Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 "Pâte à Choux"
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- Опубліковано 14 тра 2024
- Martha Stewart shows you how to make choux pastry like maple éclairs, maple cream puffs, profiteroles and cheesy gougères with puff pastry dough. You’ll only need four ingredients to make the puff pastry, also known as pâte à choux, and Martha will show you that you don’t need to be an expert to quickly whip up this delight.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on / marthastewart .
This episode originally aired as Martha Bakes Season 1 Episode 8.
0:00 Martha Stewart Makes Puff Pastry 3 Ways
0:43 What is Pâte à Choux?
1:39 What Puffs Should Not Look Like
2:48 How to Make Pâte à Choux
8:49 How to Make Eclairs with Creme Patissiere (Pastry Cream) and Maple-Espresso Glaze
13:17 How to Make Profiteroles with Chocolate Sauce and Ice Cream
16:13 How to Make Gougères
#marthastewart #pateachoux #baking #pastry #desserts #recipes
Full Recipes:
Pâte à Choux - www.marthastewart.com/349990/p...
Cream Puffs with Pastry Cream and Maple-Espresso Glaze - www.marthastewart.com/350083/c...
Eclairs with Pastry Cream and Maple-Espresso Glaze - www.marthastewart.com/349991/e...
Profiteroles with Chocolate Sauce and Ice Cream - www.marthastewart.com/350618/...
Gougères - www.marthastewart.com/339149/g...
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Martha Stewart Makes Puff Pastry 3 Ways (Éclair, Creme Puffs) | Martha Bakes S1E8 "Pâte à Choux"
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Thanks for watching! Which pastry will you be baking next?
I love Fridays with these videos. I will be making quiche this weekend using my mom’s pie pastry dough recipe. I like to meal prep several portions of small and mini ones to freeze for quick breakfast and snack.
lovely to see YOU on your channel !
Have a Happy Valentine's Day Martha
Your very welcome ! We are baking some cannolis’ with vanilla butter cream 🤪
Don't know. But i LOVe,about my favorite,is cream puffs or eclairs filled with bavarian cream,vanilla custard,& lightly glazed with butterscotch icing!!! I could just eat the whole batch pretty quickly!!
I used to make creme puffs with vanilla custard :*) It has been a while, though they were very delicious but on the 2nd day they would start getting soggy :*( I guess just eat them all on the same day LOL!!! Love the video :*) TY
YOU CAN WATCH SOMEONE ELSE...THEN YOU GO BACK TO THE BEST...YOU MARTHA STEWART...GOD BLESS
She makes me feel like I can bake anything
Of course you can bake anything😊😊😊
🤭 me too
Martha lives and creates a calm, peaceful world. I love hanging out with Martha.
I WISH MY DAUGHTER AND I COULD HANG OUT WITH
MS. MARTHA !🤭!💗🙏🏻🌷
IT WOULD BE FUN !😃😌💗🌷🙏🏻!
I love how calm I feel when watching her!!
Me too... I love watching people cook in general, because I love cooking as well
Same. It’s close to ASMR 🥰🥰🥰
She is a natural teacher.
I had seen others on baking shows totally flop at making choux. After watching Martha, I nailed it my first time out and have not looked back! Even my variations turn out amazing. Thanks Martha! You are the BEST!
Watching Martha work her magic while sipping an afternoon cocktail is a mood
🪄💛✨
She explains everything so literally, anyone that can follow precise directions can make what she does😍 I love making what she makes...and it always turns out!
You go Martha! You are truly the best .I don't dare start cooking any dishes without seeing how Martha would do it first! Thanks Martha 🥰
I miss the original Living format. I wish you would go back to the wonderful show that used to exist. Thanks Martha
Yum! Espresso glaze with maple sounds so delicious!
One step at a time, she went to the throne she's well deserved. 🌟🌟🌟🌟🌟✌️
Martha read my mind! I've been researching gougeres and loved hearing all of Martha's tips.
So glad Martha is doing tons of cooking videos. I've missed them so much!
So lovely to watch her ...making food.
No fuss.
Not much utensils.
Very clever lady!
With Martha’s lead, I can do anything! Thank you, Martha, for being so wonderful and showing us the way to a beautiful life! 🌷
Martha, your perfectionism and attention to both details and accuracy/authenticity always shine through 👍👍👍👏. There is no culinary teacher better than you. Thank you for sharing 🙏!
Thank you Martha..
Martha’s attention to detail is wonderful. 😊🇨🇦
Thank you Miss Stewart for such a great lesson... always inspiring!
The cream puffs I got down however I will be trying those fillings which I've never made. Looks delicious and definitely a winner.
I love how you measured with pencil on back of baking sheet. Soooo helpful. Thanks for sharing
Hello how are you doing today 💝
I love her shows......comforting
💜 watching martha everything always looks so good
I've been watching Martha since her first televised program....
I still enjoy her programs...
Martha still looks wonderful.
Interesting though, is that now, Martha's voice is beginning to have the unique sound that is extremely similar to the voice of her mother, Big Martha.... it is a good sound .... and is almost like hearing Big Martha here with us.
Delightful Duo.
Oh Martha! Thanks so much for this cheereful, inspirational and confidence-inspiring video.
Thank you Martha for making/sharing this wonderful recipe. When i saw this video i ran down my stairs and tried this recipe even though i baked (ur baked alaska recipe) yesterday. But nothing stops me from baking. I tried the eclair one and it tasted like im in heaven! At first i thought i dont have the ingredients but surprisingly i did. I could NOT stop eating it. Thank you again!
Always delicious recipes from Martha and love it 💕
How Wlnderful!
Thank you so very much Martha!
Martha you are such a wonderful cook and teacher. You have such a pretty, and calming voice, I love to listen and watch you make all of these beautiful things. I only made cream puffs once but I wasn’t satisfied with the recipe I had for the cream filling. I hope I learn a better one from you.
Thank you Martha!🌞
When I was in Europe the filling was a heavier whipped cream without sugar in England.
Give 'em to the chickens lol! 😁😂
I love how Martha speaks french in her Connecticut accent... 😎
I am a pastry chef! Martha you are wonderful!
I love those p.rolls(I'm not going to attempt to spell it) with the ice cream and chocolate sauce. Love ya Martha. You are my hero.
Looks so good!!!
To help eclairs rise more evenly, professionals use an open French star tip. The single most important way to reduce cracking in éclairs and ensure that they are puffy instead of flat is to use the proper piping tip: a star-shaped tip, about 1.5cm (1/2 inch) in diameter, with as many fine teeth as possible. The teeth create ridges in the dough that help it expand without cracking.
Good! I'll try
Looks delicious. Thanks for the videos.
Very nice recipes, We are in pâte à choux right now. You are presenting useful tips! Thank you for sharing all that
Wow!
Now I know why cream puffs are so delicious.
Super !!!! Danke Marta. 👍💌
This was informative...thank you. I have heard about you 😀 but never seen your cooking or shows before.
Hi Martha. I Love all your recipies
Looks sooo yummy!
Thank you verrrry much!
I love your videos! Those look fantastic, thank you Martha 🥰
Sra. Martha es usted maravillosa me encantan sus videos felicidades y muchas gracias por compartir devo desir sorry por no hablar inglés pero para la comida no hay idioma la felicito por ser tan profesional y exsitosa muchas gracias su admiradora desde California 😊👏👏👏
Look very delicious 🤤😋
Thanks a lot for posting this video. I do have a sweet tooth and any dessert Martha Stewart makes is really appetizing.
I wish I could grab the cream puffs and eclairs through the monitor of my MacBook Air. I love Martha and Julia Child.
Can almost taste the pastries. They look so good.
Great information 😊
thank lady Martha 💫💐
Omg that’s looks delicious. I enjoyed watching you on UA-cam. I love your idea
This is a fantastic recipe!
Wonderful Martha🥰! It looks soooo delicious👌 We are going to bake them ALL🤗
We did it! And they were goooood! Now we are stuffed, it is so much butter and egg...Julia Child is waving🤭 Have it good dear❤️
Made the cheese puffs today and damn that was the best thing I've made so far HAHAHAHAHAH Thank you my idol! Martha!💞💓
I am a new subscriber here. Thanks for sharing. I learning so much from your video. Trying to bake for my daughter. Lovely video. 👍💐
Most French pastry chefs (Michalak, Conticini, Grolet, Cignac, et al.) use half milk, half water for the pate a choux. The milk both tenderizes and adds more color to the final product.
My mouth is watering. Everything looks so delicious.
Yes 😊😊😊
MArtha Stewart YOU are something...BEAUTIFUL ...YOU DO ALL YOUR COOKING BEAUTIFUL...
I PRAY YOUR ALSO SAVED...
Hi there Thank you for this wonderful share ~ such a nice content ,Keep it up and stay safe, stay connected. Warm greetings from New York.
Hello Martha! Thanks for the recipes they look delicious! I’ve always wanted to make Pate a Choux pastry. I was wondering, approximately how long do I let the dough cool be fore adding the eggs.Thank you!
This is a nice change from the classic chocolate glaze. I been using the chocolate but adding a hint of coffee flavor to it. I think I want to add a little toasted pecans or walnuts to it.
Wonderful.
I like The recipe Martha Stewart I love
Of course her ice cream is homemade. Martha is fabulous
Beautiful 😍 Video
My mouth is watering 🤤
Nice view i just love it❤️❤️❤️❤️❤️❤️ & Love From Bangladesh
Hi Martha!
Cocktails are great
Cine nu cunoaște limba engleza, poate urmări această minunată doamnă la emisiunea,, Papryka ,, care este titrată și în limba română, aveți ce vedea și învăța. Tot ce veți vedea în emisiunile prezentate vor fi adevărate lecții de gătit urmăriți și vă veți minuna.
They all look so yummy thanks martha. Your fan phil
Martha,
These desserts look just fabulous . I just wanted to know can I use lactose milk instead of whole milk and can I use vanilla powder instead of vanilla bean?
She make s it look so easy
Quero. Muito aprender fazer estas maravilhas!!!
I was just talkin about cream puffs and eclairs with someone. Telling them some of my favorite fillings like lemon curd and how to make Valentine's swans. But that you could also do Savory ones I really like doing chicken salad ,mini chicken pot pies or doing a filling like you would use in spanakopita but put it in the puff instead
This was a very interesting video Martha.
Gracias!
thanks for great tutorial, what can I substitute for maple syrup, I coudn't find that in my country,thank you for response
Thanks you are great
I ADORE READING
Love the desserts but sooo many dishes to clean 🪥📡
😄😄😄😄 that's what it takes to prepare delicious meals 😄😄😄
Lovely ❤️❤️
I would like rosemary & parsley with parm & gouda !!
Hi martha, how long do you cook bougeres for? How do we know they're ready. Thanks
Hi Martha. We do have All Purpose Flour in SA. What would make a good substitute?
Hello from Washington State!!😁👍👋💐💐💐
I really needed the gougères recipe, and it looks like I can start from adding a cheese dip to the dough, before the eggs, to accelerate cooling. Maybe I'll put the boiled, drained spinach through a blender with some garlic, to be added after the eggs. Then, I guess it would be dried basil and feta on top before cooking.
Love food
Mmmm,que delicioso.♥️
Yum!!!
وصفاتك جميله وانتي اجمل 😘😘😘
Очень вкусно выглядит👍
Подскажите о калорийности этой выпечки?
Perhaps one day l’ll get a bee in my bonnet and want to make these but not any time soon ,I’m sure there marvelous but no one does these things anymore or no one that I know.Yes they would eat it yes they would enjoy it but would it be worth it?the way things are you could pop over to your local bakery and then lie if that of course you made them yourself.Just remember to get rid of wrapper,it will make for a lovely evening if you remember my advice bon appetit.🧑🍳
Instead of Whipped Cream, I use eggwhites to lighten my vanilla cream. Leave more suggar for eggwhites and near them until glossy. Make vanilla cream using Wondra flour and add a packet of unflavored gelatin. Never have a problem with soggy Cream Puffs even after a few days in the fridge.
I always have problems with making the puff. Do you leave the puff in oven off for cooking them?
I dont like glazes so i use some filling as a gkaze and sorinkle with crushed nuts.
Can eclair be baked at fan assisted convection oven??