Hai. Thank you for this recipes. It is so simple and it works. I made it today for the first time and it works! I follow exactly as what you said from the beginning till the end for the Puff Recipe..and ..with patience..the results are amazing. its so puffy and fluffy.. thanks... Tips: I replaced the whipped cream with egg meringue recipes.... because I don't want to waste the white eggs... mix and measure egg meringue with the pastry cream.. base on the consistency fillings that you want...
Your cream puffs were beautiful. I have tried these and they did not come out as well. But I will try your tip about leaving in the oven while it is off, I think that is what I did wrong before. Thank you for the great tips and the video!! Happy Holidays!!
I love cream puffs! Your cream puffs look fantastic and thank you very much for the tips. You really need pastry cream for cream puffs I think in my opinion and it's easy to make. Delicious
Thank you very much for your informative recipe. I will try to make the cream puffs soon with your precise recipe and great tips you shared with us. Thank you again for all your time and efforts. From San Diego, California.
I made these cream puffs this morning, and it turned out great! The puff pastry tasted great and also the pastry cream, but my problem here is that the puff pastry wasn’t cripsy at all, I wanted to achieve a crispy type of pastry puff and I think I’ve done something wrong. :( planning on trying it again next time, any tips?
Looks like a great recipe and I can’t wait to try it, thank you very much! I really like how you put two fillings in yours- that just makes them ...mmmm yummm so much better I think! Happy Holidays ...;)
This looks delicious! I’m thinking of trying this soon, but does it still taste yummy even if I don’t put whipping cream inside? I’ll follow these, with the filling and I’m planning of putting caramel glaze on top instead. 😊
Love the video! Are they good for storing for the next day? So making it the night before and if so what are the tips for storage? I wanna make them but I will be busy the day I want them for so I'm trying to see if I can make something work
it realy looks too yummy...i love puffs....plz tell m can v make whip cream at home..bcz i have many cacke recipies in wgich for decoration n iner filing this cream is used..n i got one new thing in this vedio that is pastry cream...i 'll must try it.. thanx a lot
+stef encluna Cream that you buy from the supermarket is pasteurised (heat treated) to kill off any bacteria that may be present. Pasteurisation also destroys lipases (enzymes) which can affect the flavour of the cream and reduce its shelf life. As long as you put it in the fridge it will be safe to eat.
i love all your recipies because they are all very simple to realise,i just want to know sometimes somes recipies need cream of tartar,can i replace it by something....thanks!
Its really advice to use whipping cream since they hold their shape better, the risk with all ourose cream is it will not hold abd will soften the cream puff
My Sweet Ambitions hello honey. I have a question please answer me if it is possible. I made this recipe three times yesterday it came out really nice and delicious but I had a problem. that the inside of my cream puffs was not baked well and it was still liquidy. idk how to explain. sorry for my bad english) please I'm waiting.... btw the out side of it was golden brown.
So basically i have to switch off the oven and place the shell in it for 15 minutes then take out the shell and preheat heat it again for the next tray ? And one more question, im sorry im kinda confused whether i should leave the oven door slightly open or should i close it ?
Just wondering....would it be possible to make a hole in the tops(instead of cutting them apart)and pipping the filling into the hole? I have to transport these to a party, and I'm concerned about them getting separated(tops and bottoms). And also, maybe that would keep the filling from running, in case they got too warm before they are eaten? Thanks in advance.
hello po.. you mentioned 1 tbsp sugar at the first part but what is written on the description box is 1 tsp sugar... just want you to clarify that pls ☺️ thanks po... will try this soon
How long should i wait for the mixture to cool before i add the first egg? I dont want it to scramble. Please help i want the recipe to turn out perfect
hi,thanks for your great recipe I need to know how can I keep pastry shells unfilled (no cream) fresh? in fridge or another way? how about if I fill them how many days can i keep them?
its best to keep them unfilled , put in an airtight container, if you filled them with cream you should put them in the fridge, you can keep them in the fridge best to be eaten within 3 days
I made them today ... taste is superb but got a little issue ... the bottom part stayed on the parchment and it was a hole underneath... anyone can tell me why this hap