Hi Beth:) I'm Cass I'm 13 years old I live in a family of 5 with my father gone half the year due to work,during that 6 months my mom is left to cook and tbh she really hates cooking and is not to good at it. But I love to cook so I often find my self cooking. Here's my dilemma I think u can help me with, we r on a very very very tight budget so it's nearly impossible for me to make a meal for 5 that's relatively healthy for under 20$ but I'm positive u can. It would help me so much if u could make a video fitting this criteria, I absolutely love watching your videos. U inspire me to get up and cook something everytime.
I love the style of your cooking videos! You're the only one who sits down and overlays the cooking footage like this, I love it! So detailed and perfect, you're amazing at cooking and so inspiring. You make this look so simple, how many times did it take for you to perfect it? And also how long would you say these would keep? Thank you so much I love your videos! :) x
Wowwie. I tried making this the first year I was married and failed miserably, two-three times. I can't remember, but I know I tried more than once. It was also from a baking cookbook, and I have learned that I need someone, like you, Beth, to walk me through! This helps SOOOO MUCH! Perhaps I can try this again with your guidance!
Aw yes! Do try again! It's definitely worth the effort :) I have failed miserably at this one too, until I just kept making it and then you get the hang of it :)
Hi Beth.. as u were making it it reminded of choux pastry..made exactly like this..but shaped into dounut looking.liked them baked!! :-) texture wise.looked very light &crisp&the filling of course! ! U know somehow I feel very scared about the pastry puffing up right¬ ending with tough bread!! U expert!! Lol :-)
Oh thank you Beth, this is lovely ! Of course I like it, and this twist with the Nutella surprised me, in a good way of course ! And, congratulations for prononcing my name very well, I know that all these french "R" are difficult to pronounce ! haha :) Hope everyone is gonna like and share this recipe :) And hope some others ideas sharing for our recipes, Beth ! xx Rodrigue
Roddie62 Ha yes! Those "R"s are tricky! My husband and kids always like to make me try and say "la rue" and then burst out laughing when I can't get that rolling R quite right! LOl!
I really love cooking ! My mom always says that I can find another hobby but u are the reason I never gave up on cooking ! U are really inspiring I love you so much
Awwww LOVE hearing that! It's really my secret purpose of this channel, to inspire people to fall back in love with cooking! And move away from overly processed foods. Homemade food can bring so much joy to your life and others, it can become a lifelong passion and wonderful way to discover new cultures and customs. You keep going! And I'll be here to keep inspiring you along the way :) xx
I'm addicted to your videos! Keep making more of them! I've always wanted to learn to make Paris Brest and your video makes it look more understandable. I bet the nutella cream would be so delicious! I can't wait to try making these
that looks delicious and I am going to try it right now because I have all the ingredients at home, maybe with the help of my mom haha. And so nice of you Beth that made a video dedicated to one of your subscribers, you are so sweet!!
Thanks for the recipe and helpful tutorial! Just made these and they turned out great. However, I found it best to make the pastry cream first and chill before making the shells.
Hi Beth! I'm new to your channel and there are some things I want to tell you. You are a great instructor! You explain everything very well, not to mention making them sound so easy. When I finally have all the baking utensils I still need, I will definitely try out your recipes and tell you what they turned out.
Thank you for this wonderful recipe, Beth! For those who can not find cornstarch : Here in The Netherlands ( and in other parts of Europe too, I think) it is sold as 'Maizena'
Wow thank you, very informative and to the point. Other Paris Brest videos are cut and dry, or had overload info; but you gave those nice oven tips. Mine have been deflating and your simple tips are easy to understand and straight to the point! Can't wait to re try this recipe.
i’m french myself and it is my favorite patisserie. live in England and so hard to find. praline is really easy to make. just need t roast hazelnut and almond, mix with toffee. all goes in food processor et voila
This pastry cream is AMAZING. I love it. I will probably use it for other deserts. Like a cake filling perhaps. Please do a recipe for a traditional birthday cake. love, Tanja
Beth, these are so delicious. The dough that you made in this video it´s very similar to my Churros dough recipe. I love this dough. And great idea adding nutella to the pastry cream, i´m sure that it´s delicious. My husband and i love to watch The tour de France on tv every afternoon. It´s so summery! Have a great weekend Beth! Greetings from Spain.
Hi beth can you make a desert for diabetics my birthday is comming up and i wanted to serve some nice deserts low in sugar but still with a nice sweetness to it thanx for your videos i love them
Hello Beth, love your channel and all these wonderful recipes you are sharing! I wonder if you have tried and would share with us how to make the "cronuts", the croissant-doughnut pastry everybody seems to be crazy about these days ...
Marketa Suranova Aw thanks so glad you like the channel! The funny thing about the cronut is, I find them soooo sweet! I know how trendy they are and I'm sure if I posted a video on them, it would do well, but I only like to post videos that I personally love and think are great. And I just can't get on board with the cronut LOL! But there are lots of channels here on YT making them so I'm sure there's an easy recipe out there :)
Entertaining With Beth Thank you so much for your response, Beth! I very appreciate your opinion on cronuts /indeed they are rather sweet :-( .... and the fact you share only recipes that you personally love and believe in. Will be looking forward for your new video posts, wishing you happy forthcoming Thanksgiving!
Looks delicious, Beth! Random, but I love your home decor style. I see that you are subscribed to Young House Love, and I love them too! Would you ever consider doing a tour of your home? Thanks!
Oh yes! I love them too :) Such a fun blog and channel. My father is actually an interior designer so home related things have always interested me :) And yes I'd love to do a home tour, once a few more "decorating projects" have been completed! LOl! A home is just never "done" is it? :)
Instead of the Nutella you could use hazelnut butter, it will be more authentic. If you don't feel like making your own praline then paste just blend some premade praline, either way works.
Hi Beth! I was wondering if you could show a video on how to make peanut butter squares? I've looked ALL over safari and youtube but I just can't find the perfect recipe!
This looks divine! Do you have a recommendation for a chocolate substitute for the Nutella, I know most if my co-workers don't like hazelnut. Would it be possible to make more of a chocolate ganache to whisk in?
Hi Beth .. I really appreciate your taste in music i really enjoy watching your videos .. You made me very passionate about cooking I would be so happy to know the name of the song that was playing in the end of the video thanks :)
Beth...I made Paris Brest from your recipe. I have a few questions? My pastry cream was tasty but not thick enough even after refrigerated. and ran over the pastry a little. I had 1/3 left over. My wheels did not collapse: however they were not large enough. I used what my friend says was a 1 1/4 cutter. Does the choux have to be totally cool before you put it in the pastry bag? I used regular sliced almonds and they did not stay on top. Is that why the recipe called for raw almonds? As you can see I am not a baker...any tips would be appreciated. I was happy the shapes were nice.
Ahh OK the pastry cream probably needed to be "cooked longer" in the stovetop stage. Hopefully you used the cornstarch? That's what helps to thicken it. And yes for the almonds the raw ones stick better :) and yes allow the choux pastry dough to cool slightly before pipping. If you want them bigger you can just use a bigger pastry tip next time :). Hope that helps!
Hey Beth! It's me again posting a comment. I was wondering if you could do a video on how to do a foolproof courtesan au chocolat? I've been trying for sooooo looooong and can't seem to get it right. I hope you get a kick out of it!
Beth, how do you usually clean the multiple-use piping bags? I got one with my set of tips but I tend to just use ziploc bags instead of the reusable bag which is so not eco-friendly.
It looks so delicious ! But as a french crazy about Paris Brest , it's difficult to me to consider a Paris Brest without praliné! (enven if it should be nice with nutella (that I personnaly call "drug") But you know, praliné isn't so hard to prepare and, even if you are in the USA or any other country, you only need 3 ingredients (that normaly all can have) : hazelnuts, almond and sugar :) I imagine you know the recipe so it shoulld be nice to published it because..... once you did it, you can't deprive it anymore... O_O
Hello Beth! I'm a BIG fan of you, your recipes, and your channel! But I was wondering is there anything you can substitute the vanilla beans for? Vanilla beans are $12 for 3 where I am and I don't have much money..
+Camera Games Oh sure! You can sub with 1 1/2 tsp of plain vanilla extract after the custard is formed (no need to heat it like the beans) So glad you enjoy the channel! Thanks for your support! :)
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One of my favorites too Entertaining With Beth , thanks for sharing. I never knew why they were called 'Paris Brest' :)
Ha :) Right, cute name origin huh? :)
love learning about new desserts, love that it has nutella!! Thanks for sharing Beth!
Aw thanks Lainey :) Yes the Nutella does kick it up a notch! Everything's better with a bit of Nutella! LOl! :)
Hi Beth:) I'm Cass
I'm 13 years old
I live in a family of 5 with my father gone half the year due to work,during that 6 months my mom is left to cook and tbh she really hates cooking and is not to good at it. But I love to cook so I often find my self cooking. Here's my dilemma I think u can help me with, we r on a very very very tight budget so it's nearly impossible for me to make a meal for 5 that's relatively healthy for under 20$ but I'm positive u can.
It would help me so much if u could make a video fitting this criteria, I absolutely love watching your videos. U inspire me to get up and cook something everytime.
In my opinion, ur pate choux recipe is the best in youtube by far 🙌🙌🙌.
I love the style of your cooking videos! You're the only one who sits down and overlays the cooking footage like this, I love it! So detailed and perfect, you're amazing at cooking and so inspiring. You make this look so simple, how many times did it take for you to perfect it? And also how long would you say these would keep? Thank you so much I love your videos! :) x
Um wow!!! Looks like heaven!!
Oooo. Posted on my birthday. And ANYTHING with nutella is a winner in my book.
Oh Beth you always have the best desserts!!
Aw thanks Joanne :) Ha!
Wowwie. I tried making this the first year I was married and failed miserably, two-three times. I can't remember, but I know I tried more than once. It was also from a baking cookbook, and I have learned that I need someone, like you, Beth, to walk me through!
This helps SOOOO MUCH! Perhaps I can try this again with your guidance!
Aw yes! Do try again! It's definitely worth the effort :) I have failed miserably at this one too, until I just kept making it and then you get the hang of it :)
Roddie62 et Voila! Hope you like it? :) xx Beth
Hi Beth.. as u were making it it reminded of choux pastry..made exactly like this..but shaped into dounut looking.liked them baked!! :-) texture wise.looked very light &crisp&the filling of course! ! U know somehow I feel very scared about the pastry puffing up right¬ ending with tough bread!! U expert!! Lol :-)
Oh thank you Beth, this is lovely ! Of course I like it, and this twist with the Nutella surprised me, in a good way of course !
And, congratulations for prononcing my name very well, I know that all these french "R" are difficult to pronounce ! haha :)
Hope everyone is gonna like and share this recipe :)
And hope some others ideas sharing for our recipes, Beth !
xx Rodrigue
Roddie62 Ha yes! Those "R"s are tricky! My husband and kids always like to make me try and say "la rue" and then burst out laughing when I can't get that rolling R quite right! LOl!
Just try to say "Paris", french way, using your throat, not your mouth ! :)
"Parrrris"
Roddie62 And without pronouncing the final «s» :D
I really love cooking ! My mom always says that I can find another hobby but u are the reason I never gave up on cooking ! U are really inspiring I love you so much
Awwww LOVE hearing that! It's really my secret purpose of this channel, to inspire people to fall back in love with cooking! And move away from overly processed foods. Homemade food can bring so much joy to your life and others, it can become a lifelong passion and wonderful way to discover new cultures and customs. You keep going! And I'll be here to keep inspiring you along the way :) xx
I'm addicted to your videos! Keep making more of them! I've always wanted to learn to make Paris Brest and your video makes it look more understandable. I bet the nutella cream would be so delicious! I can't wait to try making these
Oh my goodness, this dessert looks so delicious ! Love how you acknowledged one of your subscribers..........thanks so much Beth.
that looks delicious and I am going to try it right now because I have all the ingredients at home, maybe with the help of my mom haha. And so nice of you Beth that made a video dedicated to one of your subscribers, you are so sweet!!
Aw you guys are the life of this channel :) It's really "OUR" channel at the end of the day. Hope you enjoy the recipe! xx
I really enjoy your recipe videos. Makes me want to go to France where they have the best cooking techniques. Thanks so much.
I tried this today it was so delicious and it came out great
One of my favorites too! Thsnk you for your excrllent recipe!
Thanks for the recipe and helpful tutorial! Just made these and they turned out great. However, I found it best to make the pastry cream first and chill before making the shells.
Ahh yes good idea! So glad they were a hit :)
Hi Beth! I'm new to your channel and there are some things I want to tell you. You are a great instructor! You explain everything very well, not to mention making them sound so easy. When I finally have all the baking utensils I still need, I will definitely try out your recipes and tell you what they turned out.
Thank you for this wonderful recipe, Beth! For those who can not find cornstarch : Here in The Netherlands ( and in other parts of Europe too, I think) it is sold as 'Maizena'
Nice! Good to know thx for sharing! :)
This looks so yummilicious Beth... Merci beaucoup💝🌹🤗
This is brilliant Beth !
This is by far my recette favorite !
Merci à toi ! Thank's ! :)
YAY! I'm so glad you liked it! :) It's really one of my favorites too, so I'm really glad you kept encouraging me to do it! Ha! Enjoy!
Of course I kept encouraging you to do this marvelous dessert ! :D And many others from France, I hope ! =)
Oh yes more on their way! Creme Caramel coming up soon! :)
Ohh my God ur so cute....
One of my all time favorite desserts! A classic.
Right?! :)
Wow thank you, very informative and to the point. Other Paris Brest videos are cut and dry, or had overload info; but you gave those nice oven tips. Mine have been deflating and your simple tips are easy to understand and straight to the point! Can't wait to re try this recipe.
Awe so happy to be of help! Best of luck with them :)
Why have i never had one of these! I need this in my life!
LOl! Don't we all? :)
Wow those look absolutely delectable! I love the Nutella idea in the pastry cream. Fantastic ! Yum
Excellent work Beth. Thanks for adding me to your circles.
Love you beth, thanks for all your brilliant recipies❤️
i’m french myself and it is my favorite patisserie. live in England and so hard to find. praline is really easy to make. just need t roast hazelnut and almond, mix with toffee. all goes in food processor et voila
What a beautifully stunning video, Miss Beth! Your production is always gorgeous amd reminds me of the Martha Stewart asthetic. Gorgeous! TFS!
This pastry cream is AMAZING. I love it. I will probably use it for other deserts. Like a cake filling perhaps.
Please do a recipe for a traditional birthday cake.
love, Tanja
These are so cute and look delish! Also, your top is really cute!
Aw thanks :) It came in my "Stitch Fix" last month. Do you know that company? It's so much fun! www.stitchfix.com/
I like the way your videos are so precise in explanations. By the way those Paris Brest look great !
Awe thx Mike so glad you enjoy the videos! :)
Entertaining With Beth you're welcome Beth !
Beth, these are so delicious. The dough that you made in this video it´s very similar to my Churros dough recipe. I love this dough.
And great idea adding nutella to the pastry cream, i´m sure that it´s delicious.
My husband and i love to watch The tour de France on tv every afternoon. It´s so summery!
Have a great weekend Beth!
Greetings from Spain.
Ah I'll have to try your Churros! Those are my favorite :) So yummy!
I would do this for my mother's birthday, just that I would make this in the shape of hearts. :)
Thank you so much for an amazing recipes once again..I just tried this Paris Brest and it came out really good thank you.
They look delicious!
Hi Beth :) I love that you used Nutella so I can finally make this recipe!
Délicieux 3 merci Beth ! Vous êtes la meilleure. J'ai beaucoup de recettes que j'aimerai bien partager avec vous...
Big hug
I love you beth!! more videos please
Hi beth can you make a desert for diabetics my birthday is comming up and i wanted to serve some nice deserts low in sugar but still with a nice sweetness to it thanx for your videos i love them
This looks wonderful! I also love how involved you are with your subscribers :). Keep up the great work.
Hey, I learned something. Never knew how this got it's name. Paris to Brest!! Thanks for that info.
Right? Isn't that a cute story? Meant to ask if you could draw me a map of France but then I ran out of time! LOl! Oh well next time!
You can make me draw just about anything.
I LOVE this recipe, Beth. The addition of Nutella is genius! I am going to blame you for all the weight gain this winter. LOL
i used your profiteroles recipe last year and it turned out AMAZING! so excited to try this recipe out for Eid and hope it turns out right! :)
all your food's look so good
Super video, very well produced and well done. 10/10
It looks amazing Beth!
Bravo!
your great tutorials...makes it easier.
Merci.
Looks delish!
I love your top!!
These turned out amazing!
I use cornstarch to thicken everything!
Thnx Beth for this great recipe it is really a great desert to make ;))
I'll make it soon
It looks amazing!!!!!
These look awesome. I'll have to make them at some time. Thanks Beth! :)
wow❤️ they look soooo cute 💕
Merci for the video.
I just made your recipe. It came out amazing! perfect ratio. thanks a lot :)
Yay! So glad it was a hit! :)
Yum! Always lovely!
Wow amazing 👍👍👍👍👍
I like that you use real vanilla bean, and not just the extract!
Hello Beth, love your channel and all these wonderful recipes you are sharing!
I wonder if you have tried and would share with us how to make the "cronuts", the croissant-doughnut pastry everybody seems to be crazy about these days ...
Marketa Suranova Aw thanks so glad you like the channel! The funny thing about the cronut is, I find them soooo sweet! I know how trendy they are and I'm sure if I posted a video on them, it would do well, but I only like to post videos that I personally love and think are great. And I just can't get on board with the cronut LOL! But there are lots of channels here on YT making them so I'm sure there's an easy recipe out there :)
Entertaining With Beth
Thank you so much for your response, Beth! I very appreciate your opinion on cronuts /indeed they are rather sweet :-( .... and the fact you share only recipes that you personally love and believe in. Will be looking forward for your new video posts, wishing you happy forthcoming Thanksgiving!
Looks delicious, Beth! Random, but I love your home decor style. I see that you are subscribed to Young House Love, and I love them too! Would you ever consider doing a tour of your home? Thanks!
Oh yes! I love them too :) Such a fun blog and channel. My father is actually an interior designer so home related things have always interested me :) And yes I'd love to do a home tour, once a few more "decorating projects" have been completed! LOl! A home is just never "done" is it? :)
Ha. Right!
Going to try the audible app! It's free right?
I love your videos by the way! I have this cooking passion because of your videos :)
_I never eaten this recipe before but this looks_ *DELICI♥US!*
Instead of the Nutella you could use hazelnut butter, it will be more authentic. If you don't feel like making your own praline then paste just blend some premade praline, either way works.
Yummy!
i love your recipes so plz can you show us how to make healthy drinks wth no alcohol thank you
Those look super delicious! Btw, I also speak fluent French and I'm also going to college soon so I could make this if I wanted to as a small snack :)
Hi Beth! I was wondering if you could show a video on how to make peanut butter squares? I've looked ALL over safari and youtube but I just can't find the perfect recipe!
Just made eclais w/ my mom with the same batter btw
Yummmyyyyy
This dessert looks amazing I hope to try it out soon :)
This looks divine! Do you have a recommendation for a chocolate substitute for the Nutella, I know most if my co-workers don't like hazelnut. Would it be possible to make more of a chocolate ganache to whisk in?
Sure you could whisk in 3 tbsp of melted chocolate (pop some chocolate chips in the micro for 15 secs that would do the trick) Enjoy!
Hi Beth .. I really appreciate your taste in music i really enjoy watching your videos .. You made me very passionate about cooking I would be so happy to know the name of the song that was playing in the end of the video thanks :)
looks delicious!! really want to make it :)
Hey Beth! I was wondering if you could share a frangipane tart recipe? Thanks!! Olivia
I love your videoss
this looks amazinnnggggg
That was probably the most complicated recipe I've ever seen but so impressive!!!
I agree!
Ha! I know, not my typical fare, but they are worth the effort! :)
Thanks for the vids
The pastry creme reminds me of the "grey stuff" from beauty and the beast.💖 Haha
thanks beth another delicious treat!
love,,,love,,,:)
irizedc Aw so glad you enjoyed it! These are one of my faves too :)
Merci
Do you have a recipe for French Eclaires?
Beth you have to make soufflés!!!
i wish i was as great as a cook as you
Is there any tips for the baking time if you have high elevation?
Beth...I made Paris Brest from your recipe. I have a few questions? My pastry cream was tasty but not thick enough even after refrigerated. and ran over the pastry a little. I had 1/3 left over. My wheels did not collapse: however they were not large enough. I used what my friend says was a 1 1/4 cutter. Does the choux have to be totally cool before you put it in the pastry bag? I used regular sliced almonds and they did not stay on top. Is that why the recipe called for raw almonds? As you can see I am not a baker...any tips would be appreciated. I was happy the shapes were nice.
Ahh OK the pastry cream probably needed to be "cooked longer" in the stovetop stage. Hopefully you used the cornstarch? That's what helps to thicken it. And yes for the almonds the raw ones stick better :) and yes allow the choux pastry dough to cool slightly before pipping. If you want them bigger you can just use a bigger pastry tip next time :). Hope that helps!
Hey Beth! It's me again posting a comment. I was wondering if you could do a video on how to do a foolproof courtesan au chocolat? I've been trying for sooooo looooong and can't seem to get it right. I hope you get a kick out of it!
Beth, how do you usually clean the multiple-use piping bags? I got one with my set of tips but I tend to just use ziploc bags instead of the reusable bag which is so not eco-friendly.
Yeah I know they can be tricky to clean. I just turn mine inside out and scrub with soapy water, seems to do the trick! :)
Oh nice! Yes I know and love Sara Lynn, I bet she has a great tip for this! I'll go check it out!
It looks so delicious ! But as a french crazy about Paris Brest , it's difficult to me to consider a Paris Brest without praliné! (enven if it should be nice with nutella (that I personnaly call "drug") But you know, praliné isn't so hard to prepare and, even if you are in the USA or any other country, you only need 3 ingredients (that normaly all can have) : hazelnuts, almond and sugar :)
I imagine you know the recipe so it shoulld be nice to published it because..... once you did it, you can't deprive it anymore... O_O
Thanks for sharing! (:
Hi Beth! Can i use this recipe to make eclairs? I'd love to see your answer. Thankyou :)
Can you check on them with the oven light?
Nice idea using the Nutella. It's almost impossible to find glandular besides more expensive.
Hello Beth! I'm a BIG fan of you, your recipes, and your channel! But I was wondering is there anything you can substitute the vanilla beans for? Vanilla beans are $12 for 3 where I am and I don't have much money..
+Camera Games Oh sure! You can sub with 1 1/2 tsp of plain vanilla extract after the custard is formed (no need to heat it like the beans) So glad you enjoy the channel! Thanks for your support! :)
+Entertaining With Beth Thank you so much!!
Hello Beth, wanted to ask you, where did you get your piping tips from?
Is it okay to not use almonds? Or do you need to?