Thankyou! I tried these today and they are excellent! I could never get mine to stay puffed before but these were perfect!! Trying eclairs next! Cheers!!
@heartbreakingjk - Lol, I simply use the same hole I cut in the top to let the steam out - and push a piping bag in there that is filled with either cream or custard (your choice). Then I melt some cooking chocolate in the microwave (bursts of 10 seconds at a time), and dip the top of the profiterole into the chocolate - VOILA!!!
I think when you hear something is difficult to make, it immediate causes our brain to form blockers - which naturally makes it inevitable that we will fail. Just keep a clear head, and read the recipe - follow it exactly - and 9/10 times, you will have success. You can cook anything, if someone else can - you can.
I'm not sure if it is stated in this video but when making choux pastry the addition of the eggs is a matter of judgement, most recipes will say to beat the eggs in gradually and that you may not need to use it all.
Excellent recipe! I've failed twice now making Choux pastry. This recipe looks easy and simple. Will try today!
What a lovely lady, i love your simple and straight forward approach with a calming explanation, bless you. Thanks.😀😀😀
I love your recipes! keep it up
Thankyou! I tried these today and they are excellent! I could never get mine to stay puffed before but these were perfect!! Trying eclairs next! Cheers!!
Thank's for the recipe
So delicious
Love it
Thanks so much, I needed something to cook for my school assessment, and this video has helped me so much :)
Great...thanks!
Woooo. I need to learn how to cook and bake!
@LittleLovelyLibrary - Hello Germany!!! Yes, do give it a try - not only is it easy - but they're delicious!
lovely thanks very much they worked out well
this will be our practical midterm exam tomorrow. wish me luck
I think you can do another video to show us how to put the cream and chocolate in:D
Hi, great recipe, just a quick question, can I make these without filling them in an airtight container for 2 days before I need them? Thanks.
Glad you liked it (it's one of my favourites too).
Thank you - I'm glad it helped you.
I really love this video at first I do choux pastry but is not successful after I watch this video I do again and it is successful
Thank you so much the video helped me so much :D
@heartbreakingjk - Lol, I simply use the same hole I cut in the top to let the steam out - and push a piping bag in there that is filled with either cream or custard (your choice). Then I melt some cooking chocolate in the microwave (bursts of 10 seconds at a time), and dip the top of the profiterole into the chocolate - VOILA!!!
roughly how many will this recipe make? and how many does that serve?
Yes you can - but they will soften slightly.
When you say egg do you mean just the egg whites or the entire egg? Because I used the yolk too and it's not working..
@AirrowRocket - You're welcome!!!
I keep trying to make it and it comes out all sticky before I add the eggs is it supposed to be like that?😊
Hi there - sure. All I did was melt some chocolate pieces and dip the pastry.
I think when you hear something is difficult to make, it immediate causes our brain to form blockers - which naturally makes it inevitable that we will fail. Just keep a clear head, and read the recipe - follow it exactly - and 9/10 times, you will have success. You can cook anything, if someone else can - you can.
Just my opinion, but that dough was way too runny and didn't hold form. Too much egg.
I'm not sure if it is stated in this video but when making choux pastry the addition of the eggs is a matter of judgement, most recipes will say to beat the eggs in gradually and that you may not need to use it all.
:o) - stick with this Channel, and you'll soon learn..
I have made choux many times without fail so if you need some help, please ask!
can we make it any other appliances