That's how my husband grew up eating them in Wisconsin. Just whipped cream in a puff of pastry. I'm an adventurous baker, so I want to experiment every which-way from Sunday with the custard portion of this cream. I'm intrigued. I know that when lemon curd is mixed with whipped cream, it becomes the most luscious creation.
This is the very best presentation by a cook I have ever seen on UA-cam! His voice is amazing to listen to and his step by step is excellent! Others could take a lesson!
My mother used to bank these for my brother and I. She would cut the bread in half and the filling would be oozing out the sides. We just loved them growing up! Thank you for reminding me of these.
Omg!!! This is something I have never tried to make, because it seemed to me to be really difficult!!! But after watching this video….. I gotta say, it looks less intimidating!!! I will be making!!!! Thank you for the recipe.❤ 8:00
One of the simplest Pâte à Choux I have seen. thanks I suggest pressing the food film onto the cream before refrigerating to prevent a skin from forming
Must admit he left out a tip.. you know the dough in the pot us done when you see that filmy layer cover the bottom of the pot. He concentrated on the texture of dough instead of exact sigh of doneness. But maybe many of us seen it done before so, we all know, I guess. 😁
It is the first time I am listening to this pleasing way of showing how to bake or to cook something! It is stressed-free with the funny comments of the cook/baker! I was not annoyed at all as I used to be by losing my patience in slow cooking's videos! Thank you.
Awesome! My son loves these but we no longer find them anywhere!! 🤷🏻♀️ Weird. He especially loves the rose-flavored cream puffs. Just add a dash of good quality rose water while whipping the cream. For better results, chill both the whipping cream and rose water for 45 minutes before whipping. 😊🙌🏻 Thank you for sharing. 🍩🧋
I am baking these as i type, about to make cream filling (no custard, just my preference), so far so good. Will dust with icing sugar on top. Of course i didnt accomplish the style in which you had on baking tray, mine are a little disfigured and warped 🤪🤪
Oh my gosh I’m so glad I ran across your channel. I used to make these frequently but I know for sure that I haven’t in 7 years. Thank you for sharing.
This came out perfectly. Your texture explanation were perfect. I have horrible piping skill - still all puffed up and so light! Thank you - I can't wait to make this for everyone. (I did use Pastry Flour cause I had it in the pantry.)
Your new subscriber. loved the recipe, but its your soothing voice and that calming music which kept me going on... Am surely gonna try these puffs. Thank you so much
I’d stir the cold cream before mixing it with the whipped cream, easier to avoid lumps that way. I’d also have added some vanilla to the cold cream when I made it. Just me 🤗❤️
You can’t keep them, have to eat them on the day they are made!! The trick is to cook the shells long enough so they are truly crisp with no slightly wet insides. Love them, Yum, thanks!
Hi, It looks like more than 2/3 cup of flour for the choux - is that right. I always get confused with grams so always measure in cups. Thanks for your help.
@julie Tell that to the residents of Madagascar for whom vanilla trade is the only income. And unless you are God you shouldn't be giving orders to others.
I’m loving this Cream Puff recipe as I, too, make the pastry the same (at one set temperature, though) And I (cheat time/work) and use French Vanilla instant pudding….shhhhh don’t tell my French Mother or her family!! She loves them just the same! ❤
And such a versatile dough recipe to know, there are so many treats to make with it, and the variations are only as limited as your imagination and culinary sense of adventure.
There used to be a bakery not too far from me....made amazing things. Made and sold out of a shed on a homestead. Not Amish, but was just as good as! She made her cream puffs plate sized, sliced like a burger bun. She kept her custard and cream as separate things, and would dollop the custard on first (it was more loose, more like pudding), then scoop up the cream and smear that right on top, marbling it slightly. Sandwich it with the top of the puff. OMG it was the best thing I've ever tried. Sadly their bakery burned down (cause was electrical, I think, they weren't home) and I moved away to a different country. So maybe this will allow me to get a bit of that taste of home again.
You have a wonderful way of presenting your recipe for all of us to enjoy. I completely enjoyed every minute of it and I saved it for future reference - it's a keeper!! Thank you so much.
After watching, I went to the bakery bought some
Hard to find these days.
Wish I could buy decent ones
😂Great idea!
@@if2700 That’s cheating but a good idea!
Hope it was made with natural ingredients.
Brit here. In Uk we put whipped cream with no sugar inside, then melted chocolate on top .Yum.
That's how my husband grew up eating them in Wisconsin. Just whipped cream in a puff of pastry. I'm an adventurous baker, so I want to experiment every which-way from Sunday with the custard portion of this cream. I'm intrigued. I know that when lemon curd is mixed with whipped cream, it becomes the most luscious creation.
Or coffee icing topped fresh cream buns mmmmm
This is the very best presentation by a cook I have ever seen on UA-cam! His voice is amazing to listen to and his step by step is excellent! Others could take a lesson!
AI
I couldn’t agree more!
It's not a real person!!!
So true 😊
Apart from the annoying music
My mother used to bank these for my brother and I. She would cut the bread in half and the filling would be oozing out the sides. We just loved them growing up! Thank you for reminding me of these.
Omg!!! This is something I have never tried to make, because it seemed to me to be really difficult!!! But after watching this video….. I gotta say, it looks less intimidating!!! I will be making!!!! Thank you for the recipe.❤ 8:00
you being disrespectful!!! OMG , saying God's name in vain, !!! is a sin why not Buddha, chrishna, hindu, Allah?? God is holy ,
@@Doris-y5vseriously '? I am offended with your language and feeling of entitlement.
Your commentary is great. I prefer to use corn starch instead of plain flour for the custard. Much smoother
Por eso, La harina la hace más firme.
Same amount of cornstarch as flour?
When using cornflour, would you use cold milk rather than warm when mixing, before heating in the pan.
Nice video. Try mixing sweet chestnut purée to the whipped cream….with a dash of brandy…heaven.
You know, I CAN imagine that...yum!
Or matcha powder
Now video is so satisfying....dont know which i love more...the puffs or the person talking....
😂
Fabulous presentation with clear instructions. The best I’ve watched in a long time 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉❤
Beautifully done!❤ Thankyou from Australia.
Great video! I used to make these and would always add a touch of vanilla to the cream. I wished I would of thought of Baileys.
Love presentation and your voice is soothing (no Fluff) Must vanilla, and sprinkle with powered sugar
It's an AI voice
This is one of the first things I learned to bake. So easy yet impresses people
Imstant vanilla puffing with baileys creme for the inside is scrumptious for filling
The most beautiful presentation! Who would not want to bake now! Gorgeous voice!
Fantastic video,easy to listen too,ingredients right there to see and no mucking about,best video I’ve seen for a while. I might have to make these.👍
One of the simplest Pâte à Choux I have seen. thanks I suggest pressing the food film onto the cream before refrigerating to prevent a skin from forming
Omg he explained everything so that you understand.... some people talk to much. ❤
Must admit he left out a tip.. you know the dough in the pot us done when you see that filmy layer cover the bottom of the pot. He concentrated on the texture of dough instead of exact sigh of doneness. But maybe many of us seen it done before so, we all know, I guess. 😁
I ❤ this! We call them brandteigkrapferl and fill only with cream or chocolate cream!
wonderful ,, think i'll make some ,, i am from Albany New York thanks
Thanks. I hope , I will try to make cream puffs with your recipe!
It is the first time I am listening to this pleasing way of showing how to bake or to cook something! It is stressed-free with the funny comments of the cook/baker! I was not annoyed at all as I used to be by losing my patience in slow cooking's videos! Thank you.
I love this tutorial and the pitch of his voice was perfect. Soothing
They look heavenly. Thank you for sharing! Blessings to you! ❤
I LOVE your voice… oh and the cream puffs looks delish also😋
Thank you, really enjoyed watching
Great presentation; I’m going to make them soon! Thank you!
Perfection and what a beautiful demonstration!! Thank you!!😊
Awesome! My son loves these but we no longer find them anywhere!! 🤷🏻♀️ Weird. He especially loves the rose-flavored cream puffs. Just add a dash of good quality rose water while whipping the cream. For better results, chill both the whipping cream and rose water for 45 minutes before whipping. 😊🙌🏻 Thank you for sharing. 🍩🧋
Amazing! Thank you so much for sharing this recipe chef cook ..
I am baking these as i type, about to make cream filling (no custard, just my preference), so far so good. Will dust with icing sugar on top. Of course i didnt accomplish the style in which you had on baking tray, mine are a little disfigured and warped 🤪🤪
Thank you so much. I was always afraid to try making cream puffs. You made simple & with an easy flair.
Looks yummy. Can gluten free flour be used instead of regular flour?
Oh my gosh I’m so glad I ran across your channel.
I used to make these frequently but I know for sure that I haven’t in 7 years.
Thank you for sharing.
EASY PIECEY. 👍❤️❤️❤️. INGREDIENTS ALREADY ON HAND. GOING TO DO SOME.
❤can i use self rising?
These in lemon custard are amazing too!
Plain or self raising flour?❤❤
Very good and clear instructions.
Thanks!!!
I love this recipe thank you for sharing this beautiful cream puffs recipe. I will try time very soon.
This came out perfectly. Your texture explanation were perfect. I have horrible piping skill - still all puffed up and so light! Thank you - I can't wait to make this for everyone. (I did use Pastry Flour cause I had it in the pantry.)
I've decided after watching this I'm going to make this and soon 😋
Yes i agree with your voice showing us step by step thanx fr sharing looks beautiful and yummy
My gramma used to make these.. 😋
Very simple & soooo yummy
Beautifully created my favourite indulgence! Will definitely make some 😋❤️👍🙏
Your new subscriber. loved the recipe, but its your soothing voice and that calming music which kept me going on... Am surely gonna try these puffs. Thank you so much
It's nice that you incorporate humor into the recipe. I like that a lot!
I love the creative narration of this video!!
They are very easy to make.
Wow im definitely going to try this out😅
Never made the effort to make cream puffs anticipating a disaster! This has given me the courage to try. Thank you. 🤞
Aqui em Minas Gerais ( Brasil) vamos esse pão de Broa de farinha de trigo. Muito obrigada por essa receita.
Would it be ok to use plant based milk for the cream?
Thank you Spain! Much respect from East Tennessee!
I made this. Perfect.. thanks so much.. you are THE best.
My husbands fav . I dip the tops in chocolate.
Hi I like to check whether the whip cream is a heavy cream. Thks
I’d stir the cold cream before mixing it with the whipped cream, easier to avoid lumps that way. I’d also have added some vanilla to the cold cream when I made it. Just me 🤗❤️
Can you use salted butter instead of adding salt?
Hi nice and clear i make mine with margarine but going to try butter thanks🎉
I tried it,it turned out soo much amazing
Can this be done a day or two before my party
You can’t keep them, have to eat them on the day they are made!!
The trick is to cook the shells long enough so they are truly crisp with no slightly wet insides.
Love them, Yum, thanks!
I'll make the sacrifice and eat them all. I don't like to waste food
instesd of flour in the custard cream can I use cornstarch? if so, would the quantity change?
by the way, I really enjoy the whole video, definitely trying this recipe, looks delicious! ❤
Hi, It looks like more than 2/3 cup of flour for the choux - is that right. I always get confused with grams so always measure in cups. Thanks for your help.
I am surprised you didn't add vanilla extract to the cream.
Totally needs vanilla
Vanilla is from Madagascar and the collection of it is ruining the beautiful rain forests there. Learn to live without it.
@julie
Tell that to the residents of Madagascar for whom vanilla trade is the only income.
And unless you are God you shouldn't be giving orders to others.
@@slong835 what happened to the vanilla?,,, And sometimes I added a cherry on top.🤗🌹
I’m loving this Cream Puff recipe as I, too, make the pastry the same (at one set temperature, though)
And I (cheat time/work) and use French Vanilla instant pudding….shhhhh don’t tell my French Mother or her family!! She loves them just the same! ❤
Great video. Will definitely give this recipe a go. Thanks
Beautiful work ,love the way you explain thank you!
😂😂 loved listening to you. Looks delicious and am going to try making them.
Thank a ton for sharing😊
I'm a 71 year old widow and my mom used to make these often when I was growing up. She would make a chocolate gnash and drizzle on the tops
I have made them too but mine were larger.
@lindap.p.1337
Here too, but so good no matter what size they are 😋
Me too
Thank you so much for very professional video
I’ve made these for years. So easy.
Awesome teacher thank you for sharing ❤
And such a versatile dough recipe to know, there are so many treats to make with it, and the variations are only as limited as your imagination and culinary sense of adventure.
OMG those puffs are divine ! Thank you very much for sharing this amazing recipe. It's mouthwatering !!!!!!!
Amazing recipe
There used to be a bakery not too far from me....made amazing things. Made and sold out of a shed on a homestead. Not Amish, but was just as good as! She made her cream puffs plate sized, sliced like a burger bun. She kept her custard and cream as separate things, and would dollop the custard on first (it was more loose, more like pudding), then scoop up the cream and smear that right on top, marbling it slightly. Sandwich it with the top of the puff. OMG it was the best thing I've ever tried.
Sadly their bakery burned down (cause was electrical, I think, they weren't home) and I moved away to a different country. So maybe this will allow me to get a bit of that taste of home again.
To make the cream can we use corn flour ❤
Corn starch is actually much better
Gracias por compartir..me encanta, se ve delicioso 😋
Se ven deliciosos. Voy a prepararlos, q emoción.
Los hice los hice 🎉🎉🎉🎉 maravillosos. ❤Gracias
You have a wonderful way of presenting your recipe for all of us to enjoy. I completely enjoyed every minute of it and I saved it for future reference - it's a keeper!! Thank you so much.
Can you make these the day ahead? How would you store them?
Very nice recipe ❤❤❤
Never made these and they look delicious. Gonna try it.
Fantastic recipe ,fantastic voice I,m going to make these , thank you very much .
Delish, can d custard be used as is?
Yes, custard can be used as is.
Awesome! A little tip: use corn starch and/or strain the custard after it thickens for a super smooth result! Either way it’s delicious though!😋
The cream puffs look very nice. Thanks for the recipe.
Love your description and baking how fun thank you
Thank you ❤❤so perfect .
Thanks for sharing Sir… bless you!
I am watching you in Somalia 🇸🇴
I love it soooo much perfect.i can eat at least ten of them
I must say,you have a good sense of humor, through out your video,and,no wonder, they came out amazingly beautiful,I'm going to try that❤️🤗❤️
What tip# is he using for the cream puffs?
I realy like the way you do the vido and I love your sence of yomer well done 😂
❤😂yes I must make this !! Loved your sense of humour,,enjoyed the video thanks 🙏👍
Thanks for sharing godbless.. Look sooo good.. watching florida USA..
The best recipe and voice too😊 I will try it❤
love your brilliantly amusing narration. God bless.