Science behind perfect choux pastry /how to make choux pastry
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- Опубліковано 12 бер 2020
- Please watch the video at the end I have share some tip and tricks of choux pastry
what to do when you choux batter is runny consistency
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Thank you so much for breaking the choux recipes down like this and comparing the whole egg vs egg yolk recipes, and explaining everything in such detail! I'm about to start my second try at choux, and this was very interesting and helpful
Great recipe and tips! Thank you!
Excellent explanation! My choux are puffing up
But then deflate after pulling them out - my consistency of batter seems good. What do you do to help them not collapse? Do you open oven at the end? Or poke holes in them before taking them out of oven? I’m not having any luck!
I do appreciate ur effort in making this science part understandable.
Absolutely the best explanation of how to make and fix choux pastry! Just subscribed!
Science! Thanks for doing the work for us.
It's really useful and important information.
THANK YOU SO MUCH🌷
Beautiful I love this. Thank you!
Useful information.Thank you for sharing.
Thx so much for the video!
you're an absolute legend! we can see your professionalism and expertise in how you present and demonstrate the information
Loved it! Cause you also taught us how to fix our batter! Thank you :)
Wonderfully explained !!! Hats off to you. No one else has done it so precisely.
Very helpful. Thnx bro
This is great a great video, it has as much information as a dedicated class on the subject. Most channels wont use their time and energy to show regular people how to properly judge the outcome of their product and fix their mistakes. Instant subscriber, and 2nd comment i ever give in my entire life (thats how much i think this is worth). Thank you!
This was amazing
No hiding secret recipe 👍 i’ll try soonnn
Brilliantly explained
Great video! Thank you very much.
Thank you so much for explaining! I have wiped my tears and going to save my runny mixture now!
Dude really amazing! Thanks for showing all the finer details 🙂
Wow awesome information thank you!!
Thank you
Very interesting information
Great video ever 👌🏻👌🏻👌🏻👨🍳🔥
Thank you very much for your efforts, it is really helpful
It's commendable how you mention all the details and explain the science behind all the methods! 👏👏
😊👍 thank you
omg i can't thank you enough for this video!
Thanks for the in-depth explanation! Subscribed! Pls share recipe for eggless choux pastry!
I will try this out
A perfect video 👍
Thxs bro 😊👍
Thank you, now explained I know where I went wrong...
I love your channel, keep up the hard work bro 👍
This was very very helpful them you so much! 😊😊😁
Cómo es posible que no tengas más suscriptores, asombroso contenido
Beautifully explained....no Baker will guide and give the tip n way out if we go wrong......keep uploadeding such amazing recipes....thanks a ton buddy👍👍
Thank you ma'am 😊👍
Thanks for going into o much detail. Did you use gel colouring for the craqueline?
I love your video
Amazing explanation... so much in detail and very nicely explained 👌i always wait for new vdo to get uploaded
😊👍
the information woooooooww ... that what I need ..new Subscribe from KSA
Smartest guy I know 🙌
Good job brother...keep it up...keep on posting so that we can learn
Yess 😇🙏🏼
Wow am happy to like ur video and see it turn 1k as I press it, that feels good
Great work chef ♥️
Chef maat bolo ree 😝
Bawarchi chalega ?
Help full video hai bro 👌👌👌
Thank bro 😊👍
Love this recipe but plz eggless recip version
I love when you explain it step by step.. But one thing u were miss.. How long you bake the dough for 170 degree...
I used to be 175 for 27 minute but still collapse.. I no have idea for that.. Can you give some clue for my failed
Thank you for this comparison and these tips. Can you please tell me how to keep my choux pastry crispy?
Whao I have actially never made a flat choux
Super!
Thank you
Hi, I'm new to baking. May I ask what kind of oven you use for this recipe? Does it have to be the big kind or just like what you use will do?
Also, what is temperature & how long to bake?
You deserve more and more views bro!! 🥂
Does it matter weather you use a whisk or not? Ive used the paddle attachment to my stand mixer and still got an a good choux pastry for eclairs
Also, do I need a mat to bake them on? And can I double the recipe?
Great
Amazing!! Where were you all this time??!! 😀
Subscribed...
Please tell me where did u buy air mat from...cannot find on Amazon
hi !! pls do an eggless recipe 💟
Hi Thug life , appreciate your detailed video about Choux pastry ! Love it ❤
May I ask , when adding egg at the last step for the whole egg recipe, can we add the egg bit by bit until we get the consistency and stop adding if the consistency is reach ?! I think by this way is easier to get the Choux pastry consistency.
Kindly advise.
Thank you
Hey
Great video, explained each minor details.. thanks
Btw can u tell degree for Baking as well as the time required?
Omg I'm wondering the same thing, I started believing that anything over 190 degrees Celsius is okay up to 218 or so(from reading and seeing many recipes)
Hi chef ,plz help me out my recipe follows the same ration but my eclairs r getting flat everytime the batter is not in running consistency though
Thanku Thuglife Baker for sharing such good tips nd tricks abt baking
We love watching your content keep posting keep growing best wishes ♥️
Thank you😊👍
To make a bigger batch can I just double the ingredients?
Can you help me figure out why my craquelin did not spread/melt on the puff pastry?
Well done, bravo! Interesting to watch.
Thank you 😊
@@thuglifebaker3064 You are welcome!!
Bhai u got new fan 😍
Thank you ☺️👍
Thanks. I saw the light on the tunnel
Canw e make eclairs from this
How much time for baking
For how long to bake ?
Nice information i love it you explain about ratio i saw some other video as well they are baked at different temperature for ten mint and different temperature on 20 Mint but you didn't why?
Yes low temperature more time And high temperature less time Yess all share it in my upcoming video 😊🙏🏼 thank your
Nice and informative video Aniket 😀 I feel Choux pastry became more popular after it's feature in MasterChef India season 6 😂
😂👍
Hi! Can I make the egg yolk recipe 1 day in advance and refrigerate the dough? Will this ruin the consistency?
You can bake the choux and place them in an air tight container and get them into the freezer until you need it. Poke holes in them so the hot air leaves the center and they don't get soggy
ciomo podria ver este video traducido ?
@13:39 Haven't you ever heard about zabaione that made as a thick cream and could be filled inside of choux pastry to avoid eggyolk wastage and it tastes super yummy with unlimited variants of flavoured filling.
And just tell me supposedly the day when you don't make meringue kisses(made of purely egg whites) you also don't make any pastry from choux.
I think that will affect your sales and customer needs.
You are cute, smart & creative. What a guy 😊
have you ever tried making choux without egg? I'm making a lot of test! vegan pate choux is hard 🧐
Thank you, will make a video on that
@@thuglifebaker3064 Thank you! I'll be waiting for sure ☻
Are you using both the rods with fan or just the lower rod?
Both rod on and fan also on
Thuglife Baker thank you.!
i like how u laugh at ur own fails hahah 😂
Am I being weird here because it seems like you just need to start with right and good recipe. As simple as that😎
Please suggest some alternative to egg I don't have egg replacer in market. Anything else that can help me get the same choux pastry. Also do explain the use of egg in this recipe. Thanks in advance.
Ab to sikna ho ga aap say
😊👍
How long should I bake it? Thanks
25-30 min
@Teemo Cat 170
Please tell us how we can achieve a eggless choux pastry
Will make s video on it ☺️👍
@@thuglifebaker3064 Thanks, I can't wait
How many minutes do i have to bake the choux for? I think you forgot to explain that.
Vegan choux pastry plzz.
Yes working on it
@@thuglifebaker3064 u r perfect chef, which i had ever seen on this platform. Gr8 work dude. You decode the science behind each and every receipe. Excited to try all of them.
Eggless choux pastry please!
Yess coming soon
Will definitely make a video on it 😉
Yeah @5:32 you can cool down the batch by spreading the mixture into the same hot pan and the same piping hot induction stove on which you just have finished cooking, to cool the mixture down faster, Right?
While Me saying :- Rehne de, Tujhse na Ho Payega🤣🤣
Aur Bowl ka pronunciation बाउल nahi बोल hota hai. I'm damn sure you're from West Bengal and you're a Bengali.🤣😂
Oh, just tell me from which bakery institute you passed your Patisserie Course. I'm damn sure it's a mediocre level institute or your passion is something else.
It's normal that your first recipe needs to be refrigerated since it has more butter than the another one.
Since when you melt butter, it gets into liquid form which makes the dough running no doubt and when you pour less butter in your so called yolk recipe, it's given that dough will not become runny and it's obvious.