Hi Jemma, love your recipes! I've made eclairs quite a few times as our friends always request it and I've come across a handy trick for the pastry that runs out the bottom of the piping bag. before I start filling it I pinch the bag closed just above the piping tip with a big clothes peg. Then I can fill it up, twist it closed and remove the peg without wasting any of the pastry. Just thought I'd share 😊
Okay, I've now made this recipe 3 times, and while the taste is great, the only way I could get the profiteroles to puff properly and get a nice brown colour (instead of looking like egg cakes or whatever) was to raise the heat to 200C (400F) and cook for 25-30 minutes (and in one case, 35 minutes). (I'm making them the same size as the ones in the video - it's not that mine are bigger or anything.) Having checked some other choux pastry recipes online, it seems like the higher temperature is normal - some recipes say 425F.
you are really a good teacher , i like your way of teaching ( the way you talk, the way you express things , verbalize things make it all over perfect)
Thank you for the recipe Jemma! I tried the recipe and it was a success. The Nutella genache is a great match with the light Choux pastry. However without the exact weight of the eggs , I ended up using six eggs to reach the triangle consistency of the batter. And I also compared to other recipes so I baked for 22minutes at 200degrees c
My first time trying out such puffs. I had durian at home so i peeled durian flesh, mashed it into puree and mixed it with whipped cream to make durian puffs. The puff was a huge success! So crispy and airy when baked, soft and stretchy when cooled. I used 4 normal size eggs but found the batter to be pretty sticky and difficult to scrape off from my whisk and bowl... took me me quite a while just to transfer the batter to a piping bag (it wasn't as runny as in this video). After seeing the comments, i found that baking at about 24mins at 200deg suits me. My parents couldnt wait to dig into the puffs the moment I took them outta the oven. Thank you so much Jemma! 💓 from Singapore
I made these and they turned out amazing but if your bater is very thick like mine was keep adding milk to it until it's at the right consistency just thought it might help other than that amazing thank you!❤❤❤
Maybe I'm the weird one, but I fill them on top and then cover the hole with a ganache. That way the filling doesn't come out on the plate (or on someone's hand).
Hi Jemma my 7 year old daughter and I tried these amazing cream puffs. And these were a hit. Easy to make and my daughter ate most of them. 🥰🥰. Congratulations on new bundle of joy. Thank you.
I've used this recipe for the measurements and filling and used the 'cream puffs' recipe for the tips. Works really well for me. I've used this recipe 3 times. Tastes delicious 😋
I came across this video and having never made choux pastry before, decided to give it a go. It was a success. I was really pleased with the results and found the clear guidance in this video really helpful. Definitely one to do again and again with the odd tweak here and there (thought it would be nice to have chopped pistachios sprinkled over the ganache, or freeze dried raspberries with a raspberry puree added to the cream for the filling instead of using the nutella. The options are endless! Thanks Jemma.
Love that look you gave when mentioning how long they'd keep for ;3 ...quite certain if I ever made these, none of them would ever make it to be served
I JUST LOVE YOUR CHANNEL! I love how all your ingredients are in ml and g. Its so easy! I tried so many recipes until i found yours! You are so amazing
i cant stop looking at your video, its one of my favorite dessert and i have been looking for a good recipe of this for so long :( . thanks for sharing all your recipe at the caption it make everything a lot easier.
CONVERSIONS ARE BACKKKK FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS pastry: 6 tbsp unsalted butter 1/2 cup water 1/2 cup whole milk pinch salt 1 tsp sugar 1/2 cup + 2 tbsp plain flour 4 large eggs ganache: 1/3 cup + 1 tbsp heavy cream 1/3 cup nutella 3 tbsp 70% chocolate filling: 1 cup heavy cream 2 tbsp nutella what should i convert next?
I made this recipe today!!! Followed all the steps, measured all the ingredients on my scale, everything went perfect. However I used 5 eggs instead of 4, my batter didn't reach the point she showed in the video, but it's all good. Great recipe Jemma, love your videos ❤️❤️ Love from Brazil 🇧🇷💋
Delicious, I made the profiteroles for tonight's family dinner and filled with your Creme Patissiere recipe and whipped cream, my brother who always has something say didn't say a word and ate about 6!
I love the video and the recipe! I'd love to see what your kitchen looks like... I'm thinking of the millions of ways this recipe would go wrong for me if I attempted it though....
Thanks for your the wonderful recipe❣️ I made these a few times. Came out perfectly every time. I don’t know what went wrong last time, they didn’t rise enough. Hence, they were dense and there were no cavities. Love and blessings from Canada 🇨🇦
Just stumbled on you vids since the other day and been watching since. Love your tutorials, since easy and fun. I would really like try baking but not this time yet.
Am I the only person who thinks that Jemma should have a part time job doing voiceovers for like meditation audio? Her voice is just so calming and soothing. Anyone agrees with me?
Hi, best Chou pastry recipe - I didn't know you could keep the leftover choux pastry in the fridge. I tried it & they were just as good baking as first batch. Lovely ganache recipe as well 👌🏻
Thankyouuu !! Your choux recipe is really perfect ! I have made mine and it turned out veryy well !! This recipe made about 26 pieces of choux . But i just use only 3 eggs or otherwise it will get too ruiny .
Very well explained and presented - just wonderign would it be better to pierce the hole in the bottom as soon as they come out of the oven - lets the steam escape and the won't be soggy inside?
Jemma in your last few videos I've noticed the new piercing !! I'm loving it , so jealous.. Got to ask was it painful? These Nutella balls of deliciousness look so good, I could make enough to give me diabetes .. I love what you do, keep it up X
i don't get why some recipes ask for milk and some don't. Also my oven was smoking, the bottom rack tray was burning and the cooking sheet was also turning brown, the bottom of the profiteroles were burning and also it didn't rise. When i was cooking on stove, it did over boil like aggressively cause my mom was asking me something and i lost focus haha. I did add 4 eggs but after the dough was mixed altogether I don't think it had that glossy look. kind of seem like there were still tiny pieces in the tough. maybe from the flour? or did the egg get cooked?
The fact that she didn't wash them before baking,. The fact that those perfect puffs she pulled out the oven didn't need to dry, or rest. The fact that she doesn't mention collapsing puffs or any other issues you can run into. Its so simple. No problems. A little too good to be true with far too much omitted truth.
@@veritywolfe960 what do you mean by washing them? If you follow carefully all the instructions I don't see why you will fail. I tried making those, from a different recipe, years back and wasn't totally satisfied and never gave it another try. I just made this one and they turned out perfect
Love your videos! My boyfriend and I are from Argentina and got to visit C&D a couple of months. Needless to say, it was fantastic. We were wondering if you could make a video on how to bake your delicious Nutella Ella Ella Cake. It was probably the best cake we have ever had. Thank you for everything!
I'm going to make salted caramel eclairs! Using this recipe, your salted caramel and salted caramel buttercream? YEH? GOOD IDEA? I THINK SO hahahaha, maybe a caramel overload
Amazinggg video!!! Im doing this tomorrow!! However , can I ask what do you mean by double cream? Is it the same as heavy cream? Whipped? Creme fraiche?
Omg this is such a fantastic failsafe recipe! I have made these profiteroles about a dozen times. I don’t like that smell of dairy in the cream. The cream in the supermarket profiteroles doesn’t smell like this. It’s there even when I use Nutella. I’m assuming I should try adding a bit of vanilla extract to hide the smell. Anyone have any other suggestions?
I love your videos Jemma. I've been watching them hoping that I take the plunge and give one of them a go, but I stink at baking LOL. So pray for me that one day I have the courage to make those fancy deserts of yours. TFS
+CupcakeJemma Hey Jemma, I made your chocolate orange cake but substituted the orange buttercream with swiss meringue butter cream and Oh My God!!1 They are ahmazing... perfect balance of sweetness, richness and chocolatiness... your swiss meringue buttercream is my favorite now. Love from India... xoxo :*
Hey love ure recipes I'm a big fan is there any chance Jemma u can show the recipe for vanilla sponge cake with jam and fresh cream and decorate it all with fresh cream also
Hey Jemma - quick question: I just visited London and went by the C&D shop a couple of times - never saw you there - do you still work there? ;) Nice video btw - will try that out! :)
Hey xBris I'm quite often in the shop, but between that, our HQ down in Wandsworth, filming for videos and other assorted tasks I'm usually a bit all over the place! Do stop me and say hi next time if you spot me! x
hello. love ur recipes. one question. how early can these be made if serving at a party in the evening as choux pastry tends to get soggy. also can we store them unfilled in the freezer. thx
If you want your profiteroles to retain their shape and look a bit more tidy, you can use a medium-sized open star-shaped piping tip, and dust them with powdered sugar before hitting the oven.
Love these profiteroles!!!😍 quick question please: where do you get your piping bags from love them in colors but haven't been able to find them.. will you share the secret ? lol
![BAK Jay - Find Out (For Your Love) [Official Music Video]](http://i.ytimg.com/vi/10FJO_XBCvY/mqdefault.jpg)
Hi Jemma, love your recipes! I've made eclairs quite a few times as our friends always request it and I've come across a handy trick for the pastry that runs out the bottom of the piping bag. before I start filling it I pinch the bag closed just above the piping tip with a big clothes peg. Then I can fill it up, twist it closed and remove the peg without wasting any of the pastry. Just thought I'd share 😊
You're right. I This is a technique used in pastries, some use file clip also.
Okay, I've now made this recipe 3 times, and while the taste is great, the only way I could get the profiteroles to puff properly and get a nice brown colour (instead of looking like egg cakes or whatever) was to raise the heat to 200C (400F) and cook for 25-30 minutes (and in one case, 35 minutes). (I'm making them the same size as the ones in the video - it's not that mine are bigger or anything.)
Having checked some other choux pastry recipes online, it seems like the higher temperature is normal - some recipes say 425F.
I know this is a few years too late, but jemma uses fan oven 180c which is 200c conventional oven
Hey, are they supposed to taste eggy?
Thankyou for the tip @Sarah Weslead. I raised the oven temp to 200C & left them for 30 mins , came out great.
you are really a good teacher , i like your way of teaching ( the way you talk, the way you express things , verbalize things make it all over perfect)
Awesome recipe. Made around 200 for a function. Foolproof and sure to make everyone happy.
Thanks a million.
Thank you for the recipe Jemma!
I tried the recipe and it was a success. The Nutella genache is a great match with the light Choux pastry. However without the exact weight of the eggs , I ended up using six eggs to reach the triangle consistency of the batter. And I also compared to other recipes so I baked for 22minutes at 200degrees c
My first time trying out such puffs. I had durian at home so i peeled durian flesh, mashed it into puree and mixed it with whipped cream to make durian puffs. The puff was a huge success! So crispy and airy when baked, soft and stretchy when cooled.
I used 4 normal size eggs but found the batter to be pretty sticky and difficult to scrape off from my whisk and bowl... took me me quite a while just to transfer the batter to a piping bag (it wasn't as runny as in this video). After seeing the comments, i found that baking at about 24mins at 200deg suits me. My parents couldnt wait to dig into the puffs the moment I took them outta the oven. Thank you so much Jemma! 💓 from Singapore
i just love jemma
and her channel
every single of her videos are very amazing-ly montaged and they are all beautiful and delicious ❤️❤️❤️
I made these and they turned out amazing but if your bater is very thick like mine was keep adding milk to it until it's at the right consistency just thought it might help other than that amazing thank you!❤❤❤
Somehow today popped up in my youtube list, I am kind of falling in love with your lovely recipes.
This recipe is a big hit . Love it a specialty with the Nutella ganache also her explanation is brilliant.
Maybe I'm the weird one, but I fill them on top and then cover the hole with a ganache. That way the filling doesn't come out on the plate (or on someone's hand).
this is actually a good tip
That's exactly what I do - and it's no more difficult than making a hole at the bottom.
Yeah you are weird
crenner07 yes, first batch I filled from bottom & second from the top. The ganache covers it nicely
Same. I vent and fill them in the crack that forms.
Epic recipe! Can't wait to make these! I pity the 1 fool that hit the thumbs down on this video! Keep these recipes coming Cupcake Jemma 👍🏻
Hi Jemma my 7 year old daughter and I tried these amazing cream puffs. And these were a hit. Easy to make and my daughter ate most of them. 🥰🥰. Congratulations on new bundle of joy. Thank you.
I've used this recipe for the measurements and filling and used the 'cream puffs' recipe for the tips. Works really well for me. I've used this recipe 3 times. Tastes delicious 😋
I came across this video and having never made choux pastry before, decided to give it a go. It was a success. I was really pleased with the results and found the clear guidance in this video really helpful. Definitely one to do again and again with the odd tweak here and there (thought it would be nice to have chopped pistachios sprinkled over the ganache, or freeze dried raspberries with a raspberry puree added to the cream for the filling instead of using the nutella. The options are endless! Thanks Jemma.
Just saw this in my subscription box, immediately paused GBBO on tv, and got my cuppa tea to watch this!
mwahahelloruby Ruby jjljlvxfhmlm
Love that look you gave when mentioning how long they'd keep for ;3 ...quite certain if I ever made these, none of them would ever make it to be served
Hey Jemma! I am loving the way you cook, it looks so perfect n feels so authentic. Can you please share some eggless recipes too. Thanks 😊
I feel like I've been waiting for this for my whole life, these look AMAZING
omg they look so good
I JUST LOVE YOUR CHANNEL! I love how all your ingredients are in ml and g. Its so easy! I tried so many recipes until i found yours! You are so amazing
Owg just made these with the creme patisserie filling ...mmmm yummy ate 4 as testers obviously can't wait to dish them up for dessert tonight
Thanks Jemma! Lovely as always. Your videos are such a joy to watch and you make everything seem sooooo easy!
i cant stop looking at your video, its one of my favorite dessert and i have been looking for a good recipe of this for so long :( . thanks for sharing all your recipe at the caption it make everything a lot easier.
Jemma, I just love watching your work
CONVERSIONS ARE BACKKKK
FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS
pastry:
6 tbsp unsalted butter
1/2 cup water
1/2 cup whole milk
pinch salt
1 tsp sugar
1/2 cup + 2 tbsp plain flour
4 large eggs
ganache:
1/3 cup + 1 tbsp heavy cream
1/3 cup nutella
3 tbsp 70% chocolate
filling:
1 cup heavy cream
2 tbsp nutella
what should i convert next?
the wild one I
do you scoop butter using a tablespoon
Abigail Skelton MVP
Nah most butter comes with the tbls measure marked out on the wrapper.
THANK YOU!!
Hey Gemma! I went to crumbs and doiles and I loved my red velvet cupcake!! Thank you❤
love this recipe! and love how easily you explain it! IN LOVE
Hello from Canada! Absolutely love your channel! I will have to visit London someday and have these delicious treats! Great video!
Oh my goodness this is the best thing since your Nutella cupcakes I'm obsessed with Nutella. Can't wait to try these.
I made this recipe today!!! Followed all the steps, measured all the ingredients on my scale, everything went perfect. However I used 5 eggs instead of 4, my batter didn't reach the point she showed in the video, but it's all good. Great recipe Jemma, love your videos ❤️❤️ Love from Brazil 🇧🇷💋
Delicious, I made the profiteroles for tonight's family dinner and filled with your Creme Patissiere recipe and whipped cream, my brother who always has something say didn't say a word and ate about 6!
my mom really love it.thank you for sharing this recipe
i love how you tell us the details like the V shape and the pointy thingy I LOVE ITTTTTTTTTTT Im gonna do it now and it's 4:28 a m LOL
OMG!!! She is english!!! I love her!!!! Thanks for this recipe... Greetings from Mexico 👏👏👏👏
I love her, too. But, what does it matter where she is from? No one is better than anyone else.
Mmmm these look so good definitely going to have to make these this weekend xx
Made these last week and turned out perfect!
I tried this recipe and its amazing so delicious light rolls are just like haven 😍 thank you
Ahhh!! Fantastic!! Ur all I would need to entertain my guests with yummy treats! And it's all so easy to do with ur insane instructions
I love the video and the recipe! I'd love to see what your kitchen looks like... I'm thinking of the millions of ways this recipe would go wrong for me if I attempted it though....
Thanks for your the wonderful recipe❣️
I made these a few times. Came out perfectly every time.
I don’t know what went wrong last time, they didn’t rise enough. Hence, they were dense and there were no cavities.
Love and blessings from Canada 🇨🇦
Just stumbled on you vids since the other day and been watching since. Love your tutorials, since easy and fun. I would really like try baking but not this time yet.
Yay! Finally someone who cracks eggs into a separate bowl first!
I made them and they were AMAZING !!!!!! everybody was so impressed !! thank you for tihs amazing recipe
JUST MADE THIS! followed the recipe to the tee and it turned out perfect. except i had to keep mine in the oven for 30- 35 mins.
thank you jemma. I cant belive you read my comment and you made it what i reqeust. Your recipe is perfect as usual.
I love your baking ... This look easy will try soon ☺️
Tq..turned out very well.
Am I the only person who thinks that Jemma should have a part time job doing voiceovers for like meditation audio? Her voice is just so calming and soothing. Anyone agrees with me?
Hi, best Chou pastry recipe - I didn't know you could keep the leftover choux pastry in the fridge. I tried it & they were just as good baking as first batch. Lovely ganache recipe as well 👌🏻
Thankyouuu !! Your choux recipe is really perfect ! I have made mine and it turned out veryy well !! This recipe made about 26 pieces of choux . But i just use only 3 eggs or otherwise it will get too ruiny .
Awesome! Thanks Jemma, I will try that eventually.
"That lovely whippy cream" 😏
Haha love you Jemma
Very well explained and presented - just wonderign would it be better to pierce the hole in the bottom as soon as they come out of the oven - lets the steam escape and the won't be soggy inside?
Could you maybe start a series for young bakers like me with all the basic information on icing and mixtures and things? Love you btw x
Jemma in your last few videos I've noticed the new piercing !! I'm loving it , so jealous.. Got to ask was it painful? These Nutella balls of deliciousness look so good, I could make enough to give me diabetes .. I love what you do, keep it up X
alice carver which is the new piercing? I haven't been watching Jemma's videos for long so wasn't sure:)
Lucia Cia I thought it was the under nose piercing .. Maybe I've been the oblivious one but I thought it was only in her last few recent videos xx
She said on her instagram that she got it done 15 years ago but recently put a jewelry back in!
I have mine done as well and it didn't hurt at all ^^
i don't get why some recipes ask for milk and some don't. Also my oven was smoking, the bottom rack tray was burning and the cooking sheet was also turning brown, the bottom of the profiteroles were burning and also it didn't rise. When i was cooking on stove, it did over boil like aggressively cause my mom was asking me something and i lost focus haha. I did add 4 eggs but after the dough was mixed altogether I don't think it had that glossy look. kind of seem like there were still tiny pieces in the tough. maybe from the flour? or did the egg get cooked?
The 1 dislikes.... what is there not to like? Nutella, profiteroles and Jemma!
The fact that she didn't wash them before baking,. The fact that those perfect puffs she pulled out the oven didn't need to dry, or rest. The fact that she doesn't mention collapsing puffs or any other issues you can run into. Its so simple. No problems. A little too good to be true with far too much omitted truth.
@@veritywolfe960 what do you mean by washing them? If you follow carefully all the instructions I don't see why you will fail. I tried making those, from a different recipe, years back and wasn't totally satisfied and never gave it another try. I just made this one and they turned out perfect
Love making these they are so good and really not hard...
Love your videos! My boyfriend and I are from Argentina and got to visit C&D a couple of months. Needless to say, it was fantastic. We were wondering if you could make a video on how to bake your delicious Nutella Ella Ella Cake. It was probably the best cake we have ever had. Thank you for everything!
In Trinidad we call the profiterole puffs...some people call it shoe pastry...looks amazing Jemma 😄
well maybe because the french term is choux pastry which is pronounced like shoe
oh yes yes....wasn't sure how to spell it lol...it's choux pastry..lol
I'm going to make salted caramel eclairs! Using this recipe, your salted caramel and salted caramel buttercream? YEH? GOOD IDEA? I THINK SO hahahaha, maybe a caramel overload
It’s the best choux pastry ever
I tried this today n its so yummy n soft OMG no wrds, thanku so much for this video.. good work
Keep it up ✌️👍
always love ur recipe whether is recorded in ur place or in crumbs&doilies in soho :)
I know this is about profiteroles, but I LOVE that yellow tile!!!!
Amazinggg video!!! Im doing this tomorrow!! However , can I ask what do you mean by double cream? Is it the same as heavy cream? Whipped? Creme fraiche?
Made the Nutella ganache today for some gluten free cream puffs. It was a big hit with the family.
Thanks Jemma. I love this recipe. Only thing is I have to use five eggs to get the right consistency. I use 700 gr eggs.
Amazing recipe and turned out best!
I even made eclairs using the same recipe. Just love your videos and you too...Lots of love from INDIA!
Omg this is such a fantastic failsafe recipe! I have made these profiteroles about a dozen times.
I don’t like that smell of dairy in the cream. The cream in the supermarket profiteroles doesn’t smell like this. It’s there even when I use Nutella. I’m assuming I should try adding a bit of vanilla extract to hide the smell. Anyone have any other suggestions?
Wow, this recipe looks so delicious!
this looks really good! and easy to make!
I love your videos Jemma. I've been watching them hoping that I take the plunge and give one of them a go, but I stink at baking LOL. So pray for me that one day I have the courage to make those fancy deserts of yours. TFS
These look really lovely! I cannot wait to make some😍
Nutella ganache... genius
This recipe is awesome I'll definitely try
I’m making it now and I hope they taste nice
I am loving your channel 😍
definitely a massive thumbs up
Thank you very much to you show us recipe and very nice cake.I like it.
+CupcakeJemma
Hey Jemma, I made your chocolate orange cake but substituted the orange buttercream with swiss meringue butter cream and Oh My God!!1 They are ahmazing... perfect balance of sweetness, richness and chocolatiness... your swiss meringue buttercream is my favorite now. Love from India... xoxo :*
Wonderful! Great! Amazing! Fabulous darling! Thank you very much! Best recipe ever that worked for me.
Hey love ure recipes I'm a big fan is there any chance Jemma u can show the recipe for vanilla sponge cake with jam and fresh cream and decorate it all with fresh cream also
Hello i'm from mexico city and i love your recipies !!
Thank you I made these for french class, (but without the nutella) 😊
Hey Jemma - quick question: I just visited London and went by the C&D shop a couple of times - never saw you there - do you still work there? ;) Nice video btw - will try that out! :)
xBris she's the owner
xBris
Hey xBris I'm quite often in the shop, but between that, our HQ down in Wandsworth, filming for videos and other assorted tasks I'm usually a bit all over the place! Do stop me and say hi next time if you spot me! x
love your videos
they realy help me i barley started baking iam 13 years old
Crumbs & dolies kickstarter videos
Great vid as usual Gemma
+CupcakeJemma please open a branch in Ireland
OMGGGGGG IM MAKING ON THE WEEJENS
You eat so proper! I love when you eat your food 😋
Amazing recipe! Made these at Diwali and they were devoured! Highly recommend :)
hello. love ur recipes.
one question. how early can these be made if serving at a party in the evening as choux pastry tends to get soggy.
also can we store them unfilled in the freezer.
thx
I love all your videos. I just wish my stuff turned out like yours does!
Gosh you make me hungry definitely gonna try these!!
hi jemmaaaa....could you please make craqueline and croquembouche?
These would be nice with Nutella custard filling! Mmmmmm!
I made the recipe and it is really good!
Never knew these puffs can be homemade😍😍
Pretty much any food can be made at home... :/
shmoolicious not pretty much in Asia!😍but let's just appreciate how delicious they look❤️❤️❤️
If you want your profiteroles to retain their shape and look a bit more tidy, you can use a medium-sized open star-shaped piping tip, and dust them with powdered sugar before hitting the oven.
I love making choux! Beautiful
I swear To god if you ever opened a shop in the states you’d be a sensation!
Love these profiteroles!!!😍
quick question please: where do you get your piping bags from love them in colors but haven't been able to find them..
will you share the secret ? lol
mamaosayi wilkinson
wow these look AMAZING! keep up the good work!