I am French from France , pastry Chou à la crème , religieuse and eclair are iconic here in France 🇫🇷 & you are a Chou crème king 🤴 xoxo 😘 yum yum yam 😋😜🧁🍰
Excited when I saw the thumbnail. Started watching. Realized I forgot that I'm a celiac and there is no way to duplicate this style of pastry without gluten. 😅
Tbh this really isn't a dough to dependant on gluten. Maybe more imperfections and blow outs but that's honestly a pretty decent trade in for you know not getting cancer. And flavour wise this is 90 pastry cream anyways so no problem there either.
@@FisklinaDon't worry, you don't have anything to worry about if you don't have celiacs. But people with celiacs disease who continue to eat gluten, as previously mentioned, are at a higher risk of G.I cancers due to the chronic inflammatory and immune responses. Scary!
Hi hi! A question. I'd like to make the choux component in advance. How long would you say the baked choux could keep before filling? (Am assuming refrigerated in air tight containers, and refreshed in the oven the day of.) Thanks for the video! A recipe I've been using has been giving me mixed results. Am looking forward to trying this one out! 😗
I know im not from Chefsteps, but i do have abit of experience with Choux made in advance. We used to preb them erly in the day, and when serving them for petit four we gave them a quick "rebake" to recrisp it. Yes you can make it in advance.
its always a showstopper when I’m bringing those, I’ve been making it with crème mousseline because its so simple to make (pâtissière whipped with soft butter) but I might try this one !
Yes! Generally churro dough isn't as enriched (less egg) so the final texture is a little denser and chewier than something like a cruller (another sweet fried choux dough item).
You can transfer choux dough into a mixing bowl and using paddle attachment. Let it mix a little bit to cool down a dough before add an egg mixture bit by bit.
Is there a sense to watch a cooking video without exact amount of ingredients for the recipe? It’s kinda like “fry a steak for some time and receive a perfect medium-rare”
Around @13:20 .. the final shape makes no sense with how it's prepared. It feels like he flipped them upside down, but didn't show that part. Otherwise, I can't figure out how the flat "cookie" part on top ... suddenly becomes dome-shaped. It also looks like the filling-to-pasty ratio is way off. The final cross section is, like, all filling. Maybe that works out, but it seems like it needs more pastry to balance all that filling.
the cookie part is mostly butter and sugar, which will later on melt. The shape will follow whatever is beneath it, as the steam rise up from the dough it made the dome-like shape. Hope it helps!
'some milk' 'some water'... Making cookijg videos without the actual recipe is stupid. I get it, its lead-gen for the subscription on your site, its also a reason to skip the videos in the future. Decide if you want to put content behind a paywall or not. Splitting it like this is not a good evolution. You guys make top content, i get that you want to make money too. But theres better ways for sure. A baking video without weights or proportions 🤷🏼
I disagree. The Beef Wellington is similarly split into video with Grant and recipe with multipliers. They complement each other. And if you do 1.5x or 3x, for instance, then the quantities change so “some milk” is fine as a placeholder in video. Video = technique; recipe = technical specs.
This is an instruction forged in the cadence of a thousand past mistakes and triumphs. Well done chef.
01:10 I got distracted by the cutie walked in
love Tim! please let us have more of him!
an angel baby presence accompanied the chef owwwwww❤❤❤
Love your fur baby sauntering in😍, they make great company. This recipe looks delicious.
Really well done video -- definitely trying this next weekend....but I need to know more about about the dog! 💙
That's Nash! And let us know how your choux turns out!
Cute dog
But no Cutedog, that’s ok tho!
Definitely trying this recipe👍🏻
Let us know how it goes!
Could you do a follow up video by making eclairs? PLEASE??????
We'll see what we can do!😉
I am French from France , pastry Chou à la crème , religieuse and eclair are iconic here in France 🇫🇷 & you are a Chou crème king 🤴 xoxo 😘 yum yum yam 😋😜🧁🍰
looks amazing!🤩
Love this🎉❤
Excited when I saw the thumbnail. Started watching. Realized I forgot that I'm a celiac and there is no way to duplicate this style of pastry without gluten. 😅
Tbh this really isn't a dough to dependant on gluten. Maybe more imperfections and blow outs but that's honestly a pretty decent trade in for you know not getting cancer. And flavour wise this is 90 pastry cream anyways so no problem there either.
@@conord5043 Getting cancer from what?
@@Fisklina Celiacs who continue to eat gluten are at higher risk for several types of intestinal cancer.
@@BillyHarvey merci
@@FisklinaDon't worry, you don't have anything to worry about if you don't have celiacs. But people with celiacs disease who continue to eat gluten, as previously mentioned, are at a higher risk of G.I cancers due to the chronic inflammatory and immune responses. Scary!
ooooo Nice!
Yum
Hi hi! A question. I'd like to make the choux component in advance. How long would you say the baked choux could keep before filling? (Am assuming refrigerated in air tight containers, and refreshed in the oven the day of.)
Thanks for the video! A recipe I've been using has been giving me mixed results. Am looking forward to trying this one out! 😗
I know im not from Chefsteps, but i do have abit of experience with Choux made in advance.
We used to preb them erly in the day, and when serving them for petit four we gave them a quick "rebake" to recrisp it. Yes you can make it in advance.
According to their website, 2 days, but will soften. They don't comment on recrisping
Total nerd question: what is the brand of food pro and stand mixer?
They're both Breville.
Can this guy do a video on soufflé?
They do have several soufflé videos on their website, some of which are available for free
its always a showstopper when I’m bringing those, I’ve been making it with crème mousseline because its so simple to make (pâtissière whipped with soft butter) but I might try this one !
I thought pastry cream + whipped cream is a diplomat cream !!??
In mexico is like a CHURRO dough . And den fry in hot oil..
Yes! Generally churro dough isn't as enriched (less egg) so the final texture is a little denser and chewier than something like a cruller (another sweet fried choux dough item).
How would you do the choux doug part with a Kitchenaid? Just mix it?
They have a free recipe on their website on Parisian gnocchi, which is gnocchi made using pate a choux, and they use a KitchenAid mixer for that
You can transfer choux dough into a mixing bowl and using paddle attachment. Let it mix a little bit to cool down a dough before add an egg mixture bit by bit.
Is there a sense to watch a cooking video without exact amount of ingredients for the recipe?
It’s kinda like “fry a steak for some time and receive a perfect medium-rare”
Tf with this comment section 😭😭
beefy chef arms.
lol creme legere doesnt mean shit in French
It literally means "light cream."
Around @13:20 .. the final shape makes no sense with how it's prepared. It feels like he flipped them upside down, but didn't show that part. Otherwise, I can't figure out how the flat "cookie" part on top ... suddenly becomes dome-shaped.
It also looks like the filling-to-pasty ratio is way off. The final cross section is, like, all filling. Maybe that works out, but it seems like it needs more pastry to balance all that filling.
My guy the disc is like 70 percent butter it will melt and then conform to the underlying shape which was a dome.
@@conord5043 ahhh ok. Thank you for that clarification. So basically, the choux just puffs up around it. :)
the cookie part is mostly butter and sugar, which will later on melt. The shape will follow whatever is beneath it, as the steam rise up from the dough it made the dome-like shape. Hope it helps!
The filling is incredibly light and airy. It's definitely proportional to the pastry.
@@kelleyforeman ahh ok. Because it looks like a very dense custard.
First! Happy Sunday! 👀
Is it normal to let pet in the kitchen?
Relax it's a test kitchen 😊
TIL septics butcher the pronunciation of craquelin as well
'some milk' 'some water'... Making cookijg videos without the actual recipe is stupid. I get it, its lead-gen for the subscription on your site, its also a reason to skip the videos in the future. Decide if you want to put content behind a paywall or not. Splitting it like this is not a good evolution.
You guys make top content, i get that you want to make money too. But theres better ways for sure.
A baking video without weights or proportions 🤷🏼
Someone doesn't know how UA-cam works
@@bostonbesteats364 Nah, most youtube c ooking videos are not like that. Because mosty youtube is their only /main source of income.
@ You have no clue what you are talking about
I disagree. The Beef Wellington is similarly split into video with Grant and recipe with multipliers. They complement each other. And if you do 1.5x or 3x, for instance, then the quantities change so “some milk” is fine as a placeholder in video. Video = technique; recipe = technical specs.
*_It's always disgusting with all the dog hairs in your recipes._*
There are no dog hairs in the recipes, ignatz.
It'a always pathetic with people freaking out over a dog in a kitchen.
What the F? You allow a DOG in your kitchen? Ew. So much for ChefSteps being an authority.
Your mom allowed you in her womb for 9 months which seems to be a greater oversight
Ew--someone who hates animals.
Why does everyone who works at chefsteps look so GREASY
First! Happy Sunday! 👀