertoni5196 5 ปีที่แล้ว +4

    Merci chef,
    I've never been comfortable with my choux pastry technique. I'm glad i bumped into your video.
    Geniale.

  • @dbeazrn3934
    @dbeazrn3934 6 ปีที่แล้ว

    Very helpful video for a beginner like me. Started watching the British Baking Show & became motivated to learn more about baking, how to bake, etc. TY

  • @humapad4291
    @humapad4291 11 ปีที่แล้ว +1

    I am so excited! Everything appears so easy, when Julien shows. Many thanks for the video!

  • @hoathanh2547
    @hoathanh2547 4 ปีที่แล้ว

    I was successful yesterday with your simple and perfect instruction .... thank you so much!

  • @alana6806
    @alana6806 5 ปีที่แล้ว +26

    Recette pâte à choux, Choux pastry recipe
    2 L water
    30g salt
    800 g butter cut in small cubes
    Put the wet ingredients to boil
    Add 1.6 Kg flour
    The mixture called the panade needs to dry out over the stove ( remove the humidity)
    Transfer the dried panade to a mixing ball
    Add 40 eggs ( 2 kg eggs ) , 2 at a time.
    With a paddle attachment, the batter needs to get silky smooth and shiny
    Pipe in the shapes you want ( éclaires or choux.....) on a slightly oily tray
    Bake at 190C ( 375 F) WITHOUT opening the oven until it gets some colour. Then release the humidity by putting a wooden spoon on the oven door.

  • @ElizabethSiregar
    @ElizabethSiregar 6 ปีที่แล้ว +5

    Home quantity measurement
    500 ml water
    200 gr butter
    I found 3.5 gr salt is perfect for me, ** Julian use 7.5 gr salt**
    400gr high protein flour
    I added 60 gr raw sugar to boiling mixture.
    Listen carefully to his instructions and voila
    Cooking method every oven is vary, size of choux also.
    For teaspoon size i do them at 190 for 15 mins then 150 for 15 min. Slightly open over door before taking choux out.
    Stick a couple of hole on top of hot choux to let steam out prevent deflation.
    Merci beaucoup chef Julian. Greets from down under.

    • @DanielS-zq2rr
      @DanielS-zq2rr 6 ปีที่แล้ว

      You forgot to add flour

    • @ElizabethSiregar
      @ElizabethSiregar 6 ปีที่แล้ว

      @@DanielS-zq2rr high protein flour = Flour :)

    • @DanielS-zq2rr
      @DanielS-zq2rr 6 ปีที่แล้ว

      my bad lol
      By the way, do you know what should be the home quantity mesaurement for Julien's cream patissiere filling if I want to make eclairs with this choux pastry recipe?

    • @dianewolk7911
      @dianewolk7911 4 ปีที่แล้ว

      Can you please tell me how many eggs you used

    • @HandsomeNamed
      @HandsomeNamed 3 ปีที่แล้ว

      500 grams eggs.
      Divided by 4 from original recipe

  • @blogtostreet338
    @blogtostreet338 6 ปีที่แล้ว +1

    Thanks for teaching us this choux pastry recipe, I'll try it for our Valentine's

  • @ForeverImo
    @ForeverImo 10 ปีที่แล้ว +1

    I always use this recipe to make choux pastry/chocolate éclairs and it's a hit every time! Thank you so much!

  • @melortahir6937
    @melortahir6937 6 ปีที่แล้ว +1

    Merci. Your tips on baking these pastries such as( oven door slightly ajar) are very helpful.

  • @1totree
    @1totree 3 ปีที่แล้ว

    Thank you Camera man and Chef you guys are both pros! Great job! Reminiscent of The Great Chefs on PBS. I really love this channel.

  • @delfincaceres
    @delfincaceres 11 ปีที่แล้ว

    you teach better than other instructors that I have before, thank you

  • @ghina8414
    @ghina8414 4 ปีที่แล้ว +1

    Thank you chef that is a very usefull recipe

  • @equestanton1017
    @equestanton1017 7 ปีที่แล้ว

    Thats all!!! Wow yes what a treasure, would love a little Julian in my kitchen! This is cooking at it's best, a real marriage of art and science. So different to watching Oliver or Ramsey throwing lettuce leaves around.

  • @drummerchef851
    @drummerchef851 10 ปีที่แล้ว

    Chef, You need a TV show in Les Etas Unis!!! You are the best!!! Nobody knows how to cook over here.

  • @antonykibet3019
    @antonykibet3019 7 ปีที่แล้ว +4

    i wish you had a website with recipes with instructions for the items you make they are really awesome ive tried a few of them and they came out perfectly...

  • @Green19945
    @Green19945 11 ปีที่แล้ว +3

    Its great learning from a master baker!

  • @lindaang7814
    @lindaang7814 9 ปีที่แล้ว +13

    love all your video...I learned a lot from this awesome young chef ;)

  • @Blogdorf
    @Blogdorf 10 ปีที่แล้ว +1

    Fabulous! What a artist!

  • @spwicks1980
    @spwicks1980 6 ปีที่แล้ว +1

    An excellent teacher! I have learned a lot about making choux pastry - much of it from this video! Will watch his others now i think :)

  • @1sweetone2
    @1sweetone2 10 ปีที่แล้ว +1

    You are amazing! I just love the way you work. Thank you for sharing your knowledge.

  • @ahmadandroa1483
    @ahmadandroa1483 6 ปีที่แล้ว

    If he make a cupcake videos.. very injoyable.. inlove with this chef .fantastic tips and recipes ..thank yoh.

  • @ZOV288
    @ZOV288 ปีที่แล้ว

    I love this crazy pastry cheff ❤

  • @deoncarstens6536
    @deoncarstens6536 2 ปีที่แล้ว

    Please tell me what Flour brand do you use? Love your show, also the way you manage the kitchen. Thank you 🌱

  • @TheFK1999
    @TheFK1999 4 ปีที่แล้ว

    Vous êtes génial chef😋 Merci beaucoup pour les recettes 🙏🏼

  • @estherng6496
    @estherng6496 4 ปีที่แล้ว

    Thank you for the oven tips 🙏👨‍🍳♥️

  • @dlkmhn
    @dlkmhn 6 ปีที่แล้ว

    Merci beaucoup monsieur :) followed your technique and my choux pastry came out perfectly !

  • @tayba8523
    @tayba8523 7 ปีที่แล้ว +35

    written recipe
    2 liters water
    800g butter
    30g salt
    40 eggs

    • @mominetti
      @mominetti 6 ปีที่แล้ว

      200g of eggs (40 eggs).

    • @vanDKnaNL
      @vanDKnaNL 6 ปีที่แล้ว +4

      2kg he said, that's 2000g (1 egg around 50g)

    • @michaelbautista8621
      @michaelbautista8621 5 ปีที่แล้ว +1

      Whatflour?

    • @valeriechaumeziere377
      @valeriechaumeziere377 5 ปีที่แล้ว +1

      Carolin Schäfer It is always same weight of liquid to whole egg ratio. 2000 ml water so 2000g eggs. But farm eggs cart from 50g to 55 or more so just add eggs until you reach the 2000g

    • @valeriechaumeziere377
      @valeriechaumeziere377 5 ปีที่แล้ว

      michael bautista My Ecole Ritz Escoffier book says T55 flour. Not sure what the UK equivalent is.

  • @michaelpearce6720
    @michaelpearce6720 11 ปีที่แล้ว +1

    Saved my night, thank you Chef!

    • @TOPCAMERAMAN
      @TOPCAMERAMAN  11 ปีที่แล้ว +2

      That's a very nice comment you are very welcome. Regards John.

  • @CloudyWishes
    @CloudyWishes 8 ปีที่แล้ว

    wow I never knew it was so complicated, and I always thought I knew how to make a choux! lol
    Thank you for an in depth description

  • @madalinatudoran4366
    @madalinatudoran4366 7 ปีที่แล้ว

    Excellent results for me . Simply the best.

  • @NicolasEjzenberg
    @NicolasEjzenberg 3 ปีที่แล้ว

    best choux pastry recipe on the internet

  • @stephengoh5456
    @stephengoh5456 3 ปีที่แล้ว

    Awesome! Love it. Thank you.

  • @cf4880
    @cf4880 5 ปีที่แล้ว

    I thought it was neat looking at that big industrial equipment compared to my mixer at home. I love that chute for the eggs and the splash guard.

  • @waynelawson436
    @waynelawson436 11 ปีที่แล้ว +12

    I wish I had that mixer!!!

  • @pearlezurukam8450
    @pearlezurukam8450 6 ปีที่แล้ว +1

    I just love this chef!

    • @maaczka
      @maaczka 5 ปีที่แล้ว

      ahhh, me too.

  • @minnieshao8108
    @minnieshao8108 ปีที่แล้ว

    Do you cool the flour mixtures before you add the egg

  • @brendajollymore4229
    @brendajollymore4229 5 ปีที่แล้ว +1

    Thank you Julian, I enjoy watching you make all these lovely things and I've learned a lot from you so far. Have a wonderful day from Nova Scotia!! Even though you are a great Chef you have a unique "down to earth" way of cooking and baking.

  • @lezliekonagai5308
    @lezliekonagai5308 5 ปีที่แล้ว

    Very beautiful chocolate cake 100%perfect!

  • @AuroraClair
    @AuroraClair 6 หลายเดือนก่อน +2

    Omg, he works so fast

  • @YoshikoKaminomura
    @YoshikoKaminomura 3 ปีที่แล้ว

    I would love to learn croissants from chef Julien.

  • @larepimtb
    @larepimtb 3 ปีที่แล้ว

    Wonderful as usual!

  • @markwickremasinghe3514
    @markwickremasinghe3514 6 ปีที่แล้ว

    Thank you for sharing your recipes, truly a good person. God Bless you and your family and your business .Merry Christmas and have a great 2019 !

  • @elkepacholl9260
    @elkepacholl9260 7 ปีที่แล้ว

    I just subscribed. I think your wonderful. Loved the oven door tip

  • @tayba8523
    @tayba8523 7 ปีที่แล้ว +2

    how much does this recipe make for the shop? amazing!!!

    • @tayba8523
      @tayba8523 7 ปีที่แล้ว +1

      i meant how many eclairs

  • @jacquelineissenmann1045
    @jacquelineissenmann1045 7 ปีที่แล้ว +1

    Your "trick" about leaving the oven door ajar to finish off the cooking to perfection made me subscribed! This was your third videos I watched and been enjoying it! You remind me of the chef I worked for when I did pastry training and his name is also Julien! :) Thank you for sharing your knowledge - much appreciated! Gros bisous de Toulouse! :)

    • @vdj4859
      @vdj4859 6 ปีที่แล้ว

      Can u tell me plz oven temperature n baking time? Can I bake it on convection mode ?

  • @МаяЛамбова
    @МаяЛамбова 4 ปีที่แล้ว

    What a handsome chef!😆

  • @Marina-sd3uy
    @Marina-sd3uy 8 ปีที่แล้ว +1

    Thank you, the commentary on Why do like this or that is very helpful.
    I'd love to read that in print form if it exists somewhere.

    • @valeriechaumeziere377
      @valeriechaumeziere377 5 ปีที่แล้ว +1

      Marina I think it is called taking notes! You know, you find something interesting and you want to remember it, SO....You get a pen and a piece of paper and write it all down. You could even type it all in a Word doc, with photographs etc and save it in a file on your computer.
      Do you seriously want someone else to do it for you???

  • @user-pitchayadanu
    @user-pitchayadanu 5 ปีที่แล้ว +2

    I am already in love with him!!

  • @nataliestewart6706
    @nataliestewart6706 7 ปีที่แล้ว

    in the Caribbean we call it puff pastry, after it bake you can cut them open and add chees,tuna, custard creme or any thing you want to make it taste nice

  • @georgeangelopoulos7813
    @georgeangelopoulos7813 3 ปีที่แล้ว +1

    1/4 Ingredients
    0.5 L water
    7.5g salt
    200g butter
    400g flour
    10 eggs

  • @1djose
    @1djose 4 ปีที่แล้ว

    So you need to dry out the choux before putting the in the oven?

  • @tordjmancecile3100
    @tordjmancecile3100 4 ปีที่แล้ว

    Bonjour je vous suis et j'adore vos recettes, vous êtes super !!!
    Faites vous des vidéos en français ?

  • @doreendsouza8862
    @doreendsouza8862 4 ปีที่แล้ว

    Thanks for the good . Mine GOT FLAT so many times . I m fed up ..but will try this recioe

  • @lusianatheresia412
    @lusianatheresia412 6 ปีที่แล้ว

    i love your tuitorial...thank you

  • @denisjohnston9693
    @denisjohnston9693 3 ปีที่แล้ว

    Is your flour T45 ?

  • @henkiejong1136
    @henkiejong1136 9 หลายเดือนก่อน +1

    You make them faster then I can eat them.

  • @MRLAWBREAKER1
    @MRLAWBREAKER1 7 ปีที่แล้ว +3

    I always thought you put sugar in as well ,it has been on others I have seen made.

  • @DanielS-zq2rr
    @DanielS-zq2rr 3 ปีที่แล้ว

    How long do you need to let the humidity come out, if you're using a spoon to keep the door open?

  • @l.mendoza1712
    @l.mendoza1712 11 ปีที่แล้ว

    Great! Well done. Thanks for all the tips on what we should and should not do. :)

  • @sebastianleon151
    @sebastianleon151 4 ปีที่แล้ว

    what mixing method is used?

  • @qwizwizard1
    @qwizwizard1 4 ปีที่แล้ว +1

    Previous comments repeat the same question: Resizing the batch to suit their own needs. Correct me if I'm wrong, but if you have a calculator, you simply need to understand the percentage of each ingredient to the whole. In my example, I have broken down all ingredients used in the video into GRAMS for consistency. I always weigh ingredients, I never measure (cups, tsp, Tbsp) ingredients. Grams are far more accurate than ounces. I use a digital scale, they're not expensive, or you can find conversion charts online.
    The batch size in the video = 6430grams total.
    2000g water
    2000g eggs
    1600g flour
    800g butter
    30g salt
    The percentage of each ingredient is:
    31% water
    31% eggs
    25% flour
    12.5% butter
    0.5% salt
    Let's say you only want to make a batch size = 2000grams total, then apply percentages:
    620g water
    620g eggs
    500g flour
    250g butter
    10g salt

  • @elizabethbalazs7322
    @elizabethbalazs7322 5 ปีที่แล้ว +1

    Now I can make eclairs. Thank you

  • @delfincaceres
    @delfincaceres 11 ปีที่แล้ว +1

    please can you show us how to make nice moist, chocolate cake, and banana cake please

  • @joanascakes9055
    @joanascakes9055 9 ปีที่แล้ว +2

    I love you sooooo much 😁 if u go lala 😁 u r sooooo good ....I love all ur receipts

  • @michellewhite6992
    @michellewhite6992 2 ปีที่แล้ว

    Hi ive made this pastry before from a British recipe book and it said when it forms a ball the flour and butter water mixture its ready, they turned out okay but next time I will dry it out more like you did.

  • @DanielS-zq2rr
    @DanielS-zq2rr 6 ปีที่แล้ว +1

    How do you convert this recipe to a home baked quantity?

  • @fawazalarbash4841
    @fawazalarbash4841 4 ปีที่แล้ว

    Hi chef , I would like to know what the suitable temperature for home oven , and should I switch off oven and open door a little after it’s raising the pate choux ? Or only one time open and close the oven door when it’s open for 5 minutes?
    Best regards

  • @mikecathy3875
    @mikecathy3875 7 ปีที่แล้ว

    I love this chef.....love love love

  • @yulimoren7227
    @yulimoren7227 4 ปีที่แล้ว

    Could you ask to the chef please why all my choux are down i mean deflated after i took out from the oven... problem the oven or the dough was to liquid ? Thank youu

  • @shohremohamadi2284
    @shohremohamadi2284 7 ปีที่แล้ว

    thank you so much, I want to know where can I this butter

  • @ministage3849
    @ministage3849 7 ปีที่แล้ว

    chef obian knobi but great video great dude this men im work in pastry kitchen and my inspirations is pastry stores france and viena austria great cakes

  • @simomonster
    @simomonster 7 ปีที่แล้ว +1

    Frensh people are pastry masters

  • @ghina8414
    @ghina8414 4 ปีที่แล้ว

    Ingredients :
    2 lt water
    30g salt
    800g butter
    1,6kg flour
    40 eggs (2kg eggs) 50gr/egg

    • @abigailkemp7679
      @abigailkemp7679 3 ปีที่แล้ว

      Hi, can you pin this so we can follow the recipe

  • @ooXChrissieXoo
    @ooXChrissieXoo 4 ปีที่แล้ว

    OH interesting, when I learned it at my local bakery, my teacher said I can't dry out my dough at the beginning. I did accidentally "overcook" it and made it a bit dry, and result was better than all the ones I made before. Now this is why....

  • @lamourdesdesserts858
    @lamourdesdesserts858 7 ปีที่แล้ว

    Can I flavor my choux pasty?

  • @celiayounger9202
    @celiayounger9202 ปีที่แล้ว

    Que bien se inventan historias de los inventores de recetas

  • @salphone01
    @salphone01 5 ปีที่แล้ว

    I have shop near my home in Algeria made best eclairs I think was established from 1925 the shop was tubing my French
    U til now still using old style Patissrie

  • @irinasorokina1614
    @irinasorokina1614 6 ปีที่แล้ว

    Great. Thank you chef!!

  • @BarrySuridge
    @BarrySuridge 5 ปีที่แล้ว

    Yay for free range ‼💯👌

  • @MissMaubi
    @MissMaubi 5 ปีที่แล้ว

    How about American weight please, can you also break it down for household use.

  • @paullacakaff8007
    @paullacakaff8007 9 ปีที่แล้ว

    Can I just use a half stick of butter, some flour, and 1 or two eggs

    • @NanaOseiTutu
      @NanaOseiTutu 9 ปีที่แล้ว

      Paul Lacakaff Yeah. Look up Whitney Miller Profiteroles, she won the first season of MasterChef here in the US. I've tried her recipe, it is the only one that has worked for me.

  • @cs512tr
    @cs512tr 5 ปีที่แล้ว

    great hints!

  • @vdj4859
    @vdj4859 6 ปีที่แล้ว

    Can u tell me plz oven temperature n baking time? Can I bake it on convection mode ?

  • @charles6649
    @charles6649 6 ปีที่แล้ว

    so what are the measurements in a small batch ?

  • @morethancake5379
    @morethancake5379 8 ปีที่แล้ว

    woooow iloved this recipy could you tell me the recipy by greams

  • @pd696
    @pd696 4 ปีที่แล้ว

    How to store eclair shell? Just made them, don't want to eat now?

  • @healingnodes
    @healingnodes 9 ปีที่แล้ว

    So if you go... Lala and after Lala and that Lala.. hahahaha 11:38. Great tutorial there chef! Love your accent!

  • @waynestanley2240
    @waynestanley2240 3 ปีที่แล้ว

    Does anyone know how long you can keep choux for - raw and cooked

    • @topshiba293
      @topshiba293 2 ปีที่แล้ว

      Raw, you need to use it when you make it. Cooked, can keep in the freezer for a few months.

  • @germyldon
    @germyldon 5 ปีที่แล้ว

    No sugar?

  • @70sboy98
    @70sboy98 ปีที่แล้ว

    Why are you selling up in Dartmouth?

  • @stels2756
    @stels2756 8 ปีที่แล้ว

    cakeflour or selfraising flour?

    • @codyjohnson7082
      @codyjohnson7082 7 ปีที่แล้ว +1

      Peach Butterfly All purpose flour