I love Fridays with these videos. I will be making quiche this weekend using my mom’s pie pastry dough recipe. I like to meal prep several portions of small and mini ones to freeze for quick breakfast and snack.
Don't know. But i LOVe,about my favorite,is cream puffs or eclairs filled with bavarian cream,vanilla custard,& lightly glazed with butterscotch icing!!! I could just eat the whole batch pretty quickly!!
I used to make creme puffs with vanilla custard :*) It has been a while, though they were very delicious but on the 2nd day they would start getting soggy :*( I guess just eat them all on the same day LOL!!! Love the video :*) TY
She explains everything so literally, anyone that can follow precise directions can make what she does😍 I love making what she makes...and it always turns out!
Martha, your perfectionism and attention to both details and accuracy/authenticity always shine through 👍👍👍👏. There is no culinary teacher better than you. Thank you for sharing 🙏!
Most French pastry chefs (Michalak, Conticini, Grolet, Cignac, et al.) use half milk, half water for the pate a choux. The milk both tenderizes and adds more color to the final product.
Cine nu cunoaște limba engleza, poate urmări această minunată doamnă la emisiunea,, Papryka ,, care este titrată și în limba română, aveți ce vedea și învăța. Tot ce veți vedea în emisiunile prezentate vor fi adevărate lecții de gătit urmăriți și vă veți minuna.
This is a nice change from the classic chocolate glaze. I been using the chocolate but adding a hint of coffee flavor to it. I think I want to add a little toasted pecans or walnuts to it.
I really needed the gougères recipe, and it looks like I can start from adding a cheese dip to the dough, before the eggs, to accelerate cooling. Maybe I'll put the boiled, drained spinach through a blender with some garlic, to be added after the eggs. Then, I guess it would be dried basil and feta on top before cooking.
Hello Martha! Thanks for the recipes they look delicious! I’ve always wanted to make Pate a Choux pastry. I was wondering, approximately how long do I let the dough cool be fore adding the eggs.Thank you!
Perhaps one day l’ll get a bee in my bonnet and want to make these but not any time soon ,I’m sure there marvelous but no one does these things anymore or no one that I know.Yes they would eat it yes they would enjoy it but would it be worth it?the way things are you could pop over to your local bakery and then lie if that of course you made them yourself.Just remember to get rid of wrapper,it will make for a lovely evening if you remember my advice bon appetit.🧑🍳
I wish there was a lighter sugar free recipe. I’m diebetic and would love to have a little something something once in awhile. Maybe substitute sugar for Stevia and us 2% milk etc etc??? Does anyone have any ideas???
The title on this video is wrong. Martha is not making puff pastry. She is making pâte à choux, or Choux Pastry. Puff pastry is VERY DIFFERENT, and made by folding cold butter into dough to create laminations. Just because you can use this to make puffs or buns does not make it “puff pastry.” Martha would be not sleeping for days if she knew about this video title.
Umm...the title implies puff pastry, which choux is not. Martha doesn't seem like the kind of gal to allow that kind of mistake. So... get it together I guess.
I had seen others on baking shows totally flop at making choux. After watching Martha, I nailed it my first time out and have not looked back! Even my variations turn out amazing. Thanks Martha! You are the BEST!
Thank you Martha for making/sharing this wonderful recipe. When i saw this video i ran down my stairs and tried this recipe even though i baked (ur baked alaska recipe) yesterday. But nothing stops me from baking. I tried the eclair one and it tasted like im in heaven! At first i thought i dont have the ingredients but surprisingly i did. I could NOT stop eating it. Thank you again!
To help eclairs rise more evenly, professionals use an open French star tip. The single most important way to reduce cracking in éclairs and ensure that they are puffy instead of flat is to use the proper piping tip: a star-shaped tip, about 1.5cm (1/2 inch) in diameter, with as many fine teeth as possible. The teeth create ridges in the dough that help it expand without cracking.
You know how Kenji uses a little salt in the eggs he is about to scramble & lets that rest to make the eggs creamier & fluffier...could this work for a pate a choux? I understand this is heresy to some, but it seems like it could work...
Thanks for watching! Which pastry will you be baking next?
I love Fridays with these videos. I will be making quiche this weekend using my mom’s pie pastry dough recipe. I like to meal prep several portions of small and mini ones to freeze for quick breakfast and snack.
lovely to see YOU on your channel !
Have a Happy Valentine's Day Martha
Your very welcome ! We are baking some cannolis’ with vanilla butter cream 🤪
Don't know. But i LOVe,about my favorite,is cream puffs or eclairs filled with bavarian cream,vanilla custard,& lightly glazed with butterscotch icing!!! I could just eat the whole batch pretty quickly!!
I used to make creme puffs with vanilla custard :*) It has been a while, though they were very delicious but on the 2nd day they would start getting soggy :*( I guess just eat them all on the same day LOL!!! Love the video :*) TY
Watching Martha work her magic while sipping an afternoon cocktail is a mood
🪄💛✨
You go Martha! You are truly the best .I don't dare start cooking any dishes without seeing how Martha would do it first! Thanks Martha 🥰
She explains everything so literally, anyone that can follow precise directions can make what she does😍 I love making what she makes...and it always turns out!
I love how calm I feel when watching her!!
Me too... I love watching people cook in general, because I love cooking as well
Same. It’s close to ASMR 🥰🥰🥰
She is a natural teacher.
She makes me feel like I can bake anything
Of course you can bake anything😊😊😊
🤭 me too
Martha, your perfectionism and attention to both details and accuracy/authenticity always shine through 👍👍👍👏. There is no culinary teacher better than you. Thank you for sharing 🙏!
I love how you measured with pencil on back of baking sheet. Soooo helpful. Thanks for sharing
Hello how are you doing today 💝
I miss the original Living format. I wish you would go back to the wonderful show that used to exist. Thanks Martha
I love her shows......comforting
Martha’s attention to detail is wonderful. 😊🇨🇦
Most French pastry chefs (Michalak, Conticini, Grolet, Cignac, et al.) use half milk, half water for the pate a choux. The milk both tenderizes and adds more color to the final product.
I love those p.rolls(I'm not going to attempt to spell it) with the ice cream and chocolate sauce. Love ya Martha. You are my hero.
Good! I'll try
Cine nu cunoaște limba engleza, poate urmări această minunată doamnă la emisiunea,, Papryka ,, care este titrată și în limba română, aveți ce vedea și învăța. Tot ce veți vedea în emisiunile prezentate vor fi adevărate lecții de gătit urmăriți și vă veți minuna.
Martha lives and creates a calm, peaceful world. I love hanging out with Martha.
I WISH MY DAUGHTER AND I COULD HANG OUT WITH
MS. MARTHA !🤭!💗🙏🏻🌷
IT WOULD BE FUN !😃😌💗🌷🙏🏻!
Made the cheese puffs today and damn that was the best thing I've made so far HAHAHAHAHAH Thank you my idol! Martha!💞💓
Look very delicious 🤤😋
Thank you Martha!🌞
Thank you so much Miss Maảtha. Best regards
How Wlnderful!
Thank you so very much Martha!
Very nice recipes, We are in pâte à choux right now. You are presenting useful tips! Thank you for sharing all that
Hi Martha!
Great information 😊
Hi Martha. I Love all your recipies
Wonderful Martha🥰! It looks soooo delicious👌 We are going to bake them ALL🤗
We did it! And they were goooood! Now we are stuffed, it is so much butter and egg...Julia Child is waving🤭 Have it good dear❤️
I am a new subscriber here. Thanks for sharing. I learning so much from your video. Trying to bake for my daughter. Lovely video. 👍💐
This is a nice change from the classic chocolate glaze. I been using the chocolate but adding a hint of coffee flavor to it. I think I want to add a little toasted pecans or walnuts to it.
I ADORE READING
Hi there Thank you for this wonderful share ~ such a nice content ,Keep it up and stay safe, stay connected. Warm greetings from New York.
Beautiful 😍 Video
thank lady Martha 💫💐
Omg that’s looks delicious. I enjoyed watching you on RUclips. I love your idea
I really needed the gougères recipe, and it looks like I can start from adding a cheese dip to the dough, before the eggs, to accelerate cooling. Maybe I'll put the boiled, drained spinach through a blender with some garlic, to be added after the eggs. Then, I guess it would be dried basil and feta on top before cooking.
Looks delicious. Thanks for the videos.
Hello Martha! Thanks for the recipes they look delicious! I’ve always wanted to make Pate a Choux pastry. I was wondering, approximately how long do I let the dough cool be fore adding the eggs.Thank you!
She make s it look so easy
Perhaps one day l’ll get a bee in my bonnet and want to make these but not any time soon ,I’m sure there marvelous but no one does these things anymore or no one that I know.Yes they would eat it yes they would enjoy it but would it be worth it?the way things are you could pop over to your local bakery and then lie if that of course you made them yourself.Just remember to get rid of wrapper,it will make for a lovely evening if you remember my advice bon appetit.🧑🍳
Nice view i just love it❤️❤️❤️❤️❤️❤️ & Love From Bangladesh
This is a fantastic recipe!
I like The recipe Martha Stewart I love
thanks for great tutorial, what can I substitute for maple syrup, I coudn't find that in my country,thank you for response
I dont like glazes so i use some filling as a gkaze and sorinkle with crushed nuts.
I would swap the maple and espresso for something else since I am not a coffee drinker and I can't stand maple syrup or anything maple flavored
وصفاتك جميله وانتي اجمل 😘😘😘
Gracias!
Quero. Muito aprender fazer estas maravilhas!!!
They all look so yummy thanks martha. Your fan phil
Wow
Hola Martha , por favor pueden subirlo en español ? , Gracias
Если заварной тесто поставить на ночь в холодильник, эклеры из него будут очень ровными и красивыми.☝️
Hi martha, how long do you cook bougeres for? How do we know they're ready. Thanks
Quick question. Is it one cup flour? The recipe linked to this video has 1 1/4 cups flour. Am I reading this wrong?
Hi Martha. We do have All Purpose Flour in SA. What would make a good substitute?
That's unacceptable ! Martha says ..oh my gosh I love that woman
Back off JR! She is mine! 🤣🤣🤣🤣🤣❤️
I' m from Europe, never understood theese cup measures
Is just a different system, place the amount in google converting scale and you’ll select your preferred system.
I wish there was a lighter sugar free recipe. I’m diebetic and would love to have a little something something once in awhile. Maybe substitute sugar for Stevia and us 2% milk etc etc??? Does anyone have any ideas???
رائع
Lovely ❤️❤️
Yummmmmy
Yummy
Any replacement for Eggs?
I wonder…how much cream was folded in the crème patissiere
If your not going to eat them, could you express mail them to me? Thanks!
😄😄😄 who is going to pay shipping money?
For cooling them 😬
Puff pastry and choux pastry are totally different thing
Yuummy
Send some to Britney.
💖💖💖
no Comment anymore🙂
Que pena que é tudo inglês, não te tradução para português
no Comment anýmmoŕe🙂
The title on this video is wrong. Martha is not making puff pastry. She is making pâte à choux, or Choux Pastry. Puff pastry is VERY DIFFERENT, and made by folding cold butter into dough to create laminations. Just because you can use this to make puffs or buns does not make it “puff pastry.” Martha would be not sleeping for days if she knew about this video title.
You're right! Thank you for the correction.
@@MarthaStewart thank you mom
@@mawreeoh 😂😂😂😂😂😂🤣🤣🤣😭😭😭😭😭
@@MarthaStewart :)
The murky node cephalometrically share because surfboard allegedly shelter without a faded accordion. substantial, bashful brochure
Umm...the title implies puff pastry, which choux is not. Martha doesn't seem like the kind of gal to allow that kind of mistake. So... get it together I guess.
Do you have a recipe that doesn't use milk,eggs,butter or flour?? Just asking b4 someone else asks that stupid sh*t!! Lol
“puff pastry” is a misleading title
💜 watching martha everything always looks so good
YOU CAN WATCH SOMEONE ELSE...THEN YOU GO BACK TO THE BEST...YOU MARTHA STEWART...GOD BLESS
Give 'em to the chickens lol! 😁😂
I had seen others on baking shows totally flop at making choux. After watching Martha, I nailed it my first time out and have not looked back! Even my variations turn out amazing. Thanks Martha! You are the BEST!
Yum! Espresso glaze with maple sounds so delicious!
Always delicious recipes from Martha and love it 💕
When I was in Europe the filling was a heavier whipped cream without sugar in England.
Looks so good!!!
i went to print this recipe and I only got to step 2 for some reason step 3 is not shown
The cream puffs I got down however I will be trying those fillings which I've never made. Looks delicious and definitely a winner.
👍👍😍😍❤❤
My mouth is watering. Everything looks so delicious.
Yes 😊😊😊
Thank you Martha..
So glad Martha is doing tons of cooking videos. I've missed them so much!
Thank you Martha for making/sharing this wonderful recipe. When i saw this video i ran down my stairs and tried this recipe even though i baked (ur baked alaska recipe) yesterday. But nothing stops me from baking. I tried the eclair one and it tasted like im in heaven! At first i thought i dont have the ingredients but surprisingly i did. I could NOT stop eating it. Thank you again!
To help eclairs rise more evenly, professionals use an open French star tip. The single most important way to reduce cracking in éclairs and ensure that they are puffy instead of flat is to use the proper piping tip: a star-shaped tip, about 1.5cm (1/2 inch) in diameter, with as many fine teeth as possible. The teeth create ridges in the dough that help it expand without cracking.
One step at a time, she went to the throne she's well deserved. 🌟🌟🌟🌟🌟✌️
Definitely the Cream Puffs, my best friend just discovered them and I want to surprise her with your version! Thank you so much!
I'm confused....you said 1 cup of flour and your recipe says 1 1/4 cup of flour. Which measurement is correct?
The title is wrong. This isn't puff pastry. It's choux pastry.
You know how Kenji uses a little salt in the eggs he is about to scramble & lets that rest to make the eggs creamier & fluffier...could this work for a pate a choux? I understand this is heresy to some, but it seems like it could work...
Oh Martha! Thanks so much for this cheereful, inspirational and confidence-inspiring video.
These are not puff pastry items but PATE CHOUX. Please correct your title
You're right! Thank you for the feedback.
Correct patta shoe
The French word for puff pastry is pâte feuilletée
There is a family of Puff Pastries