I don't know why people don't sponsor him he has the two favourite things around youtube Cats and Food He has a very special talents and i love he's videos
@@sumi5654 some people were suffering for not able to turn on the English caption (all caption was available but no English) yesterday. But it's available now
Cream puffs 250g: 1 cup 240-250ml: 1 cup custard 4 & ¾ tbsp sugar 2 egg yolks 6 tsp cornstarch 1 cup milk Whipped cream ¾ cup whipping cream (sub for coconut cream/full fat milk if vegan) 1 tsp vanilla topping ¼ cup butter 3 & ¾ tbsp sugar 7 ⅔ tbsp flour Batter ½ a cup + 5ml water 3 & ¾ tbsp butter ¼ tsp salt ½ a cup of flour + ¾ tbsp 2 eggs Bake at 374F for 20 minutes
This is the only dude I know of that has - a vomit chicken - a lion that gives birth to eggs - an adorable cat - cat bowls and a pretty red pot - AND COOKS GOOD
honestly this dude is calm and has good sense of humor at the same time. literally every single time i watch his content, it makes me laugh, not out loud though. I LOVE U NINOOOO💗💗💗
As someone who has made choux pastry before,here's some tips: 1.make sure to mix the eggs one at a time so it will be easier and more well combined 2.when putting the choux in the oven,spray some water to help make steam cause that will result in a fluffier profiterole 3. DO NOT OPEN THE OVEN DOOR WHILE IT'S BAKING.This is to make sure that none of the steam escape from the oven. 4.if you're too lazy to make a custard filling,just whip up some whipping cream and fill it 5. If you want,you also can make some ganache to put on top of the profiteroles Well that's all the tips that I can give you,good luck
I made this recipe today, and it turned out beautifully, I recommend 100%, thank u Nino, I love your channel. For those asking I made 11 pieces of like 5.5 cm² each one approx. :D
I made it yesterday idk what went wrong but i baked it for an hour and it was still not cooked well form the insides 😔😔 besides all of that the custard cream was good
this guy has: -a cat -wicked sense of humour -strong arms -cooking skillz -subs to roast people -veiny hands (creds to a reply) -adorable kitchenware feat. Pervy Pikachu and Shiny Korean Pot (creds to a reply) -the gift of flexing (creds to ano reply) -an electric mixer to save his hands (creds to ano reply) the qualities of mi type
This was on my recommended and I clicked bc I actually want to learn how to make this. I thought it was an innocent good video until I check the comments to see that there are captions. Went back to rewatch with captions and almost choked on my water-
tried out this recipe today! the process was a bit tedious but the end result was definitely worth the effort >< its rlly soso yummy! for anyone wondering, this recipe yielded 6 puffs for me :)
Literally the first sentence: *”I swear this taste so freaking good, you can have me if it doesn’t ;)), why not try it”* Me: *chokes on air* Wait... WHAT?!!
Xcept12 nope not a single one ...I get interested in some people but I don't love someone so much I wanna date them I mean I had celebrity crush once or twice but I'm not crazy over them so nope I totally do not have a crush
I can't believe how can you record without any background noise not even the sound of cars neighbours etc. Your are an amazing cook and Your pots looks adorable and every time I see the Pikachu it make me laugh. Your subscriber
People: talk about Nino roasting subtitles again Me: can't even see the subtitles :'( Edit: Also seems like it's not just me, I'm relieved. Let's put on protest for caption to Nino >:( Edit again: the caption is back! Let's cheer! Yaayyyy
Tried this recipe today, and here are some things I've learnt: Background: amateur baker who started one month ago; found this recipe to be difficult and takes at least 3 hours for me Vanilla cream: fun to make and I would use this filling again! - I had to add more cornstarch than what was stated as the consistency wasn't what it's supposed to be with just 25g of cornstarch - The cream was a tad too sweet for my taste (for reference, I usually order my bubble tea at 50%), so I would recommend reducing the sugar Craquelin - Even after adding more flour, the consistency didn't look the same as the one he had in the video, but it turned out alright in the end! So i managed to get that crackling cream puff look (don't know how to describe but yep) Choux pastry - This was the hardest to make!!! And I still didn't get it right (mine was a bit more of a mochi texture, even though i added more flour) ... any one who got this to the correct consistency please let me know how :) - Use MINIMUM water, just enough to form a layer (My first time trying I used too much, and the mixture was ultimately unusable) - When mixing ensure there are no lumps - It has to boil to the stage whereby there are intense bubbles (I know this sounds stupid but I took it off the stone the moment any bubbles were spotted for more than 3 seconds) - When you put it back onto the stove again, it has to sizzle (like the sound you hear in his video) - The final batter has to be able to retain its shape after you pipe it out. Oven - When you pipe it out, try to get a medium to large size piping tip. Mine was relatively small and i think that ruined it, cause 1) i couldn't get large enough cream puffs, 2) i tried using a spiral shape to make the circle bigger, but after cooking it concaves... so you have to pipe it out the way nino did - Try to pipe it such that it's "tall", so that you can pipe in the filling later - Tbh I still dk how he piping tip into the piping bag he already filled w batter HAHAH - For oven settings, I toggle between convection and "heat from top" setting, because I noticed that the top wasn't browning. But overall, i would say that it didn't cook evenly as the bottom kept concaving, so it didn't cook well Adding the cream to the puff - Need the metal piping tip for WAYYY easier piping - Some of mine were too small to add filling, so I just pipped the cream on top... it did not taste as good as the ones w filling! Overall, I wish I could've perfected this HAHAH so I could get yummy cream puffs. I took 3 hours on the first try, and I made the mistake if keeping the "craquelin" and "choux pastry" batter overnight. That made the both of them unusable as the spread was too much. The second try I took another 3 hours to remake those two components, bake and fill the puff. So, prepare to spend a lot of time doing this! Anyway. thanks nino for the recipe (and for the eng subtitles that make me laugh as I am trying to watch the video) and I am excited to try more :) atb
I'm going to make them on Sunday, I've already made cream puffs before, but they look way better. And for the Choux, I have a recipe, which I often use, and it works pretty well. If you wanna try it. 😊 I'll write it down for you. You'll need: 120 ml Water 80 gr Butter, in pieces 1 pinch of salt. 120 gr Flour And 3 Eggs. You have to add exactly 120 ml of Water and put a pinch of salt and the butter inside. The butter has to fully dissolve, and it has to boil. Then take it off the stove, You will have to put the Flour in and stir very fast, because that is what many people are doing wrong. You have to stir until it will be all mixed together well, and that it won't stick anywhere. (My arm is always hurting because of that stirring 😂) Put it back on the stove, It has to sizzle a bit, just like in the video. Then it has to cool off a little. Then you put the eggs, one by one inside, not all at once!! That's also important, and mix everything well. And then it is done. 😊 Sorry, if I didn't know how to write some things, English isn't my native language 😂
I was able to get the right consistency and texture for this. It's all about really knowing your ingredients and your Oven. Different ovens work differently. I don't necessarily follow the baking time in the recipe. I trust my gut depending on how it looks and smells like. Perhaps yours was on a mochi texture because it needed more heat or more time in the oven. Mine took about 40mins at 350degrees before it started looking golden brown and I left it for another 15 minutes with the heat off and the door slightly opened. It cooled down really well and didn't shrink at all. It was brown and crunchy. The cornstarch should be ok at 25grams. If it wasn't, maybe because you needed more time mixing it to get the right consistency or you need to replace your cornstarch if it's too old. Baking is a learning experience. Try again and I'm sure you will do better. Goodluck 😊
Omg please keep making videos. I need them in my life. Love all your recipes. I have gotten me out of a depressed state and I have a new baking hobby. Thank you. Love your videos so much and the food!
Idk how he’s one came out so perfect haha I think ofc our oven & tray size are different So here’s my tips 🙂: -use two trays and put 6-8 on each tray (I did 12 small ones on one tray and they grew and stuck together 😅) -pre cut the craquelin before freezing or freeze 5-10mins again after you cut the frozen craquelin (they melt so quick when you handle them) -my batter when I piped onto the tray was more liquidy? So it came out flat, I suggest add a bit more flour to stiff it up or less egg
When the video started: me: wait, where are the badass captions? Is no one gonna insult me? I was waiting for it. edit: he's getting nicer in the captions, I don't like it.
Esta receta es deliciosa de verdad, la hago muchas veces para las ocasiones especiales y mis amigos quedan maravillados, les encantan! las hago la crema con vino garnacha, una delicia! Sin duda es una de mis recetas favoritas. Gracias por el video ❤️
no captions: super pure, super cute, super aesthetic yes caption: 'USE YOUR HAND TO CHECK, IT'S HOTTER THAN SATAN'S ASS' oh my gosh i love watching with captions on tho seriously makes my day even though half the time im being roasted
I made these yesterday, and wow!!! It was SO GOOD!!! Everyone loved it! It turned out perfect! Just the perfect amount of sweetness comes from the custard and and the top layer we put on top of the choux. I’m glad there was no sugar in the choux itself or else it would’ve been overly sweet. But this, was perfect! Thank you nino and cat!
@@khadijah1062 hello! I got 12 pieces, but they puff up a lot and become big. If you would like more than 12 pieces, you can pipe them into really small circles, maybe a 4 cm diameter and you’ll get many cute little bite size pieces. I hope I offered some assistance!
@@puripuribuns hello, sorry for the late reply, RUclips isn’t really great with notifications. I used the convection setting in my oven, so both up and down. However if you don’t have that kind of setting, you can use bottom setting but keep the tray wrack one wrack above the center.
@@roseycinnabunz6779 Yaa like seriously how are they attracted to hands I have never ever focused on them, at the times he had said that not to look at his hands me be like I have never 😅😂
Tried it and IT TASTES HEAVENLY the cream inside just melts on your tongue. Mines ended up doubling their size when i baked it tho, and it took some time to make it but it's great nonetheless. Bro has the best recipes all the time
Find a guy that can: -roast you -flirt with you at the same time -show you his cute little animal's kitchen supplies -AND most important teach you how to cook BTW that guy is "Nino"...
everyone: Talking about how the subtitles have not come out yet Me: Aye!! He brought an electric hand mixer EDIT: AHH I'm freaking out! he liked and commented ...OH MY GOD!! TYSM
7:12 #1 rule while making these cream puffs is that you must NOT add raw flour after this step. If you do, your cream puffs will not puff up making your cream puffs doughy. You will be unable to fill your puffs with cream.
Why does it sound so easy and cute and everything goes perfectly when he’s cooking but when it comes to me it feels like I’m in the middle of the battle 😂💔
i tried to make this and here are some tips - whip up your whipped cream more than usual because the custard makes it super thin - do not use cake flour - don't open the oven door or it will deflate - make sure to melt the butter evenly
Wow i intent to use cake flour cuz i dont have all purpose flour, just only have cake flour and bread flour, so cant use cake flour should i use bread flour instead or not... im a newbie with cooking so hope u can give me some advices
@@nhavanthai7654 I'm about to get a little sciency so please bear with me, cake flour has very little gluten so it will make cake less tough. Bread flour is the opposite, it will make things chewy for bread. All-purpose is right in between. So in theory, if you combine the 2 it will be all-purpose flour. But this is just in theory and I have yet to test it out so please don't blame me if it doesn't work. I have only been baking at home for 3 years so I'm still an amateur.
Made this today! Turned out like the video, crispy outside & super creamy inside! 1) I did reduce the sugar by abt 5g for the custard, as per someone's comment that the cream filling was too sweet. Didn't reduce too much as I was afraid it might affect the consistency. 2) I highly recommend baking a test batch of choux first to determine the suitable temperature based on your oven. I split mine into 2 batches- 1st batch, followed Nino's instructions of 190degrees, even after 30 mins it wasn't browning, took up to 40 mins but it started forming painful looking cracks at the base. 2nd batch- I baked it at 180 degrees around 35-40 mins. Puffed & browned beautifully & evenly, no unsightly cracks.
You can totally control the sweetness of the crème diplomat. It will not affect the texture. I have done plenty of successful experiments with dietary sweeteners, and many work quite well.
So far, I have made your.... - Chocolate ice cream - fluffy souffle omelet - french toast Im learning how to make these cream puffs the second I can get the ingredients. Thanks Nino for the great recipes!!❤
my friends and i made this today! it was really good, thanks nino ☺️ also i know that sweetness preference differs a lot by culture/country, so if theres any fellow singaporeans here, just letting you know that after sharing this with 10+ different people, we all agree that the craquelin could be a lot less sweet. maybe halving the sugar will be better for singaporean tastebuds!
Thank you Nino for sharing this recipe! I made it and it came out successfully! This is my first time to bake a Choux, it’s really easy to make though it takes a lot of time (especially time in the fridge). Some tips! : - You should decrease the sugar amount in Craquelin, around 40g of sugar. - As I read some tips in the comments, you should spray some water before bake it. - The Craquelin melt so fast, you should cut it before put in the freezer or cut after but you must be fast!! - If after 20 minutes and the Choux not yellow (still white), just keep it in the oven for 5’ at 400°F (200°C) ------------------ If you don’t have time to make the crunchy thing (Craquelin), just skip it. It’s still tastes good ☠️
Not auto captions mind you, this channel usually has its own Eng subtitles and Nino basically "talks" and roasts his viewers in the subtitles. Not sure why it got removed on this video though
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
![Custard Cream Bun [No Oven]](/img/1.gif)
Best part: 08:34 🤤🤤
My instagram: instagram.com/ohnino2/
What would you like next? Please comment! Thank youuuuuu 😍
Nino's Home Hay quá,cho xin 1like nà
I LOVE YOUR CAT❤❤❤
Edit: THANKS FOR THE LIKES AND I LOVE THE OWNER TOO❤
huh
All your recipes are great! Try (lazy cake)It's pretty tasty
Yeppp hiii 🤗
this dude can cook, has nice arms, a cute cat, a calming aesthetic and the most adorable cutlery i have ever seen, how is he single
Maybe he is not :p
Yeah his arms are a-- (･ิω･ิ)..........10,000 they nice as heck!
copied
Wait until the English captions arrive... You'll like him moreee
He is a serial killer
I don't know why people don't sponsor him he has the two favourite things around youtube
Cats and Food
He has a very special talents and i love he's videos
Grim Reaper You sound so familiar
I don't have money ;-;
He doesn't accept sponsors
The cat hair can go into the food though.
Vid without captions: *nice, aesthetic and calming~*
.
Vid with captions: *aggressive, roasting!!!*
Lol. Yaaaaaaaassssss! 😂😂
Where’s the sub?
@@ziqdam1396 turn on the captions and sry for late reply
@@sumi5654 some people were suffering for not able to turn on the English caption (all caption was available but no English) yesterday. But it's available now
ruclips.net/video/RIRQ3Yb0zhs/видео.html
Cream puffs
250g: 1 cup
240-250ml: 1 cup
custard
4 & ¾ tbsp sugar
2 egg yolks
6 tsp cornstarch
1 cup milk
Whipped cream
¾ cup whipping cream (sub for coconut cream/full fat milk if vegan)
1 tsp vanilla
topping
¼ cup butter
3 & ¾ tbsp sugar
7 ⅔ tbsp flour
Batter
½ a cup + 5ml water
3 & ¾ tbsp butter
¼ tsp salt
½ a cup of flour + ¾ tbsp
2 eggs
Bake at 374F for 20 minutes
This is the only dude I know of that has
- a vomit chicken
- a lion that gives birth to eggs
- an adorable cat
- cat bowls and a pretty red pot
- AND COOKS GOOD
Don’t forget the pervy Pikachu
also the BRAND NEW SHINY KOREAN POT
his blackpink whisk
U forgot, -comebacks better than ur moms’ 😭
@@ann1ka_p yooo jimin's been looking for you
even without the captions ,, i could sense nino’s insults and him flexing his chicken egg yolk separator ,,,,
honestly this dude is calm and has good sense of humor at the same time. literally every single time i watch his content, it makes me laugh, not out loud though.
I LOVE U NINOOOO💗💗💗
He has such a weird sense of humor, but his way of teaching is so calm it draws you in. 😄
Most people are here for humour like me😂
Nah, went because of the cooking, stayed because of the humor
it’s my sense sense of humor too:)
*titlts head* ..where are the jokes ?
ruclips.net/video/4G6e4TaJxkI/видео.html
👀 tasty
As someone who has made choux pastry before,here's some tips:
1.make sure to mix the eggs one at a time so it will be easier and more well combined
2.when putting the choux in the oven,spray some water to help make steam cause that will result in a fluffier profiterole
3. DO NOT OPEN THE OVEN DOOR WHILE IT'S BAKING.This is to make sure that none of the steam escape from the oven.
4.if you're too lazy to make a custard filling,just whip up some whipping cream and fill it
5. If you want,you also can make some ganache to put on top of the profiteroles
Well that's all the tips that I can give you,good luck
Im making this actually so thanks for the tips
Just to double check should the butter be at room temperature?
@@isabellalopez6323 it doesn't really matter but based on the recipes I read,most of them said to use room temp
@Koichi Hirose if you want to check it,then just open it very quickly so not a lot of steam can escape
I was eating cookies and I read your name ;w;.
ninos home: makes video
everyone: rushes to comments
Same 😂🤣 🤣
we’re not able to rush anymore now that the commnts section is moved ://
exactly 🤣
lol
@AMINATH MANAL MISBAH yowww ur pic are same with me dude....HAHAHAHAHAH😂😂😂😂
I made this recipe today, and it turned out beautifully, I recommend 100%, thank u Nino, I love your channel.
For those asking I made 11 pieces of like 5.5 cm² each one approx. :D
Rlly helpful to know thank you
I made it yesterday idk what went wrong but i baked it for an hour and it was still not cooked well form the insides 😔😔 besides all of that the custard cream was good
this guy has:
-a cat
-wicked sense of humour
-strong arms
-cooking skillz
-subs to roast people
-veiny hands (creds to a reply)
-adorable kitchenware feat. Pervy Pikachu and Shiny Korean Pot (creds to a reply)
-the gift of flexing (creds to ano reply)
-an electric mixer to save his hands (creds to ano reply)
the qualities of mi type
- Nice hands
And a dog, he has a dog
@@drimix9192 the dog died.
ruclips.net/video/6rjEX9iqNEY/видео.html
Hi im Jams so does mochi has me????
Others: overwhipped cream
Nino’s home: FAILED CREAM MARRIAGE
CREAM DIVORCE
fifty shades of cream
CREAM KAREN TOOK THE CREAM KIDS
LMAO
but what kind of cream is it...?
This was on my recommended and I clicked bc I actually want to learn how to make this. I thought it was an innocent good video until I check the comments to see that there are captions. Went back to rewatch with captions and almost choked on my water-
Welcome to the cult.
SAAAAAME when i first stumbled upon his videos XD
Welcome to the cult.
Yup...welcome hun
It’s called “So Yummy” for a reason.
can you show your face nino's home
Á lô
Mấy ng có phải vn ko mà
@@yan9884 có nj
@@yan9884 phải
People’s favorite youtuber is the one who flirt with them yet attacking them
Yes I am too the people
because people love to be insulted :'D
yes they love to be insulted i guess i found a ton of masochist 😂
Wait a minute hes flirting??
He’s not flirting he’s complimenting
Where did the eng subtitle go
This dude's videos are-
30%- flirting with us
30%- mocking us
30%- telling us not to mess up
10%- cooking
I love it!
xD
+ 5% cat
he is sending mixed messages...or is he just tsundere
@@rebekahgalech980 He is totally and completely tsundere, I would know, I speak cat.
why do comments like this appear the same in Nino's videos?
@@chulyshos5712 That's cause everyone knows it's true lol
“Don’t dip your whole palm in it, you’re being stupid” amazing
y would we even dip our whole PALM in it-
“The successful choux will look so dry and hollow (like you)”
“Use your hand to check if it’s hotter than satans butt”
olo
Thought it said santa
tried out this recipe today! the process was a bit tedious but the end result was definitely worth the effort >< its rlly soso yummy! for anyone wondering, this recipe yielded 6 puffs for me :)
The best part in this video is the caption lolllll😂😂😂😂😂
LOL~ Thank youuuuu
@@NinosHome em có con gà nôn mửa ọe ói đấy anh :))
@@kitohehe9643 me too bạn ơi
@@NinosHome Wow you hearted him/her proof Niño checks comments.
@@NinosHomeI like ur cooking more
Literally the first sentence:
*”I swear this taste so freaking good, you can have me if it doesn’t ;)), why not try it”*
Me: *chokes on air* Wait... WHAT?!!
Exactly xDD
Lmao right 😅
Haha so true
He knows what the people want 😂 peak creator
its funny because he doesnt sugar coat things, I love him for that
The captions: roasting me about a crush
Me: *doesn't even have a crush*
*You have one you just don't realize it*
Xcept12 nope not a single one ...I get interested in some people but I don't love someone so much I wanna date them
I mean I had celebrity crush once or twice but I'm not crazy over them so nope I totally do not have a crush
@@cutepinkyo are you asexual ?
@@valenieexuan269 I think they might be aromantic. I think I'm aromantic and my experiences are very similar to theirs.
cute pinky *laughs in having anime crushes*
I can't believe how can you record without any background noise not even the sound of cars neighbours etc. Your are an amazing cook and Your pots looks adorable and every time I see the Pikachu it make me laugh. Your subscriber
People: talk about Nino roasting subtitles again
Me: can't even see the subtitles :'(
Edit: Also seems like it's not just me, I'm relieved. Let's put on protest for caption to Nino >:(
Edit again: the caption is back! Let's cheer! Yaayyyy
Yeah same I was wondering where they were getting them from
theres no english captions
SAAAAME TT IT MAKES ME SO SAAAAAD
ME TOOOOOO i was wondering :(
Sameee I can't see the eng sub :
Tried this recipe today, and here are some things I've learnt:
Background: amateur baker who started one month ago; found this recipe to be difficult and takes at least 3 hours for me
Vanilla cream: fun to make and I would use this filling again!
- I had to add more cornstarch than what was stated as the consistency wasn't what it's supposed to be with just 25g of cornstarch
- The cream was a tad too sweet for my taste (for reference, I usually order my bubble tea at 50%), so I would recommend reducing the sugar
Craquelin
- Even after adding more flour, the consistency didn't look the same as the one he had in the video, but it turned out alright in the end! So i managed to get that crackling cream puff look (don't know how to describe but yep)
Choux pastry
- This was the hardest to make!!! And I still didn't get it right (mine was a bit more of a mochi texture, even though i added more flour) ... any one who got this to the correct consistency please let me know how :)
- Use MINIMUM water, just enough to form a layer (My first time trying I used too much, and the mixture was ultimately unusable)
- When mixing ensure there are no lumps
- It has to boil to the stage whereby there are intense bubbles (I know this sounds stupid but I took it off the stone the moment any bubbles were spotted for more than 3 seconds)
- When you put it back onto the stove again, it has to sizzle (like the sound you hear in his video)
- The final batter has to be able to retain its shape after you pipe it out.
Oven
- When you pipe it out, try to get a medium to large size piping tip. Mine was relatively small and i think that ruined it, cause 1) i couldn't get large enough cream puffs, 2) i tried using a spiral shape to make the circle bigger, but after cooking it concaves... so you have to pipe it out the way nino did
- Try to pipe it such that it's "tall", so that you can pipe in the filling later
- Tbh I still dk how he piping tip into the piping bag he already filled w batter HAHAH
- For oven settings, I toggle between convection and "heat from top" setting, because I noticed that the top wasn't browning. But overall, i would say that it didn't cook evenly as the bottom kept concaving, so it didn't cook well
Adding the cream to the puff
- Need the metal piping tip for WAYYY easier piping
- Some of mine were too small to add filling, so I just pipped the cream on top... it did not taste as good as the ones w filling!
Overall, I wish I could've perfected this HAHAH so I could get yummy cream puffs. I took 3 hours on the first try, and I made the mistake if keeping the "craquelin" and "choux pastry" batter overnight. That made the both of them unusable as the spread was too much. The second try I took another 3 hours to remake those two components, bake and fill the puff. So, prepare to spend a lot of time doing this! Anyway. thanks nino for the recipe (and for the eng subtitles that make me laugh as I am trying to watch the video) and I am excited to try more :) atb
Thank you for the tips! I'm thinking of making them and I'll be sure to remember this
I'm going to make them on Sunday, I've already made cream puffs before, but they look way better.
And for the Choux, I have a recipe, which I often use, and it works pretty well.
If you wanna try it. 😊
I'll write it down for you.
You'll need:
120 ml Water
80 gr Butter, in pieces
1 pinch of salt.
120 gr Flour
And 3 Eggs.
You have to add exactly 120 ml of Water and put a pinch of salt and the butter inside. The butter has to fully dissolve, and it has to boil.
Then take it off the stove, You will have to put the Flour in and stir very fast, because that is what many people are doing wrong.
You have to stir until it will be all mixed together well, and that it won't stick anywhere. (My arm is always hurting because of that stirring 😂)
Put it back on the stove, It has to sizzle a bit, just like in the video.
Then it has to cool off a little. Then you put the eggs, one by one inside, not all at once!! That's also important, and mix everything well.
And then it is done. 😊
Sorry, if I didn't know how to write some things, English isn't my native language 😂
Yeap. ALMOST all recipe channels never tell the truth.
I was able to get the right consistency and texture for this. It's all about really knowing your ingredients and your Oven. Different ovens work differently. I don't necessarily follow the baking time in the recipe. I trust my gut depending on how it looks and smells like. Perhaps yours was on a mochi texture because it needed more heat or more time in the oven. Mine took about 40mins at 350degrees before it started looking golden brown and I left it for another 15 minutes with the heat off and the door slightly opened. It cooled down really well and didn't shrink at all. It was brown and crunchy.
The cornstarch should be ok at 25grams. If it wasn't, maybe because you needed more time mixing it to get the right consistency or you need to replace your cornstarch if it's too old.
Baking is a learning experience. Try again and I'm sure you will do better. Goodluck 😊
Thanks bud👍
''Then turn on the SHINY KOREAN GAS COOKER, wait you don't have one"
Me: ○.○
Omg please keep making videos. I need them in my life. Love all your recipes. I have gotten me out of a depressed state and I have a new baking hobby. Thank you. Love your videos so much and the food!
“As smooth as my dad” and “make sure its hotter than satan’s butt” burst me into tears from laughing😂
Same here. I laughed my ass off.
I thought he was innocent until I turned on captions XD
ikr 😭😭😂😂😂
Same here 😂😂😂😂
No one:
Nino: not like you, a melting mess whenever you see your crush
Me: HoW CouLD YoU kNoW sIr??!
I'll never get tired reading his captions😂
LOL~ thank youuuuuuu
Idk how he’s one came out so perfect haha
I think ofc our oven & tray size are different
So here’s my tips 🙂:
-use two trays and put 6-8 on each tray (I did 12 small ones on one tray and they grew and stuck together 😅)
-pre cut the craquelin before freezing or freeze 5-10mins again after you cut the frozen craquelin (they melt so quick when you handle them)
-my batter when I piped onto the tray was more liquidy? So it came out flat, I suggest add a bit more flour to stiff it up or less egg
Nino: use your hand to check, if it’s hotter than Satan’s ass
Me: *chokes on tea* wait what-
hold up
This guy be clapping Satan's cheeks
( ͡° ͜ʖ ͡°)
Param Plays 👀👀👀😏
😂😂😂
Nino: *starts making custard*
Me with my cup noodles: how does he do that-
lol :))
He uses cheat codes
@@ok9683 That was a joke :).
@@ok9683 why u have to be mean :
😂🤣
When the video started:
me: wait, where are the badass captions? Is no one gonna insult me? I was waiting for it.
edit: he's getting nicer in the captions, I don't like it.
J L I’m so sad bout that😔 where are they
still no captions😔
Me tooo😢
lmao i was waiting to see his petty insults too
Someone make English captions!!
Esta receta es deliciosa de verdad, la hago muchas veces para las ocasiones especiales y mis amigos quedan maravillados, les encantan! las hago la crema con vino garnacha, una delicia! Sin duda es una de mis recetas favoritas.
Gracias por el video ❤️
Nino:
Sucks to be you
dID HE JUST--
LOL~
@@NinosHome why you do this to us
@@idadias2894 shut upppp
Fluffy fluster but it’s true, BTS fans are either annoying, stupid, or sasaeng (edit: that was a joke)
@@NinosHome u did this for what 😔😔😔
Hello and welcome to another episode of "Nino flexing on us with his weird kitchen tools yet again"
Lol
HAHAHAHAHAH EXACTLY
Hahaha what a serious joke😏
Yep weird but interesting and cute. Iam actually jealous of nino. Lol 😆😂
Featuring his cream puffs
Welcome to another episode of: Everything I don’t have in my kitchen!
Lmaaaao howling👌🏻😂
How to you know wtf haha lol
🤣🤣🤣
Lmao so random but it's kinda true😂😂
In my case, I have almost everything but the talent 😅
I like this recipe because I don't have to deal with yeast and rising the dough. Nino is super talented, I bet his cat eats all his baking.
no captions: super pure, super cute, super aesthetic
yes caption: 'USE YOUR HAND TO CHECK, IT'S HOTTER THAN SATAN'S ASS'
oh my gosh i love watching with captions on tho seriously makes my day even though half the time im being roasted
Yeah, where’s the eng sub?
@@SunnySunny-ts1ec i thought i was the only one, can't find the sub either :( maybe it got deleted somehow?
i only have arabic sub and i dont think it's like usual, just how to make it :/
Must be nice to have captions 😭
Afreen Azam the captions are there
I made these yesterday, and wow!!! It was SO GOOD!!! Everyone loved it! It turned out perfect! Just the perfect amount of sweetness comes from the custard and and the top layer we put on top of the choux. I’m glad there was no sugar in the choux itself or else it would’ve been overly sweet. But this, was perfect! Thank you nino and cat!
Hai may I know, how many pcs you get? thank you!
@@khadijah1062 hello! I got 12 pieces, but they puff up a lot and become big. If you would like more than 12 pieces, you can pipe them into really small circles, maybe a 4 cm diameter and you’ll get many cute little bite size pieces. I hope I offered some assistance!
Hi, may I know if you used both top and bottom heating when baking, or just the bottom.
ruclips.net/video/zNiGPGN6haQ/видео.html
@@puripuribuns hello, sorry for the late reply, RUclips isn’t really great with notifications. I used the convection setting in my oven, so both up and down. However if you don’t have that kind of setting, you can use bottom setting but keep the tray wrack one wrack above the center.
I cannot even think of a single person who paid attention to the recipe instead of his gorgeous hands because I didn't 😋😋
Me, 😂😂 you definitely need to try his recipe once. Believe me, it's more outstanding than his hands
Mee🙋♀️
Lol u're funny and u know it right.
I never knew people could be attracted to someone’s hands. That’s a new one.
@@roseycinnabunz6779 Yaa like seriously how are they attracted to hands I have never ever focused on them, at the times he had said that not to look at his hands me be like I have never 😅😂
Tried it and IT TASTES HEAVENLY the cream inside just melts on your tongue. Mines ended up doubling their size when i baked it tho, and it took some time to make it but it's great nonetheless. Bro has the best recipes all the time
Find a guy that can:
-roast you
-flirt with you at the same time
-show you his cute little animal's kitchen supplies
-AND most important teach you how to cook
BTW that guy is "Nino"...
wht's the type of his cat
@@kureka3dprint222 you mean the breed? I suppose that it's British
I guess it’s called a British Shorthair
Sigh there are not many men who can do all this ☹️
I am speed
**sees no subtitles**
but at what cost
hello my friend:))
Early mood✌😔
@@hoshiya5206 hello darkness my old friend~
I come to talk with you again
*Im early but at what cost?*
When you too early and there's no English caption
Edit: Still wondering what disaster the caption gonna bring
He flex a lot btw
Lol luckily I know another language nwn
I was wondering. This dude is hilarious
0:26 will be vomit chicken 4 sure
@@innocentboi7321 LMAO
Custard…. Chocolate…. Choux cream funky love! 🕺🏻🎶🎵
Nino : Dry and hollow like you.
"Why are we still here? Just to suffer?..."
I guess, we like to suffer like this 😅
I see you, too, are a man of culture
Wait where did u get subtitles?????
Did he remove the subtitles????
@@tearfvlcloudz__.973 I just realized he removed the english subtitles
Nino: Red is my lucky colour
Me: Notes taken *SIR* 😎
Lmao
I’m so happy that he got an electric mixer for himself
@@ok9683 we have to wait for the caption how he gonna flex dem new electric mixer HAHAHA
Truueee! No more complaining about cramping his hand trying to moisten the batter xD
@@ok9683 he's gonna flex it well lol
I hope you’re working on a cook book or something. The description box is perfect!!!!! Your videos are always incredible - subtitles are hilarious
Nino : do you guy's also have those cute toys? ??
Me : thinking*
Nino : no you don't :))) 😂
You know you're early when there are no thirst comments about his hands
I'm gonna end this man's whole career
OH MY GOD HIS HANDS
jk jk lol
Obviously I’m not early😂
Judging by this comment I think I’m already a little late
Noone:
Literally no one:
Not a single soul:
Nino: SO PWEEETTYYYY
More than anything......I love this guy's subtitles
When your early and you cannot live without the aggressive cooking
Me : *Bye there's no cooking until there's captions*
Pls stay i hav da soup🍲😔
I'm translating into English right now lmao
@@andrea503 thank you for your work hero
I usually watch it over and over again while checking for captions
@@FishieFishFosh same
"Not like you, a melting mess whenever you see your crush"
Jokes on you that crush IS you... hAh
MOOD
Omg this is such a good comment ;-; Im proud huhu-
proud +1
*_ChEckmAte!_*
Oh God *chokes*
everyone: Talking about how the subtitles have not come out yet
Me: Aye!! He brought an electric hand mixer
EDIT: AHH I'm freaking out! he liked and commented ...OH MY GOD!! TYSM
Like woooow that was exactly what I was thinking of....our little teddy bear grown up😂😂😂💚💜
Or maybe he's just too old now to do it by himself😂😂😂😂😂😂
Rokia ARMY he wears a cardboard bear hat I’m pretty sure he not “too old now”
Same, mah friend. Same 😂😂😂
😂😂😂
The fact that this guy is always success in final mixing 😃
Me when I finally get a cat bowl: Ha, but I DO have one!
i can relate to buying a cat bowl just to be able to say that
I’m gonna buy one because of him
He's like the quiet kid in school but secretly OP and hella smart and stuff like that
I used to think I was that kid but then I realized that I'm dumb af and really annoying too
wait wait r u manu rios ?? 😀
He kinda reminds me of Ice Bear from the Cartoon Network show, We Bear Bares.
Op?
ruclips.net/video/RIRQ3Yb0zhs/видео.html
This dude's humor is even more dirty than my mind, and that's saying something.
ruclips.net/channel/UCIOw3OOtIr8C206Dqpyp8_Q
Amateur ..
You must be really pure then
thats funny, this seems mediocre compared to dirtier shit
7:12 #1 rule while making these cream puffs is that you must NOT add raw flour after this step. If you do, your cream puffs will not puff up making your cream puffs doughy. You will be unable to fill your puffs with cream.
i didn't add any flour after this but the puff after baking is straight out flat .-. hardly can put any cream in
Why does it sound so easy and cute and everything goes perfectly when he’s cooking but when it comes to me it feels like I’m in the middle of the battle 😂💔
SAME HAHAHAHAHA
There is a video where he shows all his fails,it’s so funny!But,it’s not easy though :(
Sad truth
Get a boyfriend who has a cat,flirt and cook for you. Also roasted you 😂
@2 Noel Where he comes from?
@@shokomika Maybe, Japan
watermelon Mark Lee Viet Nam :))) I know his fb account
@@AnhNguyen-ci3ui Yup! He's from Vietnam when I first saw his vid I thought he was korean lol
@@shokomika Ha noi(Vietnam)
Nino: making custard
Me reading a cup noodles instruction: WOOOW slow down
Step One: Open Lid- SLOW DOWN THERE BUDDY
@@puIpfree its so complex
i tried to make this and here are some tips
- whip up your whipped cream more than usual because the custard makes it super thin
- do not use cake flour
- don't open the oven door or it will deflate
- make sure to melt the butter evenly
hi susan, i tried not to open the oven door while it's baking. but turn out it still flat. I don't know what should I improve >.
@@siewyean9971 I tried making regular cream puffs and the first batch always turns out flat so try again. If that doesn't work I don't know.
Wow i intent to use cake flour cuz i dont have all purpose flour, just only have cake flour and bread flour, so cant use cake flour should i use bread flour instead or not... im a newbie with cooking so hope u can give me some advices
@@nhavanthai7654 I'm about to get a little sciency so please bear with me, cake flour has very little gluten so it will make cake less tough. Bread flour is the opposite, it will make things chewy for bread. All-purpose is right in between. So in theory, if you combine the 2 it will be all-purpose flour. But this is just in theory and I have yet to test it out so please don't blame me if it doesn't work. I have only been baking at home for 3 years so I'm still an amateur.
@@susanli6282 okay i will try. Thank you very much for giving me your advices abt cooking ❤
"pls don't mix too much. we don't want a cream divorce"
🤣🤣🤣🤣
I got what he means 🤣🤣
Nino: *teases me in the whole video*
Me: Oh, I hate this guy
Nino: "You guys are my motivation"
Me: "Awn, boy, we love you too"
predicting the comments when the english captions are present: “damn all i wanted was to make cream puffs why am i getting insulted”
I swear, the food he makes is so cartoony and cute
Made this today! Turned out like the video, crispy outside & super creamy inside!
1) I did reduce the sugar by abt 5g for the custard, as per someone's comment that the cream filling was too sweet. Didn't reduce too much as I was afraid it might affect the consistency.
2) I highly recommend baking a test batch of choux first to determine the suitable temperature based on your oven. I split mine into 2 batches-
1st batch, followed Nino's instructions of 190degrees, even after 30 mins it wasn't browning, took up to 40 mins but it started forming painful looking cracks at the base.
2nd batch- I baked it at 180 degrees around 35-40 mins. Puffed & browned beautifully & evenly, no unsightly cracks.
You can totally control the sweetness of the crème diplomat. It will not affect the texture. I have done plenty of successful experiments with dietary sweeteners, and many work quite well.
So far, I have made your....
- Chocolate ice cream
- fluffy souffle omelet
- french toast
Im learning how to make these cream puffs the second I can get the ingredients. Thanks Nino for the great recipes!!❤
“A successful choux will look so dry and hollow. (Like you)”
Me:
_why am I just here to suffer_
Lmfao😂😂
We didnt choose to suffer, suffer chose us. jk
ruclips.net/video/mxousLO4cDE/видео.html
ruclips.net/video/nT_ddmGYI38/видео.html
ruclips.net/video/nT_ddmGYI38/видео.html
クリームぎっしり…！！😳めちゃめちゃ美味しそうです🤤
97% of the viewers are here for his personality. Not for asmr or to learn how to cook.
y e s
Im here for both uwu 3%
yepp
I come for both 50% 50%
Im here for his personality, hands and learn how to cook
Nino's legends: *"Use your hand to check if it's hotter than satan's butt"*
Me: i-
I'm not entirely sure how to respond to that, either
Same
how does he know what satan’s ass feels like ? XD
@@vibinducky holy sHIT HAHAHAH OH GOD I WONDER HOW
i find it a kinda poor ass attempt to be funny....
"Chill in the fridge for 1-2 hours"
Me: I'm sorry but I don't fit in the fridge
Edit1: tysm for 1K likes!
I don’t get it
@@ljbarrowmanlj8542 In English, chilling can mean making something cold, but it also means relaxing (e.g sitting on the couch and watching RUclips)
@@JetFalcon710 thank you!
you should prolly lose some weight then
@@nicelysalted2523 i'll try that after you fit yourself and your hating ass into the fridge to cool down first
This was so easy to follow and turned out great on our very first try. Thank you so much for your video!! 🙏🏽
I love how the cream puff is full of cream while
Marketed cream puff is 70% air and 30% cream
Nino be all gangsta untill someone actually has the same pots\cutlery as him
Hehehe I have the same egg vomit chicken as him. 😆
@ it's on Amazon
@ or aliexpress
@@antigonikailidi9636 ok thanks
ruclips.net/video/mxousLO4cDE/видео.html
new viewers: “ what do they mean roasts..? “
•Fxrri• barbecue roast
**confusion at its finest**
BHAHAHAHAHAHHAHAHAHAHAHHAHA
No one even said that
LOL~
Nino is the best cook/tsundere on here 😭
This will take me 5 hours to make and 5 minutes to eat
But they would be the best 5 minutes of your life
@@nightmarebear7880 can't guarantee...
SweetBreadSkelpy not if i cant cook 😭🤚
And that’s on facts 😔 👌🏾
took me 3 hours ^^
I didn't know lions lay eggs until now. Thank you for educating us, Nino. :>
I never thought I’d miss someone dissing me:(
Are you an ARMY?!
armyyyyyy forever ******
@@achiritoufik5142 same here 💜
ARMY foreverr💜
“I can’t draw”
Makes the cutest cat I’ve ever seen
"Until it is smooth like my dad"
Dear RUclips algorithm gods THANK YOU for putting this channel in my recommended feed.
I died lmao
No one:
Literally no one:
The egg yolks but cheeks on 4:07 : 🍑
It's called Gude-Tama
_"Not like you,a melting mess whenever you see your crush"_
*Me* : _Blushes_
How do I get the captions?
@@neehadzakereen yeah how? theres no english caption
i'm a bokuto koutaro trash no i think this person is just vietnamese
Love, love, LOVE the cat design and the idea of inserting the cream from the top!!!
Alternative title: be attacked by captions and staring at hands while trying to focus on cooking
The captions that are not existing🤕🤕🤕
@@agustdmylove1915 Captions in other languages do, though. Maybe he/she speaks one of those languages?
@@chuchumint3384 korean captions are plain :/
@@chuchumint3384 Or they!
@@agustdmylove1915 HI ARMY... DAECHWITAAA
"Not like you, a melting mess whenever you see your crush"
Oh no, I think my face will be like your pikachu's face when I see you (my crush) 😂
my friends and i made this today! it was really good, thanks nino ☺️ also i know that sweetness preference differs a lot by culture/country, so if theres any fellow singaporeans here, just letting you know that after sharing this with 10+ different people, we all agree that the craquelin could be a lot less sweet. maybe halving the sugar will be better for singaporean tastebuds!
YES A FELLOW SINGAPOREAN
Thank you Nino for sharing this recipe! I made it and it came out successfully! This is my first time to bake a Choux, it’s really easy to make though it takes a lot of time (especially time in the fridge).
Some tips! :
- You should decrease the sugar amount in Craquelin, around 40g of sugar.
- As I read some tips in the comments, you should spray some water before bake it.
- The Craquelin melt so fast, you should cut it before put in the freezer or cut after but you must be fast!!
- If after 20 minutes and the Choux not yellow (still white), just keep it in the oven for 5’ at 400°F (200°C)
------------------
If you don’t have time to make the crunchy thing (Craquelin), just skip it. It’s still tastes good ☠️
to the new comers who dont turn on the captions and think this is just a wholesome food asmr channel, please turn the captions on :”)
Not auto captions mind you, this channel usually has its own Eng subtitles and Nino basically "talks" and roasts his viewers in the subtitles. Not sure why it got removed on this video though
Nino: Red is my lucky colour
Me, an unlucky intellectual: *Square is my lucky alphabet*
The subtitles are so passive-aggressive ¨the successful choux will look so dry and hollow. (like you)¨ really cheers me up :)
So all it takes to cheer you up is to call you dry and hollow? Lucky 😂
Tried and it’s super delicious! My whole family and friends like it soooo much! 🥰