Cream Puffs
These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and delicious. When paired with that amazing custard filling there's just no excuse not to make them!
Recipe:
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Pâte à Choux by Chef Dominique Ansel
Our Pâte à Choux from my new cookbook, Everyone Can Bake, is one of the most versatile bases in all of pastry. Depending on what shape you pipe it in, it can be used to make cream puffs, profiteroles, éclairs, Paris-Brest, and more.
Here, I fill mine with pastry cream (the recipe is a few videos back and also in the book). Here's what you'll need:
INGREDIENTS
75g (1⁄3 cup) water
70g (1/4 cup) + 1 tsp whole milk
75g (5 1/2 tbsp) unsalted butter
3g (1 tsp) sugar
2g (1 tsp) salt
100g (2/3 cup) AP flour
150-200g (3-4 large) eggs
20g (1 large) egg yolk
EQUIPMENT
Stand mixer w/ paddle
Piping bag w/ large round plain tip (at least 1/3 in/1 cm opening)
1. Preheat oven to 375°F (190°C). Line sheet pan w/ parchment.
2. Combine water, milk, butter, sugar, & salt in a pot. Bring to boil over medium hear, stirring occasionally. Add flour, stir vigorously w/ spatula until dough comes together, 1-2 min. Cook, stirring, until a film starts to form at the bottom of the pan, 1-2 min. Keep going until film completely covers bottom of the pot, 4-5 min. Remove from heat.
3. Transfer dough to stand mixer bowl w/ paddle (or a large mixing bowl). Mix on low, 4-5 min. The # of eggs needed varies, depending on the dough consistency.* Paddle dough on low to let off heat & steam. Add eggs 1 at a time (3-4 eggs), fully incorporating each before adding the next. The outside of the bowl should still be warm.
* To check, stick a spatula into the dough & lift it high. The dough should fall slowly in ribbons. It’ll be thick but fluid enough to pipe.
4. Transfer dough to piping bag fitted w/ a large plain tip, filled 1/3 full. Pipe into desired shape.
› Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
› Éclairs: Pipe 5-in (13 cm) long éclairs, 1 in (2.5 cm) apart
› Rings/Paris-Brest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment ink-side down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe a 3rd ring on top.
5. Beat remaining 50g (1) egg & yolk in a bowl. Brush egg wash over choux.
6. Bake until golden, light to the touch, & hollow in center, rotating pan 180° halfway through. 20-25 min (25-30 for rings). Let cool. Remove from parchment, fill as desired.
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Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person
Claire Saffitz Makes Cheese Puffs / Pâte à Choux Part 1 | Dessert Person
Who’s ready for a two-parter all about that most delicious and magical of pastry, pate a choux? It’s all-purpose cream puff dough, and in this episode, Claire shows you show to make the base recipe plus Gougères, a warm, cheesy, crisp-yet-soft puff. It’s the most delicious of little bites. Remember to tune in next week for part II, where we take it in a sweeter direction.
#ClaireSaffitz #pateachoux #Gougeres
Pâte à Choux
Special Equipment:
Stand mixer (optional), pastry bag (optional)
1/2 cup whole milk (4.4 oz / 125g)
1 tablespoon sugar (0.46 oz / 13g)
1/2 teaspoon Diamond Crystal kosher salt
7 tablespoons unsalted butter (3.5 oz / 100g), cut into pieces
1 cup all-purpose flour (4.6 oz / 130g)
6 large eggs (10.6 oz / 300g)
Video Breakdown:
0:00 Start
0:01 Harris Turns Down Claire's Gougères Cheese Puffs
0:17 Intro To How To Make Pâte à Choux
0:40 Dessert Person Intro
1:00 Pâte à Choux
1:42 Ingredients & Special Equipment
2:31 Combine Ingredients
3:25 Heat on Stove
5:10 Beat In The Eggs
7:11 Make The Gougère Dough
11:55 Bake
12:31 Remove, Serve, Outro
14:37 Spud!
Thanks for watching!
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Photographer: Alex Lau
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Camera Operator: Calvin Robertson
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Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
everything you need to know about cream puffs
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
The Tastiest Dessert I'Ve Ever Tried. How To Make Perfect Eclair.
The tastiest dessert i've ever tried. I'll show you how to make perfect crack-free homemade Eclairs in this video. Don't forget to watch until the end to see common mistakes when making Eclairs and how to avoid them at the end of the video.
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Ingredients:
Choux pastry dough:
- 3 large eggs
- 90g cake flour
- 140g water
- 60g butter
- 10g sugar
- 1/2 tsp salt
Vanilla custard cream filling:
- 250g milk
- 3 large egg yolks
- 55g sugar
- 25g butter
- 25g cornstarch
- 1/2 tsp vanilla extract
- 120g whipping cream
- 10g sugar
Chocolate ganache:
- 70g dark chocolate
- 50g whipping cream
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