1. 2 cups of milk into big pot 2. Add 1 tablespoon vanilla extract and whisk a bit 3. Put pot over medium heat until it boils (whisk as it goes) and then take it off immediately 4. 2/3 Cup of sugar in bowl 5. Add 1/4 cup corn starch then whisk 6. Add 6 egg yolks, whisk until lemon color 7. Wait for milk mixture to cool down then pour about 1/3 of a cup of it into the yellow mixture, stirring whilst pouring it in 8. Then add the rest of the milk mixture whilst continuously stirring 9. Strain back into the pot from earlier 10. Place it back over medium heat whilst whisking 11. Prepare 1 tablespoon of butter 12. Once thick take off heat and add butter, mix 13. Transfer into a bowl then place plastic directly onto it 14. Place in fridge for about an hour Now for the other part 1. 1 cup water into pot 2. Add 1 1/2 tbsp of sugar 3. Add 1/2 tsp salt 4. 1/2 cup butter 5. Put on medium high-heat 6. Have 1 cup of flour on stand by 7. Once it starts looking very reactive, take it off heat straight away 8. Add the flour (1 Cup) and stir 9. Put back on heat for just under a minute whilst stirring 10. Take off heat 11. Put in bowl 12. Once it cools add 1 egg at a time whilst mixing (at least 3 eggs might need one more) It should end up being nice and silky 13. Put in piping bag with a large round tip 14. Fill a tray with half circles 15. Push down the tips 16. Oven to 220 degrees Celsius for 15 minutes 17. Reduce heat to 190 degrees Celsius for about 15 - 20 minutes You can either use the filling as is or add whipped cream.
couldn't agree with you more!....It wouldn't be very disappointed if I couldn't make it at the first trial..thanks for telling that he reshooting the VDO :)
Tried this recipe and damn!!! It came out so successful. I always had a hard time coping with puffs as I think that they are hard to make and have to be really careful while making it. But this came out perfect and everyone is loving it.
For a crispier texture, you can try his recipe with bread flour instead. For the 4th egg, I would suggest you guys beating it up first and slowly add it and check if it's the right consistency, otherwise, you guys may come up with runny dough, which will collapse easier because of too much moisture. Thank you for your great recipe, John.
My mom always made diplomat cream like that. If you’re too busy to cook a custard, You can follow the same principle with instant vanilla pudding. Instead of full milk quantity, cut the quantity of milk in half. You get that overthick custard like. Then fold in the whipped cream. Makes an amazing cake filling. Also works with chocolate pudding for a mousse hack.
Hi John! Thanks for sharing your recipe. Your pastry cream recipe is my go-to recipe. Just learned the diplomat cream from this video too. Just want to share too that I made these cream puffs 3x. I couldn't use the first batch coz the bottoms were burnt. The second batch, I tried to adjust rack height, added parchment paper to silpat liner but some still ended up having the same issue. Finally, I researched online and found some great tips that I followed and I can tell you, they puffed bigger and bottoms were golden. So I want to share and hope these are useful tips for those who need them. 1. Pre-heat oven to 500 degrees F. 2. Once water/butter has come to a rolling boil, add flour immediately to avoid evaporation from messing up water to flour ratio. When I did this, I ended up just using 2 1/2 extra large eggs and used remainder of eggs for egg wash. Mix water/butter/flour mixture on medium heat to gelatinise starches until a uniform film covers the bottom of the pot. 3. Do not allow egg wash to dribble down the site and adhere to paper. It will impede expansion. 4. Into oven at 500 degrees F. Turn off oven immediately and leave in the oven for 15 minutes. Then without opening oven door, bake at 350 degrees F until puffed crispy on all sides.
Dear Preppy Kitchen: Thank you so much for being YOU! Love your little bloopers that you don't edit out. You make your recipe's so much fun and fun to watch the process.
I just loved how you motivate us with that "it makes u feel like you're not a good cook, but you are! It's just the tools" 💖 Congrats for a million subscribers! Glad to be part of it ☺️
Hey, John. Love your videos. This one triggered a memory of my Aunt Mary (RIP). She was cook for a prominent Pittsburgh steel baron from 1915-1965. Each winter Aunt Mary accompanied the family to Palm Beach. There, she developed a recipe for her Palm beach cake. It was either made as an orange or lemon sponge (celebrating the fresh citrus of Florida) topped with a rich crème very much like your pastry cream with the whipped cream folded in. The crème was not only spread over the entire cake like a frosting, it also filled the ‘hole’ in the center of the cake. Aunt Mary used a trick to insure the crème would hold its shape. She would dissolve a tablespoon of unflavored Knox gelatin in a little warmed milk and add that to her crème while cooking. The same crème recipe was used in her choux pastries but without the gelatin. I have made the Palm Beach cake only for very special occasions because it is so rich but it is so delicious.
His bloopers always kill me. My favorite was when the cakes fell off the rack. I died with laughter. I'm glad he doesn't leave them out. They add humor to the videos & set him apart from others on here.
I agree. I just found John today, and now I'm binging his vids. I love how he's human in everything and doesn't hide the mistakes. Makes me feel as though "I have found my people."
I occasionally binge watch your videos from time to time and I realized I had all the ingredients for this and made them. First time I ever made anything from scratch. This video is fool proof. Sooo yummy!
This is a lovely recipe for cream puffs and it was my first try as well ! The puffs turned out so well and they were so delicious ! Do recommend this recipe, plus the cream is the best !! Thank you Preppy Kitchen for this amazing recipe ! (Also, if this is just my weird oven, let me know. When baking it at 425 F for 15 minutes, they were already baked fully golden, I didn’t need the extra time and drop of the temperature as instructed, so really just bake the cream puffs till golden brown !) Edit : To add, for easier storage, instead of making a cream puff sandwich, the puff is hollow in the middle and just use a toothpick to make a hole, then fill it up with cream ! It’s easier and less work too, hope you enjoy !
My oven just scorched the ever living h**l out of the bottom of my cream puffs following this recipe. Just about set the parchment paper on fire too. Still salvageable and tasty. But DO NOT follow this recipe when it comes to baking this. All ovens are different. Visualizing is key.
Hi John, I just sooo LOVE and APPRECIATE your channel. I not only learn loads of recipes, both sweet and savory, but I'm always SMILING BIG afterwards. You have such a BEAUIFUL SPIRIT!! Thank you for being you, sharing with us and all the INSPIRATION. Hugz Arlene
Why do John's introductions always relate so much to me like "do you want to impress your friends with a fancy French dessert that looks complicated but is actually really easy" Omg John why do you know me so well?!!! Like You just told the story of my life in one sentence😩😩
I only use your pastry cream recipe. It’s the best! Only, I bring it to a gentle boil after I pour the egg/milk mixture back to the pot. It thickens beautifully after that!
Made these today with a lot of trepidation. Choux pastry is something I have always shied away from but thought I'd give it another try. It worked this time the tops more browned than I would have liked. The pastry cream is absolutely delicious. Thank you so much for giving me confidence to try again.😊
If I don't understand what a recipe is saying I come straight to this channel and hope he has made it . You make it so easy to understand . Thank you !
Ok, so I just made this cream puffs, and I can tell you guys it’s definitely fool proof! I have to make a new batch of choux pastry because I added 4 eggs and it turned out to be so runny! But, guys, the taste and the texture of my puffs turned out so good. You have to try this. Thanks man! ♥️
UPDATE: She made her pate a choux perfectly, piped puffs and eclairs! Her only issue was her diplomat wasn't as stiff as we wanted. She says thank you for your recipe and this video! This 9 year old scores points with her brothers and momma!!! Tonight my 9 year old granddaughter and I decide to follow your recipe! We followed step by step making the pastry cream... she enjoyed your recipe and loves the flavor nearly as much as you do! We will do the choux tomorrow morning. I cannot wait! Very proud of my sassy girl making her first pastry cream! Thank you for explaining each step so wel she could follow without issue.
Your videos are so fun. To be honest, I don’t even plan on doing almost any of these recipes, but you’re such a fun person. It’s hard to find myself smiling so much after watching a video that’s meant to be educational, but with your videos, I’m always smiling by the end.
I want to thank you for your recipe. My sister is loving them so much, and myself - I am falling in love from the cream to the choux . And I can not wait to share them with my yoga community today. Thanks a lot, John and we all adore your charisma. Keep blooming your love for the art of culinary. Namaste!
i like him, he is very careful with how he bakes and he is in detail on what to do i am a baker, but i wanted to up my game into making a bit more classy stuff! thank you so much for detail you give!!!! it helps me out so much
Hi John! I like your humor and your ‘cool’ and fun way of talking/teaching! Its such a delight to see you work and talk. You seem to enjoy baking so much that you make difficult stuff sound so easy and that is very inspiring and help us try these recipes with similar interest and cool mindedness.
I just made the pastry cream for the first time and it turned out perfect! A little more custardy than I expected but nevertheless still very delicious. Gonna make the choux tomorrow. This was the perfect relaxing break to take my mind off all the homework i have due tomorrow. This is my first time making cream puffs (or any choux-related pastry for that matter) and also my first time making one of your recipes. So excited to see how it turns out!
These came out looking and tasting great! I've always had a bit of an issue when it came to making choux pastries, but this was an easy and thorough instructional video! So happy with the results!
I made these for christmas and the pastry cream was a stand out. Personally I used the pastry cream by itself (i don't think anyone here in belgium would choose diplomat cream over pastry cream) and it tasted exactly what you'd buy in a professional bakery here. The puffs themselves turned out okay, but got really dark before they were crisp enough to hold their shape outside the oven. I think it might just be my oven's doing or that I made the puffs quite small, so I'll have to experiment a little more before I can make those perfectly. Lovely recipe!!
These looks SO good! The first time I ever had them was 40+ yrs ago. My sister made them and they were like nothing I ever had before. I’ll have to share this recipe with her, maybe she’ll make them for me now...??? 🤣 Stay well John!
Early!I did ur blue berry muffins recipie and it turned out so good .Im not even a professional I’m only 11 years old and I did it thanks to u!Thank u😊
I am a newbie and made a channel since I discovered I love sharing what I learn in cooking. I love your channel and the way you explain and talk makes it so easy. I am definitely learning well. Thank you so much!
Those are totally easy to make to make thanks to the fine people at Stella Doro. My Mom used to make those all the time back in the 80s. I’d totally forgotten about them.
This is one of the wonderful demonstration of making cream puff at home kitchen. John always give a clear, funny and easy way of getting the dessert out of oven.
I was just trying to look for a cream puff recipe yesterday! A lifesaver as always btw I tried your vanilla cake with your Italian buttercream recipe and everyone absolutely loved it!
This is the second time I've made this recipe and the diplomat cream is where it's AT! But my husband likes the pastry cream so I split it and then gift the leftovers to the neighbors. Excellent instructions, thank you, John!
We two 80 year Olds discovered you today...watched 2 3 4 or 5 of your videos...truly enjoy your recipes, your presentation and you... just ordered your book...will enjoy it even if we never make one of your yummy recipes. 💕 🎉 yummy😊
Just made this! It's absolutely delicious. I used the egg whites for some macarons, and added some fondant flowers on top of the puffs for an extra something.
So easy to make! I’m so glad I watched the video before baking as your written baking instructions are different than in your video. I opted to follow the video instructions as I could see how perfect they were! Can’t wait to fill them. They’re cooling!
Oh my goodness i am salivating. I love all your videos John, even the bloopers. Please don't edit them out, you are so funny. Great recipe as always. Take care
Thank you so much. I made the cream , but wanted to make Napolean and could not find the puff pastry sheet. ( too time consuming to make). I am watching this to use the cream for the cream puffs. Thank you 🎉❤ Love your kitchen set up!!!!
Well, that answers my question about the custard coming out like jello. I thought I ruined it in the eclair video. Thanks! It was my first time baking ever and they came out awesome. Delicious. On to learning how to make cupcakes.
Wonderful as usual. I was just wondering if it's possible to substitute a gluten free flour blend for the flour in the pate plate choux? I have recently been told I that must stop eating all gluten for medical reasons so I hope to convert your wonderful recipes so that I may continue to enjoy them. Please let me know if it is possible. Thank you for sharing all your great ideas and recipes.
Three hours late because I was singing my heart out to musical songs, but I’m here. 😗❤️😂 (Any musical theater nerds here?) I was also geeking out to Ben Platt. But these look delicious! I have to try them.
Would love a video on what you consider essential kitchen equipment -- especially looking for advice on special baking tools like how many/what size piping tips.
Here before Mash, but Mash brought me back 💛 This has always been my favorite recipe 💛 it's so good that my ex had me make it for his girl bff when he was cheating on me with her 🤣 10/10 would recommend 😂👌🏻
Hello 👋🏼! First of all, I just want to thank you for the amazing recipes you have here in your channel. Simple and easy to understand, and most of all, it’s fun to watch! 😊 I have a question, what’s the shelf life of pastry cream? And can you store it in a freezer if you have any leftovers? Thank you for your reply. 🤗
I have a final in two days but u know what I did instead of studying?? I made these amazing cream puffs!! This recipe is golden! I made them for the first time and they turned out great. I made like 40 puffs so i ended up freezing most of it since my family couldn’t eat all of it right away.
I really enjoy your easy to follow recipes. Wonderful! Thanks from a 69 year old grandma who doesnt have many family members to cook for. Im going to my daughters and family over canadian thanksgiving weekends. I hope to make these to take along.
My wife and I love your recipes, we have made many of them and this one is next, we are looking for your version of a lemon blueberry coffee cake, we saw your cake already but maybe you could give that a try although I hate to sound needy Cheers
Ooooh love this! Can you do a Churros cheesecake bars video I keep seeing it and think you would be the perfect person to show how it's done! Love you John 🥰
Thank you for always being so encouraging to us newbies. I've made 6 of your recipes, and you have given me so much encouragement to succeed. They all came out uhhh...mazing!!! Lol
John:" and it makes you feel like you are not a good cook but you are!!!!" Me:' attempts to cook or bake anything and nearly burns down the kitchen' Also me: awww thanks for believing on me John even when my own food doesn't.
I did what you told me but I think I over mixed the yolk and milk so it became so foamy but continued with the process but used a water hot tub to whisk the mixture the custard was so creamy and foamy and it tasted yummmmm didnt feel it needs the cream on it but next time I might try it ❤❤
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I came here because of mashle and left knowing how to make creampuffs. Thanks for this recipe and the super clear instructions!
SAME I just watched s1 of mashle and realised just how expensive cream puffs are to make
Yeah, your vid is gonna get a major boost from the Magic and Muscles anime lol
i admit for searching cream puff recipes just to see if they look like the one in the anime
it came up in my recommended.
1. 2 cups of milk into big pot
2. Add 1 tablespoon vanilla extract and whisk a bit
3. Put pot over medium heat until it boils (whisk as it goes) and then take it off immediately
4. 2/3 Cup of sugar in bowl
5. Add 1/4 cup corn starch then whisk
6. Add 6 egg yolks, whisk until lemon color
7. Wait for milk mixture to cool down then pour about 1/3 of a cup of it into the yellow mixture, stirring whilst pouring it in
8. Then add the rest of the milk mixture whilst continuously stirring
9. Strain back into the pot from earlier
10. Place it back over medium heat whilst whisking
11. Prepare 1 tablespoon of butter
12. Once thick take off heat and add butter, mix
13. Transfer into a bowl then place plastic directly onto it
14. Place in fridge for about an hour
Now for the other part
1. 1 cup water into pot
2. Add 1 1/2 tbsp of sugar
3. Add 1/2 tsp salt
4. 1/2 cup butter
5. Put on medium high-heat
6. Have 1 cup of flour on stand by
7. Once it starts looking very reactive, take it off heat straight away
8. Add the flour (1 Cup) and stir
9. Put back on heat for just under a minute whilst stirring
10. Take off heat
11. Put in bowl
12. Once it cools add 1 egg at a time whilst mixing (at least 3 eggs might need one more) It should end up being nice and silky
13. Put in piping bag with a large round tip
14. Fill a tray with half circles
15. Push down the tips
16. Oven to 220 degrees Celsius for 15 minutes
17. Reduce heat to 190 degrees Celsius for about 15 - 20 minutes
You can either use the filling as is or add whipped cream.
You are a God among men. Thank you!
Thx babe
Mashie sent me here
yeah same here!
Me too
same '-'
...same :o
Me too!
he is honestly the most wholesome person ever
couldn't agree with you more!....It wouldn't be very disappointed if I couldn't make it at the first trial..thanks for telling that he reshooting the VDO :)
Absolutely. There is something about bakers.
Who’s here cuz of MASH😂
Whahahahhahaha well you got me
Bruh I got curious while reading it. 😂
Just finished the first season 😂😂
Me lol
CHOUX CREAM FUNKY LOVE
Tried this recipe and damn!!! It came out so successful. I always had a hard time coping with puffs as I think that they are hard to make and have to be really careful while making it. But this came out perfect and everyone is loving it.
For a crispier texture, you can try his recipe with bread flour instead.
For the 4th egg, I would suggest you guys beating it up first and slowly add it and check if it's the right consistency, otherwise, you guys may come up with runny dough, which will collapse easier because of too much moisture.
Thank you for your great recipe, John.
He's one of my favorite teachers. Very simple, clean and thorough with his information.
My mom always made diplomat cream like that. If you’re too busy to cook a custard, You can follow the same principle with instant vanilla pudding. Instead of full milk quantity, cut the quantity of milk in half. You get that overthick custard like. Then fold in the whipped cream.
Makes an amazing cake filling.
Also works with chocolate pudding for a mousse hack.
thanks for the tips. I don't always have all the time required to make every aspect from scratch. I appreciate this.
Hi John! Thanks for sharing your recipe. Your pastry cream recipe is my go-to recipe. Just learned the diplomat cream from this video too. Just want to share too that I made these cream puffs 3x. I couldn't use the first batch coz the bottoms were burnt. The second batch, I tried to adjust rack height, added parchment paper to silpat liner but some still ended up having the same issue. Finally, I researched online and found some great tips that I followed and I can tell you, they puffed bigger and bottoms were golden. So I want to share and hope these are useful tips for those who need them.
1. Pre-heat oven to 500 degrees F.
2. Once water/butter has come to a rolling boil, add flour immediately to avoid evaporation from messing up water to flour ratio. When I did this, I ended up just using 2 1/2 extra large eggs and used remainder of eggs for egg wash. Mix water/butter/flour mixture on medium heat to gelatinise starches until a uniform film covers the bottom of the pot.
3. Do not allow egg wash to dribble down the site and adhere to paper. It will impede expansion.
4. Into oven at 500 degrees F. Turn off oven immediately and leave in the oven for 15 minutes. Then without opening oven door, bake at 350 degrees F until puffed crispy on all sides.
Dear Preppy Kitchen: Thank you so much for being YOU! Love your little bloopers that you don't edit out. You make your recipe's so much fun and fun to watch the process.
I just loved how you motivate us with that "it makes u feel like you're not a good cook, but you are! It's just the tools" 💖 Congrats for a million subscribers! Glad to be part of it ☺️
Hey, John. Love your videos. This one triggered a memory of my Aunt Mary (RIP). She was cook for a prominent Pittsburgh steel baron from 1915-1965. Each winter Aunt Mary accompanied the family to Palm Beach. There, she developed a recipe for her Palm beach cake. It was either made as an orange or lemon sponge (celebrating the fresh citrus of Florida) topped with a rich crème very much like your pastry cream with the whipped cream folded in. The crème was not only spread over the entire cake like a frosting, it also filled the ‘hole’ in the center of the cake. Aunt Mary used a trick to insure the crème would hold its shape. She would dissolve a tablespoon of unflavored Knox gelatin in a little warmed milk and add that to her crème while cooking. The same crème recipe was used in her choux pastries but without the gelatin. I have made the Palm Beach cake only for very special occasions because it is so rich but it is so delicious.
I would LOVE to see John on TV. He is such an amzing person and he deserves to have every one watching and learning from him ♥️
His bloopers always kill me. My favorite was when the cakes fell off the rack. I died with laughter. I'm glad he doesn't leave them out. They add humor to the videos & set him apart from others on here.
That is so true
It makes him relatable. I love this guy. He saved Santa from eating regular ol sugar cookies this year. lol
Totally!
I agree. I just found John today, and now I'm binging his vids. I love how he's human in everything and doesn't hide the mistakes. Makes me feel as though "I have found my people."
@@dcmc7383 Have you watched his video on English toffee? Perfect for the holidays!
“uh-mazing” has become a new staple in my daily vocabulary
And whisk whisk whisk!!!
And ‘by-the-by’
I occasionally binge watch your videos from time to time and I realized I had all the ingredients for this and made them. First time I ever made anything from scratch. This video is fool proof. Sooo yummy!
This is a lovely recipe for cream puffs and it was my first try as well ! The puffs turned out so well and they were so delicious ! Do recommend this recipe, plus the cream is the best !! Thank you Preppy Kitchen for this amazing recipe !
(Also, if this is just my weird oven, let me know. When baking it at 425 F for 15 minutes, they were already baked fully golden, I didn’t need the extra time and drop of the temperature as instructed, so really just bake the cream puffs till golden brown !)
Edit : To add, for easier storage, instead of making a cream puff sandwich, the puff is hollow in the middle and just use a toothpick to make a hole, then fill it up with cream ! It’s easier and less work too, hope you enjoy !
My oven just scorched the ever living h**l out of the bottom of my cream puffs following this recipe. Just about set the parchment paper on fire too. Still salvageable and tasty. But DO NOT follow this recipe when it comes to baking this. All ovens are different. Visualizing is key.
Bro I'm here right after watching mashle EP 1
Same
same
😂😂😂🙋🏻♀️🙋🏻♀️🙋🏻♀️
I just love how much you love pastry cream. It is a joy to watch. And eat. I share your love for pasty cream.
Hi John, I just sooo LOVE and APPRECIATE your channel. I not only learn loads of recipes, both sweet and savory, but I'm always SMILING BIG afterwards. You have such a BEAUIFUL SPIRIT!! Thank you for being you, sharing with us and all the INSPIRATION. Hugz Arlene
I'm drooling...these look amazing. My Mom was a cake baker..I remember her making these when I was a kid. Thanks for the flash back to my childhood.
Why do John's introductions always relate so much to me like "do you want to impress your friends with a fancy French dessert that looks complicated but is actually really easy" Omg John why do you know me so well?!!! Like You just told the story of my life in one sentence😩😩
I only use your pastry cream recipe. It’s the best! Only, I bring it to a gentle boil after I pour the egg/milk mixture back to the pot. It thickens beautifully after that!
He should already be at at least 3 million... he’s so amazing! Mug CONGRATS on a million! 🥳🥳🥳
Mariam ABOU-MOUSSA 2026, totally.... I’m just waiting for the moment he’ll blow up!
Wow that was amazing.... Yummy
I know, his recipes are AMAZING and the videos are VERY entertaining
He's only not bc the majority of us watching get caught up and all mesmerized and end up binge watching videos we forget to like and subscribe
3 million is still too low for a person who is funny, kind and wholesome. He should have about 10 million.
Made these today with a lot of trepidation. Choux pastry is something I have always shied away from but thought I'd give it another try. It worked this time the tops more browned than I would have liked. The pastry cream is absolutely delicious. Thank you so much for giving me confidence to try again.😊
Every time I think of making something, John comes through with a recipe. Seriously dude, I love your energy and recipes. Keep it up.
If I don't understand what a recipe is saying I come straight to this channel and hope he has made it . You make it so easy to understand . Thank you !
Ok, so I just made this cream puffs, and I can tell you guys it’s definitely fool proof! I have to make a new batch of choux pastry because I added 4 eggs and it turned out to be so runny! But, guys, the taste and the texture of my puffs turned out so good. You have to try this. Thanks man! ♥️
@@iiifallapart4603 try reducing your eggs ☺️
UPDATE: She made her pate a choux perfectly, piped puffs and eclairs! Her only issue was her diplomat wasn't as stiff as we wanted. She says thank you for your recipe and this video! This 9 year old scores points with her brothers and momma!!!
Tonight my 9 year old granddaughter and I decide to follow your recipe! We followed step by step making the pastry cream... she enjoyed your recipe and loves the flavor nearly as much as you do! We will do the choux tomorrow morning. I cannot wait! Very proud of my sassy girl making her first pastry cream! Thank you for explaining each step so wel she could follow without issue.
I appreciate the fact you include mL measurements! Thanks John!
Your videos are so fun. To be honest, I don’t even plan on doing almost any of these recipes, but you’re such a fun person. It’s hard to find myself smiling so much after watching a video that’s meant to be educational, but with your videos, I’m always smiling by the end.
John: do you want a fancy dessert to impress your friends?
Me: *trying to impress my crush*
Like down below if you love John’s delicious recipes.
👇🏻
I want to thank you for your recipe. My sister is loving them so much, and myself - I am falling in love from the cream to the choux . And I can not wait to share them with my yoga community today. Thanks a lot, John and we all adore your charisma. Keep blooming your love for the art of culinary. Namaste!
John: Pastry cream is one of my favorite things to eat.
Me: We've been over this. Everything is your favorite thing to eat.
Lol, that's actually so true.
i like him, he is very careful with how he bakes and he is in detail on what to do i am a baker, but i wanted to up my game into making a bit more classy stuff! thank you so much for detail you give!!!! it helps me out so much
My mom loves these! Thanks for sharing this recipe! I made this for her yesterday and it turned out delicious! ❤️
Hi John! I like your humor and your ‘cool’ and fun way of talking/teaching! Its such a delight to see you work and talk. You seem to enjoy baking so much that you make difficult stuff sound so easy and that is very inspiring and help us try these recipes with similar interest and cool mindedness.
i see preppy kitchen i click
Yay!!
Same here love Preppys work
I just discovered his channel. I’m in the process of binge watching them all!
Sameeeeeee
Umm, yeah. Same.
This is now rhe 7th recipe I've tried from him and each time 100% does not fail. Very very delicious made these for the first time AMAZING
I just made the pastry cream for the first time and it turned out perfect! A little more custardy than I expected but nevertheless still very delicious. Gonna make the choux tomorrow. This was the perfect relaxing break to take my mind off all the homework i have due tomorrow. This is my first time making cream puffs (or any choux-related pastry for that matter) and also my first time making one of your recipes. So excited to see how it turns out!
I made these twice now. And getting ready to make the em for third time. Amazing treat that just melts your mouth. Thank you for sharing.
this is literally like my new favorite channel. I just had surgery and i have been binging your videos like crazy!
every single of his kitchenware is beautiful, and the kitchen is very well organised.
These came out looking and tasting great! I've always had a bit of an issue when it came to making choux pastries, but this was an easy and thorough instructional video! So happy with the results!
I have major kitchen envy. That stove, those tools. Just beautiful. I love listening to you...you make me laugh. Great recipes and entertaining.
I like to add a little bit of nutmeg in my filling! So yummy!
Usually I fill with pudding.
Thank you John I will definitely try your filling!
I made these for christmas and the pastry cream was a stand out. Personally I used the pastry cream by itself (i don't think anyone here in belgium would choose diplomat cream over pastry cream) and it tasted exactly what you'd buy in a professional bakery here. The puffs themselves turned out okay, but got really dark before they were crisp enough to hold their shape outside the oven. I think it might just be my oven's doing or that I made the puffs quite small, so I'll have to experiment a little more before I can make those perfectly. Lovely recipe!!
Yo even with weeks apart your energy and positivity for the food shines through. You sir are a true professional well done :)
I made the cream puffs following your instructions. They came out PERFECT! Thanks for this.
These looks SO good! The first time I ever had them was 40+ yrs ago. My sister made them and they were like nothing I ever had before. I’ll have to share this recipe with her, maybe she’ll make them for me now...??? 🤣
Stay well John!
Nobody's perfect john we all have bad days with baking love your honesty tho your such a lovely person xx
your videos are what I watch right before sleep, every night. Thanks a lot for making them, they are very comforting and calming :)
Lots of things are good for me. Cream was the best I have ever tried. I love your style because you are very cheerful and we need it. So professional
Early!I did ur blue berry muffins recipie and it turned out so good .Im not even a professional I’m only 11 years old and I did it thanks to u!Thank u😊
That's awesome! Keep baking and I'm sure you'll reach amazing heights!
I am a newbie and made a channel since I discovered I love sharing what I learn in cooking. I love your channel and the way you explain and talk makes it so easy. I am definitely learning well. Thank you so much!
Those are totally easy to make to make thanks to the fine people at Stella Doro. My Mom used to make those all the time back in the 80s. I’d totally forgotten about them.
This is one of the wonderful demonstration of making cream puff at home kitchen. John always give a clear, funny and easy way of getting the dessert out of oven.
I was just trying to look for a cream puff recipe yesterday! A lifesaver as always
btw I tried your vanilla cake with your Italian buttercream recipe and everyone absolutely loved it!
This is the second time I've made this recipe and the diplomat cream is where it's AT! But my husband likes the pastry cream so I split it and then gift the leftovers to the neighbors. Excellent instructions, thank you, John!
Omg my favourite, love custard puffs 😍 congrats on a million subs 🥳🥳
Thank you!
Wow!
We two 80 year Olds discovered you today...watched 2 3 4 or 5 of your videos...truly enjoy your recipes, your presentation and you... just ordered your book...will enjoy it even if we never make one of your yummy recipes. 💕 🎉 yummy😊
Congrats on 1 million!!! You have inspired me to do what I’m passionate about in life ❤️❤️❤️
Just made this! It's absolutely delicious. I used the egg whites for some macarons, and added some fondant flowers on top of the puffs for an extra something.
I don't bake. I just like watching him make amazing foods 😭. His videos are literal destressers .
So easy to make! I’m so glad I watched the video before baking as your written baking instructions are different than in your video. I opted to follow the video instructions as I could see how perfect they were! Can’t wait to fill them. They’re cooling!
So glad that I found you on RUclips John all your food is delicious thank you so much and keep up the great work 😀
Thank you!
You're video made me remember why cream puffs were my childhood's most favorite snacks. Still love them so much
Oh my goodness i am salivating. I love all your videos John, even the bloopers. Please don't edit them out, you are so funny. Great recipe as always. Take care
Thank you so much. I made the cream , but wanted to make Napolean and could not find the puff pastry sheet. ( too time consuming to make). I am watching this to use the cream for the cream puffs. Thank you 🎉❤
Love your kitchen set up!!!!
Well, that answers my question about the custard coming out like jello. I thought I ruined it in the eclair video. Thanks!
It was my first time baking ever and they came out awesome. Delicious.
On to learning how to make cupcakes.
Wonderful as usual. I was just wondering if it's possible to substitute a gluten free flour blend for the flour in the pate plate choux? I have recently been told I that must stop eating all gluten for medical reasons so I hope to convert your wonderful recipes so that I may continue to enjoy them. Please let me know if it is possible. Thank you for sharing all your great ideas and recipes.
Three hours late because I was singing my heart out to musical songs, but I’m here. 😗❤️😂
(Any musical theater nerds here?) I was also geeking out to Ben Platt.
But these look delicious! I have to try them.
Always! Nothing like some shortened showtunes while you cook!
Meeee! My favorite is playing/dining waitress while I cook/bake! It makes me feel like I’m in the show lol
I love Ben Platt!!
Nice
Would love a video on what you consider essential kitchen equipment -- especially looking for advice on special baking tools like how many/what size piping tips.
Here before Mash, but Mash brought me back 💛
This has always been my favorite recipe 💛 it's so good that my ex had me make it for his girl bff when he was cheating on me with her 🤣
10/10 would recommend 😂👌🏻
I wish John was my best friend. His wonderful energy is contagious!
Hi..can i use milk instead of water for the puff dough?
ahhhhh he has 1 million subssss!!! great job! love your videos so much!
Aww thank you!!
I made it tonight and its amazingly delicious! You are the best😊😊
You explained the whole process with every bit of detail. Thank you😍
“I would be a monster & eat the whole bowl..” same John same 😋
Also your plates are SUPER cute!!
Thank you! I ate SO MUCH off camera 😂😂😂
@@PreppyKitchen how are you so skinny?
I tried the recipe it turned out perfect my family was really impressed, and the cream puff started amazing.
His rose gold esthetics is everything 😭❤️❤️
Made these yesterday. The diplomatic crepe was amazing - they came out great! Thank you!
john: that's 200 x 0.666 repetend grams **sly smile**
no one:
me: appreciates the precision
Well he was a math teacher.
Frustrated that my scale only goes to 3 significant figures!!! How will I ever be as precise as John
@@tara_nguyen WAIT WHAT???
@@jineenmansour that’s why he’s so cute?
Hello 👋🏼! First of all, I just want to thank you for the amazing recipes you have here in your channel. Simple and easy to understand, and most of all, it’s fun to watch! 😊
I have a question, what’s the shelf life of pastry cream? And can you store it in a freezer if you have any leftovers? Thank you for your reply. 🤗
Mashle brought me here
High quality videos and high quality recepies all delivered to us by a high quality person!!
Anybody here after watching mashel? Lol
انا هنا ايضاً بسبب انمي ماشيل
Me
I have a final in two days but u know what I did instead of studying?? I made these amazing cream puffs!! This recipe is golden! I made them for the first time and they turned out great. I made like 40 puffs so i ended up freezing most of it since my family couldn’t eat all of it right away.
Coincidently it’s always recipes that I recently looked up for that John posts😊
Same.
I really enjoy your easy to follow recipes. Wonderful! Thanks from a 69 year old grandma who doesnt have many family members to cook for. Im going to my daughters and family over canadian thanksgiving weekends. I hope to make these to take along.
My wife and I love your recipes, we have made many of them and this one is next, we are looking for your version of a lemon blueberry coffee cake, we saw your cake already but maybe you could give that a try although I hate to sound needy
Cheers
Best choux recipe ever, works perfectly! I did exactly what he said and the result was perfect! So delicious and very easy to follow.
Ooooh love this! Can you do a Churros cheesecake bars video I keep seeing it and think you would be the perfect person to show how it's done! Love you John 🥰
No te olvides preppy dulce de leche it’s delicious too , I love your recipes!
"my special occasion vanilla beans" I've really never related to anything more
Gently and RESPECTFULLY 😂😂
Thank you for always being so encouraging to us newbies. I've made 6 of your recipes, and you have given me so much encouragement to succeed. They all came out uhhh...mazing!!! Lol
John:" and it makes you feel like you are not a good cook but you are!!!!"
Me:' attempts to cook or bake anything and nearly burns down the kitchen'
Also me: awww thanks for believing on me John even when my own food doesn't.
I did what you told me but I think I over mixed the yolk and milk so it became so foamy but continued with the process but used a water hot tub to whisk the mixture the custard was so creamy and foamy and it tasted yummmmm didnt feel it needs the cream on it but next time I might try it ❤❤
"they make you feel like you're not a good cook, you are. it's just the tools"
well gonna use this as my excuse from now on : D