This recipe is so much easier than the one I learned in my High School Hospitality course. Even my boyfriend with very little baking experience can easily follow it (which is awesome cause we love baking together)
I have been a bit busy at work the past few days, but when i saw this choux pastry recipe, all i want to do now is get stuck in the kitchen and bake this immediately. I love profiteroles with pastry cream on the inside. Yummy! Thanks Gemma for another recipe to cherish! PS still excited for that sans rival. 😊
I love profiteroles 😍 One of my local restaurants makes them with baileys Irish cream flavoured custard inside, they are divine. I always thought they were difficult to make so ive never tried but that will have to changr now!
Gemma is awesome. The first time I learned from her was the Macarons. It was successful on my first try. For the Choux, before I watched her, I had failed 4 times. Then I watched her and my choux pastries were successful immediately. Thanks Gemma! You are great !
I'll need to try leaving the puffs in the oven to crisp them up and keep them from deflating. Thanks again for another great tip. Stay safe 😷and have fun. 😁
Hi Jemma! Love your channel. I've been baking for a year and your recipes are always my go tos, so I was super excited to see a choux pastry recipe pop up! I've tried to make these twice and the first time they came out eggy, the 2nd time they collapsed so I can't wait to try your recipe :D I have a question though, I've used recipes that just have you use water with the flour mixture for the boiling phase. Does using milk, butter and salt change up the composition of the choux? Or is it just a flavor preference. Would using water be the reason why my choux has always come out weird?
super awesome. we use these pastries in Iran, fill them with sweet cream, and then we call them Noon Khame'ee, or Cream bread. So common in parties, weddings and birthdays :) I never thought it is so easy to make them at home!! Thanks a million!!
Thanks for the tips👍. I make mines almost the same way. I don't beat the egg before hand and I don't sprinkle the water. I will try it like this next time😊😋
I did tried these and it came out perfect. Delicious!! All of Gemma recipes are my go-to baking recipes bcos it's simple and easy to do. Thank you. !!!!
You are the best! You are the only one who said" turn off the heat, and leave them in the oven around 10 minutes." After I watched a dozen of video, thought I knew everything until my puffs collapsed minutes out of the oven. You gained one more faithful fan! ❤️
Whenever I want to bake something ur recipes are my go tos, simple, trustworthy, always comes out perfectly. You are a true teacher Gemma. Keep up the good work love!!
I love Your recipes!! I made Your most Amazing Carrot Cake on Wednesday, Halloween. It is My Sister's Husband's Birthday. I had a little lunch Birthday Party. He loved The cake. I also made the Cream Cheese Frosting. YUM!!!
It’s my uncles wedding anniversary and I’m making him the trio of desserts he had at the wedding (cheesecake, profiteroles and pavlova!) can’t wait to make these!
I hope you taste traditional winter dessert , famous in Saudi Arabia called "قشد" on the stove put in a bowl Stick of melted butter and 2 cups whole wheat flour flip until the color changes, put a cup of dates free of cores and flip to dissolves the dates put can of cream and flip it well. Serve with Arabic coffee. It is delicious and provides warmth and energy
Gemma I wanted a suggestion and wanted to post a video on what,which chocolate is best n which one you use.. I love bitter dark chocolate to eat n make chocolate but real chocolate r expensive here in India we normally get morde compound chocolate but it uses vegetable fats instead of cocoa butter so how can we make real chocolate under low budget...can we mix vegetable oil chocolate with cocoa butter chocolate to make it like the bitter chocolate...plz suggest something.. Happy Diwali In Advance🎆🎇🎊🎈🎁🎀🌚
I tried this and it is a PERFECT RECIPE!!!!!!! You are AMAZING!!!!!!!!! I have tried other recipes and had gotten really disappointed, but yours is the BESTEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you SO VERY MUCH!!!!!!!
Hi Gemma - nice video as always!! I'll try them with milk next time and see which one is ultimately better: water or milk. I've learned to make them with water. I've learned the hard way what to do for them not to go flat ... I kept opening the oven to check on them (in those days there were no glass windows in the oven door) and 4 times my profiteroles went flat ... When I called totally frustrated my Mom she told me to stop opening the oven while they bake. Ever since ... they are nice and puffy! BTW Profiteroles are also great as aperitif or as little entrées / "amuse-bouche" - I fill them with a mix of whipped cream and horseradish mousse with smoked salmon cut in little pieces ... or any savory filling of your fantasy ... and they're always a success.
Dearest Gemma - here's maybe a new one for you to give a try ... ;-). Potato Profiteroles!! I've had them twice at friends' place (one Dutch and one Russian lady) and they're just yummy and interesting as a side dish to meat or chicken. Tried them couple of days ago myself and got tons of compliments. This is how it goes: 400 gr mashed potatoes 1 medium egg 10 gr butter Mix well and put aside. Then prepare a normal profiteroles dough (withhold the sugar) and work the potato-cheese mix into it. Add at the end 75 gr of grated cheese (any cheese you like - as a Swiss ... I take Swiss Gruyere LOL) and stir well until combined. Then pipe the mix into muffin forms or pipe them onto a tray - as you like and bake them for about 40 min and that's it. All you have to do is ... eat them ;-). I tried (in order to save time before guests arrive) and prepared them in the morning. No problem. Just pre-heat the oven, put them in for some 5 min to warm them up and they just taste fresh and fine. Bon appetit, buon appetito or "en Guete" as we say in Switzerland ... ;-).
OMG I'm definitely going to try this!! XD Just one question?? We eat this dessert just like that?? like we don't fill it with something?? I really don't know this dessert but I really want to try it!! so can you Gemma answer me please ^-^ When I try this recipe I will put a photo on your website so you can see it. My FAV Chef!! ♡♡♡♡♡♡♡♡♡♡♡♡♡♡ And THANK YOU!!!
Hi, Choux pastry is often filled once baked, often with a creme patissiere (creme pat for short) or fresh cream. If the dough is piped into fingers, then they are eclairs which are traditionally filled with fresh cream and have a stripe of chocolate on the tops of them. Think of the pastry as a base to build flavours on - it is quite plain, so a chocolate creme pat would be nice inside a Choux bun or whatever you fancy to be honest! If you do get creative with them, then I guess you could also flavour the pastry 😊 The world is your oyster!
You are amazing chef, I would like to ask you can I use gluten free flour instead of normal flour in this recipe ? And if so is it gonna be 1 cup to 1 cup ? appreciate your answer . Thanks
Hi, i’ve not tried this with an all purpose gluten free flour, but it might work. If you try it let me know how you go! www.biggerbolderbaking.com/choux-pastry-recipe-easy/
I just tried making these, and they started burning within like 10 minutes 😭 the inside was all raw too. I’m gonna try to make them again tomorrow at a lower temperature. Hopefully they come out like yours! 🤞🏽
I suggest you watch the video again and then carefully follow the recipe. They puff up quick and are meant to be light and airy. So watch closely until you know how fast it bakes in your oven. I hope it turns out well next time you make it. 😊
![Lp. Последняя Реальность #107 РОДНОЙ ДОМ [Финал] • Майнкрафт](http://i.ytimg.com/vi/IK3QKzKUlHM/mqdefault.jpg)
Not all artists can teach their art. You are a natural at that too. Thanks a lot for making it so easy and entertaining.
Thank you for the kind words.
This is a much more encouraging tutorial! I’ve wanted to make cream puffs for a long time but intimidated. Thank you
After MasterChef...Who searched choux pastry recipe as 'Shoe pastry' 🙊
Then came to know the actual spelling is 'choux'
Me too
Mee too
I searched shoo 😂😂😂😂😂
@@shanuu7102 😂
Mee
This recipe is so much easier than the one I learned in my High School Hospitality course. Even my boyfriend with very little baking experience can easily follow it (which is awesome cause we love baking together)
Love your recipes remember making this years ago. Its was a success too
I can't tell how much I love your channel and recipes, love Gemma Stafford keep the good work up 😍
I have been a bit busy at work the past few days, but when i saw this choux pastry recipe, all i want to do now is get stuck in the kitchen and bake this immediately. I love profiteroles with pastry cream on the inside. Yummy! Thanks Gemma for another recipe to cherish!
PS still excited for that sans rival. 😊
I definitely want to try this recipe! This would make an amazing croquembouche which I'm hoping to make for the holidays this year!
Great recipe! They look amazing! Going to have to make this with my daughter!
I love this I’m totally gonna try this
You'll love them.
Just used this recipe today, first attempt came out perfect! Thank you for such a wonderful and easy to follow recipe!
Thank you for your positive review.
I love profiteroles 😍 One of my local restaurants makes them with baileys Irish cream flavoured custard inside, they are divine. I always thought they were difficult to make so ive never tried but that will have to changr now!
these are the things that make my day.. unexpected videos from you..
I LOVE all you videos, I have learned so much from you and for that I want to say thank you Gemma.
Aw thanks a million for being here!
Thank you !!! I love all types of eclairs.. :)
Gemma is awesome. The first time I learned from her was the Macarons. It was successful on my first try.
For the Choux, before I watched her, I had failed 4 times. Then I watched her and my choux pastries were successful immediately. Thanks Gemma! You are great !
Thrilled to hear your success with my recipes, Khanh! Keep it up !
The music which plays at the start of every Bold Baking Basics video is my favourite one in your channel!
Glad to hear it!
As always easy peasy❤ thanks Gemma❤
Faster way to get eggs to room temperature is use warm water and put the eggs with the shell in for 5 or 10 minutes and boom room temperature eggs!!!!
Thanks for the tip!
True! I always use this trick!
I always do that in an 'emergency' baking situation and it works really well!
I got 4 soft boiled eggs in my kitchen right now. You messed me up.
@@vatsalnarang5814 Emergency Baking! - sounds like a hobby waiting for me.
Thank you Gemma for making me a simple house wife do amazing baking for my family and feeling like a pro. Thank you
Glad my recipes have been helpful to you, Vashtie.
Gemma I have been watching u for Soo long and ur such a big inspiration and ilysmmmm ,thx for this amazing content 😍😍
Thanks so much for the kind words! Love hearing this!
I love Cream puffs!!!! thanks for sharing your recipe😃😃😃😃
WHO ELSE LOVES Gemma's BAKES?😍❤
I know I do... :)
Me off course
Doesn’t everybody love Gemma’s recipes
I sure do😁, Gemma for president💃💃💃
I do!
The tip on keeping them from collapsing after baking is priceless... always been my issue thanks much
Glad to be of help.
I'll need to try leaving the puffs in the oven to crisp them up and keep them from deflating. Thanks again for another great tip. Stay safe 😷and have fun. 😁
You are welcome.
Hi Jemma! Love your channel. I've been baking for a year and your recipes are always my go tos, so I was super excited to see a choux pastry recipe pop up! I've tried to make these twice and the first time they came out eggy, the 2nd time they collapsed so I can't wait to try your recipe :D
I have a question though, I've used recipes that just have you use water with the flour mixture for the boiling phase. Does using milk, butter and salt change up the composition of the choux? Or is it just a flavor preference. Would using water be the reason why my choux has always come out weird?
super awesome. we use these pastries in Iran, fill them with sweet cream, and then we call them Noon Khame'ee, or Cream bread. So common in parties, weddings and birthdays :) I never thought it is so easy to make them at home!! Thanks a million!!
This is an interesting tidbit! Happy to know how you make this in Iran. Thank you for sharing!
Oh yum! I love choux paste. Filled with fruit jelly or vanilla cream.
Thanks for the tips👍. I make mines almost the same way. I don't beat the egg before hand and I don't sprinkle the water. I will try it like this next time😊😋
Let me know how they compare!
Crissy Ramcharan .....Good
Your profiterole recipe is the best I found on youtube! It work really well for me :) I made them today, thanks 👍
I'm delighted that it did work for you. Hope you'd share your results 😉
They're looking Soo yummy!! Gonna make em today 💗💗
When you do, upload a pic to the site so I can see how they turned out! bit.ly/EasyChoux
I did tried these and it came out perfect. Delicious!! All of Gemma recipes are my go-to baking recipes bcos it's simple and easy to do. Thank you. !!!!
Well done, you! Thank you for the support, Zieda.
AWESOME Video!!! Makes me feel confident I can actually do this! My question is if I can use a silicone mat instead of parchment paper? Thanks! : )
Yes, you can use that as well.
I tried this exactly with no modifications and it turned out BEAUTIFULLY!!! Thank you so so much!!
Well done, Dominique. I'm delighted to hear that.
Absolutely love it
Give them a go! bit.ly/EasyChoux
I love Gemma's videos!
You are the best! You are the only one who said" turn off the heat, and leave them in the oven around 10 minutes." After I watched a dozen of video, thought I knew everything until my puffs collapsed minutes out of the oven. You gained one more faithful fan! ❤️
I'm happy to help, Yvonne. Thanks for being here. Well done.
I just made this and filled whipped cream and I can't tell you how good it was. Like so gooood! Thank you so much
Glad you liked it! Well done, Bhawana.
I used your recipe today! 🙂. They turned out brilliant. The tip with the water turned out to be a great idea. Will use only this recipe from now on.
Well done to you, Peter! Thank you for sharing.
Hey Gemma, so I trust your baking because you make really easy and it comes out good, so can you please make a cheese sticks recipe?
Love this !
Beautifully presented - straight into it with no mucking round. Loads of tips.Thank you so much :)
Glad you found this helpful. Thanks for being here.
Whenever I want to bake something ur recipes are my go tos, simple, trustworthy, always comes out perfectly. You are a true teacher Gemma. Keep up the good work love!!
I'm happy to hear that! Thanks for sharing.
i tried it today , and it came out perfect in first attempt...perfect. thanks !!
Well done, you!
Amazing.... Thank you
You are awesome!! I made excellent choux buns in first go!!
Well done, you!
To be honest i really love your baking and recipes i never miss your videos sending love from Pakistan ❤❤❤❤🙈🙈🙈🙈😘😘😘👌👌👌
Can't wait to give them a try! ❤
Let me know how you get on! bit.ly/EasyChoux
You make it look sooo good. Cant wait to make it.
Let me know how you get on!
Loved it ❤
I love Your recipes!! I made Your most Amazing Carrot Cake on Wednesday, Halloween. It is My Sister's Husband's Birthday. I had a little lunch Birthday Party. He loved The cake. I also made the Cream Cheese Frosting. YUM!!!
Delighted to hear that!
This is amazing..!!
I'll surely try this...!!😘
When you do, upload a pic to the comments in the recipe so I can see! bit.ly/EasyChoux
It’s my uncles wedding anniversary and I’m making him the trio of desserts he had at the wedding (cheesecake, profiteroles and pavlova!) can’t wait to make these!
Can't wait to see how you get on! Make sure head to my website on this recipe's page to post your pictures !
I can't wait to try this!! Thank you for your tutorial ❤
Hope they turned out well!
Hi Gemma,
It looks great..
Tastes great too! :)
Awesome recipe like always gemma.Lots of love from your biggest fan.!!! Will try this soon and tag u.!!!
Please do! I'd love to see how they turn out for you!
Hi.. You are an amazing chef 👩🍳.
Wow looks so yummy😍
Many thanks for sharing your professional self with me. You have encouraged me along the way. Be blessed always 😂❤
I'm happy to hear that! Hope to hear more from you!
😋 Just what's required with some cream. Evening snack. I would give one try. Greatttt 💯 😋👍👏😘🙌🙌
Beautiful 👏
The recipe came out perfectly. And it was quick to make. Thank you.
Well done to you!
Haven’t watched it yet but I can tell it’ll be a good one😍😍 yum 😋
Give it a watch, then give them a go! bit.ly/EasyChoux
I hope you taste traditional winter dessert , famous in Saudi Arabia called "قشد"
on the stove put in a bowl
Stick of melted butter and 2 cups whole wheat flour flip until the color changes,
put a cup of dates free of cores and flip to dissolves the dates
put can of cream and flip it well.
Serve with Arabic coffee.
It is delicious and provides warmth and energy
I have not tasted this recipe yet. Thanks for sharing this with us!
Gemma I wanted a suggestion and wanted to post a video on what,which chocolate is best n which one you use.. I love bitter dark chocolate to eat n make chocolate but real chocolate r expensive here in India we normally get morde compound chocolate but it uses vegetable fats instead of cocoa butter so how can we make real chocolate under low budget...can we mix vegetable oil chocolate with cocoa butter chocolate to make it like the bitter chocolate...plz suggest something..
Happy Diwali In Advance🎆🎇🎊🎈🎁🎀🌚
Wonderful suggestion! I'll add it to my list!
Mmmmmmm... those choux pastries taste so good. That taste so delicious and crispy pastries. Great dish. See u next time.
Who couldn't love a good Choux Pastry?
@@biggerbolderbaking But i like it. Thanks.
That's a simple but perfect recipe, thanks
Thanks! Give it a go. bit.ly/EasyChoux
I tried this today for the first time and I didn't expect it to turn out good but it did!
I'm delighted to hear that.
Hi I really love your videos and recipes!
Thanks so much!
Tbey look so good and easy to make. Have a great day Gemma, Kevin and Waffles. 💕
You have a great day too! Hope you give my recipe a go :)
Wow!!! It looks really good.
Give them a go! bit.ly/EasyChoux
Wow..will try soon
Go for it!
Wonderful
I tried this and it is a PERFECT RECIPE!!!!!!! You are AMAZING!!!!!!!!! I have tried other recipes and had gotten really disappointed, but yours is the BESTEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you SO VERY MUCH!!!!!!!
Yay! Well done, you! Thank you for the positive review.
You are amazing mam.
And you got a very lovely smile.
Hi Gemma - nice video as always!! I'll try them with milk next time and see which one is ultimately better: water or milk. I've learned to make them with water. I've learned the hard way what to do for them not to go flat ... I kept opening the oven to check on them (in those days there were no glass windows in the oven door) and 4 times my profiteroles went flat ... When I called totally frustrated my Mom she told me to stop opening the oven while they bake. Ever since ... they are nice and puffy!
BTW Profiteroles are also great as aperitif or as little entrées / "amuse-bouche" - I fill them with a mix of whipped cream and horseradish mousse with smoked salmon cut in little pieces ... or any savory filling of your fantasy ... and they're always a success.
You can use a mix of both water and milk too :) Would love to hear about your experiment!
Dearest Gemma - here's maybe a new one for you to give a try ... ;-). Potato Profiteroles!! I've had them twice at friends' place (one Dutch and one Russian lady) and they're just yummy and interesting as a side dish to meat or chicken. Tried them couple of days ago myself and got tons of compliments.
This is how it goes:
400 gr mashed potatoes
1 medium egg
10 gr butter
Mix well and put aside.
Then prepare a normal profiteroles dough (withhold the sugar) and work the potato-cheese mix into it. Add at the end 75 gr of grated cheese (any cheese you like - as a Swiss ... I take Swiss Gruyere LOL) and stir well until combined.
Then pipe the mix into muffin forms or pipe them onto a tray - as you like and bake them for about 40 min and that's it. All you have to do is ... eat them ;-).
I tried (in order to save time before guests arrive) and prepared them in the morning. No problem. Just pre-heat the oven, put them in for some 5 min to warm them up and they just taste fresh and fine. Bon appetit, buon appetito or "en Guete" as we say in Switzerland ... ;-).
Very good!!
My worst nightmare would be if gemma suddenly decided to stop making these videos... please never leave me😢
As long as you guys never leave me too ;)
So good tutorial and explication!! Thanks
Hope yo enjoy !
Thanks you are the best chef
Thank you for the kind words.
My mouth is watering
ohhh yummy!
Yummy 😋 and easy 👍🏻 you deserve more than million like for your efforts 💐💕🌹❤️🌷💜 Good luck 💐
LOVE YOUR CHANNEL! Will these parties hold up to fillings?
Your videos help me so much Gemma! Thank you so much♥ :)
Glad to hear it!
Excellent
Tooooooo good
OMG I'm definitely going to try this!! XD
Just one question??
We eat this dessert just like that?? like we don't fill it with something??
I really don't know this dessert but I really want to try it!! so can you Gemma answer me please ^-^
When I try this recipe I will put a photo on your website so you can see it.
My FAV Chef!!
♡♡♡♡♡♡♡♡♡♡♡♡♡♡
And THANK YOU!!!
Hi, Choux pastry is often filled once baked, often with a creme patissiere (creme pat for short) or fresh cream. If the dough is piped into fingers, then they are eclairs which are traditionally filled with fresh cream and have a stripe of chocolate on the tops of them. Think of the pastry as a base to build flavours on - it is quite plain, so a chocolate creme pat would be nice inside a Choux bun or whatever you fancy to be honest! If you do get creative with them, then I guess you could also flavour the pastry 😊 The world is your oyster!
Nice recipes
tried ur recipe n the pastry came out perfect thnx
Well done to you, Sana! Thank you for sharing.
You are amazing chef, I would like to ask you can I use gluten free flour instead of normal flour in this recipe ? And if so is it gonna be 1 cup to 1 cup ? appreciate your answer . Thanks
Hi, i’ve not tried this with an all purpose gluten free flour, but it might work. If you try it let me know how you go! www.biggerbolderbaking.com/choux-pastry-recipe-easy/
Thank you for an awesome tutorial, first time I made choux pastry and came out really good. Mine was ready at 20min 400F
Great job! Thanks for sharing here.
I looovvve youuu.... Your salted caramel recipe is divine,delicious,mouth water.... Hatsoff...n thank you laods of love
💙💙💙💋❤💙💙💙💕💘
Thanks, Shweta! Love hearing this.
Perfect !
Go ahead and give it a go, Corina. Here's the full recipe www.biggerbolderbaking.com/choux-pastry-recipe-easy/
EEEEK MORE FOOOOD ❤️💖
Only the best! bit.ly/EasyChoux
Thx I’ve always wanted to make cookies and cream puffs and red velvet cream puffs.
Give it a go!
It's a wow recipe 🎉
Glad you liked this!
I just tried making these, and they started burning within like 10 minutes 😭 the inside was all raw too. I’m gonna try to make them again tomorrow at a lower temperature. Hopefully they come out like yours! 🤞🏽
I suggest you watch the video again and then carefully follow the recipe. They puff up quick and are meant to be light and airy. So watch closely until you know how fast it bakes in your oven. I hope it turns out well next time you make it. 😊
Thanks ver simply explained!
Glad it was helpful! Hope you give it a go and enjoy : www.biggerbolderbaking.com/choux-pastry-recipe-easy/
lovely
Give them a go! bit.ly/EasyChoux
Yummy.............