wow im so surprised by how underrater your channel is . u should be rewarded with more subs and views , cause u r clearly putting your heart into these videos .
Hi, I already tried to make eclairs and it turn out good but I'm wondering if the dough that you used in this recipe can it be used to make cream puffs too?
Thanks for the freezing method :) When putting the eclairs in the oven , do you use the center shelf or the one obeve\underneath ? Good luck with your channel
Could you explain in detail how to assess the consistency of the dough ? Some videos show drawing a line in the dough, holding up the spatula so batter drops in a ‘v’ shape. Your croissant video was something well detailed,and was hoping to see that kind detail here
Hello there! You probably missed the starting point of this video, its part of a mini series covering choux pastry (more videos to come: profiteroles, etc) I highly recommend to start with episode 1: ruclips.net/video/7Cpj9Sc6_u8/видео.html Playlist: ruclips.net/p/PLoIJ73Itt-5NKQaXX9Qj67fCu4TWHRYf5 thanks for watching!
Hi there, don’t be discouraged choux pastry is very tricky Unfortunately there are many factors that could cause your eclairs to shrink Best advice I can give you is: - never ever open the oven door - if your choux pastry is too runny then it means you added too much liquid -oven temp (I recommend buying a thermometer, as the reader built in might not be accurate) and maybe they are browning too fast and that would cause the collapse Hope this helps! Happy new year
Hi there! You mean in the recap? The written recipe is accurate, I didn’t add all the steps in the recap to avoid making this video super long, I would highly recommend you watch the first episode for the method 🙂 Link in the description box 🙏
Hello there! You probably missed the starting point of this video, its part of a mini series covering choux pastry (more videos to come: profiteroles, etc) I highly recommend to start with episode 1: ruclips.net/video/7Cpj9Sc6_u8/видео.html Playlist: ruclips.net/p/PLoIJ73Itt-5NKQaXX9Qj67fCu4TWHRYf5 thanks for watching!
wow im so surprised by how underrater your channel is . u should be rewarded with more subs and views , cause u r clearly putting your heart into these videos .
thank you so much for this comment! I hope youtube is listening lol
So excited!! Thank you for the video!😁👍
Thanks for watching, I’m glad you enjoyed it 🥰
These look awesome.
Thank you!
Hi, I already tried to make eclairs and it turn out good but I'm wondering if the dough that you used in this recipe can it be used to make cream puffs too?
Absolutely!👍
Omgggg I'm gonna try this immediately 🤩🤩🤩🤩🤩🤩
Awesome! Hope you like them ☺️
Very very good
Thanks a lot!
now i want to eat one ^^
thank you for making me hungry hahahaaaa ♡
:D sorry and youre welcome lol
Thanks for the freezing method :)
When putting the eclairs in the oven , do you use the center shelf or the one obeve\underneath ?
Good luck with your channel
Thank you! I always try to use the centre rack and if I don’t I’ll specify it 🙂
How long do you bake them again for after defrosting?
Eating eclairs while watching how it's made
I’m all for this! Good stuff 😍
Beautiful😘
Thanks!
Hi! What # of pipping tip you use
Hi! Its all detailed in the video :)
ruclips.net/video/SuJ0SZ41vwU/видео.html
@@BakingNicky unable to open this link
Could you explain in detail how to assess the consistency of the dough ? Some videos show drawing a line in the dough, holding up the spatula so batter drops in a ‘v’ shape. Your croissant video was something well detailed,and was hoping to see that kind detail here
Hello there! You probably missed the starting point of this video, its part of a mini series covering choux pastry (more videos to come: profiteroles, etc)
I highly recommend to start with episode 1: ruclips.net/video/7Cpj9Sc6_u8/видео.html
Playlist: ruclips.net/p/PLoIJ73Itt-5NKQaXX9Qj67fCu4TWHRYf5
thanks for watching!
Hi Nicky. Thank you for pointing out this video. Somehow I missed seeing this.
Did you put water?
Which part? You need water only for the Choux dough
My eclairs are collapsing in the ovn, why is that so? I'm making eclairs for second time and both times with your video tutorial... :(
Hi there, don’t be discouraged choux pastry is very tricky
Unfortunately there are many factors that could cause your eclairs to shrink
Best advice I can give you is:
- never ever open the oven door
- if your choux pastry is too runny then it means you added too much liquid
-oven temp (I recommend buying a thermometer, as the reader built in might not be accurate) and maybe they are browning too fast and that would cause the collapse
Hope this helps!
Happy new year
@@BakingNicky thank you! I’ll follow your advice! 👍🏻
With combining the Choux pastry ingredients you did not mention the water now I am lost
Hi there! You mean in the recap? The written recipe is accurate, I didn’t add all the steps in the recap to avoid making this video super long, I would highly recommend you watch the first episode for the method 🙂
Link in the description box 🙏
@@BakingNicky thank you
May I know what number is ur nozzle?
Hi! Its all detailed in the video :)
ruclips.net/video/SuJ0SZ41vwU/видео.html
Ok... I’ve messed this up! Three times. Then I realized you never told us to add the water.....
Hello there! You probably missed the starting point of this video, its part of a mini series covering choux pastry (more videos to come: profiteroles, etc)
I highly recommend to start with episode 1: ruclips.net/video/7Cpj9Sc6_u8/видео.html
Playlist: ruclips.net/p/PLoIJ73Itt-5NKQaXX9Qj67fCu4TWHRYf5
thanks for watching!