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!
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.
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!
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 :)
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!
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 😂
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!
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
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.
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!
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 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!
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!!
This video is literally PRICELESS!!! I've only made pate choux dough once before, when we made it in culinary school, but the way you taught the material was effortless and easily absorbed. Thank you so much for posting this video because I will be following your recipe to a "T" the next time I make cream puffs. Thanks again.
I don't think anyone will get this amount of value without considering coming back for more. Thanks a lot for sharing this no-fail technique with us. You are the master of pastry choux. I am rooting out for more of your classes. I just subscribed.
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!
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!
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.
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 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.
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!!
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!
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 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!!
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.
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 made the pastry cream last evening. I will be making the diplomat cream now and ganache now. I made the puffs this morning. Made some errors, so the aesthetic is not as nice, but these are just for our home, not for anyone else. He who complains doesn't get one! As a note, if you are using a convection oven, you will not have to bake them the full 25 minutes. Piping is an art, that's for sure. Time for me to put everything together.
@@helenrennie The diplomat cream is absolutely delicious. So much lighter than custard used in bakery stores around here. Thank you so much for posting this video. It was very helpful.
Thank you so much for this very detailed tutorial. I love cream puffs and thought I'd try making them with Gordon Ramsay's recipe, they were a big failure even though i followed the recipe exactly. The tips you have given here make the world of difference and they come out to perfection 👌 I'm so glad I found your channel 🙏
This is the first time I've watched your video and I have to say, it's one of the best I've seen. So easy to understand not at all confusing. Love it. Thank you very much. I love french pastries and Italian not to mentioned English. I could devour them all day, every day with a nice black tea to go with them.
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!
The best, most well explained recipe I have ever seen on RUclips about anything. There is nothing missing on this lesson. Absolutely perfect. Will I make it? No! I just like to watch talented people do their work, and besides, I am diabetic. Congratulations. Perfect!
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!
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 ❤️
I love these instructions! I made the puffs exactly as written (even though I’m normally very skeptical of custard with whole eggs… but this was fine). These are, hands down, the best cream puss I’ve ever made. Next time, I might try adding 25 g of the sugar to the cornstarch to make incorporation into the eggs easier. Also, the top rack of my oven was too close to the heating elements. The top puffs got a bit dark. I just scraped that off though and they were fine. Seriously, these are the first puffs I’ve ever made that haven’t collapsed. Thanks so much for sharing the video!❤
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!
I too have given up making eclairs for the reasons you give--I have made the best and the worst eclairs and it is too great an investment to have fail for no apparent reason. You have shared and explained so many of the unintuitive causes of eclair failures! Thank you for sharing your wisdom. Perhaps someday I will have the courage to follow your guidance and attempt your cream puff recipe! In the mean time, I will continue to watch your informative videos and there is an amazing French bakery right down the street.
this week I’ve made three of your recipes and they all turned out more than just delicious...they were perfect and your instructions are so clear.....now I keep caramelized onions among other delicacies always in the refrigerator ....my family is duly impressed! I can become obsessed with my next attempt by just perusing your channel....next Cream Puffs......talk about impulse cooking!
This is literally one of the best cooking videos I have ever seen in my life. Hyperbole totally justified - rather than just saying "don't do this" and moving on - she explains all the intricacies in detail so you won't end up second guessing yourself throughout the whole cooking process. Inevitably we all ask, "Wait - is this the right consistency? How do I know how dry is too dry? How do I troubleshoot after I've f'd this up? What if I don't have a fancy Kitchen Aid mixer? Is it supposed to sound like that? Wait I just realized I used all-purpose flour instead of bread flour, now what?" Etc. Helen Rennie goes through ALL that to give you all the knowledge and tools you need to execute the recipe perfectly! Earned a subscribe from me - I am so amazed and pleased by this video and look forward to watching more of her!
I did everything you said and it turned out perfectly 🤩 My family love em as well. That was my first time making this and I was prepared for it to fail but it all went smoothly except for the piping part (this one just need more practices). Thank you so much for the in depth tutorial 💕
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.
if you don't melt the butter BEFORE adding the milk, then you're reducing the liquid as the butter melts, since the milk will boil BEFORE the butter melts... is this what you want?! BTW thank you so much for all the explanation! I have watched many tutorials on Choux and they don't talk about the *WHY*
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'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.
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.
I don't bake - but that was magical to watch. My husband loves eclairs and they are hard to find - but after watching this? I know I'll never be able to make them. Great job though!
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
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 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.
I recently found you and I’m so glad I did! I have a batch of choux pastry piped and into the oven right now! My first time ever making this. Your detailed instructions and educational methods are so good!! Thank you!
Thank you Helen . Your recipe was perfect including the visual cues you asked usvto look for before going to the next stage. I followed your instructions completely and the result was perfect .... that too doing this for the first time
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 was my first time making cream puffs, but it all went to smoothly and turned out beautifully! Thank you so much for doing what every cooking/baking content should doing!💖
Thank you for sharing your recipe and your great knowledge of baking. It takes lots of practice to become really good at cooking. . . I know because it’s been many years for me andI’m still learning! Making these cream puffs will be a wonderful experience, thanks to you.
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.
After 2-3 months of frustrations and attempts at making eclairs, this video answered SO MANY of my questions (and addressed my. frustration as well :)) )
I love your channel, Helen. I want to attempt this Cream Puff recipe - when I get the courage to make it I will tell you how it turns out (none of your recepies have failed me). 👍😊
They look fantastic. Respect to anyone attempting this recipe.. my mother-in-law made similar eclairs for years. I’ll try and make her some. Thanks for posting
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.
I love your wonderful clear and precise instruction. Best tutorial on pate a choux I've seen. I would like to see temperature for pastry cream, medium heat can vary greatly. Thanks for all your wonderful videos.
The important thing with pastry cream is to get it to a boil (you can judge that visually) and then cook for a minute. It might take a bit longer or shorter depending on your heat setting.
You are the best. I tried this profiteroles recipe today and it turned out great I just needed a tad bit more eggs for my choux batter because it was too stiff. Overall it was just the perfect recipe they were crispy and airy and the pastry cream was delightful. Thank you!
Helen! I made them today, and they turned out perfect! I am not a novice, but have never made pâte a choux before. Thank you for the meticulous recipe! The only thing I did different was I kept the “holes” and plugged them in after filling and smoothing. I couldn’t help myself. Thanks again!
THANK YOU for your sense of humor, your amazing knowledge, and for dummying it down for someone like myself. I tried my first set yesterday and they were like bricks. I watched your video and realized my eyes had tricked me and jump from 125g of flour to 4 eggs. I used FOUR CUOS of flour. After your video I realized my mistake and got ECLAIR SHELLS today! THANK YOU!!! ❤️
This is spectacular, I've made cream puffs dozens of times and I still learned something. I had no idea why my pastry cream would get runny in the fridge even if it looked thick in the pan.
I decided to try this recipe as my fifth attempt of making cream puffs. It was a true success! The other recipes that I have tried before didn't work out. I definitely recommend this!
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
This is an excellent video! Many times have I tried different recipes only to find my Choux coming out either flat (after leaving to cool) or turning soggy a couple hours after being filled out. The explanations on each step on this video really helped me out a lot (and in understanding some of the processes). For example, I never knew why we would have to cook the dough and how it would affect the end product. Understanding that the purpose of cooking the dough is to remove moisture for the egg really helped me out a lot (I usually am unsure on this step and do it really vaguely because I did not understand why I'm doing this, or what to look out for in my dough when cooking it).
This is one of the best and detailed shared video I've ever seen. Pls. continue sharing your God givin gift. Thank you Helen.💖 God bless and be safe.🙏🥰👍🤗
This was SO helpful. Especially the pastry cream .... I now know how to judge when it is actually cooked enough. I’ve made every rookie mistake with pastry cream. Thank you!
i made these today and they turned out very nicely....i learned a lot about how long to cook the dough and why it needs the 5 minutes. My downfall is always the piping but that just requires practice AND the proper piping bag which for some reason I always seem to have the wrong one where the filling gloops out of the the top of the bag and all over my hands in a mess! But someday I'll get it right! But even though my cream puffs don't totally look like yours, they are DELICIOUS and tasted just like a bakery. The pastry is light and airy!
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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
😂
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.
She needs her own cooking show, simply great! This reminds me of watching Julia on PBS as a child.
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 :)
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!
I cannot believe I'm watching this for free. Thank you, Helen!
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 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 😂
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!
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
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.
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?
Wow. Someone who actually explains why something happens. Brilliant. Thank you.
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.😇
OMG!!! CONGRATS!!!! ... I've been teaching for many years, but NEVER LIKE YOU!!! U couldn't explain any better!!!
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!
I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.
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!!
I like the accent too, first time I heard it I thought it was french. 🤗❤️
This recipe absolutely the best one for beginners! Millions of thanks! ❤
This video is literally PRICELESS!!! I've only made pate choux dough once before, when we made it in culinary school, but the way you taught the material was effortless and easily absorbed. Thank you so much for posting this video because I will be following your recipe to a "T" the next time I make cream puffs. Thanks again.
The detail and explanation she gives are perfect. Had to subscribe after this.
I don't think anyone will get this amount of value without considering coming back for more. Thanks a lot for sharing this no-fail technique with us. You are the master of pastry choux. I am rooting out for more of your classes. I just subscribed.
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!
This video literally shows that cooking is ART!
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!
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.
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 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.
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
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!
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 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!!
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!
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.
Pure brilliance. Your communication is exquisite.
I made the pastry cream last evening. I will be making the diplomat cream now and ganache now. I made the puffs this morning. Made some errors, so the aesthetic is not as nice, but these are just for our home, not for anyone else. He who complains doesn't get one! As a note, if you are using a convection oven, you will not have to bake them the full 25 minutes. Piping is an art, that's for sure. Time for me to put everything together.
Great job! Don't worry about the piping mistakes. they are not crooked. they are rustic :)
@@helenrennie The diplomat cream is absolutely delicious. So much lighter than custard used in bakery stores around here. Thank you so much for posting this video. It was very helpful.
Thank you so much for this very detailed tutorial. I love cream puffs and thought I'd try making them with Gordon Ramsay's recipe, they were a big failure even though i followed the recipe exactly. The tips you have given here make the world of difference and they come out to perfection 👌 I'm so glad I found your channel 🙏
Full Boil Milk: 7:13
Sizzling: 8:10
After cooking dough: 9:37
Dough Egg V-shape: 12:21
This is the first time I've watched your video and I have to say, it's one of the best I've seen. So easy to understand not at all confusing. Love it. Thank you very much. I love french pastries and Italian not to mentioned English. I could devour them all day, every day with a nice black tea to go with them.
This is the most thorough, comprehensive video I have seen. Thank you for taking the time to create such a wonderful baking lesson
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!
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!! 😊
This is the best guide I've seen for making choux
The best, most well explained recipe I have ever seen on RUclips about anything.
There is nothing missing on this lesson. Absolutely perfect.
Will I make it? No! I just like to watch talented people do their work, and besides, I am diabetic.
Congratulations. Perfect!
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!
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 ❤️
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.
I love these instructions! I made the puffs exactly as written (even though I’m normally very skeptical of custard with whole eggs… but this was fine). These are, hands down, the best cream puss I’ve ever made. Next time, I might try adding 25 g of the sugar to the cornstarch to make incorporation into the eggs easier. Also, the top rack of my oven was too close to the heating elements. The top puffs got a bit dark. I just scraped that off though and they were fine. Seriously, these are the first puffs I’ve ever made that haven’t collapsed. Thanks so much for sharing the video!❤
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!
I too have given up making eclairs for the reasons you give--I have made the best and the worst eclairs and it is too great an investment to have fail for no apparent reason. You have shared and explained so many of the unintuitive causes of eclair failures! Thank you for sharing your wisdom. Perhaps someday I will have the courage to follow your guidance and attempt your cream puff recipe! In the mean time, I will continue to watch your informative videos and there is an amazing French bakery right down the street.
this week I’ve made three of your recipes and they all turned out more than just delicious...they were perfect and your instructions are so clear.....now I keep caramelized onions among other delicacies always in the refrigerator ....my family is duly impressed! I can become obsessed with my next attempt by just perusing your channel....next Cream Puffs......talk about impulse cooking!
That's so awesome :) so glad you find my videos helpful!
She gives great instructions! I messed up pastry cream four times after following someone else's simple instructions. Yes!! Thank you!!❤
This is literally one of the best cooking videos I have ever seen in my life.
Hyperbole totally justified - rather than just saying "don't do this" and moving on - she explains all the intricacies in detail so you won't end up second guessing yourself throughout the whole cooking process.
Inevitably we all ask, "Wait - is this the right consistency? How do I know how dry is too dry? How do I troubleshoot after I've f'd this up? What if I don't have a fancy Kitchen Aid mixer? Is it supposed to sound like that? Wait I just realized I used all-purpose flour instead of bread flour, now what?" Etc.
Helen Rennie goes through ALL that to give you all the knowledge and tools you need to execute the recipe perfectly!
Earned a subscribe from me - I am so amazed and pleased by this video and look forward to watching more of her!
This totally helps!
And I love listening to her voice haha very relaxing accent!
I did everything you said and it turned out perfectly 🤩 My family love em as well. That was my first time making this and I was prepared for it to fail but it all went smoothly except for the piping part (this one just need more practices). Thank you so much for the in depth tutorial 💕
so glad it turned out well :)
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.
if you don't melt the butter BEFORE adding the milk, then you're reducing the liquid as the butter melts, since the milk will boil BEFORE the butter melts... is this what you want?! BTW thank you so much for all the explanation! I have watched many tutorials on Choux and they don't talk about the *WHY*
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'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.
I came across this video today, I have to say that I love the level of detail of the recipe thanks for sharing
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.
I don't bake - but that was magical to watch. My husband loves eclairs and they are hard to find - but after watching this? I know I'll never be able to make them. Great job though!
thank u ❤...i learned a lot!!!..i love how you explain and teach each details..i'm a subscriber now and a fan😊..Godbless you more..
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
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 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.
I recently found you and I’m so glad I did! I have a batch of choux pastry piped and into the oven right now! My first time ever making this. Your detailed instructions and educational methods are so good!! Thank you!
Thank you Helen . Your recipe was perfect including the visual cues you asked usvto look for before going to the next stage. I followed your instructions completely and the result was perfect .... that too doing this for the first time
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 was my first time making cream puffs, but it all went to smoothly and turned out beautifully!
Thank you so much for doing what every cooking/baking content should doing!💖
Thank you for sharing your recipe and your great knowledge of baking. It takes lots of practice to become really good at cooking. . . I know because it’s been many years for me andI’m still learning! Making these cream puffs will be a wonderful experience, thanks to you.
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.
After 2-3 months of frustrations and attempts at making eclairs, this video answered SO MANY of my questions (and addressed my. frustration as well :)) )
I love your channel, Helen. I want to attempt this Cream Puff recipe - when I get the courage to make it I will tell you how it turns out (none of your recepies have failed me). 👍😊
They look fantastic. Respect to anyone attempting this recipe.. my mother-in-law made similar eclairs for years. I’ll try and make her some. Thanks for posting
this is amaaaaaaaaaaaaaaazinnng!!!! I was almost 23 min without moving!!! thanks for all the tips and info!
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.
I love how you blow our minds as if it's just another day at the office. Thank You!!
My deepest regards.
I love your wonderful clear and precise instruction. Best tutorial on pate a choux I've seen. I would like to see temperature for pastry cream, medium heat can vary greatly. Thanks for all your wonderful videos.
The important thing with pastry cream is to get it to a boil (you can judge that visually) and then cook for a minute. It might take a bit longer or shorter depending on your heat setting.
I found this video and couldn’t be happier to get such detailed guidance on the recipe and techniques! Can’t wait to try it out!
You are the best. I tried this profiteroles recipe today and it turned out great I just needed a tad bit more eggs for my choux batter because it was too stiff. Overall it was just the perfect recipe they were crispy and airy and the pastry cream was delightful. Thank you!
Most beautifully taught how to make cream puffs. Gives me confidence to try this recipe. Thank you for such a great tutorial .
so detailed and you are an amazing teacher. You need your own cooking show asap.
Growing up my Mom made us cream puffs. A fond memory came with this interesting tutorial.
Helen! I made them today, and they turned out perfect! I am not a novice, but have never made pâte a choux before. Thank you for the meticulous recipe! The only thing I did different was I kept the “holes” and plugged them in after filling and smoothing. I couldn’t help myself. Thanks again!
The addition of creme fraiche is geneious :D Stealing it. Thank you 🤗
THANK YOU for your sense of humor, your amazing knowledge, and for dummying it down for someone like myself. I tried my first set yesterday and they were like bricks. I watched your video and realized my eyes had tricked me and jump from 125g of flour to 4 eggs. I used FOUR CUOS of flour. After your video I realized my mistake and got ECLAIR SHELLS today! THANK YOU!!! ❤️
This is spectacular, I've made cream puffs dozens of times and I still learned something. I had no idea why my pastry cream would get runny in the fridge even if it looked thick in the pan.
What was the reason?
Hi Helen! Thank you. Your explanation really spotted all my rookie mistakes. I’m improving.
I decided to try this recipe as my fifth attempt of making cream puffs. It was a true success! The other recipes that I have tried before didn't work out. I definitely recommend this!
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
This is an excellent video! Many times have I tried different recipes only to find my Choux coming out either flat (after leaving to cool) or turning soggy a couple hours after being filled out. The explanations on each step on this video really helped me out a lot (and in understanding some of the processes). For example, I never knew why we would have to cook the dough and how it would affect the end product. Understanding that the purpose of cooking the dough is to remove moisture for the egg really helped me out a lot (I usually am unsure on this step and do it really vaguely because I did not understand why I'm doing this, or what to look out for in my dough when cooking it).
Helen, you are so precise. Helps beginners like me a lot.Thank you.
This is one of the best and detailed shared video I've ever seen. Pls. continue sharing your God givin gift. Thank you Helen.💖 God bless and be safe.🙏🥰👍🤗
This was SO helpful. Especially the pastry cream .... I now know how to judge when it is actually cooked enough. I’ve made every rookie mistake with pastry cream. Thank you!
i made these today and they turned out very nicely....i learned a lot about how long to cook the dough and why it needs the 5 minutes. My downfall is always the piping but that just requires practice AND the proper piping bag which for some reason I always seem to have the wrong one where the filling gloops out of the the top of the bag and all over my hands in a mess! But someday I'll get it right! But even though my cream puffs don't totally look like yours, they are DELICIOUS and tasted just like a bakery. The pastry is light and airy!