Always seen these in bakeries and been really intimidated to try to make them, didn't realise they were that easy to make. Definetly making these this weekend
Hi Jemma! I love your videos, they are so cool! I met your sister at a wedding and she told me that I would love your videos because I absolutely adore cooking! 😆 I’m coming to have some cookies and cupcakes this summer for a day out in London! 😄 See you soon! 👋
I love Thursdays 😂❤ going to give these a blast! By the way I did your marble buttercream on Monday it looked amazing 😮 I tagged you on Instagram to get your seal of approval 😂❤
I love this recipe and you. Please keep these great explanations coming. Do you think you could add flavor to the crème filling? Lemon and chocolate come to mind. Add flavoring at same time as the whipped cream? Thanks for doing what you do! From Boston, Massachusetts USA.
Hi Jemma.. lovely video as always.. i have followed your recipe for choux pastry and i loved it freshly baked but by the time i fill it and after a while the pastry gets soggy😢 suggestions? Also as you sell these products do they remain crispy or gets soggy by end of day? Thanks!
I've tried choux pastry and just can't get the hold of it, I'm not sure if it is because of the altitude (I live 2600 m above sea level) but they just don't turn out right, I will give it a try with this instructions
Hey Jemma, what is the difference between whipping cream and double cream? Where I live the creams are marked by fat percentages, so we have either 32% or 38%. Which would you recommend for creme diplomat?
Top and bottom heat setting? I need a little more information on that. All American Ovens that I've seen heat from the bottom in baking mode what did they be gas or electric. The only electric oven that I've seen ib America that can control the upper and lower heating elements separately is a conveyor oven we use for pizzas in a school at cafeteria I work in. Are you sure the oven you have doesn't have some for vision to help hold the door partially open? My American oven has a little metal piece that can Canby rotated in it just kind of blocks the hinge from closing all the way.
I tried making it, but the underneath of my choux came out domed and left no room to squeeze in any of the creme. Is there something I did wrong or something to look into that could have caused this?
Please please please film more of what's being done in the pan rather than Jemmas face. Rather than having to listen to her explain stuff and watch her face, I'd love to just see what's happening! I love Jemmas face but I would like to see what's happening in the pan at crucial moments!
cant believe ive been following cupcake jemma for almost 10 years. i remember being 14 and learning everything about baking from her 😭
Always seen these in bakeries and been really intimidated to try to make them, didn't realise they were that easy to make. Definetly making these this weekend
Bad girl
@@natepoon-lj4cbspam
Make them! So easy and so so good!!
I’ve been following for 10 plus years and I’m finally on my way to London from Chicago!!!! I’ll be visiting your bakery very soon. What is life?! 😭💕
Hi Jemma! I love your videos, they are so cool! I met your sister at a wedding and she told me that I would love your videos because I absolutely adore cooking! 😆
I’m coming to have some cookies and cupcakes this summer for a day out in London! 😄
See you soon! 👋
Love it! I've always enjoyed your videos. You're one of my inspirations for making baking content on here! Thank you for the tutorial!
Bad boy
Very thankfull they look so delicious God bless with your family
You're the best ❤
Thanks for your recipes
Oh gosh!!! i really wanna jump on making this great recipe,Jemma! That's absolutely gorgeous!!!!
Thanks Jemma, they are lovely.
thanks for this recipe , look delicious
Another brilliant recipe! Yummy! Thanks Jemma!
That is called Mariabollar in Sweden, I used to love them as kid.
Yummy they look amazing Jemma.❤😊
Recipe on screen is fantastic
YUMMY.....
thank you for your video, I'm from Brasil and I loved, especially the cookie videos, I'll try to make the recipe, the cookies are successful
Looks yummy
I need these in my life
🇦🇺❤️
I love Thursdays 😂❤ going to give these a blast! By the way I did your marble buttercream on Monday it looked amazing 😮 I tagged you on Instagram to get your seal of approval 😂❤
I love this recipe and you. Please keep these great explanations coming. Do you think you could add flavor to the crème filling? Lemon and chocolate come to mind. Add flavoring at same time as the whipped cream? Thanks for doing what you do! From Boston, Massachusetts USA.
Jemma add chocolate on it yummy 😂
Watching from Philippines ❤❤❤
I wanted to be first.... *sniffles and sobs* 😢
Jemma we love u ,watching from Uganda
No special equipment 😮wow. Now how do we do these in chocolate flavour ??? 😊
Watching from Kerala, India ❤
Hi Jemma.. lovely video as always.. i have followed your recipe for choux pastry and i loved it freshly baked but by the time i fill it and after a while the pastry gets soggy😢 suggestions? Also as you sell these products do they remain crispy or gets soggy by end of day? Thanks!
I always flick a bit of water over my choux buns and tray to create a bit of steam.
you can cut the cookie dough in squares too, no need circles
I've tried choux pastry and just can't get the hold of it, I'm not sure if it is because of the altitude (I live 2600 m above sea level) but they just don't turn out right, I will give it a try with this instructions
Hi, love your upright electric stove 💛 what brand is it please?
Hey Jemma, what is the difference between whipping cream and double cream?
Where I live the creams are marked by fat percentages, so we have either 32% or 38%. Which would you recommend for creme diplomat?
Thank you
Can I dip chocolate?
Top and bottom heat setting? I need a little more information on that. All American Ovens that I've seen heat from the bottom in baking mode what did they be gas or electric. The only electric oven that I've seen ib America that can control the upper and lower heating elements separately is a conveyor oven we use for pizzas in a school at cafeteria I work in. Are you sure the oven you have doesn't have some for vision to help hold the door partially open? My American oven has a little metal piece that can Canby rotated in it just kind of blocks the hinge from closing all the way.
I thought you had to take them out once cooked, POKE THEM (to release the air and prevent sogginess) and then return them to the oven to dry out (?)
I will probably die waiting for a foolproof eggless recipe for choux pastry and crème patissiere!
I made these, they were so delicious! But after putting them in the fridge, the craquelin all went soggy! 😭 Did I do something wrong??
I tried making it, but the underneath of my choux came out domed and left no room to squeeze in any of the creme. Is there something I did wrong or something to look into that could have caused this?
Did you start with a cold baking sheet?
Can we replace brown sugar with demerara sugar?
Yes You Can!
Erm, Jemma literally used Demerara sugar in the video and it is listed in the recipe as Demerara; no brown sugar was used
Erm, Jemma literally used demerara sugar in the video and that's what is included in the recipe on screen and in the description box
Please please please film more of what's being done in the pan rather than Jemmas face. Rather than having to listen to her explain stuff and watch her face, I'd love to just see what's happening!
I love Jemmas face but I would like to see what's happening in the pan at crucial moments!
The music is really distracting and makes it harder to follow along.
“The three curs” 💀
4:19 you said "do do" 💩
😅
Love your videos. And I will absolutely make these. But this video was *way* too long.
That’s a lot of Yackin for that task! COULDNT get thru it