I love that John throws in side note fun facts. He’s not only trying to teach us how to make a recipe but how to be better cooks/bakers overall. I really appreciate him.
In a time where the world has so much bad news, your smile, chuckle and positivity with baking have brought me so much joy. Thank you for laughing at your silly mistakes as you thrive making desserts for your loved ones. You have given me so much confidence in myself. I made your cream puffs or shall I say pate a choux! (I feel like a fancy pastry chef following your instruction)
I know this video is 3 years old but oh my goodness, it saved the day! They turned out perfectly, just in time for Christmas celebrations - thank you so much!
John, thank you for this video. I have been making gougeres and profiteroles for many years, but had never heard the tip about poking them to let the air out and then drying them for a few minutes in the oven. I make both my gougeres and profiteroles very small (more French style) and so dampness inside has not been an issue, but when I make them as a sandwich bun I will use this technique For your viewers who worry you might scramble the eggs: Jacques Pepin' s mother probably made choux pastry with a wooden spoon and a strong arm, and I bet they were just as delicious! Lorraine
I love how you mentioned the point with 3 or 4 eggs and even get the exact problem in this video. As always fantastic video! Great comments and explanations. Thank you sir
I haven’t made these for years because the first time I tried, they were an epic fail (different recipe and my inexperience). I thought I would try your recipe and they are such a success!! I'm so pleased. Thank you. 😊😊😊
Omg! I am ten years old and I bake 5 times a week! I know it’s a lot but I understand why you would want to have it as a job! I wish someday that I can be at least half as good as you! I even made your meringues today! Your recipe is amazing! It tastes amazing and my family already ate half of them in 30 minutes! I hope you always continue to make videos!
Its been several years since I've made choux pastry. The hardest thing I remember was if you cooked it on the stove too long they didn't come out right, about half of the time I had to remake it. Thank you for telling us how long to cook it. That really helps and takes away the intimidating part of making it. I made cream puffs for a month straight, they're were so good. This video has inspired me to make cream puffs again very soon. Maybe I'll try the Eclairs too.
You're amazing. I'm sending this to my family members and friends and reminding them that not only are you an incredible baker, but an all around Master Cook. Blessings to you and yours!
Lovely John. I was brought up in Milan where on Sundays we would get a selection of pastries including small choux buns with crema pasticciera in different flavours. I have tried to reproduce them here in London. When I don’t feel like using the piping bag I just use two spoons and manage to shape them reasonably well. I hope the family is dealing with the present crisis with a smile on their faces. Things should begin to ease up in this country. Regards to all.
Ingredients:- For the pastry- 1 cup water 1 and 1/2 tsp Sugar 1/2 tsp Salt 113g Unsalted Butter 120g Flour 3 or 4 eggs 1 egg for egg wash (optional) For the Ganache- 4 oz Chocolate 120ml Milk or Cream
Made these 2 days in a row, absolutely amazing and so easy to follow!! I made a chocolate sauce to pour on top with some melted chocolate, butter and milk and it was beautiful.
I made these profiteroles for a dinner party...one of the nicest desserts I've had this year. The recipe was spot on! Thought we would have left overs to freeze...we didn't.
Hey John, I just made these and they turned out absolutely PERFECT. I also made your “fail proof” pastry cream to fill it. This is an achievement cause it’s my first time using a piping bag, which I was always terrified of. This is my mom’s favourite dessert and now, I can make it for her. Thank you so much.
Oh man you are world's best chef and recepie teller 🎉 I tried so many recepies of profiteroles but failed and today I made them by your recepie and they turns out perfect 😍🤩 thank you so much for so amazing recepies
You are my youtuber inspiration when I started baking. I love cooking and baking is my weakness. I am a self learner and you were very helpful since last year when I first watched you :)
I’m SO HAPPY that you properly explain important parts, like the point about cooling the ganache and poking of the balls. 👌🏼 I just stumbled on this recipe, I’ve tried another that works perfectly sometimes but deflates once out of the oven at other times. Can you tell me why that is?
Hey John, great recipe and video! My uncle is a chef pattisier from Belgium and told me the reason French people were commenting about the whisk on your previous video is not for the Ganache. It's for when you incorporate the whipped cream into the egg mixture to create the Crème Pâtissière. You're supposed to use a spoon to gently fold it, very similar to when incorporating the Meringue in a Chocolate Mousse. The reason being that a whisk will destroy the trapped air and therefore make the cream just a little too dense.
I have an issue. I have two versions of my mother's recipe. She's not living to answer questions but one is somewhat like your cooking time (15 min at 425 then lower to 375 for 20 min then 5 min more after pricking holes) and the other 30 mins without opening the door. I grew up with the soft version with whipped cream from scratch inside and chocolate drizzled over. They were the lightest and most airy dessert I ever had! They may have gotten softer due to being refrigerated a bit. She specifically instructed to chill them while making the chocolate sauce. I appreciate the video because there was no mention of the water to prevent singing of the spikes or egg to help color in her recipe. I will have to experiment. Thank you.
Whenever I tried profiteroles before, it always ended the same way: flat. Today I tried this one. And I was like ooh, its not going to work again. But they just came out from the oven and they are big and puffy!!! So THANK YOU FOR THIS AMAZING RECIPE! 🤩🤩🤩🤩
John, just wanted to let you know that you are AMAZING!! I love your energy and your recipes😍 Your husband and kids are so lucky to have you. Keep up the great work!
Calming and delicious. I think after my finals this week I‘m going to do everything on this channel. I always get so hungryyy. Love you John you make my day with your videos !
Love your recipies and your positivity. It just makes me smile. The snickerdoodles were a hit. No one I served them too here in Australia had ever had one before!
I came to your channel for the macarons recipe and tips... I'm binge watching at work now because you are a delight to watch. Even your "mistakes" in some of your other videos just prove to us you're human and it's okay to make them :) 💕
In Trinidad and Tobago, we fill these shells with either cheese, chicken or tuna paste. We season the paste with our local seasonings including pimentos, onions, garlic, hot pepper, celery or parsley and chadon beni with mayonnaise and mustard. Yummy
I just made these profiteroles for our dessert today for after Sunday dinner. They have turned out really fab! Thank you for making this video, best wishes.
I can feel so many good vibes coming from this man. I just adore him
I know, right??
yes!!!!!
I suspect his husband feels the same way.
Love a sweet, good energy fellow Virgo. We Stan.
Crystal Sankar ah is that what is it? My Virgo moon agrees! I always watch these videos just when I need to feel better. He's so sweet and adorable!
I love that John throws in side note fun facts. He’s not only trying to teach us how to make a recipe but how to be better cooks/bakers overall. I really appreciate him.
Me: I’m going a diet
John: No.
Well... I'm fasting
@@Reeeeeshaa lol just had iftar
cloud softi
Ye
He posts a video everyday... nobody’s going on a diet
😂
He looks so clumsy and yet he makes everything perfect
Anyone else watching this during Ramadan? I can eat in an hour and a half and John I can’t wait to try this 😁❤️
John is really on a profite-*ROLL* with these, looks amazing!
Ha lmao
I've never seen a kitchen look so much like a renaissance painting...
Love your recipes
And I LOVE beautiful his porcelain dishes.Are they the Hungarian Herendi?
@@dolorespap464 I think so
You’re so positive guy. Your smile gives me energy to go to the kitchen and cook. 😁. Thanks.
Me: How much sugar is in this dessert?
John: Yes
Me: No, i mean how much...
John: Yes
😅😅😅
🤪🤣💕
lol!
😂😂😂😂😂💜
lol
I like it with whipped cream👌🏾
Best dessert ever🤗
I don’t watch any other baker on RUclips, because John always just has the BEST recipes!
Made these for Easter. They are my mother’s favorite dessert. Success! One happy Mom!.
In a time where the world has so much bad news, your smile, chuckle and positivity with baking have brought me so much joy. Thank you for laughing at your silly mistakes as you thrive making desserts for your loved ones. You have given me so much confidence in myself. I made your cream puffs or shall I say pate a choux! (I feel like a fancy pastry chef following your instruction)
I might just get my lazy self out of bed to make these
let's get baking!
I know this video is 3 years old but oh my goodness, it saved the day! They turned out perfectly, just in time for Christmas celebrations - thank you so much!
John, thank you for this video. I have been making gougeres and profiteroles for many years, but had never heard the tip about poking them to let the air out and then drying them for a few minutes in the oven. I make both my gougeres and profiteroles very small (more French style) and so dampness inside has not been an issue, but when I make them as a sandwich bun I will use this technique
For your viewers who worry you might scramble the eggs: Jacques Pepin' s mother probably made choux pastry with a wooden spoon and a strong arm, and I bet they were just as delicious!
Lorraine
Mr. Preppy Kitchen you crack me up, and look forward to all your videos!!!
You have to do something for 1 million subscribers!👏🏼👏🏼👏🏼
Well, I've never been this early but as soon as I see preppy kitchen I click. AND DEFINITELY FOR PROFITEROLES!
thank you!
Me encanta tu espontaneidad y tu sonrisa contagiosa. Eres adorable y tus recetas perfectas. Éxitos!
I love how you mentioned the point with 3 or 4 eggs and even get the exact problem in this video. As always fantastic video! Great comments and explanations. Thank you sir
Me: No more sweets
John:*uploads video*
Me:MUST. MAKE. THEMM.
I haven’t made these for years because the first time I tried, they were an epic fail (different recipe and my inexperience). I thought I would try your recipe and they are such a success!! I'm so pleased. Thank you. 😊😊😊
I just love when he eats what he cooked, he seems to enjoy it so much and i like the way that he describes the flavors
Never skipping ads for you! You just spread good vibes effortlessly!
John eres fantástico 🤩🥰 thanks for sharing your delicious and so well explained recipes... very thankful 🙏🏼
There's nothing he hasn't shown me that has failed...love your videos john...your my favorite....
Omg! I am ten years old and I bake 5 times a week! I know it’s a lot but I understand why you would want to have it as a job! I wish someday that I can be at least half as good as you! I even made your meringues today! Your recipe is amazing! It tastes amazing and my family already ate half of them in 30 minutes! I hope you always continue to make videos!
Thank you and happy Baking!!
Thank you so much for these videos and your funny comments...great job..wonderful...John
He looks like an artist. Love his cooking style 👏
Its been several years since I've made choux pastry. The hardest thing I remember was if you cooked it on the stove too long they didn't come out right, about half of the time I had to remake it. Thank you for telling us how long to cook it. That really helps and takes away the intimidating part of making it.
I made cream puffs for a month straight, they're were so good.
This video has inspired me to make cream puffs again very soon. Maybe I'll try the Eclairs too.
You're amazing. I'm sending this to my family members and friends and reminding them that not only are you an incredible baker, but an all around Master Cook. Blessings to you and yours!
I just made this and omg , can anything be even more addictive than these little things? So delicious and addictive. Boyfriend rates it’s 10/10
I love how he makes me make all he's recipes
they are the best !!!!!
Lovely John. I was brought up in Milan where on Sundays we would get a selection of pastries including small choux buns with crema pasticciera in different flavours. I have tried to reproduce them here in London. When I don’t feel like using the piping bag I just use two spoons and manage to shape them reasonably well. I hope the family is dealing with the present crisis with a smile on their faces. Things should begin to ease up in this country. Regards to all.
I just love the energy this guy distills, God bless you man.
Love that you fill with ICE CREAM!!!
I’ve only just found this channel but I already love it!! You’re literally so chill and explain everything SO well thank you!!
Ingredients:-
For the pastry-
1 cup water
1 and 1/2 tsp Sugar
1/2 tsp Salt
113g Unsalted Butter
120g Flour
3 or 4 eggs
1 egg for egg wash (optional)
For the Ganache-
4 oz Chocolate
120ml Milk or Cream
Thank u
Thanks. It's so much easier when you can read the ingredients before hand.
Your amazing this is the first channel I go to every time I want to bake something
This man..... wow! Incredible positive and gives me a happy mood! Thanks you for existing!
Made these 2 days in a row, absolutely amazing and so easy to follow!! I made a chocolate sauce to pour on top with some melted chocolate, butter and milk and it was beautiful.
This gentleman teaches so well
That was good information about why unsalted butter is used. I never knew the salt content of salted butter varied. Thanks!
I’m making this for my mother tomorrow because she loves French desserts lol. Also I’m binging all this man’s videos...he’s great :)
Thank you!
I made these profiteroles for a dinner party...one of the nicest desserts I've had this year. The recipe was spot on! Thought we would have left overs to freeze...we didn't.
Hey John, I just made these and they turned out absolutely PERFECT. I also made your “fail proof” pastry cream to fill it. This is an achievement cause it’s my first time using a piping bag, which I was always terrified of. This is my mom’s favourite dessert and now, I can make it for her. Thank you so much.
I don’t know what I love the most if your passion for delicious recipes or your amazing desserts 😋😋😋... I guess both equally 🤤🤤🤤
Oh man you are world's best chef and recepie teller 🎉 I tried so many recepies of profiteroles but failed and today I made them by your recepie and they turns out perfect 😍🤩 thank you so much for so amazing recepies
You are my youtuber inspiration when I started baking. I love cooking and baking is my weakness. I am a self learner and you were very helpful since last year when I first watched you :)
Preppy kitchen I love your recipes and helpful hints . I love the way you spread joy and positive vibes .
I’m SO HAPPY that you properly explain important parts, like the point about cooling the ganache and poking of the balls. 👌🏼
I just stumbled on this recipe, I’ve tried another that works perfectly sometimes but deflates once out of the oven at other times. Can you tell me why that is?
Hey John, great recipe and video! My uncle is a chef pattisier from Belgium and told me the reason French people were commenting about the whisk on your previous video is not for the Ganache. It's for when you incorporate the whipped cream into the egg mixture to create the Crème Pâtissière. You're supposed to use a spoon to gently fold it, very similar to when incorporating the Meringue in a Chocolate Mousse. The reason being that a whisk will destroy the trapped air and therefore make the cream just a little too dense.
This French dessert is quite popular in Greece and we all love it!! ❤
My first time watching Preppy kitchen. Love it!
He keeps it very simple! And straight to the point.
You got yourself a new fan!
Thankyou.!
did it, and the result is perfect! One of the best baking channels ever.
I have an issue. I have two versions of my mother's recipe. She's not living to answer questions but one is somewhat like your cooking time (15 min at 425 then lower to 375 for 20 min then 5 min more after pricking holes) and the other 30 mins without opening the door. I grew up with the soft version with whipped cream from scratch inside and chocolate drizzled over. They were the lightest and most airy dessert I ever had! They may have gotten softer due to being refrigerated a bit. She specifically instructed to chill them while making the chocolate sauce. I appreciate the video because there was no mention of the water to prevent singing of the spikes or egg to help color in her recipe. I will have to experiment. Thank you.
Just found this channel and I CAN'T STOP WATCHING, this guy is A-MA- ZING!
I am so glad i stumbled upon your videos. Sending lots of love
love that tip about poking holes and putting it back in the oven to make it crisp!
They look amazing and super easy to make
This is my husband favorites I have to do this before next Monday. He is going in a diet. Thanh you from Switzerland 🇨🇭
I love watching your videos. I'm making this next!!!! PLEASE make the video with the cheese puffs filled with the goat cheese mixture.
Omg. Your poke and second bake is blowing my mind! Amazing tip!
esse vídeo é muito amor na arte de cozinhar.
Whenever I tried profiteroles before, it always ended the same way: flat. Today I tried this one. And I was like ooh, its not going to work again. But they just came out from the oven and they are big and puffy!!! So THANK YOU FOR THIS AMAZING RECIPE! 🤩🤩🤩🤩
Your recipes are amazing and my children loved these! Thank you!
That's my favourite dessert ,yum yum 😋 thanks for the lovely delicious video
Love your herend China in green. I have blues but also the butterflies. Can never go wrong with fabulous China to present on.
Finally another video from preppy kitchen 😄 always entertaining and always something to learn in every video ,thank you John!!!
So cheerful. And love that kitchen!
I made this for my family and they loved it
keep up the good work
Looks so yummy. I made these but made them savory. I put tuna in them. They were delish too.
I had some recipes from other persons, but yours are always the best of all!! I decided that you'll be the only one!🎉
Your videos are therapeutic .
John, just wanted to let you know that you are AMAZING!! I love your energy and your recipes😍 Your husband and kids are so lucky to have you. Keep up the great work!
Thanks so much!
Preppy Kitchen ❤️❤️❤️
Imma make theses for eid.
Look amazing thanx for recepie❤
Thank you for your video... I made these today & they were absolutely delicious.... 👌😋🤤
You are my most favorite chief. Love your channel. Thank you for so much amazing content. Seriously you are just great.
Thanks for making my day a bit better. I have so many deadlines while also dealing with groups of uncooperative people. They're gonna have to wait.
U r just so Awesome. Presentation is always on point, but what really spends me is the Smile though. Looks so Delicious John, thank u!
I tried to make them yesterday! 🤗🤗🤗 deliciousness!!!
Calming and delicious. I think after my finals this week I‘m going to do everything on this channel. I always get so hungryyy. Love you John you make my day with your videos !
Love your recipies and your positivity. It just makes me smile. The snickerdoodles were a hit. No one I served them too here in Australia had ever had one before!
This is my favourite dessert🍫.Hands down
My 3yr calls John his friend. He loves watching your videos ❤️
Yes please! More Spanish desserts!
please never changee you're so wholesome 💖💖
officially my favorite baking channel on youtube 🥰
your videos have been saving me through quarantine
just dumping everything into the pot, i love it
I came to your channel for the macarons recipe and tips... I'm binge watching at work now because you are a delight to watch. Even your "mistakes" in some of your other videos just prove to us you're human and it's okay to make them :) 💕
Mmmm, my mum used to bake pâte à chou like this. Love profiteroles, éclairs and religieuses.
my family and i have made so many recipes from you!! and they all turn out so incredible, thanks for the content!🖤
In Trinidad and Tobago, we fill these shells with either cheese, chicken or tuna paste. We season the paste with our local seasonings including pimentos, onions, garlic, hot pepper, celery or parsley and chadon beni with mayonnaise and mustard. Yummy
Beautiful choux I used to make it when I was 10, haven’t made it since, thanks for your nice recipes
Wow these look super delicious I want some
I just made these profiteroles for our dessert today for after Sunday dinner. They have turned out really fab! Thank you for making this video, best wishes.
I really love your vibes.....
Let's help get this man to 1M subs he deserve it..
@Supr Eme
For sureee
Totally
I was the 1 millionth subscriber!!
Your kitchen is beautiful, your sweets are beautiful, your performance is beautiful, that's all !!