The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 20 бер 2015
- Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
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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.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
/ everydayfoodvideos - Навчання та стиль
Start with 1 cup of water in a medium sized sauce pot, over medium heat then add
1 Stick of Butter
1/2 teaspoon salt
1 teaspoon granulated sugar
When Butter / Water mixture is at a rolling boil, add 1 cup all p. flour, and mix well into a paste, continue to cook for 2-3 min or until it forms a film on the bottom of the pot
Transfer to a bowl to cool slightly, then once cooled for 3-4 minutes, add 4 eggs, 1 at a time until dough is sticky and holds a peak.
Pipe out onto a pan lined with parchment paper, 1 1/2 inch circles. Pat down peaks with a wet finger. Brush the tops with egg wash for a golden shine.
Bake at 375 for 20-30 minutes. Don't open oven while baking.
Cut an X into the bottom of the puffs with a small petty knife, and use a piping bag with a small tip to insert filling of choice.
Yomi Flowers In which rack do I need to place the tray in the oven? Middle or the lowest rack?
Iceliizer Sermsangsuk Middle rack :D
+Nguyễn Khánh An half a cup:)
Lol can someone help me? mines is watery and can't hold its peak. Help!!!
Kelly Xu
Too much eggs :(
Okay guys here's my tip, (learning from my mistakes lol), don't put the eggs before letting the mixture has cool down a bit! I wasn't patient and I put the first egg rght after taking it out of the saucepan and the egg kinda cooked a bit, I continued non the less but my cream puffs turned out too doughy and not empty on the inside. . Tried it again and corrected my mistakes, my cream puffs were huge and perfectly risen and empty for me to fill .. Enjoy :D
Hi, Did you mean that i should cool it to room temperature?
Yes ! Ola Qutmush hope it turns out well :D
Thanks
I did the same mistake and I put them all 4 eggs in once, it was my first attempt, i will try again!
UA-camGeeky hi can i ask you something? U fill the cream puff wit whipped cream or custard cream?
1 cup water
medium heat
1 stick butter - cubed
melt together
1/2 tsp salt
1 tsp sugar
1 cup flour
wooden spoon, mix it altogether, stir constantly till film form on bottom of pan
cook 2-3 mins
cool b4 adding eggs
3 mins
4 eggs, 1 at a time
have dough come together b4 adding egg
dough be sticky, not slick. holds a stiff peak
pipe into 1.5 in circles
makes 28 puffs
wet finger, press down or else it'll burn.
brush with egg wash
preheat 375F degrees
25-30 mins
AsakuraClan 1 tsp sugar, not 1/2.
For those of us in other parts of the word that do not measure our butter by sticks. Its 1/2 a cup or 4 ounces or about 113 grams. So stupid anyway! Giving correct measurements for everything except the butter.
Jan Adriaan van der Walt can you please tell me 1stick of butter means
how much in grams?
@@jaifrinahmed7694 did you not read my comment above? 113g just round it to 120 grams if you dont want to be extra technical
@@spera2919 ????
This guy. He's too perfect. I bet he can speak French too
Can he really speak French ? I'm just curios.
+Tom Sawyer A person's sexuality has nothing to do with their cooking skills. And I think if he sucks at cooking he wouldn't have a series uploaded on here
+Alecx Ruiz he apparently deleted his comment. What did he said?
I'm French. Honestly I'm pretty bad at cooking. When I lived in France I remember this old man who was amazing at cooking. I asked him how he was so good and he told me that he learned from the Americans.
I wasn't aware that the French were a race
"...a very light cream puff that has a wonderful pocket in the interior that's ready to accept any of those delicious fillings"
Delfina Hanna
ew.... that inuendo 😵
Oh honey
Hell yes.
I'm dying 😂
🤔😂😂
You should've opened one up after you filled them, i wanted to see how the inside turned out. Other than that, I'll be including this on my to-bake list. Thanks!
He did at the beggining with the pre-cooked one. ☺
I love how you explain it so clearly and I get to follow everything you were saying! Thank you so much, I love creampuffs but I've always had trouble making them!
I made this today for our New Year dessert. OMG, Thomas thank you very much. I baked it perfectly. Golden puff pastry, the aroma still wafts through our kitchen. Your recipes never fail me.😘🎄
Thomas, I love that you make the difficult or troublesome seem so doable. I am so grateful to you because thanks to you, I have tried things I never would have dreamed were within my skill set. Thanks to you all my friends have received homemade marshmallows, and several have even attempted them thanks to your video. You're the best!
This guy really educates. He is a genious and just what we want to see on TV
Have watched several of Kitchen Conundrums with Kevin and must say he is the BEST to watch if you are needing to learn. Love the way the camera gives 2 different views of what Kevin is doing so we can see properly and not be left guessing or assuming whats happening!! Keep up the Great Videos Kevin!! From Australia
Thomas, thank you so much for sharing your technique in the kitchen for these cream puff. Another great presentation!
I know for a fact that I will never once in my life make a cream puff but I still watched the entire video
Hahahahahaha
Why not? It’s pretty fun
@@jasminejelly6882 Gonna be learning on how to cook this for my baking class today.
First time making them with this recipe and they came out perfectly! Try them, they are delicious 😋
I tried this recipe and it came out INCREDIBLE it was so light and airy and it puffed up so beautiful and golden!! It was great with a strawberry whipped cream on the inside!!!!!!!
AQUA MANION can u write the components in grams please cz im kinda confused and i wanna do it now please😁
I have an oven with upper and lower temperature should I ON both ?
For some reason my batter became too thick
this is one of the few youtube recipes I actually made, turned it into a croquembouche for my mom's birthday, and she LOVED it so much! now I'm back to repeat the masterpiece
This method was perfect! Incredible result! Thank you for not hiding any tricks and make it so clear!
Thank you soo much for the recipe! I have been trying few other recipes and my cream puff still collapsed, yours work the best! Thanks again!
I just made this recipe with caramel filling and topping. They turned out AMAZING! Thank you :D
At last! Gorgeous , little puffs. Thank you, Thomas!!!
I did this recipe yesterday morning, and it came out perfectly! Thank you for sharing the recipe.
"When the size is right, swirl the tip" 😂😂😂
i was rolling haha
Lol i was laughing when i heard him say that glad you heard it too lol
1/2 cup is one stick in case we have ppl from around the world, because only in America can you buy a stick of butter
Or 113.4 grams for those around the world who don't measure in cups.
HA! I tried the other day using a scale, found this very hard.. I guess what ever we learn with is what we stick too.
+Petra J It's a bit more complicated, but very precise and universal. Out of the US, there isn't any indications of volume on butter, so when recipes indicate butter measurements in tablespoons or sticks or cups, it's really complicated since butter is a solid and doesn't fit in measuring cups.
"butter is a solid and doesn't fit in measuring cups" huh what the heck are you talking about?
Well... If a recipe is telling me to use "3 tbsp of diced cold butter", I can't measure it. 3 tbsp = 45 mL, it's a volume measurement, usually used for liquids. Cold diced butter cannot be measured in volume if there's no indication on the package like in the US, where 1 stick = 8 tbsp. Where I live, butter is packages in 250g packages, which is a little more than two sticks, but not exactly...
As a regular guy who loves hassle free cooking, coming across this recipe is like striking gold. Really pleases friends and family.
Thomas, thank you so much for this perfect step by step cream puff lesson :) it's my second time making them and they're just PERFECT 😘😘😘
I love your recipes. I did your Swiss Meringue Buttercream before and it was perfect. Today I tried this with your No Fuss Pastry Cream and it was delicious. I've made Cream Puffs before but they always collapse, thank you for this! :)
Could you please share the recipe for buttercream frosting and cake pops. You make life easier.. You really do
This recipe has come out perfect every time for me! Thank you!
I love your video! The step by step instructions along with the measurements of the ingredients made this video great! I also liked the tips and the what not to do's! Thank you for a wonderful video! I'm dying to bake these now lol
Thank you🌷....
"I'm going to answer your common kitchen conundrums!"
*lists some common conundrums*
*gives you his recipe for paté choux*
*doesn't explain why each conundrum happens*
I followed your recipe & I'm so delighted & satisfied with the results. A big thank you!
you are truly amazing Thomas! thank you!
NOOOOOOOO! What have my cravings DONE?! Watched this at midnight, now its 1 AM and Im waiting for the pastry cream to cool so I can fill my now PERFECT cream puffs!
PS. The recipe is GENIUS! :D
will make this for christmas!
yes!!
Thanks so much for providing clear instructions!
I just made these and they turned out perfect.
Perfect cream puffs every time! Love the entire steps in detail to get a perfectly hollow cream puffs!
•1 Cup of Water
•1 Stick of butter
•1/2 tsp salt
•1 tsp of sugar
•1 cup of AP flour
•4 whole eggs
this made me excited...i don't know why
You saved me so much heartache! Thank you! These turned out perfect.
Thanks for the recipe! Made it for the first time for my family and a friend and they love it. Best. Recipe. Ever!
THE PERFECT MACARON! those things r impossible to understand T__T
suzy98 I've learn that humidity is the worst enemy :(
yes, do that!
he did! look it up!
macarons are just so mean
suzy98
i'll accept your delicious filling Thomas
Gey
We all does
JAIL
👀
girl please
Just made these, first time came out perfect! I'll be using these in my Christmas croque en bouche.
You, sir, are absolutely brilliant. Thank you!
This is a bit strange but I used to make Choux like this until I was in cooking school. There, I was taught to add eggs until I achieved the right consistency. The consistency we were aiming for was when the dough could flow off of the spoon and back into the bowl. It's just so weird because the end product looks the same! Slightly irregular, golden, with an airy centre. Hmmm. Oh well, looks amazing Thomas :)
Not all schools teach the same technique
MsKLani totally, and that's why its odd. Different methods with the same results.
Donna Borooah maybe the results will show in the taste of it :)
Yeah for me it was if the peaks fell it was correct idk 😐
Your kitchen conundrum is now solved. Queue me sitting in the middle of my kitchen floor gently weeping.
I love you Thomas!!! Thanks to you I finally can make a perfect cream puff! This recipe really worked!!!!!
I've been making creampuffs for years and they never turned out quite this perfect!! Thank you so much for this recipe!!!
It's cute how the French "pâte à chou" sounds Japanese coming from him, like "patachu".
You could also make Mexican churros with this dough by piping it into hot oil.
thank you for the video! the detailed instructions including estimated cooking and cooling times really helped me as someone new to baking! the puffs came out really well and tasted great with matcha ice cream 💚
The recipe is perfect. I tried it and my cream puffs came out light, delish and awesome! Thank you Thomas
how to make the perfect churros!!
+candy pixie You can even bake these for a "healthier" churro- though fried is definitely superior.
1 cup of flour 1 cup of boiling water and a pinch of salt, that is it! perfect Spanish churros
...and beignets (if you the dough chill and minus 1 egg).
In England we call these profiteroles
PugsterJosh I live in the us and I call them both
profiteroles are filled with ice cream
Angeles Ericson personally, Ive never had a profiterole filled with ice cream
sounds like profit
Profiteroles are choux filled with ice cream, usually vanilla, and covered at the last minute with warm chocolate sauce. What he made are called choux à la crème. And I’m French, btw.
I gotta say thank you Thomas because i successfully made them yesterday :D and i also follow your pastry cream recipe for my cream puff and its so delicious😋
THANK YOU SO MUCH FOR THE TIPS! I made these and they were awesome!!
OMG I WATCHED THIS VIDEO AND I GOT THE PERFECT CREME PUFFS!!!!!!!!!
Mikei Linger ...do we bake them from bottom rod or top rod or both
Hi.
If the batch of choux pastry puffs cannot fit into one tray, can I bake two trays of puffs at the same time? If so, is it one tray on top shelf, one on bottom shelf and when do I swap them over? After how many minutes? Or do I switch on the fan-forced mode?
AND if it's better to bake one tray at a time, then my question is do I just leave the dough on the counter (the room might be warm) or do I put it in the fridge and wait for the 1st batch to bake?
Thank you! Appreciate anyone's suggestions!
+Vivian C I think you should put the dough in the fridge, I usually do that and it still ok. And you shouldn't open the oven when you're baking or turn on the fan mode because it will make the cream puff collapsed
+Kim Ngân Nguyễn Thị can I bake it on convection mode ?
I tried baking both and the one in the bottom tray ended up not rising as much as the one in the upper tray, so definitely bake them one by one
This recipe work beautifully thank you for all the tips and tricks!
This is exactly the kind of cooking instruction I've been looking for! I really want to take my baking and home cooking to the next level and with the tips and tricks you show here, I am excited to see how far this takes me. Thank you!
Hope you've been having a lot of fun on your journey, even 5 years later now:)
Can you add subtitles in your videos
you need to try your food at the end man. I'm not satisfied with the video until you tell me it tasted good
Amen
Even if it was bad he would’ve said it was good ¯\_(ツ)_/¯
Thank you so much. The video and the comments were all super helpful. I made wonderful cream puffs on my first try. We ate all of them and had to make more!
I wanna say thank you soooooo much!!! I made this twice & came out perfect!!!!! Sooooo good!!!
how to make the filling?
He has a no-fuss pastry cream video. Most cream puffs are made with just whipped cream though, which is literally heavy whipping cream, and sugar.
In my country Indonesia, its called "kue sus"
I have tried this recipe, and it taste so delicious! I love it! 😄💕 thank you so much
I saw this recipe while watching "Martha Bakes" then I tried it today cause it was so simple and easy to remember, I'm so happy the result is amazing...😊
I once made Eclair perfectly as this but the problem is that I was able to taste the egg and that was so bad!
1 stick means half a cup?
10grams?
yes 1/2 cup, 113 grams
J mingukie is so cute
Ann T ...1cup water = 250 ml ,1cup flour =140 gr ,1 stick butter =100 gr
Chi Mey ty^^
i just made it and its sooooooo beautiful, thank you for your recipe
I tried this recipe today it's perfect! Thanks for the recipe 😊
So handsome. unf!
How many grams is one stick of butter?
125 grams
Thank you so much :)
HeyLookItsAmy no problem :D
Someone Oink or 1/2 cup
HeyLookItsAmy 100g
Perfecto! I’ve been making Choux pastry since I was 7 years old. But it’s been a few years since the last time. I watched about 8 or 10 videos to find the method I remembered. Yours is right-on the mark, and as a kid, I never had the problems you showed. Glad I found your method. Incidentally, the cookbook I used way back then was my great-Granny’s “Victory WWII” cookbook. They knew how to bake back then. Wish I knew where her cookbook went.
Thank you.. Merci beaucoup! 🤩
I made this today and they were perfect! Thank you for the recipe! when I posted pics of my puffs to make my friends drool, they all wanted a share of course, but I simply told them to go watch this video and make some themselves! lol! Seriously, thank you. I was feeling a bit down today and making this really perked me up!
I don't know what I am doing wrong but every time I try cream puff, they sunk in and are deflated :/
bake them for longer until they are really golden brown
make sure they are golden brown before getting them out of the oven. Also maybe you cokked the dough for too long or you set your heat too high. If it still doesn't work then write me back.
don't open the oven door!!! make sure they are completely golden before opening the door and when u do open it open the door just a little bit to let the steam out
Practice again :)
What's the difference between all purpose flour and normal cake flour?
I believe that cake flour has baking soda or powder in it whilst all purpose flour is just flour
cake flour has less gluten than all purpose flour, bread flour has the most gluten
The protein content. Cake flour has less protein than the all purpose flour. Bread flour has the most protein of all.
Thank you all!
FINALLY AN EASY TO FOLLOW RECIPE ON CREME PUFFS THANK YOU!!!!
I tried them today and it turned out sooo good! Thanks Thomas 😊
I always end up with a collapsed choux 🙁
Me too,I have tried few time the dough never come out sticky😔😔it end up collapsed
"You have a sunken or deflated cream puff..."
Excuse me?
I'm ded 😂
Thank you so much! I made your recipe and they turned out amazing!
I followed this recipe and it turned out AMAZING!
Please be my husbandddd
No
I followed your recipe and my cream puffs came out super great!!!! Thank you so much for making it so easy to follow 😊
Omg thank you sooo soooo soooo much, I tried this using someone else’s UA-cam video and it was a waste of time and food so I tried this recipe and they came out perfect 😃😃 and I love how u give little tips too. Thank you so much ❤️❤️❤️
Just made them today for New Year's Eve dessert with whipped cream filling and chocolate and caramel topping and came out great! Thanks!
I’ve tried! It does worked! Thank you very much for sharing your tips!
Thank you chef. Great tips that will make me look like a pro. You rock!!!!!
Mine turned out perfectly with this recipe and video! I'm so happy.
You make everything look so easy!!
You're my favorite one to watch on here! Thanks for all the tips! :D
Just made these for the first time and they came out beautifully! Your explanation was so direct that it was difficult to go wrong. I only got nervous when I added the flour and right as it mixed in I started to get a film, so I figure maybe my heat was a little high. Otherwise they were so puffy and empty, perfect for fill, and of course delicious! Thank you! :)
Turned out perfect .thank you for the recipe
He just saved my life, my puffs came out beautifully. Thanks a lot!! :D
Made this for the first time.... it was perfect!!! My first tray i took out too early, and my last tray were too close. 2nd tray perfect!!! So beautiful couldnt belive i made it with very simple ingredients
Thank you very much Thomas for sharing recipe
This was very helpful! I made perfect cream puffs on the first try. Thank You!
I can't believe I made these for the first time, I wish I could share the pic, they were just perfect! I filled them with whipped cream and coated with chocolate. Heavenly. Thanks a lot