I love it that he includes the mistakes he does or shares the errors he has done in the past. He gives that assurance that it's okay to make mistakes because even the best of the pros can also make mistakes.
This may be done intentionally. Many public figures include slight errors in their final product- which they've usually practiced quite a bit beforehand- to allow their viewers to build trust in them/relate to them more. This comment was meant as a compliment to John :) And also as encouragement to those who wonder seeing his ease if they just lack the natural skills to bake. No, perfection may require quite a bit of practice!
I actually have a lot of respect for bakers/chefs that can keep me interested in what they're doing without speeding up the video and stuff, so kudos to you! Great Video.
If I could make a suggestion for this recipe. Instead of piping the pastry creme in from the bottom, pipe it in from the top. If you noticed after John took a bite, the creme was oozing out from the bottom from the holes. But by piping it in from the top, once done, you will be dipping it in the chocolate topping, so it will seal the holes.
@@Khazandar theres a difference where you filled the eclair sufficiently and where the eclair is bloated. Its not so enjoyable to eat if the pastry cream pops everywhere so thats what i meant by my comment to not fill it to the brim.
I made these eclairs and they are absolutely delicious! I’m 13 and I made these so they are kinda foolproof!! Here’s my tips: -you don’t need an injector tip or a star tip - use johns trick for piping by cutting it - don’t get discouraged: it looks incredible after the glaze!! Thanks John, Bryn 😁✌️
I literally spent two days, 4 recipes, and 8 batches trying to make eclairs!! I came across this video and this recipe worked the FIRST TIME I tried it! ( and made my custard WAY better with whipping cream ). Don’t even hesitate, this recipe is perfection for novice bakers!
It's currently 3am, I have the eclairs in the oven, the custard is in the fridge and I'm so sleep deprived but I'm going to make muffins off of your recipe. This is just amazing. So easy, so delicious!
I've made this recipe twice before and both times they were ADORED. This recipe is absolutely delicious and the video is very helpful. He doesn't just tell you the steps as they are, he shows you exactly how to stir, pipe, and bake the eclairs. My friend showed me this channel and I've fallen in love.
may i ask a question? he said to put the batch 425 for 15 minutes and reduce the temperature to 375? does it mean i have t bake it for 425 for 15min and take it out of the oven and oreheat the oven to 475 and than put the batch back in? can you plese help me?
@@레몬나르고빚갚으-v9p that is what it means but i find that they’re often a little too crispy especially when you pipe the eclairs a little too thin. I find that you have to adjust the temp and just fiddle around. Start low and work your way up until they’re just how you like them.
I made these and was actually shocked that they came out perfectly. I had a hard time filling about half of them and made a small mess on the bottom but that’s okay. I did not use a dark chocolate but semi sweet and that was plenty dark for us, any darker and the chocolate ganache may have overwhelmed the pastry and filling a little bit. I also wound up only making 12 total large eclairs on one baking sheet but they were perfect after only 20 minutes on 375. Crispy and browned perfectly while hollow like they should be. I don’t have a stand mixer either so I used an electric hand mixer with only 1 mixer attached when folding the eggs into the dough, along with a rubber spatula and had success. Thanks again!
@@ishitaharish1368 I know right. I use his vanilla cake recipe as a starting point when I want to create some special cake, I have literally never had more perfect cake in my life!
I usually never leave comments. But. I've made almost all OF HIS recipes. And they all have been heavenly. He breaks it down perfectly. Made these today, andddd WOW amazing! Thank you for much John :)
ok so i tried this recipe yesterday and let me tell you ... It Delicious ! the dough is very fluffy like a cloud !! my family loved it they ate them all, and asked for more ... Thank you so much !! ❤️
Chloe Blake Really! 😂 actually english is not my first language i am still learning haha !! So thank you so much for correcting me i appreciate that ... !! 🙏
If you liked this video, you may also want to know that there are a number of steps to making chocolate! First, cocoa beans are picked from the tree. At this stage, the beans are white and gooey. The beans are fermented for 2 weeks and left to dry. Once dry, the beans have turned brown! The dried beans are roasted to create more flavor, and finally, made into chocolate products!
Unbelievably delicious and literally SAVED me from spending $4 for ONE Eclair at WholeFoods that I usually buy for my son (who has autism and VERY limited food preferences)...HE LOVED IT!!! Thanks, subscriber for life :)
I totally trust this man!! Has never led me wrong. I also like making these into cream puffs, little, poppable. And as a nanny/Mom, I would melt chocolate chips in small dish in microwave, stirring every 20 sec, at 50% power. Meanwhile peel nice naval orange, then dip segments in warm chocolate-very quick snack, I love it.
I was going to say something about those copper utensils.. I mean they are an eye-catcher, very neat and elegant... I like every thing about this kitchen starting by John ending with the spatula
Hello John… it’s currently 3:45pm here in Texas. I must say, I’ve seen many & I mean a lot of videos of people “showing” or trying to “teach” us how to cook or bake… the one thing I first pay attention to, is the ingredients, most of them, or should I say, all of them, think that they’re helping us (but I seriously believe that they’re just being cheap) by “using” the affordable stuff. But not you, kudos to you. You use the best ingredients for all of your recipes. I noticed it right away when I saw you mix the chocolate with heavy whipped cream, when others so called professionals would’ve used milk, even water (Ew!) but not you. And every & each other step you did while baking, only showed how much love you put in to your creations. Thank you John, like our kids say, You Rock! I’ll be buying your book. I hope one day I’ll get to meet you, just so you can sign my book. I hadn’t cooked or baked in 3 years, you see, I got sick, w/Lupus plus some other stuff. I was a little depressed, but after watching your vids & recipes, you gave me something to look forward to, I’ll be baking again your recipes & very soon, my husband & kids (that are no longer little kids anymore) are going to be so happy … The only thing that has me a little (very little) is that I won’t be able to taste your very own profiterole prepared with your own hands… But I’ll deal. Thank you John, you’ve been a blessing to me, God bless you. -Gabs Hdz Ps: I don’t know if you’ll read this, I hope you do, becuz you got me out of my self-pity & mild depression.
Currently, meant to be writing an essay, so of course, I found your channel and have to watch every video! You are so talented- I am blown away by your cake decorating skills. Can't wait to try your recipes out for Easter, they are so cute. Love your content, it's so aesthetically pleasing and brilliant content!
A tip for the eclairs if you dont have a tip or you dont want to eat it like a sandwich is you can take a chopstick or a large toothpick (for the toothpick, use the butt end- or unsharp end, of it and wiggle it around a few times). Just poke the chopstick in and proceed to fill up your eclair. it should work the same way (at least it did for me!)
Please check the egg wash amounts: you mention 1 Tablespoon of milk but the subtitle/print says: 1 tsp. For those that rely on the subtitles, this could be important. I can't wait to try them! I made them when I was very very young (like 10 yrs old or less) with my mom and I am now 65! I haven't made them for years. Making the egg mixture over the stove brought back all the memories! Thank you!
@@mezmursema there's a cooking channel named "You Suck At Cooking" and he makes really entertaining and informative cooking videos. Garima Joshi wasn't saying that this person is bad at cooking :)
I've made eclairs before and they never turned out quite right. After watching your video I feel confident enough to try them again! Thank you so much for your lovely positivity!
It's so fun to watch John make something he really enjoys eating because he just exudes joy and happiness while sharing the recipe and process. Another great video from a wonderful content creator.
I tried the eclairs today but it seems an important note has been missed - after you have finished baking the eclairs, turn off the oven and let them sit and cool for about 10-15 mins, without opening the oven door. I made the mistake of taking them out right away which made the first batch totally flat. Please add this to the recipe.
I’m surprised-I never had that problem. But I agree with someone in the comments. Edit: *I agreed with the one baking them until they become a golden brown throughout. Did you bake it on the higher temperature for like 15 mins and lowering down to 375 for 25 mins? But I think the website mentioned stabbing a few small holes into the eclairs after baking to let the steam out. I’m not sure if not doing that makes your eclairs deflate.
Yahya Khan how do you know he is married and don’t have a wife🤔? Is he your friend ? or you are his relative ? Did he tell you about his marriage and his wife? 😠🙄
Me, whenever tries to teach me anything simple. Me: “I’ll give it a go! But just know that I’ll probably mess it up!” My friend: “....It’s just rolling the dough into a ball.... _How_ would you mess that up....?” Me: (looks into the cameraman hiding behind the shelf pointedly as they’ve seen the horrors I’ve committed all my life) *”Observe.”* I exist on the fine line between utter genius and irredeemable moron at all times.
Hi mister John , I tried a lot of recipes from your Chanel and loved them all, I baked brownies , eclairs, cream puffs ,cookies , toffee " that holiday treat " ,Carmel cake ..and all of them were more than fantastic ..as we say in Arabic Mashallah for things we are amazed of , so I thank you so much for your trusted recipes , I actually only search for dessert recipes on your channel , so thank you from my heart💞
Returned for your demonstration of how to make eclairs. My mother would surprise us in the midst of a struggle for the American dream when all that was left were the comforts of a mother's cooking. Thank you for your videos and great presentation of cooking from the heart. Hopefully I can recreate what you do so masterfully. Thank you. Did follow your video on Bread Pudding! Another great.
I’ve made these twice now and they are a HUGE HIT!! With the whipped cream I don’t add any sugar or vanilla. The pastry cream is perfectly sweet enough! I’m also using the pastry cream for Boston cream donuts!! 🤤 John is my go to for yummy desserts! Definitely give it a try!
I LOVE how you held the bowl with your arm to whisk!! My gramma used to whisk that way with cake batter - that's old school!! You don't see many RUclipsrs doing that these days. 😁😁😁
I loved your Tiramisu recipe and made it several times for family and friends. I keep hearing it is the best tiramisu they have ever had. I was over the moon when I found you also made eclairs which are my all time favorites! I subscribed and will be following all of your recipes. Many thanks and best of luck with everything!
I have made these a couple of times and they’re absolutely amazing! I plan on making these again today. 10/10 would definitely recommend baking these. My only note is to make sure that you don’t open the oven too early or a few of them will collapse and become difficult to fill.
this recipe is exactly the same as for a catalan "bunyol de vent"! I do them every year for Pascua (holy week in Spain, basically), but instead of making them on the oven, you deep fry them. Also, not elongated but rounded. The reaction is immediate, and it creates a big bubble of mass almost completely empty on the inside, with a delicious spongy texture inside and a soft crust. When right out of the oil, they get a sugar bath that sticks because of the heat and that's it! Although not typical, I love to fill some of them with custard, since they are so fluffy and empty that it's easy to inject them with whatever you want. fun fact: the "vent" in "bunyol de vent" means air in catalan because of it's big inside cavities. They turn out as big bubbles, but so light!
This is one of my favorite recipes, and I keep going back to this one although I realized that you recently published a new eclair video about 1 month ago, but I prefer this recipe. If you don't mind, here are a few tweaks to consider: 1) I use regular salted butter in the choux pastry instead of unsalted and adding salt. Seems redundant. 2) The Choux makes 12 eclairs but the pastry is only enough for about 8 eclairs, so I would suggest to multiply the ingredients by 1.5 times. 3) I use Lindt Excellence 85% cocoa dark chocolate to make the ganache and those who love coffee can also add about 10 grams of fine (espresso) ground coffee in the ganache, in my opinion adds more flavor. 4) i like the pastry cream but the next evolution of eclairs is to make Creme Patissiere and add melted chocolate, which makes the pastry cream chocolate colored and it also adds more firmness. In this case I cut the eclairs into top and bottom halves and I pipe the chocolate colored cream to the bottom half before closing the top, and then I dip it into the melted chocolate ganache for final assembly. Just enjoy! Much ♥ from Texas!
I started getting into baking again now that I’m older. I have made a lot of different desserts from other videos, let’s just say they have all been nightmares, the first time I have made one of your desserts it was the best thing ever!!!!! Thank you and keep sharing!!!
If you're wondering why this guy can't stop eating it's because every element of this recipe tastes amazing! This was the first time I attempted to make choux or custard and I had no trouble following along. The result is so super delicious I can't even describe it!! The best!!
I made this this past weekend and they were a huge hit with my extended family. I had made the pastry and the custard the day before and found even though I had stored them in an airtight container overnight (and had let them cool completely first), they were a little soft, no longer crispy. Thank goodness for my air fryer! I popped them in, two at a time for a few minutes and that saved the day. I did have to wait for them to cool back down, but at least the crisp was back. I also found that even though I used the full amt of whipped cream, when the custard/cream was cold it was too difficult to pipe. It actually was easier on my hands once it warmed up a little . I do love Preppy Kitchen though--it inspires me to cook and bake.
Raw choux pastry dough also refrigerates very well. Spoon it into a ziploc bag, stick it in the fridge, and then when it’s time to bake, just cut off one edge and squeeze the dough out like you’re using piping bag. No mess, no extra dish to clean, and they still puff up perfectly every time.
Meanwhile my mom's mad cause I consumed a dozen of eggs Please stop giving reasons😂😂😂that's pissing her now 😂😂 Now she's mad moreover Its quarantine 😉😂😂😂😂😂 I appreciate it though! ❤
Ammona laymona a recipe my family has been making for 20 years is called “chocolate eclair cake” and it’s made with instant pudding mixed with cream cheese. It is amazing.
Supr Eme I don’t think it does. However, it does have modified starch in it, which gels at any temp. Do you know how if you make a sauce with a corn starch slurry it thickens and gets gelatinous? Like that, but it’s been modified to where it can do that without boiling.
Supr Eme I think she was complaining that her mom didn’t want her using all the eggs in the house not that she’s averse right using egg products. The pudding reduces how many eggs she takes from the household. Nothing like getting all my dry ingredients ready for a cake to realize my son used all the eggs 😆
I have tried your recipe...it's beautiful The eclairs were very fluffy and held a lot of stuffing, and lasted a good while in the fridge without becoming stale 👍🏻👍🏻 Nailed it the first time
Made eclaires today and thanks to you they turned great!!! Thanks so much for being in the kitchen with me!!! Don't stop making magic happen, love watching g and learnimg.
Your presentation is impeccable. I got ganache and custard everywhere! For those rookies out there, make sure your oven is clean, ours was a bit not and we got some unwanted smoke. Watch the heat, you can burn em quickly, I had to turn them all to get them even. You can also undercook them. I sliced one to make sure they were good. When doing the custard keep mixing it will thicken eventually! I did sandwich method, the pipet kept moving up and I couldn’t tell how full they were. The pastry kept coming out too. Filling them bags is messy. Use semi sweet chocolate not like me I used dark unsweetened chocolate yuk! Caught in time though. Buy a mixer it will save you tons of work trust me. Get a large tray, you run out of room fast. Expect at least 2 or more hours to do. Plan ahead. Making the whip cream was so easy and tasted amazing! Thanks for the recipe!
So, two things I wanted to bring up to you. I am a culinary student and we made eclairs a few weeks ago. The first thing is, when you warm the butter and water and bring it to a boil, you then add your flour and you are to stir vigorously for 1 minute. The reason you do that is to cook off the flavor of the flour. The second thing is when you added the hot dough to the mixer, you turned it on and started adding the eggs. What we were taught is to put it in the mixer, turn it on and keep feeling the bottom of the bowl and bring the temp down to were you can comfortably touch the bottom, you are wanting to bring the temperature down to 140 degrees and then you add your eggs to the dough to the right constancy. Take care.
This is the recipe from my culinary school. Pate Choux 2 cups Water 8 oz. Butter Pinch of kosher salt 2 cups all-purpose flour 8 eggs Method: 1. Melt butter in a saucepan. 2. Add water and bring to a boil. 3. Add flour and stir until a dough forms. 4. Continue cooking the mixture over low-medium heat for 1 minute. 5. Remove from heat and place in a mixer with the paddle attachment. 6. Turn on low speed and cool mixture to 140° or lower. 7. Slowly add the eggs 1 at a time 8. Place in a pastry bag with an 806 round tip. 9. Pipe according to chef’s demonstration 10. Bake in 400° oven until slightly golden brown. 11. Reduce heat to 350° and bake until the inside of the choux is slightly dry. 12. Cool on rack.
@@RipVanAllan1983 thank you, man! This is great. Gonna try your version. I also don’t understand the sugar in the dough. It must be plain and a bit salty
@@toysforeva I don't know why he adds sugar to the paste either, you get the sweetness from the creme in the eclairs. I know that what I was taught in school and is very important is to cook the paste for a min or two to cook off the flour taste and then let it cool down while mixing in the blender, but the way he adds the eggs to his hot dough he is not tempering his eggs right he is curdling his eggs which your not supposed to do.
@@RipVanAllan1983 I went to 6 or 8 culinary classes back in 2012 I think, and after you mentioned all those discrepancies, it all came back to me, like a flood. They said exactly same thing in my class too.
Genuinely puts a smile on my face with how much he's enjoying himself, just kept eating the custard and wanting to eat the one shell he filled up immediately lol, the darn eclairs look so good too!
I got nervous when you added that first egg in right away. Usually I've seen the first egg go in after the dough has been cooled to prevent scrambling the eggs.
I'm 38 seconds in and already I know that this is going to be my new go to food channel because you are including not just the weight of the ingredients but also how many cups/tsp etc and I don't have a scale so this is muchly appreciated!!!!!!!!!!
? everyone fills through the bottom of the eclair but i do the opposite. i fill through the top because the chocolate will cover and seal it. looks like magic but let me know what you think john. and thanks for the video.
I've never seen eclairs filled from the bottom. Doesn't make sense to me. He bit into the eclair and you could see the filling oozing out. I learned from pastry chef Albert Jorant (RIP) to add the filling from both sides.
Didn't think I could do these but I tried. I also succeeded ...so it is fool proof. I was shocked when I bit the first one and it was hollow. I was proud of myself. Thank you.
John, thanks so much! This is the best recipe for eclairs ever! I have never managed to get the dough like this. It amazing! All your recipes are perfect John!
I DID IT!!!! Followed the recipe exactly while watching the video . . . AND IT WORKED. I've tried other recipes I found, including Martha Stewart, but just couldn't get it to work. Thank you! Now on to your macron recipe and video. 😁
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So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
noice
ruclips.net/user/shorts68nfVvWueLw?feature=share
Yes, but if I buy your cookbook, I won't be able to see those funny little mistakes 02:09
U seriously didn't even put the ingredient list on the website it's the only thing people would ever go to the site for and it's missing.
Just a tip.. fill from the top as you're covering the eclairs with chocolate and means you won't get any custard on your hands when eating.
I quite appreciate how he put the actual measured weight/volume in there too since like every country has different sized cups etc
Amen, that's the trigger that made me subscribe. It is so frustrating converting volume to weight etc.
Only america has differemt measurements
@@yorricks6991 Nah like every different country has a different standard cup, i'm not talking about metric vs imperial
For the egg wash he said tablespoon, but the graphic said tsp. Which is it?
@@psychedelicmonkey55 you know what's the solution to this? A kilo will always be a kilo, no matter where you are in the world
I love it that he includes the mistakes he does or shares the errors he has done in the past. He gives that assurance that it's okay to make mistakes because even the best of the pros can also make mistakes.
Like me
You have a very good attitude. I like that. You have a wonderful day sweetheart.😊
Me too!
I been soux chef for 20 years and made quite a few mistakes in one of the most presentation damanding restaurants it happens
This may be done intentionally. Many public figures include slight errors in their final product- which they've usually practiced quite a bit beforehand- to allow their viewers to build trust in them/relate to them more.
This comment was meant as a compliment to John :) And also as encouragement to those who wonder seeing his ease if they just lack the natural skills to bake. No, perfection may require quite a bit of practice!
I actually have a lot of respect for bakers/chefs that can keep me interested in what they're doing without speeding up the video and stuff, so kudos to you! Great Video.
i'm sorry. but you sound pretentious and stuck up. chefs/bakers don't create videos to keep you interested.
@@ST-gy5xb pretentious bitch?
@@ST-gy5xb let her speak her mind ,everybody don't have to be like you .Don't be rude...
But he did sped time while beating in the mixer tho
Yes speeding up their video. Boo hoo.
If I could make a suggestion for this recipe. Instead of piping the pastry creme in from the bottom, pipe it in from the top. If you noticed after John took a bite, the creme was oozing out from the bottom from the holes. But by piping it in from the top, once done, you will be dipping it in the chocolate topping, so it will seal the holes.
Or you can also not fill the eclair to the brim
@@socringe2217 Sure, if you hate life.
@@Khazandar theres a difference where you filled the eclair sufficiently and where the eclair is bloated. Its not so enjoyable to eat if the pastry cream pops everywhere so thats what i meant by my comment to not fill it to the brim.
Or you can pipe the cistard from the middle.
Wait, nvm top is better
Or you could fill it from one end, which is what I've seen lots of chef do on screen of course!
I made these eclairs and they are absolutely delicious! I’m 13 and I made these so they are kinda foolproof!! Here’s my tips:
-you don’t need an injector tip or a star tip
- use johns trick for piping by cutting it
- don’t get discouraged: it looks incredible after the glaze!!
Thanks John,
Bryn 😁✌️
@Ashlynn Lim piping bag
what was the temp
like as in farenheight of celsius im so confused
@@kclush2962 the one in the video is Fahrenheit
Bryn from kids baking championship!!!
Or not that Bryn
“Doesn’t it look sexy? Do you want me? Yes, I do” 😂 I’m so glad you show your personality in your videos!
JESSICA PRZYBYLA I laughed at that cause I think food is sexy to.
JESSICA PRZYBYLA He is married!! Check his great wedding band! I bet his wife filmed this!! Pray to St Joseph to find a great husband!!
@@marielymg For goodness sake what are you talking about?? Smh
Jessica, that line cracked me up, too, lol! I love his passion for ll tell things he makes... He gets it!😁😌😍
He might just be a fruitkake
You can see the sheer excitement throughout his video, its like clumsy, but yet perfect persona, that's a talent. 👏👏👏
syole_11_11 syole_11_11 called gay
For the Filling:
▢ 2 cups whole milk
▢ 1/2 vanilla bean split lengthwise
▢ 6 egg yolks
▢ 2/3 cup sugar
▢ 1/4 cup cornstarch
▢ 1 tbs cold unsalted butter
Thank you!
There is nothing in the video about butter in the filling...
It's in google
@@MrTandtrollet it’s literally the first step
@@theoppositeistruewhere? First step is milk
I literally spent two days, 4 recipes, and 8 batches trying to make eclairs!! I came across this video and this recipe worked the FIRST TIME I tried it! ( and made my custard WAY better with whipping cream ). Don’t even hesitate, this recipe is perfection for novice bakers!
So you used whipping cream instead of milk ??
@@VickyRyan2018 I use half milk and half whipping cream without butter at the end
@@halaassi4431 thank you
Preppy kitchen DOES NOT MISS BABY! Love him n all his recipes
Напишіть будь ласка рецепт тіста , якщо Вам не важко , буду вдячна . Текст я зможу зробити переклад , не знаю Вашу мову . Напишітьрецепт будь ласка,
It's currently 3am, I have the eclairs in the oven, the custard is in the fridge and I'm so sleep deprived but I'm going to make muffins off of your recipe. This is just amazing. So easy, so delicious!
You used your mixer at 3am?!
@@pletskoo514 🤣🤣🤣
so, how was it?
hahah you know you're a baker when you bake at 3am
@@mxlen5019 or a stoner 😂
I've made this recipe twice before and both times they were ADORED. This recipe is absolutely delicious and the video is very helpful. He doesn't just tell you the steps as they are, he shows you exactly how to stir, pipe, and bake the eclairs. My friend showed me this channel and I've fallen in love.
may i ask a question? he said to put the batch 425 for 15 minutes and reduce the temperature to 375? does it mean i have t bake it for 425 for 15min and take it out of the oven and oreheat the oven to 475 and than put the batch back in? can you plese help me?
Lve made this recipe twice before and both times they were ADORED this recipe is absolutely delicious and is
@@레몬나르고빚갚으-v9p that is what it means but i find that they’re often a little too crispy especially when you pipe the eclairs a little too thin. I find that you have to adjust the temp and just fiddle around. Start low and work your way up until they’re just how you like them.
@@레몬나르고빚갚으-v9p I reduced the heat while still in oven and mine turned out amazing
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
I made these and was actually shocked that they came out perfectly. I had a hard time filling about half of them and made a small mess on the bottom but that’s okay. I did not use a dark chocolate but semi sweet and that was plenty dark for us, any darker and the chocolate ganache may have overwhelmed the pastry and filling a little bit. I also wound up only making 12 total large eclairs on one baking sheet but they were perfect after only 20 minutes on 375. Crispy and browned perfectly while hollow like they should be. I don’t have a stand mixer either so I used an electric hand mixer with only 1 mixer attached when folding the eggs into the dough, along with a rubber spatula and had success.
Thanks again!
ALL of his recipes turn out perfectly tbh. love this guy.
@@ishitaharish1368 I know right. I use his vanilla cake recipe as a starting point when I want to create some special cake, I have literally never had more perfect cake in my life!
I usually never leave comments. But. I've made almost all OF HIS recipes. And they all have been heavenly. He breaks it down perfectly. Made these today, andddd WOW amazing! Thank you for much John :)
ok so i tried this recipe yesterday and let me tell you ... It Delicious ! the dough is very fluffy like a cloud !! my family loved it they ate them all, and asked for more ... Thank you so much !! ❤️
Nina Illy YOU SAY EATED LIKE ME AND MY FRIENDS!!!😂😂we put an “ed” after most things, lol
Chloe Blake Really! 😂 actually english is not my first language i am still learning haha !! So thank you so much for correcting me i appreciate that ... !! 🙏
he's great ,and cute got beautiful smile , can t wait to make,
@Saeedah Ramazani special kind of asshole
@Saeedah Ramazani grammar police...
I'm so happy that someone finally adds also weight in g, not only cups or tablespoon. I'm an European and that's a lot easier for me!
If you liked this video, you may also want to know that there are a number of steps to making chocolate! First, cocoa beans are picked from the tree. At this stage, the beans are white and gooey. The beans are fermented for 2 weeks and left to dry. Once dry, the beans have turned brown! The dried beans are roasted to create more flavor, and finally, made into chocolate products!
I love how enthusiastic and excited he is when making these throughout the entire video
Unbelievably delicious and literally SAVED me from spending $4 for ONE Eclair at WholeFoods that I usually buy for my son (who has autism and VERY limited food preferences)...HE LOVED IT!!! Thanks, subscriber for life :)
Yes, make at home. Fresh and the cost of one you can make lots. Great moms!
Yep bake at home after some time u'll start baking amazing stuff
I totally trust this man!! Has never led me wrong. I also like making these into cream puffs, little, poppable. And as a nanny/Mom, I would melt chocolate chips in small dish in microwave, stirring every 20 sec, at 50% power. Meanwhile peel nice naval orange, then dip segments in warm chocolate-very quick snack, I love it.
What the heck, i never knew knew éclaire were this expensive outside of France, it's literally 2 euro for 6 or more éclaire..
You can freeze the shells , and use instant pudding on a dime to make quickly. Hershey premade frosting as well for fast treat.
Copper utensils. Copper colour mixer. Copper colour egg shell. Some major colour coordination happening in the kitchen today.
@@PreppyKitchen 😂
I was going to say something about those copper utensils.. I mean they are an eye-catcher, very neat and elegant... I like every thing about this kitchen starting by John ending with the spatula
I noticed the copper aesthetic, too! Those pans!! Pretty!
I’m obsessed with his things! Everything is gorgeous!
This is my dream kitchen. You have impeccable taste :-)
Hello John… it’s currently 3:45pm here in Texas. I must say, I’ve seen many & I mean a lot of videos of people “showing” or trying to “teach” us how to cook or bake… the one thing I first pay attention to, is the ingredients, most of them, or should I say, all of them, think that they’re helping us (but I seriously believe that they’re just being cheap) by “using” the affordable stuff. But not you, kudos to you. You use the best ingredients for all of your recipes. I noticed it right away when I saw you mix the chocolate with heavy whipped cream, when others so called professionals would’ve used milk, even water (Ew!) but not you. And every & each other step you did while baking, only showed how much love you put in to your creations. Thank you John, like our kids say, You Rock! I’ll be buying your book. I hope one day I’ll get to meet you, just so you can sign my book. I hadn’t cooked or baked in 3 years, you see, I got sick, w/Lupus plus some other stuff. I was a little depressed, but after watching your vids & recipes, you gave me something to look forward to, I’ll be baking again your recipes & very soon, my husband & kids (that are no longer little kids anymore) are going to be so happy … The only thing that has me a little (very little) is that I won’t be able to taste your very own profiterole prepared with your own hands… But I’ll deal. Thank you John, you’ve been a blessing to me, God bless you.
-Gabs Hdz
Ps: I don’t know if you’ll read this, I hope you do, becuz you got me out of my self-pity & mild depression.
John does rock! But I have never seen ganache made with anything but heavy cream. Can it be made with milk? I always have milk.
Currently, meant to be writing an essay, so of course, I found your channel and have to watch every video! You are so talented- I am blown away by your cake decorating skills. Can't wait to try your recipes out for Easter, they are so cute. Love your content, it's so aesthetically pleasing and brilliant content!
Stalker
@@AL-ew8kg morron
Fuck u bye
same i’m supposed to be revising for my tests but im doing this instead 😭😭😭
A tip for the eclairs if you dont have a tip or you dont want to eat it like a sandwich is you can take a chopstick or a large toothpick (for the toothpick, use the butt end- or unsharp end, of it and wiggle it around a few times). Just poke the chopstick in and proceed to fill up your eclair. it should work the same way (at least it did for me!)
I made this for my family they went crazy over them!!they were gone in minutes
10/10 recommend making!!
I have to make them now.
Thank you, I was looking for this comment as I am going to make them for colleagues.💕
THANK YOU, I WAS looking 4 som1 to giv feedback
@Shahd we are fine, trust me.
For me it became flat? And remained same size.. short & flat 😔😔😔
Please check the egg wash amounts: you mention 1 Tablespoon of milk but the subtitle/print says: 1 tsp. For those that rely on the subtitles, this could be important. I can't wait to try them! I made them when I was very very young (like 10 yrs old or less) with my mom and I am now 65! I haven't made them for years. Making the egg mixture over the stove brought back all the memories! Thank you!
Never seen a cooking video as entertaining as this one. You go man 😂
Lol 🤣🤣😂
Hes still liking videos after a year what a legend
🤣🤣🤣🤣
@@joshiganna so ur saying he's bad at cooking?!
@@mezmursema there's a cooking channel named "You Suck At Cooking" and he makes really entertaining and informative cooking videos. Garima Joshi wasn't saying that this person is bad at cooking :)
I've made eclairs before and they never turned out quite right. After watching your video I feel confident enough to try them again! Thank you so much for your lovely positivity!
It's so fun to watch John make something he really enjoys eating because he just exudes joy and happiness while sharing the recipe and process. Another great video from a wonderful content creator.
He has such a great, warm personality ☺️
I tried the eclairs today but it seems an important note has been missed - after you have finished baking the eclairs, turn off the oven and let them sit and cool for about 10-15 mins, without opening the oven door. I made the mistake of taking them out right away which made the first batch totally flat. Please add this to the recipe.
I didn’t have that issue? They rose and came out well??
Maybe you took them out too soon?
Could be it was quite cold in your kitchen, which is why, i had the same problem when making sm other choux creme
5:10
You hv to stay until becoming really a golden brown
I’m surprised-I never had that problem. But I agree with someone in the comments. Edit: *I agreed with the one baking them until they become a golden brown throughout.
Did you bake it on the higher temperature for like 15 mins and lowering down to 375 for 25 mins?
But I think the website mentioned stabbing a few small holes into the eclairs after baking to let the steam out. I’m not sure if not doing that makes your eclairs deflate.
you're the weirdest most genuine baker ive ever seen on youtube I didn't even skip once XD
Steven Brown 🤣🤣🤣🤣
He is weird because he is married and don't have a wife.
Saaaaame!!
And the most disgusting as well
Yahya Khan how do you know he is married and don’t have a wife🤔? Is he your friend ? or you are his relative ? Did he tell you about his marriage and his wife? 😠🙄
This eclair shell recipe is simply amazing 😍 I have tried dozens of recipes and this one puffed and hollowed out beautifully.
Yessssss!!!! I've been looking for a good eclair recipe, thank you so much! I really trust your recipes so I know these eclairs are delicious
Eclairs are easy to make if you have a basic recipe. The Ratio is 2-1-2-1. Milk or Water(Milk better for taste)- Butter- Egg- Flour
Me in 2019: AIN'T NOBODY got time for dat
COVID-19: you DO now😏
I don't have all the ingredients though, and I won't go outside just for them.
Right! 😩
Yogi Aim 😂
Yogi Aim البلبل
Yep. I’m home and I’m trying this recipe.
"It's basically foolproof".
You haven't met this fool.
Me, whenever tries to teach me anything simple.
Me: “I’ll give it a go! But just know that I’ll probably mess it up!”
My friend: “....It’s just rolling the dough into a ball.... _How_ would you mess that up....?”
Me: (looks into the cameraman hiding behind the shelf pointedly as they’ve seen the horrors I’ve committed all my life) *”Observe.”*
I exist on the fine line between utter genius and irredeemable moron at all times.
Lmaooo
Same here. I'd destroy these and my kitchen somehow.
WHY DID YOU COMMENT THAT?
@@allensmatchmaker3823 same
Hi mister John , I tried a lot of recipes from your Chanel and loved them all, I baked brownies , eclairs, cream puffs ,cookies , toffee " that holiday treat " ,Carmel cake ..and all of them were more than fantastic ..as we say in Arabic Mashallah for things we are amazed of , so I thank you so much for your trusted recipes , I actually only search for dessert recipes on your channel , so thank you from my heart💞
I came back to say I tried this recipe for my cream puffs and HOHOHO THEY ARE GOOD! You are a lifesaver! Thank you for this recipe!!
I don't know why I love watching cooking/baking videos during Ramadan 😍😍😍
definitely I'm going to make it for tomorrow iftar inchallah
Muslim cooking channel. sdh cooking
bouchra Al no one asked
@@blowurn0se wow, rude much? She was just making a simple comment like everybody else.
TheLady sick lady 🤮
@@blowurn0se Ahole much?
I love that you mention the quantity of ingredients in cups and grams. That is really very convenient for everyone
Returned for your demonstration of how to make eclairs. My mother would surprise us in the midst of a struggle for the American dream when all that was left were the comforts of a mother's cooking. Thank you for your videos and great presentation of cooking from the heart. Hopefully I can recreate what you do so masterfully. Thank you. Did follow your video on Bread Pudding! Another great.
the "splash of vanilla part" when he proceeds to poor in half the bottle gave me "two shots of vodka" vine vibes
"Two shots of Vanilla" *Proceeds to pouring the entire fricking bottle of Vanilla*
@@ulyssesdenice5071 what , no he did not 🚫
lol thought the exact same
Also “a touch of olive oil” from Gordon Ramsay 😂
@@AS-dw9oe lol hahaha
Even when people say "it's fool-proof", there's a high chance I'll mess it up.
Hokuspoku come look for me. Am your long lost African sister at messing things up.
caro namala Me too girls, I am your Arab sister 😂
😂😂
Hokuspokus He said foolproof, not MORON-proof! 🤪
I am a fool proof breaker.
I’ve made these twice now and they are a HUGE HIT!! With the whipped cream I don’t add any sugar or vanilla. The pastry cream is perfectly sweet enough! I’m also using the pastry cream for Boston cream donuts!! 🤤 John is my go to for yummy desserts! Definitely give it a try!
Using dark chocolate is a detail not to be ignored. It’s gives such nice balance with the sweat tasting custard
It's Ramadan! Why am I doing this to myself??
I do this every Ramadan lol
same girl same
Same
It makes me even hungrier
i hear ur pain..🤤🤤
“So thick and lovely..so hot”
Yeah..we’re talking about the pudding..
😂
Haha
I LOVE how you held the bowl with your arm to whisk!! My gramma used to whisk that way with cake batter - that's old school!! You don't see many RUclipsrs doing that these days. 😁😁😁
I loved your Tiramisu recipe and made it several times for family and friends. I keep hearing it is the best tiramisu they have ever had. I was over the moon when I found you also made eclairs which are my all time favorites! I subscribed and will be following all of your recipes. Many thanks and best of luck with everything!
It took me 7 attempts to make them, and after I found your recipe! Simple and perfect explanation! I am a fan of your cooking! Thank you for sharing
Is the recipe a good one? Do they taste nice
Missy Missy this is the recipe that I followed and they came out amazing 🤗
Cooking by Natasha thank you I’ll try it out
I have made these a couple of times and they’re absolutely amazing! I plan on making these again today. 10/10 would definitely recommend baking these. My only note is to make sure that you don’t open the oven too early or a few of them will collapse and become difficult to fill.
I wana ask about the oven temperature is it in the F or C?
@@ahdhamed5542 hes in america so I believe hes baking these in F
I’m not into cooking shows or anything of the sorts but this guy is fun to watch and the things he makes look really good
Youre not, aren't you
this recipe is exactly the same as for a catalan "bunyol de vent"! I do them every year for Pascua (holy week in Spain, basically), but instead of making them on the oven, you deep fry them. Also, not elongated but rounded. The reaction is immediate, and it creates a big bubble of mass almost completely empty on the inside, with a delicious spongy texture inside and a soft crust. When right out of the oil, they get a sugar bath that sticks because of the heat and that's it! Although not typical, I love to fill some of them with custard, since they are so fluffy and empty that it's easy to inject them with whatever you want.
fun fact: the "vent" in "bunyol de vent" means air in catalan because of it's big inside cavities. They turn out as big bubbles, but so light!
"This one's a little fat."
Do not talk to me that way, I was trying to stay away from recipe vids.
😂😂
Lol
You just kill me....tasting your way through the video...love it!
i’m watching this at 1 am. i dont recommend doing so, cuz now i’m hungry
Lol make me want to have some now
This is one of my favorite recipes, and I keep going back to this one although I realized that you recently published a new eclair video about 1 month ago, but I prefer this recipe. If you don't mind, here are a few tweaks to consider: 1) I use regular salted butter in the choux pastry instead of unsalted and adding salt. Seems redundant. 2) The Choux makes 12 eclairs but the pastry is only enough for about 8 eclairs, so I would suggest to multiply the ingredients by 1.5 times. 3) I use Lindt Excellence 85% cocoa dark chocolate to make the ganache and those who love coffee can also add about 10 grams of fine (espresso) ground coffee in the ganache, in my opinion adds more flavor. 4) i like the pastry cream but the next evolution of eclairs is to make Creme Patissiere and add melted chocolate, which makes the pastry cream chocolate colored and it also adds more firmness. In this case I cut the eclairs into top and bottom halves and I pipe the chocolate colored cream to the bottom half before closing the top, and then I dip it into the melted chocolate ganache for final assembly. Just enjoy! Much ♥ from Texas!
I started getting into baking again now that I’m older. I have made a lot of different desserts from other videos, let’s just say they have all been nightmares, the first time I have made one of your desserts it was the best thing ever!!!!! Thank you and keep sharing!!!
This man and his eclair has more Character development than any fictional character I've read in some book-
you cannot compare him with anime.
This man and his eclair has more character development than any fictional character lve read in some book
any* book
If you're wondering why this guy can't stop eating it's because every element of this recipe tastes amazing! This was the first time I attempted to make choux or custard and I had no trouble following along. The result is so super delicious I can't even describe it!! The best!!
I made this this past weekend and they were a huge hit with my extended family. I had made the pastry and the custard the day before and found even though I had stored them in an airtight container overnight (and had let them cool completely first), they were a little soft, no longer crispy. Thank goodness for my air fryer! I popped them in, two at a time for a few minutes and that saved the day. I did have to wait for them to cool back down, but at least the crisp was back. I also found that even though I used the full amt of whipped cream, when the custard/cream was cold it was too difficult to pipe. It actually was easier on my hands once it warmed up a little . I do love Preppy Kitchen though--it inspires me to cook and bake.
Raw choux pastry dough also refrigerates very well. Spoon it into a ziploc bag, stick it in the fridge, and then when it’s time to bake, just cut off one edge and squeeze the dough out like you’re using piping bag. No mess, no extra dish to clean, and they still puff up perfectly every time.
To me I always thought eclairs were so hard to make, but you made it so easy; I'll definitely have to make some!
Meanwhile my mom's mad cause I consumed a dozen of eggs
Please stop giving reasons😂😂😂that's pissing her now 😂😂
Now she's mad moreover Its quarantine 😉😂😂😂😂😂
I appreciate it though! ❤
So? She knew how to eat them ! ! !
Shreya Dutta you can reduce using the eggs by substitute the pastry cream by using ready pudding.
Ammona laymona a recipe my family has been making for 20 years is called “chocolate eclair cake” and it’s made with instant pudding mixed with cream cheese. It is amazing.
Supr Eme I don’t think it does. However, it does have modified starch in it, which gels at any temp. Do you know how if you make a sauce with a corn starch slurry it thickens and gets gelatinous? Like that, but it’s been modified to where it can do that without boiling.
Supr Eme I think she was complaining that her mom didn’t want her using all the eggs in the house not that she’s averse right using egg products. The pudding reduces how many eggs she takes from the household. Nothing like getting all my dry ingredients ready for a cake to realize my son used all the eggs 😆
I have tried your recipe...it's beautiful
The eclairs were very fluffy and held a lot of stuffing, and lasted a good while in the fridge without becoming stale 👍🏻👍🏻
Nailed it the first time
I LOVE your videos. It cracks me up when you include a few bloopers. Makes me feel better! hahaha Thank you!
Yeah that’s an interesting videos, have you try making any of the recipe…?
Me: *fasting* “I’m so hungry”
RUclips recommendations: I got you covered
Reema G me too, fast...only eating cooking shows
I be watching mukbangs and cooking videos all day during Ramadan tbh :-)
Same here😭😭😭💔
FACTS and I love eclairs
Reema G so true!!! LOL
Eclair: Do you want me?
John: (nods) I do.
Lol! Btw, nothing wrong with eating pastry cream for breakfast. It is, afterall, made with eggs!
This is the first video I’ve seen on you, just wanted to say that I love how energetic and happy you are
Made eclaires today and thanks to you they turned great!!! Thanks so much for being in the kitchen with me!!! Don't stop making magic happen, love watching g and learnimg.
how many mintues needed to bake?
10:03 For a moment there I was afraid that he wouldn’t have any pastry cream left to pipe into the eclairs😅
I thought the same thing xD
Nbxbzbzbzbz
Drujjrhrthbtbhrjrrjhrhrhrrbnrndndnd
I f mum rkfjekek
@@JarJimairid jxnnx
“What are you? A dirty old piece of string that’s really expensive?”
Me, a baker: *YES. YES THEY ARE.*
I’m obsessed with this guy!!! 😂😂😂😂😂 he makes it look so easy! I’m definitely going to try some of his recipes out!!!! 🤩🤩🤩🥰🤩
Your presentation is impeccable. I got ganache and custard everywhere!
For those rookies out there, make sure your oven is clean, ours was a bit not and we got some unwanted smoke.
Watch the heat, you can burn em quickly, I had to turn them all to get them even. You can also undercook them. I sliced one to make sure they were good.
When doing the custard keep mixing it will thicken eventually!
I did sandwich method, the pipet kept moving up and I couldn’t tell how full they were. The pastry kept coming out too. Filling them bags is messy.
Use semi sweet chocolate not like me I used dark unsweetened chocolate yuk! Caught in time though.
Buy a mixer it will save you tons of work trust me.
Get a large tray, you run out of room fast. Expect at least 2 or more hours to do. Plan ahead.
Making the whip cream was so easy and tasted amazing!
Thanks for the recipe!
I’m in love with the shiny pots, measuring cups and baking sheets!!
Like they are $800. Handspun copper suucepans... I love em too!!
Didn’t think I could make eclairs you’ve demystified the process for me. Thanks.
So, two things I wanted to bring up to you. I am a culinary student and we made eclairs a few weeks ago. The first thing is, when you warm the butter and water and bring it to a boil, you then add your flour and you are to stir vigorously for 1 minute. The reason you do that is to cook off the flavor of the flour. The second thing is when you added the hot dough to the mixer, you turned it on and started adding the eggs. What we were taught is to put it in the mixer, turn it on and keep feeling the bottom of the bowl and bring the temp down to were you can comfortably touch the bottom, you are wanting to bring the temperature down to 140 degrees and then you add your eggs to the dough to the right constancy. Take care.
This is the recipe from my culinary school. Pate Choux
2 cups Water
8 oz. Butter
Pinch of kosher salt
2 cups all-purpose flour
8 eggs
Method:
1. Melt butter in a saucepan.
2. Add water and bring to a boil.
3. Add flour and stir until a dough forms.
4. Continue cooking the mixture over low-medium heat for 1 minute.
5. Remove from heat and place in a mixer with the paddle attachment.
6. Turn on low speed and cool mixture to 140° or lower.
7. Slowly add the eggs 1 at a time
8. Place in a pastry bag with an 806 round tip.
9. Pipe according to chef’s demonstration
10. Bake in 400° oven until slightly golden brown.
11. Reduce heat to 350° and bake until the inside of the choux is slightly dry.
12. Cool on rack.
@@RipVanAllan1983 thank you, man! This is great. Gonna try your version. I also don’t understand the sugar in the dough. It must be plain and a bit salty
@@toysforeva I don't know why he adds sugar to the paste either, you get the sweetness from the creme in the eclairs. I know that what I was taught in school and is very important is to cook the paste for a min or two to cook off the flour taste and then let it cool down while mixing in the blender, but the way he adds the eggs to his hot dough he is not tempering his eggs right he is curdling his eggs which your not supposed to do.
@@RipVanAllan1983 I went to 6 or 8 culinary classes back in 2012 I think, and after you mentioned all those discrepancies, it all came back to me, like a flood. They said exactly same thing in my class too.
@@RipVanAllan1983 now, do you have any tips for custard? Much appreciated from my side, man 🤩
Genuinely puts a smile on my face with how much he's enjoying himself, just kept eating the custard and wanting to eat the one shell he filled up immediately lol, the darn eclairs look so good too!
I got nervous when you added that first egg in right away. Usually I've seen the first egg go in after the dough has been cooled to prevent scrambling the eggs.
that scared tf out of me
@@sarahr6170 I know right? I was like "Noooooo! You're gonna have a scrambled mess! He must know something we don't. LOL
@@BigMoneysLife what he knew was that he did prepare a batch the day before
@@kinngrimm Ah, now see, I didn't know that. That's why I had a panic attack LOL.
Big Money's Life wait what do they mean by that?
Thank you! Made my first eclairs ever and there were great, each were unique in shape but delicious!
Vanilla bean: *dirty old expensive string*
Aisha but isn’t that.. kinda true?
LoL true
I'm 38 seconds in and already I know that this is going to be my new go to food channel because you are including not just the weight of the ingredients but also how many cups/tsp etc and I don't have a scale so this is muchly appreciated!!!!!!!!!!
10:44 when you just want to lick the whisk but realize you're on camera😂
This has been my go-to recipe for eclairs ❤️I usually bake it again for few minutes before filling it to make sure it stays crispy
Does the heat make the filling runny?
@@derick2986 I let it cool down again after re-baking then put the filling in.
Whenever he says, "hey bakers!"
I am like...yeah I am a baker or am I?
Armyyy.....💜💜💜
Vsauce soundtrack im the back
One of my top 5 chefs on RUclips! You are amazing ! Making these right now !! Thank you for teaching me !!
I love how he laughs at his own jokes 😂
Thanks for eating several spoonfuls of that custard. Now I don't feel so guilty when I do it!
Donna Lynn hahaha!
Me too!! Lol
Me everytime I bake lol
OMG I just love his baking, not to mention how real he is, shows all his little mistakes. Used a few of his recipes and everything came out perfect.
? everyone fills through the bottom of the eclair but i do the opposite. i fill through the top because the chocolate will cover and seal it. looks like magic but let me know what you think john. and thanks for the video.
I've never seen eclairs filled from the bottom. Doesn't make sense to me. He bit into the eclair and you could see the filling oozing out. I learned from pastry chef Albert Jorant (RIP) to add the filling from both sides.
I always thought that filling them from top would be better
I've always wondered why people don't do that
I think the reason people don’t fill from the top is to prevent the pastry cream oozing into the chocolate
@@noaheverett7347 but the chocolate would set and there for preventing the cream from oozing.
I tried this recipe today and the eclairs became PERFECT! Thanks alot!
"Baking photoshop"! Love it!!
He said it is foolproof. I must be a special type of fool because I only nailed this recipe on my 3rd try
your smile will never fail to make me happy
Didn't think I could do these but I tried. I also succeeded ...so it is fool proof. I was shocked when I bit the first one and it was hollow. I was proud of myself.
Thank you.
Video that I’ve been waiting for ☺️☺️
i enjoyed watching this so much, love his personality 😂 cute AND funny
What an honest moment. “Do you want me?” “Yes I do!” Love it.
John, thanks so much! This is the best recipe for eclairs ever! I have never managed to get the dough like this. It amazing! All your recipes are perfect John!
My wife, listening to this video with no context: "How many innuendos can one man put in a video about baking?!"
innuendo = Italian suppository 🤣
Something about this video makes them seem so easy to make 😂 you've inspired me to try.
I like how he doesnt mind eating a whole bunch of the pastry cream... so relatable
I DID IT!!!! Followed the recipe exactly while watching the video . . . AND IT WORKED. I've tried other recipes I found, including Martha Stewart, but just couldn't get it to work. Thank you! Now on to your macron recipe and video. 😁