I’ve been making choux pastry, as a home cook, since my teen years and have never really had great results. I’m in my late 50’s now. I used this video this afternoon and just took them out of the oven. I divided everything by 8 and turned out 12 cream puff shells and 4 small eclair shells. I baked them at 375F for 10 minutes and reduced to 350F for 40 minutes (25 + 7 +4). They are perfect! The only thing I would change is the salt. Maybe with the reduced portions the ratio needs to be tweaked. I used 4g of salt but will use no more than 2g next time. Thank you Julien for sharing your knowledge and experience. Your explanations, especially about the importance of the moisture content, made all the difference to me. I just love watching all of your videos. I’m working my way through them. I hope that your business is doing okay during this strange time. I’d love to visit some day!
Recette pâte à choux, Choux pastry recipe 2 L water 30g salt 800 g butter cut in small cubes Put the wet ingredients to boil Add 1.6 Kg flour The mixture called the panade needs to dry out over the stove ( remove the humidity) Transfer the dried panade to a mixing ball Add 40 eggs ( 2 kg eggs ) , 2 at a time. With a paddle attachment, the batter needs to get silky smooth and shiny Pipe in the shapes you want ( éclaires or choux.....) on a slightly oily tray Bake at 190C ( 375 F) WITHOUT opening the oven until it gets some colour. Then release the humidity by putting a wooden spoon on the oven door.
Home quantity measurement 500 ml water 200 gr butter I found 3.5 gr salt is perfect for me, ** Julian use 7.5 gr salt** 400gr high protein flour I added 60 gr raw sugar to boiling mixture. Listen carefully to his instructions and voila Cooking method every oven is vary, size of choux also. For teaspoon size i do them at 190 for 15 mins then 150 for 15 min. Slightly open over door before taking choux out. Stick a couple of hole on top of hot choux to let steam out prevent deflation. Merci beaucoup chef Julian. Greets from down under.
my bad lol By the way, do you know what should be the home quantity mesaurement for Julien's cream patissiere filling if I want to make eclairs with this choux pastry recipe?
Thats all!!! Wow yes what a treasure, would love a little Julian in my kitchen! This is cooking at it's best, a real marriage of art and science. So different to watching Oliver or Ramsey throwing lettuce leaves around.
Very helpful video for a beginner like me. Started watching the British Baking Show & became motivated to learn more about baking, how to bake, etc. TY
i wish you had a website with recipes with instructions for the items you make they are really awesome ive tried a few of them and they came out perfectly...
Thank you Julian, I enjoy watching you make all these lovely things and I've learned a lot from you so far. Have a wonderful day from Nova Scotia!! Even though you are a great Chef you have a unique "down to earth" way of cooking and baking.
Carolin Schäfer It is always same weight of liquid to whole egg ratio. 2000 ml water so 2000g eggs. But farm eggs cart from 50g to 55 or more so just add eggs until you reach the 2000g
Your "trick" about leaving the oven door ajar to finish off the cooking to perfection made me subscribed! This was your third videos I watched and been enjoying it! You remind me of the chef I worked for when I did pastry training and his name is also Julien! :) Thank you for sharing your knowledge - much appreciated! Gros bisous de Toulouse! :)
Marina I think it is called taking notes! You know, you find something interesting and you want to remember it, SO....You get a pen and a piece of paper and write it all down. You could even type it all in a Word doc, with photographs etc and save it in a file on your computer. Do you seriously want someone else to do it for you???
chef obian knobi but great video great dude this men im work in pastry kitchen and my inspirations is pastry stores france and viena austria great cakes
in the Caribbean we call it puff pastry, after it bake you can cut them open and add chees,tuna, custard creme or any thing you want to make it taste nice
Previous comments repeat the same question: Resizing the batch to suit their own needs. Correct me if I'm wrong, but if you have a calculator, you simply need to understand the percentage of each ingredient to the whole. In my example, I have broken down all ingredients used in the video into GRAMS for consistency. I always weigh ingredients, I never measure (cups, tsp, Tbsp) ingredients. Grams are far more accurate than ounces. I use a digital scale, they're not expensive, or you can find conversion charts online. The batch size in the video = 6430grams total. 2000g water 2000g eggs 1600g flour 800g butter 30g salt The percentage of each ingredient is: 31% water 31% eggs 25% flour 12.5% butter 0.5% salt Let's say you only want to make a batch size = 2000grams total, then apply percentages: 620g water 620g eggs 500g flour 250g butter 10g salt
Hi chef , I would like to know what the suitable temperature for home oven , and should I switch off oven and open door a little after it’s raising the pate choux ? Or only one time open and close the oven door when it’s open for 5 minutes? Best regards
I have shop near my home in Algeria made best eclairs I think was established from 1925 the shop was tubing my French U til now still using old style Patissrie
Could you ask to the chef please why all my choux are down i mean deflated after i took out from the oven... problem the oven or the dough was to liquid ? Thank youu
I’ve been making choux pastry, as a home cook, since my teen years and have never really had great results. I’m in my late 50’s now. I used this video this afternoon and just took them out of the oven. I divided everything by 8 and turned out 12 cream puff shells and 4 small eclair shells. I baked them at 375F for 10 minutes and reduced to 350F for 40 minutes (25 + 7 +4). They are perfect! The only thing I would change is the salt. Maybe with the reduced portions the ratio needs to be tweaked. I used 4g of salt but will use no more than 2g next time. Thank you Julien for sharing your knowledge and experience. Your explanations, especially about the importance of the moisture content, made all the difference to me. I just love watching all of your videos. I’m working my way through them. I hope that your business is doing okay during this strange time. I’d love to visit some day!
You are so much better than the TV chefs of 2021. Thank you.
I could watch him work in the kitchen all day this guy is the MAN!
Real professional, unlike a lot of clowns that just do tv for shows
Recette pâte à choux, Choux pastry recipe
2 L water
30g salt
800 g butter cut in small cubes
Put the wet ingredients to boil
Add 1.6 Kg flour
The mixture called the panade needs to dry out over the stove ( remove the humidity)
Transfer the dried panade to a mixing ball
Add 40 eggs ( 2 kg eggs ) , 2 at a time.
With a paddle attachment, the batter needs to get silky smooth and shiny
Pipe in the shapes you want ( éclaires or choux.....) on a slightly oily tray
Bake at 190C ( 375 F) WITHOUT opening the oven until it gets some colour. Then release the humidity by putting a wooden spoon on the oven door.
Thank you
Thank you💖
love how fast and precise he works, you can tell there's decades of experience in there
Yeah like tearing the end of the pastry bag with his teeth, very classy. He is disorganized, tidy up your kitchen, his English is terrible.
Nothing like watching a true French man cooking in French style and techniques
you have no idea how your technical explanation helped me in my choux. i was able to sell a lot because of this. Thank you so much
Joseph Ricardo Casas did you put the sugar? And what about the milk? You only boiled the water with no milk?
NejmaG1 definitely it needs both of what you said
And the eggs adding was fucked up in this video
@@NejmaG1 you can do it with or without milk
Yusuf Sanad how is it fucked up when you can clearly see the end result is as beautiful as we can expect from a choux pastry??
@@NejmaG1 What the hell are you talking about?
He makes it look so easy and I love how he gives some tips. Merci beaucoup.
The explanation: You need to dry the Panade out, is a game-changer! I made them and they turned out great. Thank you so much!
I love this guy....watching him work is a dream...we need more videos of this man, he is magic to watch...he is my favourite Chef of all time.
Omg, he works so fast
I am so excited! Everything appears so easy, when Julien shows. Many thanks for the video!
Chef, You need a TV show in Les Etas Unis!!! You are the best!!! Nobody knows how to cook over here.
Merci chef,
I've never been comfortable with my choux pastry technique. I'm glad i bumped into your video.
Geniale.
Home quantity measurement
500 ml water
200 gr butter
I found 3.5 gr salt is perfect for me, ** Julian use 7.5 gr salt**
400gr high protein flour
I added 60 gr raw sugar to boiling mixture.
Listen carefully to his instructions and voila
Cooking method every oven is vary, size of choux also.
For teaspoon size i do them at 190 for 15 mins then 150 for 15 min. Slightly open over door before taking choux out.
Stick a couple of hole on top of hot choux to let steam out prevent deflation.
Merci beaucoup chef Julian. Greets from down under.
You forgot to add flour
@@DanielS-zq2rr high protein flour = Flour :)
my bad lol
By the way, do you know what should be the home quantity mesaurement for Julien's cream patissiere filling if I want to make eclairs with this choux pastry recipe?
Can you please tell me how many eggs you used
500 grams eggs.
Divided by 4 from original recipe
Thanks for teaching us this choux pastry recipe, I'll try it for our Valentine's
Its great learning from a master baker!
Thats all!!! Wow yes what a treasure, would love a little Julian in my kitchen! This is cooking at it's best, a real marriage of art and science. So different to watching Oliver or Ramsey throwing lettuce leaves around.
You are amazing! I just love the way you work. Thank you for sharing your knowledge.
Fabulous! What a artist!
Thank you Camera man and Chef you guys are both pros! Great job! Reminiscent of The Great Chefs on PBS. I really love this channel.
I was successful yesterday with your simple and perfect instruction .... thank you so much!
Very helpful video for a beginner like me. Started watching the British Baking Show & became motivated to learn more about baking, how to bake, etc. TY
love all your video...I learned a lot from this awesome young chef ;)
I always use this recipe to make choux pastry/chocolate éclairs and it's a hit every time! Thank you so much!
wow I never knew it was so complicated, and I always thought I knew how to make a choux! lol
Thank you for an in depth description
Thank you chef that is a very usefull recipe
Merci. Your tips on baking these pastries such as( oven door slightly ajar) are very helpful.
I love this crazy pastry cheff ❤
you teach better than other instructors that I have before, thank you
best choux pastry recipe on the internet
You make them faster then I can eat them.
Vous êtes génial chef😋 Merci beaucoup pour les recettes 🙏🏼
Saved my night, thank you Chef!
That's a very nice comment you are very welcome. Regards John.
Thank you for the oven tips 🙏👨🍳♥️
Merci beaucoup monsieur :) followed your technique and my choux pastry came out perfectly !
If he make a cupcake videos.. very injoyable.. inlove with this chef .fantastic tips and recipes ..thank yoh.
Excellent results for me . Simply the best.
An excellent teacher! I have learned a lot about making choux pastry - much of it from this video! Will watch his others now i think :)
Thank you for sharing your recipes, truly a good person. God Bless you and your family and your business .Merry Christmas and have a great 2019 !
Awesome! Love it. Thank you.
I just love this chef!
ahhh, me too.
I wish I had that mixer!!!
I love this chef.....love love love
Wonderful as usual!
i wish you had a website with recipes with instructions for the items you make they are really awesome ive tried a few of them and they came out perfectly...
i love your tuitorial...thank you
What a handsome chef!😆
Very beautiful chocolate cake 100%perfect!
Great. Thank you chef!!
I am already in love with him!!
I just subscribed. I think your wonderful. Loved the oven door tip
I thought it was neat looking at that big industrial equipment compared to my mixer at home. I love that chute for the eggs and the splash guard.
Great! Well done. Thanks for all the tips on what we should and should not do. :)
Thank you Julian, I enjoy watching you make all these lovely things and I've learned a lot from you so far. Have a wonderful day from Nova Scotia!! Even though you are a great Chef you have a unique "down to earth" way of cooking and baking.
great hints!
I would love to learn croissants from chef Julien.
Fantastic!
I love you sooooo much 😁 if u go lala 😁 u r sooooo good ....I love all ur receipts
written recipe
2 liters water
800g butter
30g salt
40 eggs
200g of eggs (40 eggs).
2kg he said, that's 2000g (1 egg around 50g)
Whatflour?
Carolin Schäfer It is always same weight of liquid to whole egg ratio. 2000 ml water so 2000g eggs. But farm eggs cart from 50g to 55 or more so just add eggs until you reach the 2000g
michael bautista My Ecole Ritz Escoffier book says T55 flour. Not sure what the UK equivalent is.
Merci Chef Julien!
Yay for free range ‼💯👌
So if you go... Lala and after Lala and that Lala.. hahahaha 11:38. Great tutorial there chef! Love your accent!
Now I can make eclairs. Thank you
Your "trick" about leaving the oven door ajar to finish off the cooking to perfection made me subscribed! This was your third videos I watched and been enjoying it! You remind me of the chef I worked for when I did pastry training and his name is also Julien! :) Thank you for sharing your knowledge - much appreciated! Gros bisous de Toulouse! :)
Can u tell me plz oven temperature n baking time? Can I bake it on convection mode ?
Please tell me what Flour brand do you use? Love your show, also the way you manage the kitchen. Thank you 🌱
Thank you, the commentary on Why do like this or that is very helpful.
I'd love to read that in print form if it exists somewhere.
Marina I think it is called taking notes! You know, you find something interesting and you want to remember it, SO....You get a pen and a piece of paper and write it all down. You could even type it all in a Word doc, with photographs etc and save it in a file on your computer.
Do you seriously want someone else to do it for you???
thank you so much, I want to know where can I this butter
chef obian knobi but great video great dude this men im work in pastry kitchen and my inspirations is pastry stores france and viena austria great cakes
woooow iloved this recipy could you tell me the recipy by greams
in the Caribbean we call it puff pastry, after it bake you can cut them open and add chees,tuna, custard creme or any thing you want to make it taste nice
Ilike your job
Hi 👋 im still a live😂😂🙂
YUM! Me Likee!
I always thought you put sugar in as well ,it has been on others I have seen made.
Merci!
I wish to eat from your cooking one day: (
Que bien se inventan historias de los inventores de recetas
Can u tell me plz oven temperature n baking time? Can I bake it on convection mode ?
Previous comments repeat the same question: Resizing the batch to suit their own needs. Correct me if I'm wrong, but if you have a calculator, you simply need to understand the percentage of each ingredient to the whole. In my example, I have broken down all ingredients used in the video into GRAMS for consistency. I always weigh ingredients, I never measure (cups, tsp, Tbsp) ingredients. Grams are far more accurate than ounces. I use a digital scale, they're not expensive, or you can find conversion charts online.
The batch size in the video = 6430grams total.
2000g water
2000g eggs
1600g flour
800g butter
30g salt
The percentage of each ingredient is:
31% water
31% eggs
25% flour
12.5% butter
0.5% salt
Let's say you only want to make a batch size = 2000grams total, then apply percentages:
620g water
620g eggs
500g flour
250g butter
10g salt
May I have this recipe, so I can divide it? Thank you!
Excellent presentation ! When the camera goes off I bet he screams at everyone like a lunatic with a New Jersey accent.
So you need to dry out the choux before putting the in the oven?
Do you cool the flour mixtures before you add the egg
Hi chef , I would like to know what the suitable temperature for home oven , and should I switch off oven and open door a little after it’s raising the pate choux ? Or only one time open and close the oven door when it’s open for 5 minutes?
Best regards
I have shop near my home in Algeria made best eclairs I think was established from 1925 the shop was tubing my French
U til now still using old style Patissrie
AWSOME
Thanks for the good . Mine GOT FLAT so many times . I m fed up ..but will try this recioe
Boss!
How do you convert this recipe to a home baked quantity?
⭐️⭐️⭐️⭐️⭐️Rock on!
Frensh people are pastry masters
what mixing method is used?
Bonjour je vous suis et j'adore vos recettes, vous êtes super !!!
Faites vous des vidéos en français ?
Could you ask to the chef please why all my choux are down i mean deflated after i took out from the oven... problem the oven or the dough was to liquid ? Thank youu
How long do you need to let the humidity come out, if you're using a spoon to keep the door open?
how much does this recipe make for the shop? amazing!!!
i meant how many eclairs
please can you show us how to make nice moist, chocolate cake, and banana cake please
hello mon frère!! t'es trop bo avec c'te coupe de cheveux et la p'tite barbichette!!!
so what are the measurements in a small batch ?
God his accent is hot!