Croquembouche Review- Buzzfeed Test  

Although it was a great first attempt and came out very nice, I just have a few things- 1. It looks like you took the choux dough straight off the stove after you added the flour (as they did in the video). The dough should continue to be cooked on the stove for 2-3 minutes to cook the flour which will burst the starch molecules and also remove a floury taste, and also allow them to rise better. This should be done until it forms a ball and there is a film on the pan. 2. Normally in a croquembouche, the 'caramel' is more of a toffee, and is just sugar and water (sometimes with corn syrup), which is cooked until a deep amber colour. I don't know why they added the cream, as that isn't normally used. If you used the cream, it should have probably been cooled more before use, which would allow it to thicken. With the more traditional toffee method, you want to use it straight away as it sets hard. Part of a croquembouche is the crunchy sugar coating it and thinly spun sugar wrapped around. 3. Wow. Just wanted to say that the custard (creme patissiere) looked pretty much perfect. 4. It is pronounced krok-em-boosh 5. Now my favourite quote from this video: "...for all that water to melt"- David Seymour 2017 (3:23)

Yay David finally got a stand mixer. Hopefully there is a lot of recipes he could do to use it often.

I feel like Tasty actually failed you here. "Croquembouche" literally translates into "crunch in mouth", referring to the crunchiness the caramel is supposed to give the whole thing. It's meant to be like a crunchy ribbon of toffee around it, there's no way adding cream to that caramel mixture would've made it turn out properly. Also croquembouche is notoriously hard for chefs to pull off, you really didn't do that bad.

David please do collabs in the new year... specifically with me. I won’t cook anything, just eat whatever you make.

Sounds like we won't Seymour David til February...I had to I'm sorry😂 updated flannel collection plzzz?

Great try David! The reason your puff dough didn't rise because you didn't cook your base long enough. When you first put the flour into the boiling mix, you have to keep cooking it until no more steam comes up from the dough, and the dough comes cleanly from the pot. The steam is signalling that the dough is absorbing water. When the steam is done escaping, your dough has reached the proper elasticity that it can hold the water molecules with just enough power that under the heat of the over they will release slowly and your puffs will rise significantly.

Saw you complaining about this last night... thank you for everything you do for us and your channel

here are some tips to make them better hehe 1. BOIL your water, butter, salt, and sugar. DO NOT TURN OFF THE STOVE. add the flour and mix it until you see a film in the pan. 2. in your stand mixer (congrats btw), make sure to cool your pate choux dough until all the steam is gone, then gradually add your eggs. follow the 12 eggs written in the recipe but to check if your dough is ready, grab the paddle and bring it up until it forms a "V" shape in the end of your paddle, if it doesnt form a "v" shape then add one more egg. 3. use a bigger piping tip and just press on the piping bag. do not make it look like a soft serve or poop emoji (BE GENTLE IN PUTTING EGG WASH) 4. make sure your oven is super hot and DO NOT OPEN while they are baking 5. your pastry cream was beautiful :) 6. usually for a croquembouche, they use caramel (hard candy). they put 1 cup sugar in a sauce pan and melt until it has a dark amber color 7. a traditional croquembouche uses a cone standee and pastes the individual cream puffs with the caramel. saw how much effort u placed in this and not so bad. i tried making this during the holidays and i kept on complaining bc of the caramel HAHAHA

I low-key feel like Buzzfeed, Tasty and other food related vloggers leave a few things out of some their recipes on purpose so that people like you struggle to make them, much to their enjoyment.

It's definitely not perfect but I think you nailed it for the first time

They’re meant to just be piped in blobs with a big tip on the bag, don’t know why tasty did that?

Tastys recipe looks like meatballs piled up... you should try Ann Reardon’s recipe, she’s great!

You're a croquemDOUCHE for taking a break, David. Jk, we all love you.

"I feel like corrine with this thing" Ok david! XD

"by far the most eggs I've ever used... ever" *cheesecake war flashbacks* holy shit

I think since everyone has been BEGGING David to do this for weeks we should all buy his plaid shirt

Hey David! I have had a few KitchenAid appliances and have to warn you to send in the registration paper that came in the box, trust me when I say you won't regret it if something happens to the calibration (which happens often)!

I was super proud that David finally have a stand mixer. YOUR CHANNEL IS GROWINNG AND SO ARE YOUR EQUIPMENTS so proud T^T

BAD AND BOUCHE LMAO

I choked on my damn Cheerios when you said 18 egg yolks P.S. We’ll miss you 🙃

Thank you for listening. Never clicked on a video so fast

**We will miss you!!! Enjoy your break!! ❤️

Please do the chocolate croissants!!!!!! Everyone has been asking for forever!!!

Yeah David you better come back after your break.. just sayin DONT YOU DARE disappearing again

Can you make Tasty’s chocolate croissants?

Proud of you David Seymour Amazing attempt NEVER give up

Hope you enjoy your break David ! Also, when you come back, please can you make the ‘Loaded scalloped potato dome’?

Watching this 4 years later is crazy, the ending made me sad where he mentions the dislikes, now he doesn’t care about any of that he’s just doing what he loves ❤️

Hey David! For a tip, I think you should cook the butter/water/flour mixture for the puffs a bit more, until it looks sort of like mashed potatoes (you wanna dry it out a bit). The caramel itself might not be cooked enough-maybe check your thermometer in boiling water (it should be 100 degrees celsius)? (Except I'm not sure if you're especially willing to redo this specific recipe, haha)

I love how you look like a good wholesome American boy. Every time I watch your channel I become very calm and soothed. Your amazing

Hi David, I made my first batch of cream puffs about a week ago. Mine turned out really good! They were holo inside (so you could fill them) and rose a lot. I think you should try the recipe I used because it is really good. The recipe was by Everyday Food on RU-vid. By the way, I'm in fifth grade and I made these all by myself so you should be able to do it too. I hope you try it out and it goes well🙂

Aw David we’ll miss you, have a good January!

I feel you did a very great job! Its so hard to make the perfect cream puffs but you managed to make a decent Croquembouche!

I absolutely adore your videos because tbh you actually put effort into cooking the recipes and you’re great at cooking. It bothers me when people try to review recipes but then use shitty Ingredients and suck at cooking them.

We appreciate the effort

David! im in pastry school and you are 100% correct about the reason the caramel didn't quite darken the first time! You need to slowly evaporate the water and give the sugar time to caramelize.... im impressed! love these videos, keep up the good work :)

You need a bigger piping tip for the Choux dough. Making creme puffs not churros. And there should have been a 15 minute wait after piping before the oven

I just saw this croquemboche video and was thinking of trying it. I don't think I'm going to any more. Thanks for taking one for the team 👍 Happy new year!

You know the drill... But do you know the hammer? I just nailed that joke. Oh shoot I screwed it up.

Happy belated holidays. Have a lovely break, we love you David

i was LITERALLY waiting for you to upload this! XD i knew it was challenging...but we all know that ain't stopping you! XD ALSO...THANK YOU SO MUCH for replying to my messages on instagram hahaha remember the account: thealpha.00?? either ways...it made my day

I’ve been asking for a stand mixer for over five years now and finally got one this year too! I haven’t had a chance to use mine yet but I’m so thrilled

YASS, I wanted you to suffer😂❤

IM SO SAD YOUR LEAVING. love you david have a good vacation 😍👋🏻

After you mix the flour in, cook your dough on the stove a while until they form a ball and doesn’t stick to the side of the pan. This will help the choux to rise. I hope you’ll redo this! P.S: I’m only 11 and I’m from Vietnam so if my grammar or spelling is wrong, please forget me! These are my experince of making choux (I make them weekly but only a small batch!!!)

Gonna miss you loadssss but thank you for the amazing content you've provided for us this year😊💗

Finally...he did it annnnd failed...im guessing. Watching before hes cooking.. EDIT...well....I was wrong...kinda..

I don’t think anyone is laughing. I think it’s really nice to see that things don’t always work out the way you want them to. Just keep moving forward.

good effort but i hate to break it to you, it was never going to be authentic to begin with since buzz feeds recipe is so far off the classic

I hope you enjoy your break! Take all the time you need!

For the cream puffs u r not supposed to grease the pan because they will not rise properly

honestly it makes me so happy to see to what you've come to!! Did you ever expect to enjoy cooking so much? I remember watching your first videos and you did your best with whatever was in the kitchen, and now here you are, stand mixers and all :') I'm very proud of you, I would really love to taste your dishes lol! Nice job David!

maybe you didn´t let the dough cool enough before put the eggs in

Thanks for all the efforts you put in for us! Lots of love from India! Have a happy new year and enjoy your break! ♥️

It's crazy how you call them cream puffs and we call them profiteroles

That pour of the custard was way too satisfying

i think tasty secretly knows about david and makes hard recipes to torture him

I love croquembouche. This was fun to watch. I think perhaps you didn't cook the dough long enough before you added the eggs. (Once the flour is added, you're supposed to stir over heat until the dough forms a cohesive ball, then you remove from heat and beat the eggs in.) Beautiful custard! Lucky you. That's one of the best mixers on the market, and the nicest model.

i feel so sorry you had to do this

Dude I bought that stand mixer a few years ago, and it was so worth it. Expensive, but if you're making stuff as often as David or even less, go buy it. It saves me 50% of my time and is seriously the best thing I've bought so far in the kitchen.

Hey David, would you rather. Only make food that has DEVIL CREAM in it Or Make pizza food for a week?

I legit left you when you disappeared the last time and came back talking about vlogs and tree branches. I just suddenly was curious about you and YAY recipe testing is back! Oh you're taking a break again xD

COME ON DAVIDDD, DO THE CHOCOLATE CROISSANTS 🥐🍫🥐🥐🥐🥐🍫🍫🍫🍫🍫🥐🍫🍫🍫🥐🥐🥐🥐🍫🍫🍫🍫, I BELIEVE IN UUU!!!!!!!

seeing the pate a choux not rise and puff up broke my heart... It's awesome you got a stand mixer finally!!!

make edible helium balloons!!

Im so proud of how good david has become at cooking

Please do chocolate-diped conolie cupcake it has no cream cheese.🙄😛

That turned out extremely well for doing it the first time! You should be damn proud of yourself :)

8 desserts in one pan please!!!!!1

So sad your not going to be posting I watch your videos to relieve stress you will be missed

Try drying out the dough more next time :) my teacher taught me that you should take out most of the moisture but not too much :)

I literally waited for this video eagerly to be uploaded

Please do the Cheesy Potatoes - Aligot; especially since you this is not something you usually make

Aww thank you for the struggle David, love seeing you try for us

Can you make edible slime Things you need marshmallows Powder sugar Bowl Microwave

Thank you for doing this!!! Tasty makes it look so easy and I would have been hella discouraged. Thanks for showing the *real* aspect of cooking!

3:24 I was really about to get on David cuz I thought he said "for all that water to melt" like how does water even melt..but then I played it back and realized that he said "for all that butter to melt"...my bad😂😂❤

I'm actually really proud of you David. I would've gave up way earlier

Cooking with David Seymour for 2k18 Try hello fresh or blue apron

You did a great job for your first time. Couple of recommendations if you make this again in the future (and it's more time consuming 😁) 1) for your chue dough, when piping, use a wider tip to get more of a ball shape, a la Mary Berry; 2) make circles on your parchment paper to get a more uniform shape; and 3) change your parchment paper after each batch. Overall, I love your channel!! 👍🏿👍🏿

I don't think you generally need to sift flour these days.

I know I'm late to this video, but I was literally just writing KitchenAid to gift you a stand mixer when I see that you just received one. I hope it brings you joy and inspiration!

0:55 WOOOHOO

For cream puffs, you should spritz it with water :) the water will turn to steam and help the puffs rise. For the caramel, because you're going to add milk anyway, you can let it reach higher temp, as long as you get the brown color. Sugar is very sensitive to temp only when you'll use it as it is.

Chocolate croissants next!!!!😆

The first dessert I ever made was cream puffs which is crocambuche without the carmel..... I understand the egg struggle and the many attempts an failures.....I feel ya 100%

YESS SUFFER

Why am I so proud that you did this 😂😂❤️❤️ Love your vids David 💞💞

Rumor has it that if someone comments early enough, you might unbutton that stupid top button

David, you didn't do anything wrong with the dough, it just doesn't puff up a lot. Yours came out well.Merry Christmas :)

At 6:15 you should have added baking powder

I don't even watch the buzzfeed tutorials anymore. I go straight to his channel.

Are you kidding? This looks delicious! Seriously, that caramel came out perfect.

Yeess you finally did it!!! I think you did an amazing job David!! 🙌🏻💖

Honestly, you really didn’t do a bad job. They are super hard to make, and professional chefs have issues making this. If you are interested in seeing another way to make them, you can watch “How To Cook That” ‘s video. She made one, and she does a great job explaining how to make one. You really didn’t do a bad job. I’m impressed! Enjoy your break! You’ve earned it :)

I made the caramel sauce b4, but, I didn’t add any of the water. It thins out the sauce and will take forever to go brown. And secondly, for the choux, you need to cook the dough until a thin film created around the pot (don’t use nonstick pot).

I appreciate the fact that you even TRIED to make it.

*It totally doesn't look like it's made by a kid in kindergarten. For real.* JKJK THANK YOU FOR MAKING IT DAVID AND HAPPY NEW YEAR, I HOPE YOUR SUCCESS WITH THIS CHANNEL NEXT YEAR WILL GO HIGHER THAN THAT CROQUEMBOUCHE ♥

No joke That was 10 times better then I could EVER do

HAHAHA, I was thinking they looked like glazed doughnuts too! Have an amazing break, David! You deserve it! xox