How To Make Perfect Cream Puffs From Scratch
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- Опубликовано: 7 сен 2024
- Learn how to make perfect cream puffs from scratch with this video! I am sharing all the tips and tricks so that you can make it successful at home. The thin crispy choux crust and melty luxurious creme diplomat taste incredibly delicious… happiness overload in a month!! I LOVE it!
❤️Subscribe!: / pastrylivingwithaya
👫Share the video: • How To Make Perfect Cr...
📝The ingredients:
Pate choux:
• Water: 100g | 3.5oz
• Milk: 100g | 3.5oz
• Salt: 3.0g | 0.1oz
• Granulated sugar: 5g | 0.18oz
• Unsalted butter: 90g | 3.17oz
• Cake flour: 120g | 4.2oz
• Egg: 205-220g | 7.2-7.76oz (Set aside about 1 Tbsp from 220g and add more if needed.) About 4 large eggs
• Egg wash: some (I mixed egg and water. 1:1)
• Diced almond (topping): some
• Granulated sugar (topping): some
1. Bake(Preheated) at 395F | 201C for about 20 minutes until it puffs enough and you see dark caramelization on the surface.
2. And lower it to 365F | 185C and bake for another 10-15 minutes until the caramelization gets darker and even.
3. Turn off the heat and leave them in the oven for another 15 minutes or more to make them crispier as an option.
The step-by-step pastry cream/custard cream tutorial:
• PERFECT Pastry Cream R...
Pastry cream/custard cream (to make diplomat cream):
*This is 1.5 batches of the original recipe in the tutorial.
• Whole milk: 600g (21.1oz)
• Vanilla beans: 1 stick * I like to add a lot of it for cream puffs!
• Granulated sugar: 180g (6.3oz)
• Egg yolks: 6
• Corn starch: 30g (1oz)
• All-purpose flour: 30g (1oz)
• Salt: A few pinch
• Butter (Unsalted): 45g (1.6oz)
Diplomat cream:
• Pastry cream: All of the amount above
• Heavy cream: 400g | 14.1oz (about 1/2 amount of the pastry cream)
📖 Get the printable recipe from my blog!:
pastryliving.c...
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#creampuffrecipe #creampuff #chouxcream
It’s a cream puff tutorial finally!🙌🏻❤🎉 I’m sorry I was absent for the past few weeks. As I mentioned in posts on RUclips and Instagram, I was back to Japan to reunite with my family❤ We had so much fun😊 That was a vacation much needed! Thanks for your patience🙏🏻 I hope the video was helpful for you. Share your feedback & question below!
I have watched this video 3 times now. It is excellent. I am getting better results each time I make my cream puffs. I want to be a Master Cream Puff Maker and you are helping me get there.😁
I feel like I just watched a premium tutorial on making cream puffs!! Ahhh, thank you Aya for your educational and inspiring content! Your like a hidden gem in the youtube world of baking! 🥰💖
A hidden gem! Love it😂 I'm SO glad you are enjoying them💗 Thank you for letting me know!!
It was very easy to understand because there was an illustration of the explanation of the cream puff itself !! ✨❣
You also compare various things and tell us what to watch out for!
You`ve gone beyond being a pastry chef and become a perfect culinary researcher 👏
That`s excellent 💖
Thank you🥰 I tried to pack up lots of valuable stuffs!
This was so complete! Thank you.
Pate choux is also the basis for Mexican churros, in case anyone wants to add to their pate choices repertoire.
I’m actually sharing how to make cinnamon churros in my next video arranging this recipe. Love churros😋
Really?? I wish I had known that!! I’ve been making cream puffs since I was a young girl, my grandmother taught me. It was my grandfather’s favorite dessert right after Seafoam. She filled with vanilla custard and topped with chocolate frosting. I had no idea you could use the batter for anything else but I guess that makes sense! So cool. Thank you for sharing that!
I am 14 and I made these cream puffs on Valentine's day for my family. These turned out amazing on my first try! My family loved them so much! I want to thank you for sharing this amazing recipe. Next time I am going to make croquembouche as a practice. I love your videos keep on the good work! ☺️
Yess Ive wanted a video breaking down the mechanisms in choux pastry for years. Thanks
I’m glad it was what you were looking for!😌
So glad to hear about your reunion with family and thank you so much making an effort to do this yummy dessert for us. IT's our all time favorite! 😍😍❤❤
Thank you!🤗 It was so nice!
YES! Love it💕
@@PastryLivingwithAya went to Croatia, Greek Isle plus 2 weeks in Istanbul. They have dessert stores more than we have Starbucks here. Lol. They eat dessert morning til night. Got to try a couple very delicious ones! 😇🤣😋🥰🤣
Watching from Melbourne, Australia.👋
An informative 'Pate` Choux' guide that covers all bases that gives confidence to get baking. Thank you for sharing your lovely recipes.👏🏼👍😊
Thank you!😊❤️ I’m so glad it was very helpful for you!!!
I look forward to trying this recipe again. I have never made a perfect cream puff. The choux is never right
Your details may help me with baking a great puff. Fingers crossed 🤞
I did this today and this is the best recipe for cream puffs. Thanks Aya, you are amazing,always ❤
I made these tonight. The choux tastes very much like a Swedish dish called ugnspannkaka, which has a reputation for rising spectacularly in the oven, then flattening out within seconds of taking it out of the oven. I'm super-curious now if treating the starches more thoughtfully could make the ugnspannkaka hold its shape! What a display that would be when filled. Anyway, delicious and fun, thanks for the great information.
This is looking soooo good! Thank you for a great lesson! I loved cream puffs!
You are so welcome!! Me too😊
This was the most helpful pate a choix video of all. You gave some excellent tips. Thank you
YAAAAAAY Aya's doing one of my favourite desserts 💖💖💕💕❤❤ she's the best
Yay😊❤️ thank you!!
Thank you so much! This is the best tutorial on cream puffs that I’ve ever come across.
Thank you for the very thorough instructions!
Very nice recipie Aya! They looks amazing! Thanks for all the tips! Have a nice day and good month! 👍👏🍴
Thank you😊❤️ you too!!
@@PastryLivingwithAya Thanks! 🙂🙂🙂
Hey Aya. I was looking for u daily on u tube to return to us from ur holiday with fly. Welcome back on ur channel. Hope u had a ball with fly after so many years. 🍻🍻 G🌺🌺D LUCK & G😍D BLESS😇😇.
Love watching your videos n bestest your explanation after each recipe. Keep it up
Thank you for watching my videos🤗💕 I'm glad it's been helpful for you.
I made these and they turned out great and were very yummy!
I’m so glad!!!🥰 Thanks for giving it a try!❤️
Really interesting
i love watching you. Thank you for sharing your recipes.
Love your recipes
Always explained in detail
The finished product is delicious and flavorful
I would like to ask if you can make pizza?
If possible, I would like to share the pizza recipe
Thank you for your continued sharing
thank you Aya, I will try this recipe next love. always love your videos. enjoy baking and enjoy living.☺☺☺☺☺☺☺
Thank you so much!💓😚
OMG
Thank you so much for this video tutorial. You covered a lot and I can’t wait to apply all the tips you shared.
Thank you and God bless.
Thank you😊❤️ Hope you’ll enjoy them!
Thank you for your easy instructions and your information ….. 👑
You are so welcome!😊 Thank you.
welcome back Aya! going back home must have been wonderful. my question is about convection: do you use the fan setting in throughout the entire bake? or just after until the choux rises before lowering it? is it best to set the oven rack right in the middle, or lower/higher? thank you for another thoughtfully detailed lesson 🤍
Thank you! It was so much fun😊 Yes, I used the fan setting the whole time. And with my electric oven, the heat comes from the top, so I did not place it too close to the top. It shouldn’t be a problem with a gas oven since the heat comes from the bottom. (Some has ovens might be different!)
@@PastryLivingwithAya mine is also electric and runs very hot, so I will be mindful of setting the rack lower. thank you for the response ⭐
Hi which one better all purpose flour or high protien flour to make them strong n crispy tq
Great video! Thank you for sharing your recipe ❤
Thank you! 😊
Hi Aya, thank you so much for all your amazing way to show us how to master pastry” you’re the best🎉
Can i bake the puff cream a day before the event day? And how i can keep it as crunchy and fresh as the immediate baked ones?
Thanks again ❤
If you have to bake them the day before, the best way is to leave only the shells in an air right container with silica gel (it soaks up moistures) and pipe the cream right before.
You can also fill the cream and store but it loses some crunchiness. It’s still yummy though!
I always recommend baking the choux right before when it’s possible. Hope that helps!
They look so good! And they are huge!!!
Thank you!🙌🏻😊
Hi! Hope that you and your family are doing well
Loved the excellent explanation, but am still nervous about attempting to do it.
I love the end result so definitely going to try it. Thank you.
I totally get that feeling! Do not worry about making mistakes, it happens sometimes but you’ll learn and improve each time. Sometimes, you just have to get used to the moves or play around with your oven. It’s so yummy, I bet you’ll like it😉
Beautiful!!! Thank you!🙏🌺❣️
My pleasure!
Great video, very informative.
I was just thinking of making some cream puffs, so it will definitely be useful.
Great timing!😊 hope you’ll enjoy them!
This looks amazing and I will make it this weekend
Thank you, Hope you enjoyed them!
Thank you..... a lot of knowledge here... so happy with your video...😍
I’m so happy you liked it😊
Awesome tutorial! Thank you!
Glad you enjoyed it🤗
Finally 👏🏻 thank you for sharing Aya
My pleasure!😊🙌🏻
I've done it...and it's awesome.thanks
I’m glad!!
I love how detailed your vids ar xx ❤
Thank you😚
Wow, thanks for this video, been waiting for it for a long time 😍 thank you! will you maybe also make a Saint Honoré or Paris brest or some other thing with it?
Thanks for waiting💗 Yes you can!
You are Amazing! Thank You. :)
Thank you🥰
Outstanding.
Thank you!!
Love this channel!
Thank you🥰
❤😍😍😍 they look fantastic
Thank you!!
Thank you for this Aya :)
My pleasure!!
Looks great.
Thank you!
You are amazing!
Thank you!
I love it
Thank you for sharing your knowledge with the world. Can I make the puffs ahead of time, if so how far in advance can I make them? Thank you
Right after it’s made is always the best but it still tastes delicious the next day. I recommend consuming within that day if you want to enjoy the best taste!
Great
Fantastic ❤❤
Thanks 🤗
Can we use convection oven to bake choux pastry?
I baked the choux then kept it in the refrigerator (in a box jar). It was ok but i want to try the raw- freezing method.
By the way,if inwant to make chocolate cream, which flour do you recommend to reduce (to be taken by chocolate powder)?
Thank you, Aya
When you stored in a refrigerator, the dough gets dried quickly and does not rise well, so I freezer works better. I still recommend to bake right after when you can though😊
And to make chocolate cream filling, I usually like to mix ganache and custard for cream puffs. And add whipped cream to it sometimes.
Hello! Would it be possible to make a cake with this pastry? My daughter wants a cream puff cake for her birthday. Can I use this dough and maybe bake it in a cake pan or two pans?
I haven't tried it, but you might be able to! It's a fun project😁 Bake for a lot longer time. You can also do a numbers cake!
Can I store the cream puffs after baking (and added cream) into freezer ? How long is shelf time in freezer ?
Yes, I would say... about 1 month. Also, if you are using pastry cream as the filling, blend it with a hand blender at the end of the process to keep it smooth even after thawing it.
For freezing the piped dough. Should we apply egg wash before freezing, or before baking?
I brush it right before baking because I feel like the moisture of egg wash stays better that way but that's something I am still figuring out!
@@PastryLivingwithAya Thank you so much!
Thank you. Could I ask where do you buy your piping noozele??
I bought it a while ago, it's from Matfer (PF 16)!
Hi Aya, what temperature do you suggest when baking these in a conventional gas oven?
I really depends on the brand but I suggest trying the same temperature and see if you want to adjust the next time!
is there a difference between a pate choux for cream puff and the pate choux for eclair?
thank you😍😍
It's basically same! Sometimes we add less eggs for eclair so that the shape stays prettier, etc but a lot of people use a same recipe!
@@PastryLivingwithAya
thanks a lot😍😍
Will the baking temp be as stated in video for fan force oven?
Yes, you can try the same temperature and see it works for your oven. I used a convection setting with a fan.
Hi, thanks for sharing. May I know about the temperature and baking duration after take it out from freezer. And what is recommended temperature if cannot turn off fan function. Thanks in advance.
I baked with the same temperature but added about 5 minutes or so. You might want to adjust it with your oven though! And with my convection oven, I left the fan on. No need to turn it off unless it’s causing some troubles. It helps to bake evenly.
Plssss make a simple pastry with phyllo sheets
Thanks for the request!
Hi, can I freeze filled choux? After adding whipped cream to pastry cream, it becomes runny. Is this normal?
Yes you can, although it tastes better when you fill the cream right before you eat. The cream gets softer since pastry cream is soft but shouldn't be runny. Whip heavy cream until it gets very stiff just like in the video, that should solve the problem. Also, whipped cream often get softer if you leave it in a fridge. Re-whip again in case you make it beforehand!
Please can I use parcement pepper to bake the puff???
Yes you can! Glue the corners with the extra choux dough or place weights so that it's not sliding in the oven.
may I know which type of piping tip do you use here ?
I believe it was Matfer PF 16, a 0.5 inch french star tip!
シュー皮を前日に作り置きする場合、クリームを入れる当日にオーブンでカリッとさせることをお勧めしますか？追加質問ございます。早速シュー皮焼きました。美味しそうに綺麗に膨らみましたが、冷めた後底が少しなんですが気持ち浮き上がっています。原因はなんでしょうか？
こんにちは！シューを２度焼きすると凹みやすいので、なるだけ直前に焼くことをお勧めします。作り置きしなければいけない時は、シュー生地を絞って冷凍し、それをラップやジップロックなんかで乾燥しないように保存しておくことをお勧めします。
底のことですが、もしかすると生地が少し固めだった可能性もあります。それとも、まだ熱いうちにチェックしたら平らでしたか？熱いうちは平らであったのであれば、生地が柔らかめだった可能性もあります。もう少し焼き固めてカリカリにさせるといいかもしれません。
少しでも参考になれば幸いです🙏🏻
@@PastryLivingwithAya 参考になりました。甘すぎずクリーミーでとても美味しかったです。2度焼してみたら、あれ？なんか小さい？？って思ったけど気のせいかと思いましたが、あやさんに言われて縮でいたことに気づきました。ありがとうございました。
参考になってよかったです！作っていただいてありがとうございます！
If you used a combi-oven, would you use straight dry heat or a combination dry/steam heat?
I haven't tried it with steam, so I am not 100% sure but I know some people love it. I usually just use a convection oven setting with a fan.
how long we can keep buttercream in freezer?
This one is creme diplomat but typically you can store buttercream in a freezer for up to a few month!
I tried making these twice last weekend and failed both times! They went flat on me. I'll will have to try your way!
Check all the tips I mentioned and hopefully it’ll be a success this time!😉
👏🏻👏🏻👏🏻👏🏻👏🏻
❤❤
Is profiteroles supposed to be crispy?
I might be a matter of preference. I personally prefer crispy ones!
@@PastryLivingwithAya thanks a lot...your instruction is always very clear and you are so amazing on what you do.
Keep it up!
I got so frustrated the cake doesn't go well I expected.. I rejuse the sugar only I dotn want the cake so sweet and my cake doesn't hold together 😢
Which cake is it? Or is it this cream puffs? I recommend not reducing too much sugar from any of my recipes to get the best result.
so you're saying if I use all milk, it will make the shells drier. that's what I'd prefer
Hello! I’m not sure if I should say drier but it’ll be firmer/crunchier. & darker!
@@PastryLivingwithAya thanks. that's what I'm looking for. also, should i use bread flour for a drier shell, too.
Lutfen Turkce altyazi.