Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
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- Опубликовано: 12 июн 2024
- Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
00:00 Intro
01:00 Pastry Cream
05:45 Pate a Choux: making the dough
12:36 Pate a Choux: piping
15:09 Pate a Choux: baking
17:07 Pate a Choux: drying out the inside of the puffs
18:23 Diplomat Cream
20:23 Filling the Puffs
21:31 Chocolate Glaze
Specialized Equipment:
Kuhn Rikon French Whisk amzn.to/37Kqgcr
Ateco tip set that includes both 864 and 804 amzn.to/3jnciPu
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The Recipe: docs.google.com/document/d/1m...
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Хобби
this woman doesn t give simple cooking instructions for a recipe! she actually teaches you how to cook, the interrelation between all ingredients and elements... thank you Helen!! so precise and rigorous!
I’ve been lucky to attend many of her in-person classes. They are excellent
@@katefitzpatrick5417where does she giving her lessons ? In which State?
Yes it’s very helpful if you’re learning something completely new
This is the most meticulously spelled-out recipe video I've ever seen. In a good way!
Yeah this is fantastic. I tried making some from somebody else's recipe and it failed because they didn't explain properly what I was aiming for. I understand now! Will try later today.
yeah, this is a winner
Yes. She answers questions faster than I can form them. Best instructor
😂
I almost didn't watch, but so glad I did. I thought it would be too long and a waste of time. Wrong. Really impressive and actually concise info! Really appreciate not wasting my time with extra nonsense. Really great pro tips on the science of the bake. Thank you!
A masterclass in content, execution and presentation... faultless.
I was thinking the exact same thing! Excellent!
Agreed 100%
Shouldn't it be Flawless, instead of Faultless?
I don't know... I am confused.
Very.. and impressive
@@mario9133 both are applicable, though flawless probably is the better word.
This is the best instruction of making Cream Puffs on the internet !!!
This recipe and her techniques and tips are absolutely crystal clear.
I have made cream puffs and eclairs many times over the years and they were good. After watching this I need to try again! I was taught to make the choux quickly - mix the flour as fast as you can and add the eggs - one at a time beating quickly while the choux was still hot and in the pot. I never cooked the choux past where it came together. And never have I seen instructions calling for bread flour, but again it makes total sense. This is why mine came out of the oven crisp but were soggy if they sat for more than an hour after filling! Thank you so much for all of the explanations that went along with the techniques - I love knowing WHY - and it helps me to remember and transfer the knowledge to other recipes.
What I show in the video is quite standard for high end bakeries. I don't know why recipes written for home cooks do it differently. My guess is that they don't want to make you buy another flour or spend extra time cooking panade.
i was the same way ive been making them for over 40 yrs and yes they were good but after seeing this i MUST get in the kitchen to make them this way thanks for the great info !!
Mine too! Always wondered why mine would come out nice and crisp but the go soft soon after (even when cooked till almost dark brown ;?). I definitely will try this the next time!
Exactly what I was thinking when i saw this video. Amazing work helen. This is a lesson and not just any recipe.
This lady is absolutely wonderful. She really explains everything, leaving nothing to chance.
After many failed attempts at making the dough, i came across this lady's recipe and decided to give it a try. It turned out perfect! To prevent your shells from deflating you must follow every instruction in her video. I turned off the oven and let them cool with the door ajar for 15 minutes before taking them out.
Happy baking everyone :)
This recipe absolutely the best one for beginners! Millions of thanks! ❤
Amazing video - I always LOVE when the recipe includes little tips and tricks for what to look for, and most importantly, WHY to look for them. At the end of the day baking is chemistry, so knowing a little bit about the materials you're working with makes success more achievable than just blindly following a recipe!
What can I say. The lady is not just a pretty face, this is the best masterclass i have seen for making choux pastry anywhere on RUclips. I have liked and subscribed.
I cannot believe I'm watching this for free. Thank you, Helen!
As many cooking show that i have watched over the years, Starting with Julia Child's.... I have gained more knowledge from Helen than all of them. Alton Brown is a close second. Helen's methodical logic, common sense and ability to communicate her craft is Amazing. She has deepened my love for cooking to a level I never thought possible. Thank you so much for having such a positive impact on my life. Hugs
Thank you for the great lesson. I’ve had the same relationship with eclairs-some are great, but most are a puny disappointment! Your explanation of ‘rookie’ mistakes is so helpful. I am an experienced baker, but I have been making rookie mistakes because other recipes do not give specific helpful instructions that you do. I’m excited to give your cream puff recipe a go! You’re a great teacher. Thank you for sharing!
@Ted Martinez same story with me, I was getting such inconsistent results. I finally mastered them to the point of absolute perfection, but I did bake then every two days for over a week to get to that point 😂
OMG!! finally excellent descriptions, explanations and answers!! I've just spent 2 days using other sites and making sub par choux. So now I know why and how to do it properly. Although I'll have to go buy more eggs, butter etc I'm sure I'll finally get it right. OK, I'm ready to make another mess in my kitchen (and force my neighbors to eat more of my projects) I'm excited to start. Thank you soooo much. I couldn't figure out why I couldn't get it right before. Success, here I come. :))
You are the best instructor I have ever seen. You made this so easy to understand. I'm making my first croquembouche in a few days and I know this will help me greatly. Thank you so much!
She teaches so well. Thank you very much
You are the best teacher! So many people leave out so much in instructions because they assume we know this or that. You don't leave out the things you take for granted. You remember every difficulty you had and teach us what not to do. That's the way a teacher should be. Well done!
This video literally shows that cooking is ART!
I have fallen totally in love with your humor, humility, and hope! I used to make these all the time, but it's been years. Now I will whip up a batch and see if the ol mama's still got it!
This is the best guide I've seen for making choux
this is the most phenomenal cooking teacher i have ever encountered… she makes it foolproof for the home baker… love her instructional vdo
Thank you so much for preserving the originality of the recipes❤
OMGosh your cadence on instructions is PERFECT!!! It's absolutely wonderful hearing your instructions. I'm not taking about your accent but the tempo of your words and the selection of words you're using is awesome!!
Full Boil Milk: 7:13
Sizzling: 8:10
After cooking dough: 9:37
Dough Egg V-shape: 12:21
First time making them, and they turned out wonderfully. Her explanations are amazing. If you follow carefully and do exactly as she says, they’re bound to turn out well. I even baked them with the tray upside down as she said.
Pure brilliance. Your communication is exquisite.
I literally have an assessment on Eclairs next week in culinary next week, your explanations are brilliant. Thank you so much :)
I have an updated eclair video coming out soon in a month or so. Here are some tips. Let the dough rest at least 1 hour in the piping bag before piping (way less cracking that way). Use ateco 867 to pipe. Bake at 350F without convection for 45-50 min. With convection the top crisps up too fast and they crack on the sides. and only back one sheet at a time.
Guys, look no further, this recipe is a keeper!...thankyou so much @Helen Rennie.
And thankyou for telling us that butter sometimes oozes out whilst dough is cooking, I was worried for awhile there, but once it cooled & the eggs were added, it all came together. I used all purpose flour, as I didn't have bread flour, the dough admittedly was a bit soft, so I cooked it for 6 minutes rather than 5, It took 45 mins @ 180C , then I switched off the oven & left it there for a further 5 minutes... It's a great recipe, easy if you follow it exactly & weigh your ingredients before adding.
My boyfriend had requested cream puffs for his birthday and I found this recipe as I had not attempted to make this before. I followed the recipe carefully and it came out to be the most delicious cream puffs ever! My boyfriend loved it and so did all the guests at the party! Thank you!
Probably the best teaching method I have ever come across, every part of the recipe is explained in every fine detail for everyone to understand professionals as well as amateurs.
If all teachers were like Helen, the world would be a completely different place. She describes not only what to do, but why it works, why it won't work, and what to do differently if you want variety. Her diction and pronunciation are perfect, paced consistently and demonstrations show literally what to expect in everything except smell (which is coming soon, I suppose!). PERFECT for novice and expert alike.😇
I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.
I like that you give instructions on how to use the scale by putting the mixing/cooking vessel directly on the scale and zeroing it. I think a lot of recent converts might overlook this opportunity for convenience. It's one of the great things about having a scale. Less cleanup!
The addition of creme fraiche is geneious :D Stealing it. Thank you 🤗
miss helen is the most talented and prettiest baker i have ever seen
I made these yesterday...I followed every step of your videos and they turned out amazing!!! I used to be very bad at baking, cooking was more my thing. But I so badly wanted to learn how to bake well and then decided to make something that is challenging.
Your instructions are incredible, so detailed, but never overwhelming. You are very talented at describing something so demanding and made even someone like me succeed! Thank you, thank you!!
I love the way you explain the details and point out the rookie mistakes! I've used your pasta recipe many times and always get consistent results. Thanks.
This was incredibly helpful, thank you! I love your teaching style
Wow. Someone who actually explains why something happens. Brilliant. Thank you.
So grateful to find this today! thanks Helen!
this is amaaaaaaaaaaaaaaazinnng!!!! I was almost 23 min without moving!!! thanks for all the tips and info!
Helen, you are so precise. Helps beginners like me a lot.Thank you.
This is the third time I’ve tried to make pate à choux and it finally worked thanks to your clear instructions. Thank you so much!! 😊
You're an extremely good teacher, Helen.
I've made cream puffs or eclairs about 20 times in my life, with the best batch *by far* being the ones I made as a 10th-grader in 1979 for a class project. My French French teacher (that's a teacher of French who is from France) said they were truly magnificent. I still remember the compliment all these years later - she even called my mom to tell her thank you and how much she loved them. My mom and I worked late into the night making them the night before, as I did not realize just how much work and time were involved.
Beginner's luck way back in 1979. Thank goodness for your excellent video now!
do u use breadflour as per instruction ..does it turn really good?
Thank you so much for this video. I always love baking tutorials that include the chemistry behind each important step. I hope to recreate it in time for Father's day hehe
I just made your version of the choux paste and it came out so well. Actually, the whole recipe was wonderful and it tastes marvelous! Thanks so much for sharing your recipes with us.
I love your emphasis on practice. a must!
I'm so impressed, this addresses everything I've been doing wrong. Just simple tips like how to stir the dough in the pan - and walking us through why you do it (to remove excess moisture) helps me understand the pastry so much more!
Thank you!
I love your energy! You seem like such a kind patient teacher. I need to be more like you.
Thank you for these incredibly precise and helpful instructions!
Dear Helen, An excellent video that thoroughly explains what needs to be done to make some delicious cream puffs. I love the detail. Thank you!
Thank you soooooo much for your previous episode on choosing a knife. I requested the Zwilling for my birthday last month. OMG I didn't know how much I could enjoy a nice sharp knife. It fits so nicely in my hand and I just LOVE it and YOU for helping me finally stop spending $ on bad knives!!
Yay -- so glad it worked well for you
This is fantastic! This does a more thorough job set of explaining the aspects of the technique that matter than an entire semester class in pastry. Excellent material, thank you for sharing!
This is one of the most in-depth instructional videos about cream puffs I've ever watched. I love the logic presented about this eggy variation of the recipe. The results are lovely, and the technique is impeccable. I applaud your attention to such details. You truly nailed every common stumbling block in developing good technique with the creation of cream puffs. You're an amazing presenter.
I love how you blow our minds as if it's just another day at the office. Thank You!!
My deepest regards.
OMG!!! CONGRATS!!!! ... I've been teaching for many years, but NEVER LIKE YOU!!! U couldn't explain any better!!!
So many excellent tips - take it from someone who has made several of the mistakes mentioned in the video 🙄. I make my puffs gluten-free and dairy-free but I can still use some of the tricks shown, like piercing the puffs with a skewer.
A note on keeping the pastry cream from making a crust as it cools down: just transfer it immediately (while still warm) to a glass jar and close tightly with a lid.
Thank you, Helen!
I came across this video today, I have to say that I love the level of detail of the recipe thanks for sharing
That video was great! The best tutorial I have seen on Pate a Choux so far on youtube.
who needs pastry school when we have HELEN. A GOD SEND
This is my go to whenever I make cream puffs. The tips she shows really makes a big difference compared to other recipes I have tried.
This totally helps!
And I love listening to her voice haha very relaxing accent!
I've watched umpteen videos on how to make the perfect cream puffs and followed 2-3, only to regret doing that. This video beats every one of them on the web with the detailed and great explanation of each step and each mistake. Wonderful job. Thank you bunches.
What an incredible, comprehensive guide. Thank you very much for sharing.
After researching on YT for recipes, your instructions, tips and tricks are spot on and cannot be found elsewhere. I have never made Eclairs or Cream Puffs and they turned out perfect. Thank you for being a great teacher.
so glad they came out well!
Love how derailed the steps are! 💓 So glad I found your channel! 🤍
I made these for our Ladies Tea and there were none left! Your hints and cautions were spot on. That cream was AMAZING! Thank you for such an indepth tutorial.
Oh my goodness I can't wait to make your version of pate choux! This is the best tutorial on these I have ever seen! I have made them before and they turned out pretty good for the most part but I might be able to perfect them with this method. I love baking and I love a challenge in the kitchen. I bet you can make an awesome macaron too! Thanks for the informative video.🤗
Helen, I agree with everybody how FANTASTIC you and your videos are!! But I want you to know I just 💞 your accent,as well🤗😊 You're so relaxing to listen to
Thank you so much for your wealth of knowledge I now feel confident enough to make a batch of cream puffs ..I used to watch my mom make cream puffs as a little girl but she is in heaven now and with your recipe and tips I can’t wait to start baking ❤️
You are.....amazing, This is the most detailed tutorial on not only pate choux but pastry cream and even the ganache at the end (corn syrup? Who would know?) than I have ever seen. I love watching experts.
This video is so well done. I have never made these & followed these instructions very carefully & had success on my first try! On my own with only a written recipe it would have been impossible. Thank you Helen for this video, these were absolutely delicious, our family & neighbors loved them.
WOW! What a thorough tutorial!!! THANK YOU, HELEN~♡~♡~♡~
Thank you Helen, very clear instructions!!!
Wow that looks delicious! I love how you explain everything in details at a perfect speed, Thank You!
Hello, such a nice explanation. You never once flattened my imaginary chefs hat. : ) A chef I learned from, would flatten mine and call me "Idiot!" in a nice way...of course. I learned from what you just shared. Thank you. Smiling, George.
Thank you, thank you, thank you. Your method and teaching this Choux is wonderful. Made it twice already and it comes out perfect each time. Thank you.
I am SO happy I found you here on RUclips! You’re amazing!! ❤️
Wow, so comprehensive! I learned so much for having to make my first eclairs this week. I loved the way you presented too - so calm which makes me feel like I can really accomplish this! thank you
OMG! Thank you Helen!! I have watched over a dozen different cream puff recipes, and not one of them touched on why cream puffs get soggy!! I have been plagued with soggy cream puffs! Now that I know to switch out my ap flour for bread flour, I am sure this will be a game changer for me! Thank you so much!
Also, no other recipe weighed out the eggs. There's a huge difference between large eggs from the store, and the large eggs my chickens lay! Now I know how to get just the right amount of egg!
This is the BEST Pate a Choux video I've ever seen. Great content, and easy and thorough instructions that covers everything! You're one of the best chefs I follow on youtube really.
All your videos are excellent step by step instructions. Thank you.
I have seen SEVERAL recipes for Pate a Choux and this is the first time for bread flour. Makes perfect sense to me. I was like well DUH. Light on here, thank you.
Thanks Helen! This is a master class on cream puffs.
Helen is a great teacher. Fantastic video.
Thank you for the invaluable tips. I don't see how anyone can go wrong with such good instructions. Keeping this recipe.
This is the easiest sub of my entire life. Thanks for going so far in depth!
This video is absolutely amazing! Her instructions are spot on and the pate choux came out absolutely perfect. Thank you so very much!
so glad your pate a choux came out well :)
omg thank you for exact measurements of everything in grams!!❤ I love you
Thanks to you and RUclips, we get to learn these art of baking
Thank you so much for this fabulous video. As many others have said, your approach is extraordinarily for helping others begin or continue their baking journey. I have learned a great from your insights. Again, thank you!!
Thank you! The tip to keep cooking the cream is just what I needed.
Love your explanation on all the steps. I've been making choux for years but have learnt a lot from watching your video. Thank you :-)
Excellent excellent instructions and explanations! Thank you !
You are an AWESOME teacher. WOW. You include every step for all eventualities. Thank you so much :-)
This was exceptional. Haven't made these for decades, but wanted a good tutorial and if I was there I would go to one of your classes. This really is good. Cant wait to get started...thank you.
Of all the explanations and guides to make choux pastry this has been the best explanation of all !!, and believe me, I had to do this choux pastry twice this weekend for a Paris Brest!!. Thank you very much! ☺👍
Thankyou so much for showing the mixing of the flour in the cooking pot!
So many people transfer the liquid to a cold bowl, mix the dry ingredients, then - sometimes return the mix to the saucepan to reheat it.
I am a lover of hand raised pastry, too, so pork pies are a favourite of mine.
I use your method when I mix the paste so that I can give it some wellie before lining the tin and adding the meat.
I Ifind that the heavy paste is More malleable when beaten in a warm pot; and it moves up the sides of the pie tin easier when it is "lighter" after a good mix.
Thankyou for the breadflour tip; that will really up my game!
Can't wait to try theses! Thank you for bringing all these complex recepies down to earth 👏