1. 2 cups of milk into big pot 2. Add 1 tablespoon vanilla extract and whisk a bit 3. Put pot over medium heat until it boils (whisk as it goes) and then take it off immediately 4. 2/3 Cup of sugar in bowl 5. Add 1/4 cup corn starch then whisk 6. Add 6 egg yolks, whisk until lemon color 7. Wait for milk mixture to cool down then pour about 1/3 of a cup of it into the yellow mixture, stirring whilst pouring it in 8. Then add the rest of the milk mixture whilst continuously stirring 9. Strain back into the pot from earlier 10. Place it back over medium heat whilst whisking 11. Prepare 1 tablespoon of butter 12. Once thick take off heat and add butter, mix 13. Transfer into a bowl then place plastic directly onto it 14. Place in fridge for about an hour Now for the other part 1. 1 cup water into pot 2. Add 1 1/2 tbsp of sugar 3. Add 1/2 tsp salt 4. 1/2 cup butter 5. Put on medium high-heat 6. Have 1 cup of flour on stand by 7. Once it starts looking very reactive, take it off heat straight away 8. Add the flour (1 Cup) and stir 9. Put back on heat for just under a minute whilst stirring 10. Take off heat 11. Put in bowl 12. Once it cools add 1 egg at a time whilst mixing (at least 3 eggs might need one more) It should end up being nice and silky 13. Put in piping bag with a large round tip 14. Fill a tray with half circles 15. Push down the tips 16. Oven to 220 degrees Celsius for 15 minutes 17. Reduce heat to 190 degrees Celsius for about 15 - 20 minutes You can either use the filling as is or add whipped cream.
couldn't agree with you more!....It wouldn't be very disappointed if I couldn't make it at the first trial..thanks for telling that he reshooting the VDO :)
Tried this recipe and damn!!! It came out so successful. I always had a hard time coping with puffs as I think that they are hard to make and have to be really careful while making it. But this came out perfect and everyone is loving it.
His bloopers always kill me. My favorite was when the cakes fell off the rack. I died with laughter. I'm glad he doesn't leave them out. They add humor to the videos & set him apart from others on here.
I agree. I just found John today, and now I'm binging his vids. I love how he's human in everything and doesn't hide the mistakes. Makes me feel as though "I have found my people."
I just loved how you motivate us with that "it makes u feel like you're not a good cook, but you are! It's just the tools" 💖 Congrats for a million subscribers! Glad to be part of it ☺️
Dear Preppy Kitchen: Thank you so much for being YOU! Love your little bloopers that you don't edit out. You make your recipe's so much fun and fun to watch the process.
My mom always made diplomat cream like that. If you’re too busy to cook a custard, You can follow the same principle with instant vanilla pudding. Instead of full milk quantity, cut the quantity of milk in half. You get that overthick custard like. Then fold in the whipped cream. Makes an amazing cake filling. Also works with chocolate pudding for a mousse hack.
Hi John! Thanks for sharing your recipe. Your pastry cream recipe is my go-to recipe. Just learned the diplomat cream from this video too. Just want to share too that I made these cream puffs 3x. I couldn't use the first batch coz the bottoms were burnt. The second batch, I tried to adjust rack height, added parchment paper to silpat liner but some still ended up having the same issue. Finally, I researched online and found some great tips that I followed and I can tell you, they puffed bigger and bottoms were golden. So I want to share and hope these are useful tips for those who need them. 1. Pre-heat oven to 500 degrees F. 2. Once water/butter has come to a rolling boil, add flour immediately to avoid evaporation from messing up water to flour ratio. When I did this, I ended up just using 2 1/2 extra large eggs and used remainder of eggs for egg wash. Mix water/butter/flour mixture on medium heat to gelatinise starches until a uniform film covers the bottom of the pot. 3. Do not allow egg wash to dribble down the site and adhere to paper. It will impede expansion. 4. Into oven at 500 degrees F. Turn off oven immediately and leave in the oven for 15 minutes. Then without opening oven door, bake at 350 degrees F until puffed crispy on all sides.
For a crispier texture, you can try his recipe with bread flour instead. For the 4th egg, I would suggest you guys beating it up first and slowly add it and check if it's the right consistency, otherwise, you guys may come up with runny dough, which will collapse easier because of too much moisture. Thank you for your great recipe, John.
Made these today with a lot of trepidation. Choux pastry is something I have always shied away from but thought I'd give it another try. It worked this time the tops more browned than I would have liked. The pastry cream is absolutely delicious. Thank you so much for giving me confidence to try again.😊
Why do John's introductions always relate so much to me like "do you want to impress your friends with a fancy French dessert that looks complicated but is actually really easy" Omg John why do you know me so well?!!! Like You just told the story of my life in one sentence😩😩
i like him, he is very careful with how he bakes and he is in detail on what to do i am a baker, but i wanted to up my game into making a bit more classy stuff! thank you so much for detail you give!!!! it helps me out so much
I occasionally binge watch your videos from time to time and I realized I had all the ingredients for this and made them. First time I ever made anything from scratch. This video is fool proof. Sooo yummy!
Hi John, I just sooo LOVE and APPRECIATE your channel. I not only learn loads of recipes, both sweet and savory, but I'm always SMILING BIG afterwards. You have such a BEAUIFUL SPIRIT!! Thank you for being you, sharing with us and all the INSPIRATION. Hugz Arlene
I only use your pastry cream recipe. It’s the best! Only, I bring it to a gentle boil after I pour the egg/milk mixture back to the pot. It thickens beautifully after that!
Here before Mash, but Mash brought me back 💛 This has always been my favorite recipe 💛 it's so good that my ex had me make it for his girl bff when he was cheating on me with her 🤣 10/10 would recommend 😂👌🏻
Your videos are so fun. To be honest, I don’t even plan on doing almost any of these recipes, but you’re such a fun person. It’s hard to find myself smiling so much after watching a video that’s meant to be educational, but with your videos, I’m always smiling by the end.
If I don't understand what a recipe is saying I come straight to this channel and hope he has made it . You make it so easy to understand . Thank you !
Ok, so I just made this cream puffs, and I can tell you guys it’s definitely fool proof! I have to make a new batch of choux pastry because I added 4 eggs and it turned out to be so runny! But, guys, the taste and the texture of my puffs turned out so good. You have to try this. Thanks man! ♥️
Early!I did ur blue berry muffins recipie and it turned out so good .Im not even a professional I’m only 11 years old and I did it thanks to u!Thank u😊
This is a lovely recipe for cream puffs and it was my first try as well ! The puffs turned out so well and they were so delicious ! Do recommend this recipe, plus the cream is the best !! Thank you Preppy Kitchen for this amazing recipe ! (Also, if this is just my weird oven, let me know. When baking it at 425 F for 15 minutes, they were already baked fully golden, I didn’t need the extra time and drop of the temperature as instructed, so really just bake the cream puffs till golden brown !) Edit : To add, for easier storage, instead of making a cream puff sandwich, the puff is hollow in the middle and just use a toothpick to make a hole, then fill it up with cream ! It’s easier and less work too, hope you enjoy !
We two 80 year Olds discovered you today...watched 2 3 4 or 5 of your videos...truly enjoy your recipes, your presentation and you... just ordered your book...will enjoy it even if we never make one of your yummy recipes. 💕 🎉 yummy😊
These came out looking and tasting great! I've always had a bit of an issue when it came to making choux pastries, but this was an easy and thorough instructional video! So happy with the results!
I just made the pastry cream for the first time and it turned out perfect! A little more custardy than I expected but nevertheless still very delicious. Gonna make the choux tomorrow. This was the perfect relaxing break to take my mind off all the homework i have due tomorrow. This is my first time making cream puffs (or any choux-related pastry for that matter) and also my first time making one of your recipes. So excited to see how it turns out!
I want to thank you for your recipe. My sister is loving them so much, and myself - I am falling in love from the cream to the choux . And I can not wait to share them with my yoga community today. Thanks a lot, John and we all adore your charisma. Keep blooming your love for the art of culinary. Namaste!
These looks SO good! The first time I ever had them was 40+ yrs ago. My sister made them and they were like nothing I ever had before. I’ll have to share this recipe with her, maybe she’ll make them for me now...??? 🤣 Stay well John!
Three hours late because I was singing my heart out to musical songs, but I’m here. 😗❤️😂 (Any musical theater nerds here?) I was also geeking out to Ben Platt. But these look delicious! I have to try them.
@@TheWitchvortex akkor tegezodjünk....én is magyar vagyok. Ha jól láttam a régebbi videokbol összetéve akkor egy egész készlete van, imádom ezt a Rotschild mintát
I am so glad I found you. I love how you cook an your so happy I am definitely going to try every single one of your recipes. My name is Pam thank you for being here❤
Oh my goodness i am salivating. I love all your videos John, even the bloopers. Please don't edit them out, you are so funny. Great recipe as always. Take care
Those are totally easy to make to make thanks to the fine people at Stella Doro. My Mom used to make those all the time back in the 80s. I’d totally forgotten about them.
