I was really scared to make these because I'm not a very good at baking BUT GUYS they were sooo good. I put custard in them and oml *chefs kiss* delicious. Definitely try this recipe if youre hesitating, I ended up using 2 and a half eggs instead of 3 and had to cook mine longer because my oven is trash. 10/10 would make again.
Hi there , I just want to ask you he said that he used the plain flour mix with butter at the first step : what kind of flour? Plain flour but what kind ?
Please note. When Choux pastry is removed from the oven, pierce the top of each with the tip of sharp knife or a bamboo skewer, to allow steam to escape. If you omit this step, the interior will be soggy. Make sure you allow them to cool completely before filling.
nonsense, i was french trained and this tip is rubbish, they way they cool is the way they are supposed to be. they are supposed to moist in the middle, try learning the proper french way before thinking you know better, you know diddly squat.
Fantastic tip about figuring out when the pastry is is ready for piping - putting some on your fingertip and pulling apart to see falling peaks. Never seen this before and it will REALLY help. Thanks!
After many attempts of trying to make choux and failing, i finally succeeded today following this recipe! Thank you SO MUCH for sharing this recipe! It turned out amazing for me!
I made this tonight for profiteroles. They were perfect! I’ve never seen them made in a food processor before. Thank you so much for sharing. Your way of showing that the dough was at the proper hydration was very helpful.
Thank you for sharing your recipe ,I made eclairs today, used your recipe and they turned out just yum ,I have struggled for awhile making them but today no bother !!Thanks
This is the first of your videos I’ve watched. I thoroughly enjoy your style; right to the point, no wasted time of showmanship, but still keeping it interesting in the context of making the food. Top marks! I’ll be looking forward to more of your productions.
I'm an apprentice and this video helped a lot. I thought I was just bad at profiteroles after failing to make them twice and where I was falling down was adding too many eggs at once, thanks for the tips.
This is the best video I have viewed on choux pastry, you show so many little details to prevent us from making mistakes. thank you very much. (love it.)
I’ve made a lot of choux pastry but this is the best one ever I also followed the same recipe with gluten-free flour and came out perfect thank you so much⭐️⭐️⭐️⭐️⭐️❤️🙏🏽
Thank you so much for your wonderful recipe. Made it today for my family! Absolutely delicious. You creating happiness for others through you cooking!!
I will go in my kitchen presently and check-out my ingredients then, I will go shopping and then I will bake these scrumptious eclair Oh lala!!! yummy!
@@FrenchCookingAcademy I tried making a choux pastry it's comes out very good and tasty thank you for taking the time to show your baking knowledge and sharing your recipe
No problem lamia . I hope it is the correct conversion. it is hard for me because I don't use cups and spoons so I have no way of knowing if the cup conversion actually work properly. Fingers crossed. :o)
I plan to make my 1st choux cz I love them. So grateful that this video exists! 1. You make a really good teacher in explaining things. You make everything seems pretty easy here, also many useful tips! 2. I love your accent. Lol Thanks for the recipe! Love from Bangkok
Thanks for the vid, i love eclairs ever since i visited france in 1995. We were on the road driving through the night and stopped by at a pastry in the morning around 5 o'clock, got fresh eclairs and took them to a coffee shop where we ate them and drank capuchino *sigh* good times :)
+kinn grimm Thanks for the comment kinn. for eclairs the most important is the filling and the icing which can be a pain to get in the shop when you are not a restaurant. as a quick tip you add melted chocolate or chocolate syrup in your pastry cream to make chocolate eclairs. it's "delicieux"
+hfshzhr89 food processor like I said in one of my video are actually used in professional kitchen as long as they do not alter the final result of the recipe you are trying to make.
My name is sree from s'pore just enrolled in baking college and this reception was my first trial now ur show ve given me more confidence interest in following you for more recipes thank you
Excellent recipe! My piping tip was a bit small, but they still came out lovely. I turned up the temperature slightly (410 F) to get more color on them at the start. They didn't collapse! Now on to making the cream for the inside. Thank you!
OMG, my choux are a success thank you chef 👨🍳 I was a bit hesitant to try but I tried today following all the steps. ❤ those choux never thought I could made them in my kitchen. Thank you
I've made these for years. I like your technique. I would have broken open the pastry to have a look inside. to show all of the bubble pockets where filling goes.
What do you do differently? There certainly is a technique to it. The last lot I made smelt eggy while baking, I realized I put the egg in the mix when the choux was too hot. I guess I need to get the temp down to a certain level before adding the eggs. What's your technique? Maybe I should try your recipe 😊
Hi there Thank you for the video! A comprehensive tutorial with troubleshoots.... A month ago I made around 60 Pcs of Eclaires and were good. However, my enquiry is about the time of baking and the quality! 1- The color was great, golden toasted, not very dry, but golden brown. 2- Some of the trays I baked, the Eclaires collapsed and did not hold their shapes. Although I had them in the oven for around 40 minutes. But when I took them out and opened them, after they were cooled off, many of them were hollow and have like "trimmings" inside. You can say they were like 75% holloed! 3- When I opened them to fill them up with Creme Patissiere, they were not hollowed in spite of the long baking time! My goal is to make an Eclaires that is 100% PUFFED and airy from inside! I will try your recipe for next time and I will see the results. Any suggestions? Mille Merci.
+Fleora Aten Hi Fleora. The measurement are in the video description. I think there is a note showing on the video but it might no show on mobile. Sorry you had a bad experience I will look into it
I love Choux.. puffs or profiti rolls. I serve as dessert with cream inside nd chocolate sauce on top. .. Gud recipe. Can make it. Thanks. .. to you. 💕
