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- Опубліковано 14 тра 2024
- Learn how to make delicious Pâte à Choux with this simple Jacques Pépin recipe.
INGREDIENTS
· 3/4 cup milk
· 3 tablespoons unsalted butter
· 1/8 teaspoon salt
· 3/4 cup all-purpose flour
· 3 large eggs
Preheat the oven to 350 degrees.
Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay.
Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.
Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.
Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.
Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool. - Навчання та стиль
When I was a young child my family didn't have cable tv; there were no cartoons, but we had an old pair of rabbit ears and it pulled in 2,6,9, and PBS just fine. It was either Jacques and Julia or Soap Operas all day. This man really inspired me to start cooking for my family. It's about more than just a full belly, it's about sharing something positive everyday with the people that you love.
God bless you, Jacques Pépin
Amen!
“Well this is halfway eaten so I’ll put it underneath.” LOL….perfect Jacques! You display a human connection that is so great and easy to watch. Thanks so much.
I could watch Chef Pepin forever. What an elegant, kind, skilled, and talented man. He’s a joy to learn from.
His genius is that he makes it look so simple.
It is simple if you like to cook
So true!
This man is a national treasure he is so humble, kind and I'm so glad he lives here . Thank you again for the great videos
Thank you for not over-editing this. It’s a joy to watch Jacques work in real-time and in such a relaxed setting. A true master!
Without recording dates in the video description, this could've been recorded anytime, in the last five years. This is where this channel has fallen short. A little information goes a long way.
@@CooManTunes But why is the date important?
@@htimsid It helps to convince me that this channel actually owns these recordings, that's why. Jacques doesn't even introduce the name of the channel. What reason do I have to believe that the uploader isn't a thief?
@@CooManTunes Yes… I’m concerned about the ownership of the content on this channel.
Exactly! Love watching his process cooking not mugging for the camera.
"This one's half eaten so I put it underneath". Love this!
Loved the story about Gloria putting the eggs in while the panade was still hot so they scrambled. "How should I know what went wrong, it was YOUR recipe!!"😂
Sad, Miss Gloria passed Dec. 2020.... 😥
@@christinatweet6580 Yes, but how nice that the wonderful memories she left behind for her husband, daughter & GD to cherish still live on in Chef's stories!
It's not just how great he is, or his techniques - or his knife skills. It's not just how humble and great at teaching. It's that he is an absolute fount of knowledge and recipes, which combine with his creativity makes him better than a library of cook books or recipes. Given a few ingredients and tools, he can make a feast!
Yes, yes, and YES!! (oui, oui 😉). I learn so much frm him...
🙏💐💋💋💋🥂🍾 he is wonderful greetings from Austria
I’m so happy and grateful this channel exists
No one will ever top this gentleman and that is a fact. I hope people take notes. Thank you Jacque.
This man is an animal in the kitchen. Even in his autumn years he is casually explaining everything, while making about 6 dishes at once. Awesome
Mr. Pépin is on live, I click and tune in. You ask no questions only observe and soak in the knowledge
After a very long day I play Jacques' videos because they bring me so much comfort 😭
True. He is the best
Me too. Soothing voice.
I ADORE JACQUES PEPIN. I’ve written this several times before probably but I don’t think that’s a bad thing. Thanks for everything Mr. PEPIN ❗️😺🙂
Never grow tired of watching!
I have always loved watching you cook. My favorites were you with Julia.
Everything is free on the web these days, but I would pay to watch Chef Jacques.
I cannot imagine a more natural teacher has ever been.
Only a master chef would create such a variety of dishes from an economy of ingredients. I admire anyone who pays homage to their mother's cooking. I know how I will spend the end game of my life...happily in the kitchen (et jardin). Tres Bien!
Look up Escoffier
What a golden god, I love this man.
Jacques is a 5 star man!
Just blew my mind adding the second piping tip on top of the second. So simple!! I’ve literally never thought of doing that!
My 11 yo daughter has started to love your videos, baking things for the most part. Thank you! She likes the older videos when you cook with Shorey. Neither grandfather cooks so she sees that and understands why I call everyday and ask what she needs from the grocery store on the way home.
J.P. and Shorey authored a book tog. Maybe yr grndgtr would love that!?
So glad you are all enjoying the recipes. Be well and happy cooking!
Good to see this channel is still alive
I've watched this man make the same things on different series for over 30 years and it NEVER gets old. He is one of the most natural teachers I've ever seen. I'm a pastry chef so he's godlike to me. I do have a note for your producers: for the love of God, fire your makeup person. I kept trying to figure out what was going on with the color difference at his hairline and realized it was horribly matched and applied foundation. Jacques Pepin deserves better.
The Master! I had the pleasure of cooking for him and meeting him at a restaurant I worked at in San Francisco years ago. It was an honor and a privilege! Thank you Chef for all of your knowledge! 🙏🙏🙏
I loved the way he rememeabredhis wife. Sweet tender moment.
L'incomparable M. Jacques Pepin est honnêtement l'un des géants de la cuisine. Que votre légendaire carrière et vos connaissances infinies aient trouvé une nouvelle vie et une nouvelle continuité sur youtube est l'une des plus grandes joies qui me restent pendant ces temps difficiles.
J'aimerais un épisode où M. Pépin puisse nous raconter, avec ses propres mots, sa vie et sa carrière.
this man is a true master, i hope he has a ton of apprentices
The man is timeless, like his cooking. Much love chef! Keep going!
This is one of the few chefs that I like. he is so unpretentious. I admired him when one episode he said that a French omelette is different than a cottage omelette. one's not better than the other they're just different. And I've admired him ever since.
Nice memory Chef, really sweet of you!
This man is a national treasure! God Bless you Jacques!
You bring French cooking out of 5 star restaurants and into the home kitchen. Thank you so much!
Notice, he just quickly added a different piping tip. Pro! All about speed & precision. 🥰
I love this! Thank you, Chef! When I was young a family friend (her banana bread was heaven) made tiny choux filled with chicken salad or tuna salad. I would fight my sisters over these. I will try this, and remember Mrs. Aley.
My dad enjoyed making cream puffs and eclairs, usually on Friday night. I thought it was a strange dough as he was making a dough unlike any I had seen before. I certainly enjoyed watching. My favorite filling was vanilla pudding and they both were topped with a chocolate sauce that would harden. Absolutely my favorites.
Please continue making your videos. THANK YOU CHEF
(Laugh)! "This one is half-way eaten, so I put it underneath" (Laugh) Superb!
Effortless skills. Love the little tips.. In a class if his own..
You are the Bob Ross of cooking ❤️
The French got this type of cooking down. Chef Pepin is the master but presents his cooking in a way that invites be home cooks to jump in with both feet/ well hands- thanks for sharing.
Chef, you're the best.
Thank you Jacques Pepin!
AAAh....the master speaks! I always watch for Jacques' videos. I only regret that I have never had the privilege of taking classes with him. ( and pay no attention to the 22 little trolls behind the curtain...)
If you are truly interested in learning to cook you can never learn from a better chef and teacher!
I have learned something new. I didn't know there was a French dessert made with pâte à choux called "pets-de-nonne". In Québec, we have "pets-de-soeur", but they are made with pie dough (often left-overs) on which you put molten butter, brown sugar and cinnamon. The dough is then rolled, sliced and baked in the oven.
A joy to watch!
It's so liberating to watch make choux so rustic! Makes it accessible
Pepin is the Bob Ross of the culinary arts
Not sure how you do it Jacques, every time I watch your videos I gain five pounds😂 truly a joy to spend time with you in your kitchen. We are blessed to learn from a master!
Been watching and learning from Jacques Pepin for many years. If I get compliments in what i prepare i always credit Jacque Pepin since he was my teacher.
I notice some giving him a title of chef but only remember his calling himself a cook many times over.
He's beyond being a chef but I think he prefers what i remember
He's my idol and I'm 76 years old and am in awe when watching.
Great to see Jacques still doing longer show formats - even though the shorter vids are awesome too!
How do we know he's still doing this? This video could be from three years ago. The channel provides no information, regarding recording dates.
@@CooManTunes I suppose it’s possible they filmed this a while ago. Appears new to me.
@@JohnSmith-py4ok I wish we could know how new it is, but these channels will never provide this kind of information, since they don't know their brains apart from their own asses. That's what the thumbs-down button is for, I guess.
I'll never forget when he was showing how to make scrambled eggs and an omelette I said why he showing us that i think everyone knows how to make that🙂
Boy was i wrong i didn't😂🤗
Thanks jacque, you're a walking Wikipedia. I've been watching you for years (along with julia)R.I.P.✝️🙏 another master
i never tire of it your the master
👨🍳🍳🥚
Living legend! I love this man
You are the best cook ever! I wish I could give you a hug. Also the crepe video has helped me impress my friends a ton! Best wishes to you and your family! 💛
Excellent!!!!! I am Italian & we Love your channel!!!!! Everything looks delicious!!!!!!!! Mangia!!!!!!!!🇮🇹🌹🇮🇹 Loved what you made in this gnocchi video with the potatoes!!!!!! Delizioso ‼️‼️‼️
What a legend, I adore this guy.
Funny - I was just pulling together a bunch of recipes to make gougare. Now, I have to do it. Many thanks, Jacques, for always making things seem manageable.
The master at work
I made these years ago for the first time, I however added cheddar cheese to the dough while it was hot in my stand mixer, a sprinkle of garlic powder while it was mixing, and then added the eggs when the temp. was right then Mixed again, then I put the dough into a Gallon Ziplock bag and tossed it into the 'fridge. The next day I took out the bag and drove over to my buddy's house, it was his Birthday. After about an hour out of the fridge, I just clipped off one corner of the bag and squeezed out a golf ball size portion onto a tray line with foil and they Puffed up AWESOME, my buddy even used the leftover dough the next day for He and the Wife's breakfast.
Made the recipe yesterday. It came out so delicious! Thank you Jacque for making it so easy to follow!
Another great demonstration
So Beautiful!!!!!!}❤️❤️❤️💙
Didn't need a bigger pot, but a smaller spoon would have sufficed, his teaching is flawless.
This man is amazing I love everything he make
Such a wonderful teacher
This amazing man.....is an American/French national treasure. I have been watch Jacques' cooking shows & reading his books for over 25 yrs....& he still taught me things about Pate a Choux that I didn't know, & I thought I knew everything about Pate a Choux. I don't know him, but I love him for his commitment to the "Culinary Educating" of America.
Come on now!! This fellow is an INTERNATIONAL treasure! He NEVER seems to pit one country against another... 🥰
I am inspired every time I watch a Jacques video. Even when I re-watch them, every time.
He is constantly teaching us while he cooks. I love JP,
J'ai toujours voulu apprendre a faire profiteroles, eclaires, choux a la creme, les desserts authentiques francais. Et encore un bonus, gnocchi parisienne. Merci beaucoup Jacques, tres joli de vous.
Master class, as usual.
“This one is half way eaten so I put it underneath” 😂 Jacques the hero
Made this from my McCalls cookbook and never really knew all the possibilities, so I made little Chou and stuffed with custard and powdered some and others glazed with chocolate. Memories
Bless you mr, Pate.
Love Mr Pepin! "Halfway eaten, put it underneath." Haha...will give this a go!
He’s a great teacher and a great story teller. I love watching him cook. I don’t cook but I respect those who can and do it well 🌞
The Master of masters. Thank you for sharing all that knowledge.
Excellent as always!
Excellent! Have to try the water version.
I've been watching for a very long time and I always love your excellent content.
Wonderful and versatile! Thank you so much!
05:42 Sharing an anecdote of his wife who unfortunately died 8 months ago, repose en paix Gloria you're still here trough Jacques vidéos.
This is priceless! Thank you.
"This one is half eaten so, I'll put it on the bottom." :)
Jacques is the best!
Thank you for your fantastic recipe!
I like how the recipes are simple and easy to make, the ingredients are not expensive or hard to find., they’re scalable between 1-4 people, and all the rocket science has been taken out of the equation. He’s already done all the homework. And best of all, delicious!
Can’t wait! Love this man!
Dude NAILED every aspect I was looking for
Thank you chef Pepin for a wonderful class! 🌺🤗🌺
I am amazed by the amount of techniques he has used in this video
Wish i had him as my teacher who would pass on their knowledge so willingly without breaking into a fit and rage😅
But he's a true' gem
❤❤❤
This is the first time I would consider making this dough. I've seen it many times and everyone complicates it. I love JP
Fantastic. Very versatile dough. Easy recipes. The trick is to get the dough recipe and consistency correct.
What a masterclass!
Love it! I’m going to try this!
A brilliant presentation. So helpful. So clear. Many things to cook.
Thank you Chef Pepin!
Mamina loved your recipes and we both read your autobiography. :-) Thank you. :-)
Just splendid!
I love the little smile he gave at the end of the story about his wife making his recipe but the eggs were scrambled. 😊