Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream) 

this woman doesn t give simple cooking instructions for a recipe! she actually teaches you how to cook, the interrelation between all ingredients and elements... thank you Helen!! so precise and rigorous!

This is the most meticulously spelled-out recipe video I've ever seen. In a good way!

A masterclass in content, execution and presentation... faultless.

I almost didn't watch, but so glad I did. I thought it would be too long and a waste of time. Wrong. Really impressive and actually concise info! Really appreciate not wasting my time with extra nonsense. Really great pro tips on the science of the bake. Thank you!

I have made cream puffs and eclairs many times over the years and they were good. After watching this I need to try again! I was taught to make the choux quickly - mix the flour as fast as you can and add the eggs - one at a time beating quickly while the choux was still hot and in the pot. I never cooked the choux past where it came together. And never have I seen instructions calling for bread flour, but again it makes total sense. This is why mine came out of the oven crisp but were soggy if they sat for more than an hour after filling! Thank you so much for all of the explanations that went along with the techniques - I love knowing WHY - and it helps me to remember and transfer the knowledge to other recipes.

This is the best instruction of making Cream Puffs on the internet !!! This recipe and her techniques and tips are absolutely crystal clear.

Amazing video - I always LOVE when the recipe includes little tips and tricks for what to look for, and most importantly, WHY to look for them. At the end of the day baking is chemistry, so knowing a little bit about the materials you're working with makes success more achievable than just blindly following a recipe!

This lady is absolutely wonderful. She really explains everything, leaving nothing to chance.

I just made your version of the choux paste and it came out so well. Actually, the whole recipe was wonderful and it tastes marvelous! Thanks so much for sharing your recipes with us.

I'm so impressed, this addresses everything I've been doing wrong. Just simple tips like how to stir the dough in the pan - and walking us through why you do it (to remove excess moisture) helps me understand the pastry so much more! Thank you!

I love the way you explain the details and point out the rookie mistakes! I've used your pasta recipe many times and always get consistent results. Thanks.

I like that you give instructions on how to use the scale by putting the mixing/cooking vessel directly on the scale and zeroing it. I think a lot of recent converts might overlook this opportunity for convenience. It's one of the great things about having a scale. Less cleanup!

You are the best instructor I have ever seen. You made this so easy to understand. I'm making my first croquembouche in a few days and I know this will help me greatly. Thank you so much!

This is one of the most in-depth instructional videos about cream puffs I've ever watched. I love the logic presented about this eggy variation of the recipe. The results are lovely, and the technique is impeccable. I applaud your attention to such details. You truly nailed every common stumbling block in developing good technique with the creation of cream puffs. You're an amazing presenter.

I have fallen totally in love with your humor, humility, and hope! I used to make these all the time, but it's been years. Now I will whip up a batch and see if the ol mama's still got it!

After many failed attempts at making the dough, i came across this lady's recipe and decided to give it a try. It turned out perfect! To prevent your shells from deflating you must follow every instruction in her video. I turned off the oven and let them cool with the door ajar for 15 minutes before taking them out. Happy baking everyone :)

You are the best teacher! So many people leave out so much in instructions because they assume we know this or that. You don't leave out the things you take for granted. You remember every difficulty you had and teach us what not to do. That's the way a teacher should be. Well done!

OMGosh your cadence on instructions is PERFECT!!! It's absolutely wonderful hearing your instructions. I'm not taking about your accent but the tempo of your words and the selection of words you're using is awesome!!

This is the third time I’ve tried to make pate à choux and it finally worked thanks to your clear instructions. Thank you so much!! 😊

Pure brilliance. Your communication is exquisite.

Thank you so much for this video. I always love baking tutorials that include the chemistry behind each important step. I hope to recreate it in time for Father's day hehe

I made these for our Ladies Tea and there were none left! Your hints and cautions were spot on. That cream was AMAZING! Thank you for such an indepth tutorial.

I made these yesterday...I followed every step of your videos and they turned out amazing!!! I used to be very bad at baking, cooking was more my thing. But I so badly wanted to learn how to bake well and then decided to make something that is challenging. Your instructions are incredible, so detailed, but never overwhelming. You are very talented at describing something so demanding and made even someone like me succeed! Thank you, thank you!!

Helen, you are so precise. Helps beginners like me a lot.Thank you.

I love your emphasis on practice. a must!

This is fantastic! This does a more thorough job set of explaining the aspects of the technique that matter than an entire semester class in pastry. Excellent material, thank you for sharing!

Thank you so much for your wealth of knowledge I now feel confident enough to make a batch of cream puffs ..I used to watch my mom make cream puffs as a little girl but she is in heaven now and with your recipe and tips I can’t wait to start baking ❤️

I've watched umpteen videos on how to make the perfect cream puffs and followed 2-3, only to regret doing that. This video beats every one of them on the web with the detailed and great explanation of each step and each mistake. Wonderful job. Thank you bunches.

Dear Helen, An excellent video that thoroughly explains what needs to be done to make some delicious cream puffs. I love the detail. Thank you!

Thank you soooooo much for your previous episode on choosing a knife. I requested the Zwilling for my birthday last month. OMG I didn't know how much I could enjoy a nice sharp knife. It fits so nicely in my hand and I just LOVE it and YOU for helping me finally stop spending $ on bad knives!!

I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.

This recipe absolutely the best one for beginners! Millions of thanks! ❤

Probably the best teaching method I have ever come across, every part of the recipe is explained in every fine detail for everyone to understand professionals as well as amateurs.

I love your energy! You seem like such a kind patient teacher. I need to be more like you.

Thank you for these incredibly precise and helpful instructions!

I love how you blow our minds as if it's just another day at the office. Thank You!! My deepest regards.

OMG!!! CONGRATS!!!! ... I've been teaching for many years, but NEVER LIKE YOU!!! U couldn't explain any better!!!

This is the best guide I've seen for making choux

I came across this video today, I have to say that I love the level of detail of the recipe thanks for sharing

You are.....amazing, This is the most detailed tutorial on not only pate choux but pastry cream and even the ganache at the end (corn syrup? Who would know?) than I have ever seen. I love watching experts.

Thankyou so much for showing the mixing of the flour in the cooking pot! So many people transfer the liquid to a cold bowl, mix the dry ingredients, then - sometimes return the mix to the saucepan to reheat it. I am a lover of hand raised pastry, too, so pork pies are a favourite of mine. I use your method when I mix the paste so that I can give it some wellie before lining the tin and adding the meat. I Ifind that the heavy paste is More malleable when beaten in a warm pot; and it moves up the sides of the pie tin easier when it is "lighter" after a good mix. Thankyou for the breadflour tip; that will really up my game!

That video was great! The best tutorial I have seen on Pate a Choux so far on youtube.

This video literally shows that cooking is ART!

Helen, I agree with everybody how FANTASTIC you and your videos are!! But I want you to know I just 💞 your accent,as well🤗😊 You're so relaxing to listen to

This is the BEST Pate a Choux video I've ever seen. Great content, and easy and thorough instructions that covers everything! You're one of the best chefs I follow on youtube really.

Thank you for the great lesson. I’ve had the same relationship with eclairs-some are great, but most are a puny disappointment! Your explanation of ‘rookie’ mistakes is so helpful. I am an experienced baker, but I have been making rookie mistakes because other recipes do not give specific helpful instructions that you do. I’m excited to give your cream puff recipe a go! You’re a great teacher. Thank you for sharing!

After researching on YT for recipes, your instructions, tips and tricks are spot on and cannot be found elsewhere. I have never made Eclairs or Cream Puffs and they turned out perfect. Thank you for being a great teacher.

This video is so well done. I have never made these & followed these instructions very carefully & had success on my first try! On my own with only a written recipe it would have been impossible. Thank you Helen for this video, these were absolutely delicious, our family & neighbors loved them.

Can't wait to try theses! Thank you for bringing all these complex recepies down to earth 👏

Oh my goodness I can't wait to make your version of pate choux! This is the best tutorial on these I have ever seen! I have made them before and they turned out pretty good for the most part but I might be able to perfect them with this method. I love baking and I love a challenge in the kitchen. I bet you can make an awesome macaron too! Thanks for the informative video.🤗

As many cooking show that i have watched over the years, Starting with Julia Child's.... I have gained more knowledge from Helen than all of them. Alton Brown is a close second. Helen's methodical logic, common sense and ability to communicate her craft is Amazing. She has deepened my love for cooking to a level I never thought possible. Thank you so much for having such a positive impact on my life. Hugs

Just made these and I'm waiting for them to cool enough to move on to the drying stage. They're so wonderful and I had no issues following the recipe at all. Can't wait to taste them

I literally have an assessment on Eclairs next week in culinary next week, your explanations are brilliant. Thank you so much :)

I am SO happy I found you here on RU-vid! You’re amazing!! ❤️

Love how derailed the steps are! 💓 So glad I found your channel! 🤍

Wow, so comprehensive! I learned so much for having to make my first eclairs this week. I loved the way you presented too - so calm which makes me feel like I can really accomplish this! thank you

I cannot believe I'm watching this for free. Thank you, Helen!

OMG! Thank you Helen!! I have watched over a dozen different cream puff recipes, and not one of them touched on why cream puffs get soggy!! I have been plagued with soggy cream puffs! Now that I know to switch out my ap flour for bread flour, I am sure this will be a game changer for me! Thank you so much! Also, no other recipe weighed out the eggs. There's a huge difference between large eggs from the store, and the large eggs my chickens lay! Now I know how to get just the right amount of egg!

This is the easiest sub of my entire life. Thanks for going so far in depth!

this is amaaaaaaaaaaaaaaazinnng!!!! I was almost 23 min without moving!!! thanks for all the tips and info!

this is the most phenomenal cooking teacher i have ever encountered… she makes it foolproof for the home baker… love her instructional vdo

Love your explanation on all the steps. I've been making choux for years but have learnt a lot from watching your video. Thank you :-)

What an incredible, comprehensive guide. Thank you very much for sharing.

You are an AWESOME teacher. WOW. You include every step for all eventualities. Thank you so much :-)

This was SO helpful. Especially the pastry cream .... I now know how to judge when it is actually cooked enough. I’ve made every rookie mistake with pastry cream. Thank you!

I had given up on choux pastry until I watched your video. I now understand where I made mistakes. I’m going to give it another try. You’re amazing. I love your videos!

This video is absolutely amazing! Her instructions are spot on and the pate choux came out absolutely perfect. Thank you so very much!

The addition of creme fraiche is geneious :D Stealing it. Thank you 🤗

This totally helps! And I love listening to her voice haha very relaxing accent!

This was exceptional. Haven't made these for decades, but wanted a good tutorial and if I was there I would go to one of your classes. This really is good. Cant wait to get started...thank you.

Thank you so much! This recipe actually worked! I had all the mistakes you mentioned, so helpful!

Of all the explanations and guides to make choux pastry this has been the best explanation of all !!, and believe me, I had to do this choux pastry twice this weekend for a Paris Brest!!. Thank you very much! ☺👍

Wonderful tutorial! Now I understand where I've gone wrong in the past and I'm inspired to make cream puffs again - thank you!

I made this and followed the recipe exactly and it turned out beautifully. I added craquelin to have a more uniform look and I am so very happy with the results!

Wow that looks delicious! I love how you explain everything in details at a perfect speed, Thank You!

Wow. Someone who actually explains why something happens. Brilliant. Thank you.

Thank you! The tip to keep cooking the cream is just what I needed.

What can I say. The lady is not just a pretty face, this is the best masterclass i have seen for making choux pastry anywhere on RU-vid. I have liked and subscribed.

Thank you so much for preserving the originality of the recipes❤

WOW! What a thorough tutorial!!! THANK YOU, HELEN~♡~♡~♡~

This is my go to whenever I make cream puffs. The tips she shows really makes a big difference compared to other recipes I have tried.

I love your channel, Helen. I want to attempt this Cream Puff recipe - when I get the courage to make it I will tell you how it turns out (none of your recepies have failed me). 👍😊

My boyfriend and I made these yesterday and we followed your recipe exactly. These came out amazing!! I couldn't believe it. Thank you SO much for these delicious puffs. I'm off to explore your other videos!

I did everything you said and it turned out perfectly 🤩 My family love em as well. That was my first time making this and I was prepared for it to fail but it all went smoothly except for the piping part (this one just need more practices). Thank you so much for the in depth tutorial 💕

Thank you for the invaluable tips. I don't see how anyone can go wrong with such good instructions. Keeping this recipe.

You are wonnnderful. Appreciate the clear specific directions at every step..et enfin, je pourrais réussir ces bijoux. Merci! Spasiba!

so detailed and you are an amazing teacher. You need your own cooking show asap.

I just came across you page. As soon as I started watching this video I knew I had to subscribe. I love how you explained in such extensive detail. Making choux is always hit and miss for me. I am looking forward to following you recite and having a go at emailing choux again

Hello, such a nice explanation. You never once flattened my imaginary chefs hat. : ) A chef I learned from, would flatten mine and call me "Idiot!" in a nice way...of course. I learned from what you just shared. Thank you. Smiling, George.

Thank you, thank you, thank you. Your method and teaching this Choux is wonderful. Made it twice already and it comes out perfect each time. Thank you.

I have seen SEVERAL recipes for Pate a Choux and this is the first time for bread flour. Makes perfect sense to me. I was like well DUH. Light on here, thank you.

I decided to try this recipe as my fifth attempt of making cream puffs. It was a true success! The other recipes that I have tried before didn't work out. I definitely recommend this!

Thanks to you and RU-vid, we get to learn these art of baking

All your videos are excellent step by step instructions. Thank you.

You're amazing! Detailed and thorough! 👏 Thank you!

Thanks Helen! This is a master class on cream puffs.

THANK YOU for your sense of humor, your amazing knowledge, and for dummying it down for someone like myself. I tried my first set yesterday and they were like bricks. I watched your video and realized my eyes had tricked me and jump from 125g of flour to 4 eggs. I used FOUR CUOS of flour. After your video I realized my mistake and got ECLAIR SHELLS today! THANK YOU!!! ❤️

The best cream puff demo ever😍 thank you for teaching us. Doesn't look intimidating at all with your video.

Thank you so much for this fabulous video. As many others have said, your approach is extraordinarily for helping others begin or continue their baking journey. I have learned a great from your insights. Again, thank you!!

Loved your recipe tips. You did not left any questions to ask..All points explained.👍