Can't remember where I learned it, but the best advice I got for knowing when to pull your pate dough off the stove is that it will have a very slight nutty smell, as well as the sheen that Claire talked about. Have never made a bad batch since!
I got the Dessert Person book as a surprise Christmas gift and I'm in love with it! Just opening it up and seeing the organization of recipes into a time and level of difficulty graphic spoke to my methodical heart. Learning to properly incorporate Pâte à Choux to more recipes and make it consistently good was a next step I wanted to take in baking and between the great explanations and photos in the book and these videos, I can finally make it :') Love you Claire ♥
I was wondering how similar they are to pão de queijo! I'm gluten-free so I make the tapioca cheese bread a lot and now want to try her cheese puffs with gf flour to see the difference...
i grew up with my mom making pâte à choux quite often for special occasions like christmas or easter, and while watching you cook the pâte on the stove, i swear i could smell it! so much wonderful memories
The first time I made this, I did it by hand. I guess I did not whip enough, so they collapsed. Second time I used a stand mixer and made 1/3rd of the quantity in the recipe, and they came out amazing! It's so light and tasty, I can't believe I made it. Thanks Claire!
I love the humor in all your videos! It makes learning more about a technique or a brand new technique so fun. (To the special effects editor - you forgot to blur the k****g*** label on the butter. 🤣🤣)
i am mind-blown over how LOOSE the raw pastry is, i didn't realize i'd been making it wrong this whole time! these videos have improved my baking so much, thank you for sharing
I made this recipe following this recipe step by step and the dough turned out runny with just 4 medium-size eggs, they never puffed in the oven, came out flat and the taste was like an omelette with cheese.
Made my first choux yesterday!!! These are next after the amazing black sesame pate a choux success! The pastry tastes a lot like a crispy waffle. Of course this comes out the next day…
When she said fold in the cheese😭 "David, you fold it in. Ok, I don’t know how to fold in broken cheese?!? I don’t know how to be any clearer, you just- If you say fold it in one more time- it says fold it in!!!"
@@GMDasLied I think I needed to cook the caramel slightly longer ( I was worried about it burning) and let it cool a couple minutes longer before I started assembling.
Could you try macaroons? I don't know if you've already done then. I've been binge watching master chef and those are always a challenge so it would be cool to see you do it
i made your crocembuche recipe for new years last year, it was a really fun project for what might've otherwise been a bummer holiday time! Thanks Claire!!
Hi Claire!! You had talked about a mandel bread during the almond poppy seed cake. I would love to see that in 2022. Your videos are the absolute best. Keep doing what you’re doing!!
First of your videos I’ve seen, instant fan and subscriber (thanks to my daughter for the tip.) But there’s something about your energy and humour that now has me obsessed with what a collaboration between you and Simone Giertz would come up with!
I’m so excited for next week I’ve been talking about wanting to make eclairs for months now. I was hoping you’d make a video on them. Next I would love to see you make frangipane and I want know what to pair it with since there’s no recipe in the book that actually uses it. I’d also like to see you make kouign amann. They look so complicated that a video showing all the techniques would be super helpful.
Theres a local bakery near my mom that makes the kouign amann. So good! Like extra sugary rolled croissants determined to give you diabetes. I can only eat a quarter of it at a time. But so good.
In France frangipane is most commonly used in king's galette ! Basically a pie made of two sheets of puff pastry filled with frangipane. Its delicious :) I think you can make it with the rough puff from the book
“Next step is to fold in the cheese” “How do you fold in the cheese” “You just fold it in” “okay but how” “You just..” “Oh my god if you said fold ONE more time” Gotta love Schitts creek 😂😂😂
I feel you Claire. My family is the worst when it comes to trying recipes I'm working on! Our friends have zero sympathy for them when they complain about having to try brownies, cinnamon rolls, cream puffs & more.
I was on a school exchange in Lyon and together with our group, we went to a french pâtisserie and one of the french teachers knew the pâtissière so she agreed to give us a little course. And what did we make: Chouquettes (made from pâte à choux). They were delightful and I still make them from tine to time to this day.
Great demo, Claire. I think I was at that same party! Seriously though I love how you make all your recipes so accessible to the every-person and just keep moving forward. (You have a style very reminiscent of Julia Child that makes me think, I can do this and try something new that will be delicious!)
My boyfriend got me the last copy of Dessert Person from our local Barnes and Noble for Christmas 😭 I opened it today and I can't wait to cook from it.
As someone has already mentioned, use a cookie scoop (I use oxo grip) to portion and shape the dough: you'll get perfectly round, evenly sized gougeres. I've been making Jacques Pepin's recipe for over a decade. They disappear within minutes.
Puffs are my favourite, if I could eat nothing but these in a variety of ways, I'd be happy. Will make some tonight. I usually like to make them for fillings, but will try the gougeres! Love ya Claire!
I was thinking about Pâte à Choux literally this morning, I want to make èclairs for new years eve to be exact, and the next thing I knew the this notification pops up. Great video!
I have been watching all the episodes with my partner, and I just realized the theme song sings “de-ssert per-son”. This whole time I have been hearing “Tears of the sun”.
I tried making a croquembouche for new year's eve with a tangerine/lemon curd, which was perfect, but the choux were a complete failure. And I made them twice. 😞 At the very last minute, amongst all of the crying and swearing, I decided to make my own... flatembouche (the curd was squished between the flat choux), with tiny green meringue bites, lots of tiny sugared fruit and my tangerine almond bites (it's called mandarinata, it's a Greek or Italian recipe I think, look it up, it's the taste of heaven), which - thankfully - was an unbelievable success. 😊 But I want to try making those choux properly, as many times as I have to, to get them right, so thanks for the detailed tips. Happy New Year, from Greece!! ❤️
Here's a great trick I came up with. I don't pipe my pate a choux onto the sheet pan. I use a disher that I dunk in a cup of whisked egg (good use for that last egg or two you didn't use in the dough). This keeps the dough from sticking to the disher and simultaneously gives it the egg wash. And all the cream puffs are the same size. For sure, eclairs need to be piped.
I never had a cheese puff before but before i saw the end i was going to say that the recipe looks like eclairs , and i just wanted you to make them next
I made Crack Cream Puffs today. In French they're called Craquelin aux choux- I think. I'm sure that's probably wrong lol. Whatever, they are delicious!
These look delicious!! Is it wrong to make these for just 3 people for New Year’s Eve at home?? I hope next year we all have the option to serve these at a larger gathering of people we love.
David Rose : What does that mean? What does "fold in the cheese" mean? Moira Rose : You fold it in. David Rose : I, I understand that, but how, how do you fold it? Do you fold it in half like a piece of paper and drop it in the pot, or what do you do? Moira Rose : David, I cannot show you everything. David Rose : OK, well, can you show me one thing? Moira Rose : You just... here's what you do. You just fold it in. David Rose : OK, I don't know how to fold broken cheese like that. Moira Rose : David, then I don't know how to be any clearer! You take that thing that's in your hand and you... David Rose : If you say "fold in" on more time... Moira Rose : It says "fold it in"! David Rose : This is your recipe! You fold in the cheese then! Moira Rose : Don't you dare! David Rose : You fold it in!
