There was a restaurant called Places on the Country Club Plaza KC back in the late 70’s-80’s that had this on their menu. They used an eclair instead. topped with hot fudge, whip cream and shaved almonds. Was the best dessert ever. Thank you for sharing this recipe with us. Brought back very happy memories from years past
I was taught to make the choux dough in a mixer; the melted liquid would be poured into the mixer bowl which contained the dry ingredients….dough would combine and would lose moisture thru using the paddle attachment on slow (steam) and cool to an appropriate temp for piping. When you put your hand under the bowl and it was cool enough to rest your hand, it was ready to transfer to a piping bag. The consistency was exactly like riced mashed potatoes before adding milk. You dipped a finger in water and tapped down the tips from piping the choux.
Our favorite restaurant for 30 years, The Grand Finale, had this on their menu and called it The Puff. They added shipped cream and surrounded it with fresh berries. My very favorite dessert of all time. They went out of business after covid and I have missed this dessert (and other dishes) ever since. Thank you for showing me how I can make this at home. We can have it again at all our special occasion. ❤
I first had profiteroles in a cafe across from the Royal Opera House in Covent Garden. Later I went to see Sleeping Beauty. I don't think I can top that, even if I make them myself. It was a long time ago, but a magical day.
Bridgette and Lan do really well together, great recipes and techniques taught and explained perfectly. Informative and entertaining. The background sheeple with the face-diaper props fidgeting around is annoyingly distracting from otherwise terrific content.
Wow these look fancy but fairly easy to make! I love your melting chocolate technique! I want Two of them. Three seems like a bit much, girls! But I’m sure you work off those calories with ease! What a great dessert for a party! Thanks
It is probably delicious , but i am diabetic so i cannot eat this, but i guess to the good side, i don't have a sweet tooth so i don't crave sweet food , candy, cake , pie , jce cream , etc...
You can make pate chou without sugar and make savory filled puffs. They're lovely with chicken salad or egg salad. You can use them to make little sandwiches. You can even add a little grated cheese and/or snipped herbs to the batter. They are very versatile and easy.
I love that you explain the texture and look that signal when you're ready to move on to the next step! Thank you for making such great videos!
There was a restaurant called Places on the Country Club Plaza KC back in the late 70’s-80’s that had this on their menu. They used an eclair instead. topped with hot fudge, whip cream and shaved almonds. Was the best dessert ever. Thank you for sharing this recipe with us. Brought back very happy memories from years past
To get eclairs, you just have to pipe out a line instead of a circle. Everything else is pretty much the same.
I was taught to make the choux dough in a mixer; the melted liquid would be poured into the mixer bowl which contained the dry ingredients….dough would combine and would lose moisture thru using the paddle attachment on slow (steam) and cool to an appropriate temp for piping. When you put your hand under the bowl and it was cool enough to rest your hand, it was ready to transfer to a piping bag. The consistency was exactly like riced mashed potatoes before adding milk. You dipped a finger in water and tapped down the tips from piping the choux.
Lan IS a cream puff 😂 🎉 Those look great!
Bridget and Lan are a superb team. Awesome work.
Thank you ATK. I can't wait to make this.
Our favorite restaurant for 30 years, The Grand Finale, had this on their menu and called it The Puff. They added shipped cream and surrounded it with fresh berries. My very favorite dessert of all time. They went out of business after covid and I have missed this dessert (and other dishes) ever since. Thank you for showing me how I can make this at home. We can have it again at all our special occasion. ❤
I first had profiteroles in a cafe across from the Royal Opera House in Covent Garden. Later I went to see Sleeping Beauty. I don't think I can top that, even if I make them myself. It was a long time ago, but a magical day.
Perfect timing 😍 thank you
Goodness, these look beautiful
i love cream puffs i think tm going to try this one instead of the way i have done in the past;
Love this!
Lan Lam is in this video, so automatically I know it's gonna be great so I can click Like before I watch
🔥🔥🔥🔥🔥🔥🔥🔥🔥
These were one of the first deserts i helped make! Theyre so good. (It is annoying getting the egg to combine, but theyre such a fun thing to eat!!)
Thanks for adding actual captions for the Deaf
I like cream puffs to and i try do the same as you showing us. 😊
My Grandmother made swans!
That sounds adorable! 😊
Like pastry in the shape of swans?!
@@JacksirromI'd be pretty impressed if she actually made swans in some genetic lab somewhere 😂
Bridgette and Lan do really well together, great recipes and techniques taught and explained perfectly. Informative and entertaining. The background sheeple with the face-diaper props fidgeting around is annoyingly distracting from otherwise terrific content.
Wow I'll eat all 24❤
Why not use a weighing scale, if you need it to be precise? 1:14
The french know how to dress up their icecream? pardonne-moi! Scusi, but Profiterole was invented by an ITALIAN chef named Panterelli.
Nice but I prefer it filled with pastry Creme
What is the pot you are using? I cannot find it anywhere on the ATK site.
It's All-clad
Do u like cream puffs I know I do... Yum
Could these be assembled, frozen while dinner is being served, then pour the chocolate over to serve?
Wow these look fancy but fairly easy to make! I love your melting chocolate technique! I want Two of them. Three seems like a bit much, girls! But I’m sure you work off those calories with ease! What a great dessert for a party! Thanks
Can i use Gluten Free flour?
I love cream puffs but not with ice cream. For me it’s only whipped cream or custard, then the chocolate on top. I’m more traditional.
Instead of tablespoons, especially for baking, can you add weights (both metric and imperial)?
lam lan book plz and thx
Ice cream filled profiteroles... only an American mind could.
hahaha riight? I know the italian profiteroles with crema pasticcera on the inside or cream, but ice cream is a funny twist on it
In my country is the italian way.
With caramelizada or chocolate sauce.
Heavenly.
I know! I thought I didn't hear correctly. First time seeing them done without ice cream
Here to say,
You cannot master paté choux.
Domain, yes, but choux no.
I see what you did there 😏
I see people make it defrint ways like more eggs and useing hand mixer why is that
She seems seriously nervous
Why would you put ice cream in? Maybe American cream isn’t as good as Irish..
Please use weight to specify butter quantity 🙏🙏
It is probably delicious , but i am diabetic so i cannot eat this, but i guess to the good side, i don't have a sweet tooth so i don't crave sweet food , candy, cake , pie , jce cream , etc...
You can make pate chou without sugar and make savory filled puffs. They're lovely with chicken salad or egg salad. You can use them to make little sandwiches. You can even add a little grated cheese and/or snipped herbs to the batter. They are very versatile and easy.
@@tessat338yup. A classic is to add shredded gruyere to the dough before piping: called Gougère! They are such a fancy, yet easy appetizer to make.
Just leave out sugar? No adjustments?@@tessat338
Profiteroles were made way before food processors were invented. It’s almost as if they want you to think you must buy one …
It's just the method she used, weirdo.
Why don’t you measure in grams?