How to Make Eclairs, Cream Puffs & More | Bake It Up A Notch with Erin McDowell
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- Опубліковано 2 чер 2024
- Get ready to #bakeitupanotch as Erin dives deep into pâte à choux, the incredibly versatile pastry dough that's used to make everything from cream puffs to éclairs to crullers and more. In this #bakingtutorial. she'll walk you through the equipment, ingredients and techniques for making beautiful choux pastries and tell you how to avoid common mistakes. Happy baking!
READ Erin's article, "How to Master Pâte à Choux (For Éclairs, Gougères & Cute Little Cream Puffs)" ►► f52.co/3qjzkez
Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT: f52.co/37fkTnL
Five Two Essential Kitchen Knives: f52.co/3veEWKQ
GIR Silicone Spatulas: f52.co/3uNs9jD
VIDEO CHAPTERS:
00:00:00 Intro
00:01:52 Your Handy Toolkit
00:06:39 Ingredients, Assemble!
00:11:04 What Choux Gotta Do
00:21:28 Piping Like a Pro
00:31:13 Crispy-Chewy Crullers
00:34:08 Let's Get Baking
00:43:48 It's Frying Time
00:48:00 The Finishing Touches
00:51:45 Mistakes Happen
GET THE RECIPES:
Pâte à Choux: f52.co/2OwJdYq
Choux au Craquelin (Crisp, Cookie-Covered Cream Puffs): f52.co/2OB5RyZ
Chouquettes: f52.co/3qgXfLM
Berry-Glazed Cream Puffs: f52.co/3qgaKLG
Pistachio Cream Puffs: f52.co/2ZdZJyq
Crullers: f52.co/3pb5nMx
Black & White Éclairs: f52.co/3755EKr
Strawberries & Cream Éclairs: f52.co/2ZdkE4E
Yossy Arefi's Meyer Lemon Eclairs: f52.co/3b5F2KS
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Hey Food52? Literally never let this woman go. Keep her happy til she's ready to retire. Her videos are relaxing and also so informative and fun, I could watch forever. Thank you Erin
💐👍🥰🥰🥰
me too
1000x yes! 😁
Ditto ditto
She's Awesome! Just love her and all her videos!
She doesn't need a laugh track. Her enthusiasm and gift for teaching how to bake confirms my long held idea that bakers are happy and generous people. Thank choux very much. :)
Good grief. Every video, I think, Erin is just the best teacher and communicator, and then she does another stellar video. Thank you for doing this. For the teaching. For the time. And for the inspiration.
Erin, your style just makes me WANT to watch you. It’s not just the recipe, it’s also how you talk to us. Thanks.
"It's science with a side of magic!" and passion and knowledge and patience, ALL of which Erin displays to the viewer in every episode, for every choux, pie, cake, or bread; no schtick, no platinum spiked hair or forced sentiment, just a genuine interest in baking and sharing. Thanks, Erin! Food52 you have a winner!
@Barbara Stadler
I never understood why (whomever it was) chose Guy Fieri to win that show, which launched his tv career. He's obnoxious and fake, isn't very impressive as a chef, and even started pronouncing his surname "more Italian" when he won the show. (I mean, how pretentious can you get?) Erin is the opposite of that guy, and I am so glad to have stumbled across this channel with her.
Awesome choux.
Gosh, I wish she was my best friend. She is just so darn cute.
Yes she is!
Did you catch her playing the ukulele and singing “Girls Just Want to Have Fun” for Valentine’s Day? Follow her on Instagram - she’s amazing!
She’s a natural teacher. Excellent.
@@food52
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SKMM.
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Me too!
I’ve avoided trying choux because of how much folks on the Great British Bake-off seem to struggle with it! It just seems so intimidating. But you made it so simple!!! Thank you. You are a true Angel of Baking
I made it recently after being intimidated for a long time. It's just a science and you can definitely do it. The time and competition pressure definitely causes people to mess it up. Plus at home we wouldn't necessarily get as much practice as choux doesn't keep all that well. I wouldn't make it that regularly. But it wasn't actually that hard!
No need to be intimidated... a good recipe and it's rather easy... and delicious!
Having decent instructions and plenty of time goes a long way.
@@kateh7855 sag RWE
Its not that hard actually, we learnt doing it at school and ive done it a few times since. Just make sure to really "burn" off the flour, then it will rise properly
There are no words to describe the depth of my appreciation for these recipes. Erin, your personality and love beams through. Yours is a perfect combination for these videos. Don't worry about laugh tracks etc. Your personality shines though and there's enough quirkiness for us to throughly enjoy the presentation and take some enjoyment of our own in theses recipes, because of you. 😊❤
I see Erin, I click. For choux-ure.
This made my day. 😁
I didn't think I could watch through an hour-long baking video but with Erin, time just flew by! She is such a joy!
I really love how approachable Erin makes all of these recipes and processes! Especially pointing out where certain things are critical but others are based on your choice.
Thank you, thank you, thank you for how thoroughly you go through everything.
I watched most of this video last night when I couldn't sleep and had Easter Sunday's dessert on my mind (three types of eclairs). I decided to make the eclairs today, store them, then fill them Sunday. I got the perfect consistency with a lovely V, piped them all out, baked them to a pretty golden brown, and then took them out to do the 15 minute cool down before the final browning. Panic began to settle in when I saw them falling and becoming sad and deflated. Attempting to not be sad and deflated myself, I put them back in for another 10 minutes. They puffed up and browned more, but deflated again after taking them out.
Pushing through my rising anxiety, I sat down with the computer, pulled up this video, and went straight to Mistakes Happen. After watching it, I put them back in for a bit longer, and low-and-behold! I have beautiful, burnished eclairs that stay risen!
This series is so underrated.
Wonderful tutorial! When are we gonna see a video on how to make all the delicious fillings for these BEAUTIES? 🥰
Yesss!! 🙌 literally my favorite show on UA-cam
Plz we need more "bake it up a notch" every week, if not every day . thank you
Free Master class! Erin is such a good teacher and so inspiring! Love her
I love that in every episode, Erin emphasizes that there is no magical single correct way to do things. It makes baking feel so much more approachable!
Fantastically comprehensive as usual with outstanding production value. Erin is, IMHO, one of the best food educators anywhere. Part of that is her comfort and ease in presenting and teaching. Her production staff also does a very professional execution that makes viewing fun and worthwhile.
here to say that everytime food52 posts a vide featuring Erin i get excited, seeing her cooking makes my day 100%better
I don't get how people go out of their way to click the dislike button. I love watching her. She's realistic and gives us great tips throughout the video. Even if you don't agree with something, it just doesn't warrant a dislike, in my opinion. Anyway, the button exists so......
Usually if the video is over 10mn ,I escape it ,for your videos which are lessons of more than 50mn ,the time pass like a second ,with an incredible enjoyment, lovely you are Erin 🥰thank you🙏
Chouquettes are the best. Growing up my mom and grandma would take us to the bakery on Sundays. They would get my brother and I a croissant and a bag of chouquettes for all of us to share. Croissant were the breakfast and chouquettes our goûter at 4pm.
P.s.: Erin you've been pronouncing the names correctly.
I remember when food 52 had like 250 k subs. I'm so proud and happy that all these great creators joined and are making it a big amazing place
Thanks for staying with us!
When I think of of a magical elf that makes enchanted treats, I think of you. You are like a mystical fairy with special powers that can make food into a magic potion of enjoyment. You are so special Erin! Thank you for your videos and teachings. You are a wonder to the culinary world.
Not everyone needs to be funny. You are very informative and knowledgeable. Love your special gifts and don't compare yourself to other people.
The bit about the film on the bottom of the pot and the dough clumping is SO MUCH more helpful than "knead until tacky".
I'm a simple none baking woman who loves cream puffs who will now make cream puffs, because you have made it easier. Thank you. Finally.
Thank the heavens for Erin! She’s an angel of cookery and brings the magic.
I’ve finally found my favorite teacher! I can watch you teach us how to bake all day long! You’re very entertaining and easy to follow! I’m definitely a fan!
She's just so great. I could watch her teach me to do the easiest thing ever like tomato-pasta - I would still watch her.
Love this woman. I want her for my best friend, too. We would have so much fun. I kinda feel like she already is my friend! I just love Erin's Bake It Up a Notch series. :-) :-) :-)
Amazing tutorial. I could watch all night . Very down to earth and clear teaching style , and not intimidating at all .
Thankyou .
How did the universe know I needed a video on pate a choux. And one starring the GOAT herself ERIN at that. 🙌🏼
Erin is the very best presenter on baking! Better than Martha!!! My question is: is it possible for me to substitute almond or coconut flour, maybe a combination? Also, can I use heavy cream instead of milk? I'm not able to eat grains. Also, the sugar in milk affects me.
When making the Crawlers you could probably pipe it into a heart so you have Valentine's Crawlers. If you are making churros you can take a skewer or a straw and poke out some of the middle so you can fill it with Nutella or something else. When doing cream puffs you can make a cute Valentine's dessert for your sweetheart, pipe a medium sized S and bake those. And when you're assembling it ,you cut your top off you cut that in half spilting it. You put the top halfs on going out and put the S on the front where the top joins and you have a swan. Put some sauce down an place 2 Swan's facing eachother.
What cute ideas! Thanks for watching and sharing, Joy!
@@food52 You are welcome. The puff can also be used for Savory application such as chicken salad, or filling them up with spanakopita type filling an baking short time, mini pot pie bites for a few. For sweet I absolutely love mixing whipped cream with lemon curd for the filling with white chocolate ganache on top. Vanilla ice cream with Nutella or chocolate ganache on top. Nice whip cream with some strawberries on top of the whip cream then the top put on powdered sugar on top. You can mix Nutella and whipped cream for another filling, maybe with some chopped roast hazelnuts or almonds. Another good one is some vanilla ice cream or butter pecan with roasted cinnamon apples and caramel on top I like dulce de leche, if you don't want the ice cream in this one then I'd say mix the caramel with whipped cream for the filling and top it with the apples. I make a no-bake cheesecake fillin I use in a lot of stuff, I will use it as a filling and dollop a little lemon curd and put fresh berries on top. Drizzle on some white chocolate put some toasted coconut on top of that, very delicious. That's just some of my favorites, hopefully it will give other people some ideas.
The way she breaks all of this down makes it so much less scary to try!
The intro alone made me subscribe immediately!
If I frigg up my baking it's your fault 😂. I watch you as I'm baking and get caught up in your baking ignoring mine. I love you and your videos ❤️🇨🇦
Pâté à Choux was the first pastry I learned how to make, back in the days before UA-cam. Just me and my beat up cookbook! Thanks to Erin for all these amazing tips! Things I wish I knew back then, actually in more ways than one 🤦♀️
I commented that I love Erin's videos and I just saw tons of other people who made wonderful comments also! I'm not familiar with measurements unless they are in cups, ounces and pounds etc. so I hope she also will mention the ingredients that way. This is the first time that I watched her.
Erin is simply the best teacher! It's so wonderful having her on Food52! And so happy she's on Instagram, as well. Thank you, Erin, for all you share! ❤️
I'm so grateful for these episodes. Such valuable information I'm getting without going to cooking school! And for free!!
In Poland we pipe crullers a bit different, and we call them "gniazdko", which means a nest
When I first made cream puffs, I didn't understand the extent of expansion. So basically they were big enough to hold a LOT of filling. You could have knocked someone out if you threw it at them
7:53 “if you’re out of milk or only have enough for one more cup of coffee…”
lmao you get it!! Thank you for always mentioning substitutes, you even go as far to give your opinion on how things bake,taste,finish everything I would’ve asked!! I can’t tell you how many times you’ve helped me out and even lifted my spirits back up because I found out I didn’t need milk or butter etc. for something I was so excited to bake but didn’t have the money to buy whatever I was missing or couldn’t go to the store and get at the time. Sending my love and appreciation to you and your team!!
She is the only reason I watch this channel at all. Amazing explanations.
Just recently found your videos and wondered where you've been all my baking life? Miss Erin you are fantastic, I finally made a successful pie crust. I am 71 and have struggled with crusts for close to 60 years. With your help I am victorious over pie crust. Thank you so very much.
Love how you instill confidence.
OMG! A new Erin video. My day just got soooooo much better 😊
I have a trick that I devised when I had to make dozens of puffs for a croquembouche. Instead of piping the pâte à choux, I use a disher. This ensures that every puff is the same size. Here’s the really fun part: I mix up my egg wash, then dunk the disher in it before scooping the dough. It keeps the dough from sticking, and does the egg wash all in one step!
I love Erin’s videos!! I can’t even eat most of these amazing things because of a gluten allergy but who cares! This woman is a wizard at teaching and is so pleasant to watch!
I just stumbled upon these videos tonight and have been binging. They are incredible. Erin is engaging, warm, gives you info straight without dumbing things down, and she’s funny. The pace of these videos is great - I hate videos that drag on and clearly could have used better editing. I can’t believe how educational these videos are. It makes me want to tackle new baking projects immediately!
I’m obsessed with Erin’s videos!
Loooooove Erin! She’s a true teacher. Great detailed instructions.
I would love to see an episode on curds and jams please x
Her voice is soothing. She’s my new fall asleep ASMR. Lol I also love how she makes baking look so easy and fun.💕
yet another friday night saved by Erin!
Watching Erin’s videos have made me feel I can do this! She is amazing.
It's midnight so I'm just gonna like this now and wake up to a video of pure joy in the morning 😊
She's back and with another great tutorial!!
Hi Erin, I am Sally Beck and a student with Escoffier culinary arts academy to be a pastry chef. Erin you are a delight to our appetite, have fun with flavor. Yes we love to bake.
This was great, can't wait to try it! I just bought piping bags and tips. Can you do an epsode on souffles?
I was 8 years old when I saw cream puffs in a cook book and decided to try making it. That was when I learned that dough could be made at home without getting a product that was hard and heavy inside and out. I don't know how but I ended up with beautiful cream puffs and made eclairs with the other half of my dough.Maybe I'll make some baked goods including custard's in the next few days after I get to the store for eggs. I'll definitely make a bavarian Cream with a peach topping afterward. Since I don't have a single egg in the house I guess I'll make either an orange Julius or a strawberry banana smoothie. Snacks are obviously important to me.
Happy Easter! And thank you very much.
Emboldend by your videos I recently made some churros and today I made Eclairs filled with a creme of wild garlic, feta and creme cheese for my easter family dinner. Certainly not yet perfect, but very nice none the less. :-))
I live for Erin's videos she explains it all so perfectly
Young lady you are a brillant teacher, very skilled and with a pleasant and friendly nature I love watching your very educative videos. Thank you☺☺
Erin you are just the best. I thoroughly enjoy your demonstrations & have learnt a great deal watching this video. My husband is out filming this afternoon. Its a typical New Zealand spring day...hail storms, sunshine, thunder & wind. He's going to be soooo pleased to come home to eclairs! Kia ora....many thanks. PS your sense of humour is classic :)
Wish I could be in the kitchen with Erin, maybe her kitchen helper. Thank you for explaining every possible situation for the recipes. You make us better bakers!
I'm so glad I found your channel. I am going to tell my granddaughter Brooke to subscribe.
You are an amazing artist / baker/ teacher. When I watch your video , I learn so much
Thank you for making these detailed and cute videos! I've been watching them all and they're just the best and Erin is a queen!
Bread flour. I love this. ❤😅 Soothing manner. Clear voice. Just lovely!
Erin..you are and have been such an inspiration.. thank you. Please keep teaching us all…..
I think you are so adorable - just love watching you and your instructions! Can't wait to start on my pâte à choux and elcairs. Thanks for sharing your expertise!
Watching this video inspired me to try it; I've still made all the classic mistakes but will not give up until I finally get it right!!!
She’s so knowledgeable! I love making cream puffs, and really appreciate the tips! I can see them improving from now on! Thanks Erin!
I've watched this probably 4 times since it was first uploaded. It's relaxing and inspiring. I think I'm making some choux this week. I love Erin's videos!
I am trying this this week. I'm really excited about it. I love the equipment shown in the beginning. I couldn't believe that I have the same kitchen scale!
:) How did you find it!?! I want to try soon too.
My husband loves cream puffs and those Choquettes. I’ve watched this video like 5 times so today in gonna try it! Wish me luck.
How many times I have followed a recipe only to find it was awful. I would never attempt to try again. Thank you to Erin for her teaching me what to look for like the film in the bottom of the pot
For pate chioux and the V to look for coming off the spatulas. And the possible mistakes? I am grateful for her showing these things because I will try again instead of giving up and feeling like a failure. Thank you Erin
I LOVE YOUR SENSE OF HUMOR! And your so dang informative!! THANK YOU!!
How many times I have followed a recipe only to find it was awful. I would never attempt to try again. Thank you to Erin for her teaching me what to look for like the film in the bottom of the pot
For pate chioux and the V to look for coming off the spatulas. And the possible mistakes? I am grateful for her showing these things because I will try again instead of giving up and feeling like a failure. Thank you Erin,
Erin I love you sooooo much my sister...thank you million times for all amazing episodes
Thank you again
First time watching & you’re great !! This is perfect timing for me ! I’m making 15 desserts next week, our church is doing a joy prom for special needs group families of all ages, they’re having 200-250 there & I’m doing the gluten free dessert!! So thank you I’m going to try some of your tips!!
Re Dieter Schorner's tip about resting/cooling the puffs and baking again, the chemistry is not unlike classic (twice-baked) biscotti which have a high ratio of eggs. They're baked and then cooled and sliced, but it's the second bake that gives them their crisp texture. Also if you're baking a lot of choux pastry, you can do it them in relays.
I Totally agree we need you in our lives to teach us your amazing gift of sharing in such a beautiful way You are now in our hearts blessings to you 💕 🙏 ✨️
I love the fake laughs! And the advice of course! ❤
Erin's the best! What a masterclass this was! ❤️❤️
No doubt , she is a very teacher. She always know what she is talking about. Good teacher.
Love your channel. Love your recipes. Love the way you present your recipes and teaching. Thank you.
I would love to attend your cooking shows in person and to know your favorite brands of kitchen tools!
You are a great teacher. You touch all bases. Thank you so much for the recipes.
You explain everything so simple!, all my respect to you, such a wise person. A bake guru!
Erin you are a wonderful teacher. I thought I was pretty knowledgeable but I learned lots of extra top tips from your excellent video. Thank you so much.
You are so absolutely fabulous. I love every tutorial you do. Such a contagiously positive attitude.
I LOVE watching Erin!
I'm so glad I stumbled onto this. I could and do watch these episodes.
Erin, you look so cute in your peter pan collar! Love you and love your videos! You bless me.
I soooo appreciate the use of the mixer here! I've made it by hand and "elbow grease" is an understatement ;)
The work that go’s in to this must be amazing because this show is so good 😊
Wonderful video. It brought me right back to my early days of cooking, when I loved making cream puffs and eclairs! I had forgotten how much I enjoyed making (and eating) them!