A Foolproof Formula for Perfect Cheese Puffs- Kitchen Conundrums with Thomas Joseph
Вставка
- Опубліковано 29 січ 2018
- Thomas Joseph shares his tips for making impressive and perfect cheese puffs and shows you how to avoid collapsed and soggy mishaps.
Get the recipe: www.marthastewart.com/911319/...
Subscribe for more easy and delicious recipes: full.sc/P8YgBt
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails: www.marthastewart.com/edf
Want more Martha?
Twitter: / marthastewart
Facebook: / marthastewart
Pinterest: / marthastewart
Instagram: / marthastewart
Google Plus: plus.google.com/+MarthaStewar...
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Навчання та стиль
Thomas Joseph- you have got to make a kitchen conundrums cookbook. I would pay any price for it!
che pufz ua-cam.com/video/LK_LGssYoXo/v-deo.html
Thomas,this looks fantastic! Thank you for all your videos!
Great as always! I love Thomas' videos, he is such a good teacher.
I just made these, can’t wait to see how they turn out!
The cracking eggs tips were very valuable. Thank you for sharing this recipe along with the tips ❤
I made this following his suggestion to double the batch, using pecorino romano cheese as well as sharp cheddar cheese into the dough. I used two 1/4 cups of picorino romano and 1/2 cup sharp cheddar cheese it they came up perfect. I topped with cheese as he suggested as well. They were beautiful and very tasty! I blended some cream cheese with herbs and garlic to serve with these cheese puffs. The Brazilian cheese bread are awesome as well but it takes tapioca flour that I don't always have in the house, and they are a bit more work to make.
I just made these. They are brilliant. Perfect puff.
Incredibly good! Thank you!
Those look amazing!
Thank you, Thomas.
I just made these and they're sooooo yummmy
Will try making these...
I will try it soon .😊
Thank you so much
Great advise...thanks
wow looks yummy
I love that this uses Parmesan cheese. Sidebar who else can hear everything else in the background
Yes, ALL of Thomas' videos have that annoying noise going on in the background. I don't notice it with anyone else's on this channel, just his. :(
I love you Thomas Joseph
Very Nice
I love Thomas Joseph and Joe Gitter!
I was thinking of mixing in ham or broccoli. And, I love the flavor of Gouda.
You can also use a small scoop to form the puffs. The results are the same!
I need to try these! 😍
It’s so easy
I just came here from watching an episode of That 70s Show and Kitty was making Cheese Puffs lol I had to find out how to make them too so thank you ❤
SAME
I would even fill them with fresh, creamy, white cheese, maybe some farm produced "philadelphia" warm or at room temperature type or watery crescenza or even melted feta! Exquisite!
I've just discovered your serious and subscribed just for it! Any chance there would be an upcoming video on working with "aqua faba" (aka chickpea juice). I tried subbing egg in a french macaroon recipe for aqua faba and it was a disaster. Its suppose to get nice peaks just like egg whites but I was never able to achieve that. I know it can also replace egg white in cocktails and various things too.
We never had cheese scones as children but Mum would make us cheese puffs. She couldn't remember where she got the recipe from but had them as a child. I still make them so I'm interested in seeing if your recipe is what we use. I combine flour, baking powder, eggs, cheese and milk. Basically mix all ingredients together and spoon the mixture into small muffin tins, bake at 180 until golden. I always like spreading butter on when hot so that it melts. It's 9pm here and I haven't eaten anything yet so all I want is cheese puffs.
Okay the way I make them is way different and very quick and easy. It's nice watching you video and I've subscribed to your channel. Xx
Can I make this a day before?
Man... I remember making cream puff when I was in culinary arts in high school. I remember that I tried to take short cuts and my dough turned green. And Chef Z (my teacher) was like nah that ain't gonna work, FOLLOW THE DIRECTIONS!! I followed the directions (finnally) and became a cream puff boss. But that was years ago I probably could do it now.
Im not usually a big cheese fan but i bet mature cheddar cheese puffs would be delicious. Could you omit the cheese completely and add garlic powder and/or herbs instead?
This guy is so cool.
I have a question for your team. Please show us how to cook in stainless steel cook wear? Thank you.
Wonderful recipe
Can we freeze the dough to use later?
did you ever get an answer on this?
hello, Thomas. Thank you for your tips!
I like american pies, breads, buns and etc but it is too sweet for me. Can you tell how to reduce amount of sugar on it in an appropriate way. Thank you!)
Do we want moisture in our oven or not? Breads forms crust when in a moist oven usually splattered with water just before the dough goes in. So what is the way to go?
Looks like brazilian cheese bread balls i love them
Hi Thomas Joseph, I am looking for a receipe of panacotta without a gelatin as I am vegetarian. Everytime I try to make it with agar agar and it just turns out to be liquidy.. also I am looking for a recipe for an apple pie crisp. Thank you
my question is about making ahead ... so that I can have them out of the oven once guests coats are off, drinks in hand, and settled -- could I make the dough, let it sit for say an hour ahead and then pipe them and put them in the oven?
Can you please put a video of making perfect mayonnaise at home
I love that Pão du Queijo 🇧🇷 is common knowledge in this community but Grougères 🇫🇷 are a foreign concept. It's like brigadeiro to truffles y'all!
aveuch is that made with tapioca flour
For pão de queijo we use "polvilho", almost the same thing as tapioca. Both are made from cassava startch, but the first one is not hydrated.
Ooh I've never heard of cheese puffs
You can use any cheese. Chilling the dough helps it from not collapsing. You're not limited to your cheeses. I learned from French chefs.
I just made it, everybody said it's delicious but I wanted to know, is it normal to stay a little gooey inside? I'm afraid it's a bit raw ...
Can you please talk about no bake cheesecake? Mine never sets and it's still watery after overnight in the fridge...
I seem to never understand different oven settings. Should I use the fan? Should I adjust the temp of the recipe if I use the fan?
Can you please explain that
Hala Saad half the baking time and cut the temp down by 25 degrees 😊
I usually make savory puffs and then fill them with cream cheese that has had drained salsa added to it. They are always a bit hit!
#bringbacktheoldsoundtrack
I an certainly understand using a stand mixer: beating the eggs in by hand is a real workout! Unfortunately I don't have one. Would it be possible to use a food processor & carefully process continuously or would you pulse?
CouzCat mixing with a wooden spoon in a bowl is fine. It takes slightly longer, but the result is the same. It's not that hard actually.
I want to learn how to make a mushroom risotto!! #KitchenConundrums
Thomas is "cooking" alright. Yum Yum
Pão-de-queijo 🇧🇷❤
NO>
I can eat him up he's so cute just like that cheese puff
Daiyan Tazilah lol I wouldn’t disagree 😆
che pufz ua-cam.com/video/LK_LGssYoXo/v-deo.html
For the upteenth time...donut conundrum. How can i make the prefect yeast donut and cake donut? #kitchenconundrums
you should check out ChefSteps on youtube! They do use some fancy ingredients, but they also show techniques that are helpful for any donut making process
Hi
What do I do when my bread dough is hard!?? #KitchenConundrums
First comment, view and like 😌
Add a glass of champagne & you are all set.
Could you fill these with some sort of cheese sauce?
Mighty Minxx not with a sauce, coz it will just absorb all the liquid, but more of a savory version of a creme patissiere.
Ariel Dapito yea that’s what I meant
These are NOT pao de queijo or anything like that. They are FRENCH and they are called gougeres, guys!!! Not like any of those other ones mentioned. They are very delicious and eaten as amuse-bouches or hors d'oeuvres. Thanks for the recipe TJ!
Why do feel he’s done this before? Anyways very informative
I'm crying. Puffs are my failure. I tried the last puff recipe here but I failed! I'm scared to try this now. :(
I have to believe that the more we try, the better we get. I have to take my own advice for pie crust.
Give it a try, this method is really easy.
Pão de queijo
What kind of degree are you talking about?
400 degrees Celsius seems well too much.
agatopol Well, 400C is 752F, and much hotter than needed to melt lead, so...
OMW thanks for the egg breaking tip. Did it wrong all these years
👍👍👍👍👍👌👌👌👌👌✍❤
No tapioca flour?
Angie Haaksma why?
Why kosher salt? Why not other types of salts?
I keep hearing crack eggs on a flat surface I try it but that's when I end up with lots of shell fragments in the eggs almost every time. if I use the edge of s skillet or mixing bowl no problems.
Has anyone tried broken up cheese crisp and as the cheese? Got this weird idea of trying to make an airy cheese puff with Parmesan crisp and jalepeno. Really not sure how it will taste, the combo is going to be totally original, its one of those wierd ideas that either make some original product or something very wierd and the crispy to soft texture doesnt work.
An ad played literally 18 seconds into this video :(
2:42 Stand mixer is great but your flat beater's coating was rubbing off.
When you put eggs, complete mixture has to be cocked on the steam...
Beauty&Pablo Tamarini they were baked so the eggs are completely cooked.
Crunk would be proud.
Which cheese..? I mean what is the name of cheese?
Poly Roy Parmesan or any aged cheese, or extra sharp cheddar
Are there like cheesy poofs? If we didn't eat cheesy poofs we'd be lame, so I'm not sure I'd want to make the cheese puff substitution.
Pão de queijo?
so it basically is a Puff pastry with cheese on top xD
This sounds like Brazillian Pao de Queijo.
Hello everyone! I learning English language but I don't have practice talk. Somebody can help me?
Sergei Ivanov hi there how are you?
pixie113 Hi. I'm good thank you
You can help me?
Looks delicious but there's no way that those finished puffs on the tray are the same ones that were put in to the oven. There's not a single trace of cheese anywhere around the puffs on the parchment.
Get you a can of cheez whiz and fill em up if you want to be real fancy.
sounds very much like a choux paste
Chas Corbet it is
Which Thomas clearly stated at the beginning of the video. 0:24
They look delish but I think you did a little camera magic with the cookie sheet, all that cheese will not melt that neatly.
I am always first to comment 😎
I just don’t understand why recipes are not given in metric measurements
agreed
Because this is an American video and we are not on the metric system. We use the Imperial system.
"String out"...like a dingleberry.
I always cringe when Sarah Carey cracks her eggs on the edge of the bowl because you taught me to crack on a flat surface Thomas! 😣😅
bad audio
I am looking for cheese puffs that are made from Frito lay's. Those are cheese puffs in my opinion. The ones that you are making are cheese balls.
Recipe is wrong. Needs at least double the flour
Dude!! The noise of you fan or whatever. I caller my husband in to come find that horrid noise! Turns put it was your TV show!
You're only trying to concoct a poor imitation of "the amazing Brazilian Pão de queijo". Google "Pão de queijo" and you'll find out what the real deal is all about.
G S I totally agree. Those people doesn't know what they are speaking about.
"Shame on you!!"
These are the French version and I doubt they are an imitation of anything. Don't understand why people have to say one is better than the other. The two just have different textures: light and fluffy vs. bready and chewy.