Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
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- Опубліковано 28 кві 2024
- Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
00:00 Intro
01:00 Pastry Cream
05:45 Pate a Choux: making the dough
12:36 Pate a Choux: piping
15:09 Pate a Choux: baking
17:07 Pate a Choux: drying out the inside of the puffs
18:23 Diplomat Cream
20:23 Filling the Puffs
21:31 Chocolate Glaze
Specialized Equipment:
Kuhn Rikon French Whisk amzn.to/37Kqgcr
Ateco tip set that includes both 864 and 804 amzn.to/3jnciPu
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The Recipe: docs.google.com/document/d/1m...
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this woman doesn t give simple cooking instructions for a recipe! she actually teaches you how to cook, the interrelation between all ingredients and elements... thank you Helen!! so precise and rigorous!
I’ve been lucky to attend many of her in-person classes. They are excellent
@@katefitzpatrick5417where does she giving her lessons ? In which State?
Yes it’s very helpful if you’re learning something completely new
This is the most meticulously spelled-out recipe video I've ever seen. In a good way!
Yeah this is fantastic. I tried making some from somebody else's recipe and it failed because they didn't explain properly what I was aiming for. I understand now! Will try later today.
yeah, this is a winner
Yes. She answers questions faster than I can form them. Best instructor
😂
A masterclass in content, execution and presentation... faultless.
I was thinking the exact same thing! Excellent!
Agreed 100%
Shouldn't it be Flawless, instead of Faultless?
I don't know... I am confused.
Very.. and impressive
@@mario9133 both are applicable, though flawless probably is the better word.
This is the best instruction of making Cream Puffs on the internet !!!
This recipe and her techniques and tips are absolutely crystal clear.
I have made cream puffs and eclairs many times over the years and they were good. After watching this I need to try again! I was taught to make the choux quickly - mix the flour as fast as you can and add the eggs - one at a time beating quickly while the choux was still hot and in the pot. I never cooked the choux past where it came together. And never have I seen instructions calling for bread flour, but again it makes total sense. This is why mine came out of the oven crisp but were soggy if they sat for more than an hour after filling! Thank you so much for all of the explanations that went along with the techniques - I love knowing WHY - and it helps me to remember and transfer the knowledge to other recipes.
What I show in the video is quite standard for high end bakeries. I don't know why recipes written for home cooks do it differently. My guess is that they don't want to make you buy another flour or spend extra time cooking panade.
i was the same way ive been making them for over 40 yrs and yes they were good but after seeing this i MUST get in the kitchen to make them this way thanks for the great info !!
Mine too! Always wondered why mine would come out nice and crisp but the go soft soon after (even when cooked till almost dark brown ;?). I definitely will try this the next time!
Exactly what I was thinking when i saw this video. Amazing work helen. This is a lesson and not just any recipe.
This lady is absolutely wonderful. She really explains everything, leaving nothing to chance.
Amazing video - I always LOVE when the recipe includes little tips and tricks for what to look for, and most importantly, WHY to look for them. At the end of the day baking is chemistry, so knowing a little bit about the materials you're working with makes success more achievable than just blindly following a recipe!
After many failed attempts at making the dough, i came across this lady's recipe and decided to give it a try. It turned out perfect! To prevent your shells from deflating you must follow every instruction in her video. I turned off the oven and let them cool with the door ajar for 15 minutes before taking them out.
Happy baking everyone :)
Full Boil Milk: 7:13
Sizzling: 8:10
After cooking dough: 9:37
Dough Egg V-shape: 12:21
Thank you for the great lesson. I’ve had the same relationship with eclairs-some are great, but most are a puny disappointment! Your explanation of ‘rookie’ mistakes is so helpful. I am an experienced baker, but I have been making rookie mistakes because other recipes do not give specific helpful instructions that you do. I’m excited to give your cream puff recipe a go! You’re a great teacher. Thank you for sharing!
@Ted Martinez same story with me, I was getting such inconsistent results. I finally mastered them to the point of absolute perfection, but I did bake then every two days for over a week to get to that point 😂
What can I say. The lady is not just a pretty face, this is the best masterclass i have seen for making choux pastry anywhere on UA-cam. I have liked and subscribed.
As many cooking show that i have watched over the years, Starting with Julia Child's.... I have gained more knowledge from Helen than all of them. Alton Brown is a close second. Helen's methodical logic, common sense and ability to communicate her craft is Amazing. She has deepened my love for cooking to a level I never thought possible. Thank you so much for having such a positive impact on my life. Hugs
This recipe absolutely the best one for beginners! Millions of thanks! ❤
This video literally shows that cooking is ART!
miss helen is the most talented and prettiest baker i have ever seen
This is the best guide I've seen for making choux
You are the best teacher! So many people leave out so much in instructions because they assume we know this or that. You don't leave out the things you take for granted. You remember every difficulty you had and teach us what not to do. That's the way a teacher should be. Well done!
I literally have an assessment on Eclairs next week in culinary next week, your explanations are brilliant. Thank you so much :)
I have an updated eclair video coming out soon in a month or so. Here are some tips. Let the dough rest at least 1 hour in the piping bag before piping (way less cracking that way). Use ateco 867 to pipe. Bake at 350F without convection for 45-50 min. With convection the top crisps up too fast and they crack on the sides. and only back one sheet at a time.
I made the pastry cream last evening. I will be making the diplomat cream now and ganache now. I made the puffs this morning. Made some errors, so the aesthetic is not as nice, but these are just for our home, not for anyone else. He who complains doesn't get one! As a note, if you are using a convection oven, you will not have to bake them the full 25 minutes. Piping is an art, that's for sure. Time for me to put everything together.
Great job! Don't worry about the piping mistakes. they are not crooked. they are rustic :)
@@helenrennie The diplomat cream is absolutely delicious. So much lighter than custard used in bakery stores around here. Thank you so much for posting this video. It was very helpful.
I have fallen totally in love with your humor, humility, and hope! I used to make these all the time, but it's been years. Now I will whip up a batch and see if the ol mama's still got it!
Wow. Someone who actually explains why something happens. Brilliant. Thank you.
I like that you give instructions on how to use the scale by putting the mixing/cooking vessel directly on the scale and zeroing it. I think a lot of recent converts might overlook this opportunity for convenience. It's one of the great things about having a scale. Less cleanup!
I cannot believe I'm watching this for free. Thank you, Helen!
this is the most phenomenal cooking teacher i have ever encountered… she makes it foolproof for the home baker… love her instructional vdo
If all teachers were like Helen, the world would be a completely different place. She describes not only what to do, but why it works, why it won't work, and what to do differently if you want variety. Her diction and pronunciation are perfect, paced consistently and demonstrations show literally what to expect in everything except smell (which is coming soon, I suppose!). PERFECT for novice and expert alike.😇
Pure brilliance. Your communication is exquisite.
The addition of creme fraiche is geneious :D Stealing it. Thank you 🤗
You are the best instructor I have ever seen. You made this so easy to understand. I'm making my first croquembouche in a few days and I know this will help me greatly. Thank you so much!
I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.
who needs pastry school when we have HELEN. A GOD SEND
So grateful to find this today! thanks Helen!
Thank you soooooo much for your previous episode on choosing a knife. I requested the Zwilling for my birthday last month. OMG I didn't know how much I could enjoy a nice sharp knife. It fits so nicely in my hand and I just LOVE it and YOU for helping me finally stop spending $ on bad knives!!
Yay -- so glad it worked well for you
OMG!!! CONGRATS!!!! ... I've been teaching for many years, but NEVER LIKE YOU!!! U couldn't explain any better!!!
this is amaaaaaaaaaaaaaaazinnng!!!! I was almost 23 min without moving!!! thanks for all the tips and info!
Guys, look no further, this recipe is a keeper!...thankyou so much @Helen Rennie.
And thankyou for telling us that butter sometimes oozes out whilst dough is cooking, I was worried for awhile there, but once it cooled & the eggs were added, it all came together. I used all purpose flour, as I didn't have bread flour, the dough admittedly was a bit soft, so I cooked it for 6 minutes rather than 5, It took 45 mins @ 180C , then I switched off the oven & left it there for a further 5 minutes... It's a great recipe, easy if you follow it exactly & weigh your ingredients before adding.
Probably the best teaching method I have ever come across, every part of the recipe is explained in every fine detail for everyone to understand professionals as well as amateurs.
I learned a lot from this. Sometimes I wish I studied culinary arts instead of dental med.
I'm not going to lie I'm in school right now for physical therapy assisting and right now I'm almost considering just dropping out and going into culinary specializing in baking/ pastry.
I love your emphasis on practice. a must!
Can't wait to try theses! Thank you for bringing all these complex recepies down to earth 👏
That video was great! The best tutorial I have seen on Pate a Choux so far on youtube.
I have seen SEVERAL recipes for Pate a Choux and this is the first time for bread flour. Makes perfect sense to me. I was like well DUH. Light on here, thank you.
You're an extremely good teacher, Helen.
I've made cream puffs or eclairs about 20 times in my life, with the best batch *by far* being the ones I made as a 10th-grader in 1979 for a class project. My French French teacher (that's a teacher of French who is from France) said they were truly magnificent. I still remember the compliment all these years later - she even called my mom to tell her thank you and how much she loved them. My mom and I worked late into the night making them the night before, as I did not realize just how much work and time were involved.
Beginner's luck way back in 1979. Thank goodness for your excellent video now!
do u use breadflour as per instruction ..does it turn really good?
This totally helps!
And I love listening to her voice haha very relaxing accent!
I love your energy! You seem like such a kind patient teacher. I need to be more like you.
Helen, you are so precise. Helps beginners like me a lot.Thank you.
Thank you for these incredibly precise and helpful instructions!
After researching on YT for recipes, your instructions, tips and tricks are spot on and cannot be found elsewhere. I have never made Eclairs or Cream Puffs and they turned out perfect. Thank you for being a great teacher.
so glad they came out well!
So many excellent tips - take it from someone who has made several of the mistakes mentioned in the video 🙄. I make my puffs gluten-free and dairy-free but I can still use some of the tricks shown, like piercing the puffs with a skewer.
A note on keeping the pastry cream from making a crust as it cools down: just transfer it immediately (while still warm) to a glass jar and close tightly with a lid.
Thank you, Helen!
I love the way you explain the details and point out the rookie mistakes! I've used your pasta recipe many times and always get consistent results. Thanks.
This is my go to whenever I make cream puffs. The tips she shows really makes a big difference compared to other recipes I have tried.
Wow that looks delicious! I love how you explain everything in details at a perfect speed, Thank You!
Love how derailed the steps are! 💓 So glad I found your channel! 🤍
I am SO happy I found you here on UA-cam! You’re amazing!! ❤️
Thank you so much for this video. I always love baking tutorials that include the chemistry behind each important step. I hope to recreate it in time for Father's day hehe
Hello, such a nice explanation. You never once flattened my imaginary chefs hat. : ) A chef I learned from, would flatten mine and call me "Idiot!" in a nice way...of course. I learned from what you just shared. Thank you. Smiling, George.
Cream Puffs are going to be on the Lord’s banquet table.
This is the third time I’ve tried to make pate à choux and it finally worked thanks to your clear instructions. Thank you so much!! 😊
I just made your version of the choux paste and it came out so well. Actually, the whole recipe was wonderful and it tastes marvelous! Thanks so much for sharing your recipes with us.
I don't bake - but that was magical to watch. My husband loves eclairs and they are hard to find - but after watching this? I know I'll never be able to make them. Great job though!
I came across this video today, I have to say that I love the level of detail of the recipe thanks for sharing
Dear Helen, An excellent video that thoroughly explains what needs to be done to make some delicious cream puffs. I love the detail. Thank you!
Wow, so comprehensive! I learned so much for having to make my first eclairs this week. I loved the way you presented too - so calm which makes me feel like I can really accomplish this! thank you
Oh my goodness I can't wait to make your version of pate choux! This is the best tutorial on these I have ever seen! I have made them before and they turned out pretty good for the most part but I might be able to perfect them with this method. I love baking and I love a challenge in the kitchen. I bet you can make an awesome macaron too! Thanks for the informative video.🤗
What an incredible, comprehensive guide. Thank you very much for sharing.
You are an AWESOME teacher. WOW. You include every step for all eventualities. Thank you so much :-)
so detailed and you are an amazing teacher. You need your own cooking show asap.
You're amazing! Detailed and thorough! 👏 Thank you!
Thanks Helen! This is a master class on cream puffs.
Thank you! The tip to keep cooking the cream is just what I needed.
Wonderful tutorial! Now I understand where I've gone wrong in the past and I'm inspired to make cream puffs again - thank you!
I love all your explanations. THANK YOU!
Just made these and I'm waiting for them to cool enough to move on to the drying stage. They're so wonderful and I had no issues following the recipe at all. Can't wait to taste them
Thank you for sharing your expertise. You were wonderfully educational and insightful.
This was so helpful! I had never made choux before, and they came out pretty good for my first time following your steps. Thank you!
Thank you so much! This recipe actually worked! I had all the mistakes you mentioned, so helpful!
Wow, what a comprehensive video! I've learned so much.
This is the BEST Pate a Choux video I've ever seen. Great content, and easy and thorough instructions that covers everything! You're one of the best chefs I follow on youtube really.
this week I’ve made three of your recipes and they all turned out more than just delicious...they were perfect and your instructions are so clear.....now I keep caramelized onions among other delicacies always in the refrigerator ....my family is duly impressed! I can become obsessed with my next attempt by just perusing your channel....next Cream Puffs......talk about impulse cooking!
That's so awesome :) so glad you find my videos helpful!
Wonderful tutorial as always.
Helen, your videos are fantastic! Thank you!
I just came across you page. As soon as I started watching this video I knew I had to subscribe. I love how you explained in such extensive detail. Making choux is always hit and miss for me. I am looking forward to following you recite and having a go at emailing choux again
I love how you blow our minds as if it's just another day at the office. Thank You!!
My deepest regards.
OMGosh your cadence on instructions is PERFECT!!! It's absolutely wonderful hearing your instructions. I'm not taking about your accent but the tempo of your words and the selection of words you're using is awesome!!
This video is absolutely amazing! Her instructions are spot on and the pate choux came out absolutely perfect. Thank you so very much!
so glad your pate a choux came out well :)
Loved your recipe tips.
You did not left any questions
to ask..All points explained.👍
This is a perfect presentation, on point and with detailed explanations.
I made these yesterday...I followed every step of your videos and they turned out amazing!!! I used to be very bad at baking, cooking was more my thing. But I so badly wanted to learn how to bake well and then decided to make something that is challenging.
Your instructions are incredible, so detailed, but never overwhelming. You are very talented at describing something so demanding and made even someone like me succeed! Thank you, thank you!!
I’ve made eclairs for years but you took me to another level. Thanks🙏
I'm so impressed, this addresses everything I've been doing wrong. Just simple tips like how to stir the dough in the pan - and walking us through why you do it (to remove excess moisture) helps me understand the pastry so much more!
Thank you!
WOW! What a thorough tutorial!!! THANK YOU, HELEN~♡~♡~♡~
All your videos are excellent step by step instructions. Thank you.
Wonderful wonderful demonstration
You are appreciated
this is a real cooking course
Thank you so much for all the useful details you went into with each step, the video is very useful!
I loved how you explained why you took certain steps. I learned a lot here.
Thank you for this! You're absolutely amazing! I'm attempting croquembouche this Xmas so I will be practising making my choux pastry this weekend!
Love your explanation on all the steps. I've been making choux for years but have learnt a lot from watching your video. Thank you :-)
I loved your explanation. It’s kind and through. I was so impressed I subscribed to your channel. Something I don’t normally do. Thank you .
Helen is a great teacher. Fantastic video.
Thank you Helen, very clear instructions!!!