All About Choux! Cream Puff Recipe & Tutorial | Choux Pastry made easy! | Cupcake Jemma
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- Опубликовано: 28 сен 2024
- Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
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Preheat Oven to 190C (fan assisted)
250ml Cold Water
1.5tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
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Thank you Ms. Sally! You do such a fine job of showing us how to make these marvelous creations. YOU are the BEST!
Oh thanks!
@@mindfulbaking àààÀŹ
CROQUEMBOUCHE! CROQUEMBOUCHE! Please make a CROQUEMBOUCHE! With your great video, I'm now inspired to try this! Thank you Sally!
Been baking choux pastry for nearly 40 years and stíll found a couple of REALLY useful tips in here I had NEVER read anywhere before! 😍😍😍
Hi,
I made these today..
Mine just collapsed when I took them out the first time (to poke them with the skewer).. And mine were no where as crunchy as her cream puffs.. Instead, they were soggy.. 😓😥
You said you've been making the pastry for years now. Could you please let know what might have gone wrong with mine?
The only thing I did differently is that I added 5 eggs, because the dough wasn't making that V when lifted..
@@yummyyumm3448 you don't explain what went wrong with your V test - like, did all the dough fall off, or none of it? The finger "trench" test is more easy to use, I think. It's pretty clear if the sides of your dough are holding up. The only advantage to the v test is that it's a little quicker just lifting your mixing implement out to check. Adding your eggs should be done until it has a nice satiny gloss, no more than that. Then check with the finger trench. If the trench doesn't hold up, then beat some more - you don't need more egg - less really is more.
Sally didn't even use four eggs - personally, I'd beat three of them and add them a bit at a time. Then check as Sally does at 5:35 - at that point, you'll notice nearly all the dough falls off her mixer blade easily, it doesn't cling together to form the "beard". If it's still really dry, beat and add another egg, but not all at once. Do it in basically tablespoon amounts at at time until it's nice and glossy. If it's getting glossy the end of four eggs but not quite a full sheen, try a splash or two of milk rather than the extra egg. If you feel like there's no hint of gloss at all, again, just add the final egg a small bit at a time - it's very unusual to use all 5 eggs for this quantity.
Also, the part where you let the batter cool and lose moisture is quite important - that's a massive bowl and the mixture is spread out quite a lot. My bowls are nowhere near that big, and what I've done is spread it over greaseproof paper and even put it in the fridge for a few minutes (my fridge is very efficient and makes the air very dry inside, so I certainly wouldn't recommend that for everyone unless you know your fridge well). But it really does sound like it was too much egg.
@@Trixtah thank you so much.. Can't tell you how much I appreciate you taking out your time and typing all that..
It was very helpful, I'll keep that in mind the next time I make them
@@yummyyumm3448 make the temperature higher or longer bake time...
Awww she's so cute and lovely! Made me laugh a lot. I've been meaning to make choux for YEARS and written down the recipie so many times... but it seemed so long and complicated. You really broke it down and made it so easy to understand! Thank you Ms Sally🧁
Hi, i havn't ever done the puffs before but when i saw ur episode i had to give it a try......and they come out beautifly awesome 😅😅. Tks Sally for sharing , ur smile and laughter are gorgeous 😊
Oh this has made my day! Flash back to having these with grandma, sept we had Coffee choux! These but with coffee icing on top and cream in the middle...Gorgeous 😍
I am going to make them with coffee flavored whipped cream!
Enjoyed your enthusiasm about making the pastry, excellent
This was my 2nd time attempting choux pastry. Worked perfectly! Thank you. Planning to make a croquembouche for Christmas and now I know I can do it.
How many eggs you used?
I need this Croquembouche tutorial from you so bad 💕💕💕
HAHAH alright its ON!
@@mindfulbaking thank you 😍😍😍💕
@@mindfulbaking Hey saIlIIIIIIIIlllllllyyyy
@@mindfulbaking p Lo
I loveee it when I realise there is a new recipe on cupcake Jemma with Sally! She is such a sweetheart! Continue the great work you do!
Thank you Sally and Sam! Love these weekly videos, very inspirational and motivating xx
Wow Sally your the best! You are a baking queen and make it so easy to follow every recipe! 🌹
Thank you C&D for the signed cake book I’m very excited to use it to make amazing recipes
Sally is so adorable and such a good baker.
Lovely little treats and a choux pastry cake would be great. Thanks Sally.
That's actually a lot of useful tips that'll hopefully pave pay to perfect choux pastry, thanks Sally 😊
This looks like the easiest choux pastry, at least you make it look easy. Am going to try this one but will use stevia as my husband is diabetic and I just know he will eat a dozen in about 8 minutes. Thank you for making baking look like fun.
Hey you guys!! I'm so so making these today...I would find the a bit technical and end up having soggy puffs! 😖
Please do make the different kinds of creams you mentioned also along with the eclairs and ice buns...yummm....❤️
You can also put custard if you want, and don’t forget to poke the choux pastries after 20min so that the steam can escape and dry out the pastries. This might be why you end up with soggy ones. There are a lot of creams. Thousands. Just google some. They are very simple to make and taste delicious😺
I love Sally, she's so funny and it's hilarious how she makes herself laugh 🤣
Made some with a raspberry cheesecake filling. Definitely a big hit with my family. Thanks for the recipe!
Hi.. taking notes right now...
was always curious how to make a good cream puff! thank you for the video!!
also, love all the videos with Sally. so much charm and personality.
She is the loviest girl!! 😊 And a great pastry chef 👩🏻🍳
Wow! these look amazing 😍 that cross-section at 12:05 is sooo satisfying
Sally, you rock. 🧡🧡🧡
Awh thanks! Random story but my mum once meant to call my brother a rock but actually called him a brick. Classic mum! Hahaha
07.00 AM here in Indonesia. What a lovely video to start a day 🥂
Who doesn’t love pastries 🥮, everyone loves them ❤️❣️
*breathless with excitement* is the way to describe sally :)
Love your teaching and the way you explained . Your happy personality i love too. I have gained the confidence to bake. Keep up your good work!
I’ve been dreaming of making a croquembouche but feel so intimidated by it. I’d love to see a tutorial and options for fillings!!! Thank you!!
absolutey marvellous only just started baking never baked in my life I am hooked thank you
Hey Sally, you are great! just saw ur first video and you've improved with the camera awareness so much (hope that doesn't come of as condescending...I meant it as a compliment) Thanks for the awesome video.
Thanks for those fabulous tips Sally! I love adding passionfruit to chantilly cream. Its delicious!
THANK YOU MS. SALLY. YOU ARE THE BEST👍👌
Outstanding! The most beautiful cream puff shell! Thank you for this excellent tutorial! ❤️
That crunch was very satisfying!
Thanks Sally. Love the matching pink apron to your new KitchenAid! Is that cupcake Jemma merch?
I’ve always been a bit scared of making these because the choux is so temperamental. Sally makes it look so easy. I will try these with a bake along while playing this video. As I have with a few other recipes you’ve shared.
Thank you so much for sharing your recipes and expertise with all of us home bakers. ❤️ you guys at Crumbs and Doilies!
Cream puffs! Always make me think if my Nanna: she’d always bake them for family get-togethers. Thanks for sharing!
Thank you so much for the great video!! You're the best! Love from the Netherlands 🙏🏾🥰
thank you so much for sharing this video. I have tried your recipe today and it was a successful attempt.
Look amazing can't wait to make them, iced buns!!!!!!!!! 😍😍😍😚
Been thinking about to watch choux recipe on youtube, and suddenly came this vid on my timeline 😂
CROQUEMBOUCHE, CROQUEMBOUCHE, CROQUEMBOUCHE!!! PLEASE PLEASE PLEASE!!!!!🥺
You said croquembouche! Gotta do it!
That said, if you did a video on choux with a craquelin, that'd be epic.
yes yes yes let's do it all!
I did this recipe and it turned out perfect 🤩!!
I'm loving the baby pink vibe!
Such a bubbly, lovely young lady 😊. Thank you for sharing your puff pastry recipe
I think people are sometimes put off attempting new things because they have been told it is a difficult thing to do. First time I made eclairs (white chocolate and passion fruit) the recipe said choux pastry was easy if the process was followed and I have to say because I had been told it was easy, and I follow recipes well, they turned out perfect. Did the drying out process just like you showed and they were lovely, got loads of compliments. Your videos are always plain and easy to understand which is, for me, why I like them.
Ms Sally. The beautiful lady in the kitchen 🥰🤩🥰🤩🥰
Make Eclairs please!!! Love all your bakings 💕
There is a vid already of eclairs on channel
AWWWE SNAP! Yay. I'm all over this tomorrow am
7:59 my heart melts
Thanks for recipe, i try to make today, and turn out good. Kids love it.. 😘
Shes nice to watch! And you really learn!
Done thank u 😊 from mauritius 🇲🇺🇲🇺🇲🇺
Great tips Sally, would love a great blondie recipe as I know how great the c&d’s brownies taste 😋
Omg Jemma!!! Thank you. This will be my next challange.
That's Sally not jemma
Love the apron! Where did you get it? My kitchen is pink and gray, so that would be a nice addition to wear while baking all of your delicious treats.
Its by Risdon and Risdon! So cute isn;t it!
@@mindfulbaking i dont want the apron i want you in ma kitchen! 🤤😂
These look amazing!! Gonna try and make these.
Hi Sally can you please do a video on Petit Fours
I WWAAAANNNTTT OONNEEEE !!!!! It looks so good 😍
What a delightfully pleasant surprise for an awfully boring Wednesday night!! Great tips, Sally!! Thank you ❤❤
Would love to learn how to make choux au craquelin with exciting fillings pleaseeeee!!
On it!
Great job. I think I can make Choux pastry too. You make it look so easy with this video and I know its really not but your cooking skills are real gift. Thank you
I've been craving iced buns recently too! There was a bakery that sold iced buns near my school and they were 15p so the best thing for after school and never found one to match it 😆 Also I think you should definitely make a croquenbouche! Please and thank you! X 😛
I’ve wondered how to make these for some time. Can’t wait to try making them. 👏🏼👏🏼❤️❤️🤤🤤 they look amazing and yummy .
Hi.That was a surprise.Its a bit odd considering here it’s almost 3 am.Not that I’m complaining.👏🏻😉
Haha yes accidental upload! But we're rolling with it ;)
After this video I really have no more excuses to keep putting off trying out choux pastry..
These looked sooo scrummy Sally! Iced finger buns were a regular in our lunchboxes as kids. Just cut down the middle and buttered generously, so good!
I've been wanting to try making a Russian Honey cake with all it's beautiful layers of golden cake/biscuit with sour cream sandwiched between. However most of the recipes I've found online don't caramelise the honey which enhances the flavour. I'd love to see your take on it!
You are the best.... my choux pastry never came out right.
Time for some midnight baking ✨
Love it! Going to bake them this weekend. Would love to see some banana eclairs in the next episode.
Those look amazing ! Yum love cream puffs .
mine are in oven right now.....will update you after 30 minutes ....fingers cross!!🤞
edit : made them twice......they are deleeeeeeeecious
It’s a perfect oven!
I just made these today. They disappeared a lot quicker than it took to make them. 👍👍
Made these today, thanks for the content - they were amazing.
That is one amazing cream puff recipe! I need to try this recipe!
Would love to see a fresh raspberry / lemon cake 😍
Hello @Sally
Thanks...thanks...thanks sooo much for the recipe. Each step were very good explained and I love it. I will try it tomorrow with a spatula for the Chou and a hand mixer for the cream. Hope with your explanation I will nail it -:) -:)
And yasss I will love to see how you make a Croquembouche -:)
** CAN YOU PLEASE MAKE AN EGGLESS VERSION OF IT????? I DON'T EAT EGGS BUT THESE LOOK SO DELICIOUS****
Dear Jemma, nice to watch your video about choux pastry. If I would like to make 12 identical miniature pastries using choux pastry way, what is the recipe for them? Could you please teach me about that? I am your fan of pastries. Appreciated.
Hurray for the early upload 👌🏻👌🏻
Looks sooooooo DELICIOUS I can't wait 2 try this out (but I like 2 top it off with melted chocolate 😋)
Looks so yummy thanks for sharing please saty connected
Would love to see a lovely coconut cake please😊when will Jemma be back? X
Wonderful recipe,dear! We don't eat eggs....what is its replacement?
Croquembouche tutorial please, really need it❤️❤️
Yummi yummy
Sally.. you are so beautiful.. and thank you for the recipe. You describe it so clearly.. ❤️
in the netherlands we fill these with cream on the inside, we call em : Soesjes
Midnight vid I’m here for it
hi!! pls when youre free could you try a choux au craqueline recipe? preferably like milk tea flavoured? or milo? or strawberries and cream? I heard thats a favourite in england🤔
Can you use a pastry filing tip to fill these without cutting them? They look so yummy that I want one now, this minute lol. I would love to learn to make a croquembuche.
Wow
Croquembouche!!!
For how long will stay so crispy when you put in the filling?
Last 5-10 mins is how many degrees and is it fan assisted?
Ooo please could you do some flavoured éclairs like lemon, caramel or strawberry would love to know how to make some for my husband (he loves cream cakes)