How To make Cream Puffs
1 cup water
1/4 pound butter
1/2 teaspoon salt
1 cup flour
4 eggs
Heat oven to 400. Bring water to boil in a heavy pan. Reduce to low heat. Add b utter, salt and flour all at once. Cook, stirring vigorously until mixture leav es sides of the pan and forms compact ball. Remove from heat. Cool slightly. Ad d eggs, one at a time, beating after each addition until smooth and glossy.
Drop on ungreased cookie sheets by teaspoon or tablespoon, depending on size de sired. Bake 30 minutes for miniatures, 45 minutes for larger ones. When cooled, cut off tops and fill. The puffs may also be frozen unfilled, refreshed in the oven and then filled.
Makes 12 large or 50 to 60 miniature puffs.
How To make Cream Puffs's Videos
Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
00:00 Intro
01:00 Pastry Cream
05:45 Pate a Choux: making the dough
12:36 Pate a Choux: piping
15:09 Pate a Choux: baking
17:07 Pate a Choux: drying out the inside of the puffs
18:23 Diplomat Cream
20:23 Filling the Puffs
21:31 Chocolate Glaze
Specialized Equipment:
Kuhn Rikon French Whisk
Ateco tip set that includes both 864 and 804
These affiliate links help my channel. Thank you for your support!
The Recipe:
Support my channel
My Online Cooking Classes:
FACEBOOK:
TWITTER:
INSTAGRAM:
How to make Cream Puffs with easy custard filling
IMPORTANT:
Do not open the oven door until the puff are fully baked.
Let the dough rest for 4 minutes before add eggs
PENTING:
Jangan buka pintu oven selagi kuih belum siap dibakar
Biarkan doh rehat selama 4 minit sebelum masukkan telur
Bahasa Melayu
Bahan-bahan Cream Puff:
125g atau 1 cawan tepung
250ml atau 1 cawan air
100g mentega
1 sudu teh gula
3 biji telur
Bahan-bahan inti kastard:
3 sudu besar tepung kastard
3 sudu gula
1 1/2 cawan atau 400ml susu sejat
1 sudu teh esen vanila
English:
Cream Puff Ingredients:
125g or 1 cup of flour
250ml or 1 cup of water
100g of butter
1 teaspoon of sugar
3 eggs
Custard filling ingredients:
3 tablespoon of custard flour
3 tablespoon of sugar
1 1/2 cup or 400ml of evaporated milk
1 teaspoon of vanilla essence
If you like my video, please do subscribe my channel! thank you! :)
????Song : 샛별 - Sugar Beach /
How To Make Perfect Cream Puffs From Scratch
Learn how to make perfect cream puffs from scratch with this video! I am sharing all the tips and tricks so that you can make it successful at home. The thin crispy choux crust and melty luxurious creme diplomat taste incredibly delicious… happiness overload in a month!! I LOVE it!
❤️Subscribe!:
????Share the video:
????The ingredients:
Pate choux:
• Water: 100g | 3.5oz
• Milk: 100g | 3.5oz
• Salt: 3.0g | 0.1oz
• Granulated sugar: 5g | 0.18oz
• Unsalted butter: 90g | 3.17oz
• Cake flour: 120g | 4.2oz
• Egg: 205-220g | 7.2-7.76oz (Set aside about 1 Tbsp from 220g and add more if needed.) About 4 large eggs
• Egg wash: some (I mixed egg and water. 1:1)
• Diced almond (topping): some
• Granulated sugar (topping): some
1. Bake(Preheated) at 395F | 201C for about 20 minutes until it puffs enough and you see dark caramelization on the surface.
2. And lower it to 365F | 185C and bake for another 10-15 minutes until the caramelization gets darker and even.
3. Turn off the heat and leave them in the oven for another 15 minutes or more to make them crispier as an option.
The step-by-step pastry cream/custard cream tutorial:
Pastry cream/custard cream (to make diplomat cream):
*This is 1.5 batches of the original recipe in the tutorial.
• Whole milk: 600g (21.1oz)
• Vanilla beans: 1 stick * I like to add a lot of it for cream puffs!
• Granulated sugar: 180g (6.3oz)
• Egg yolks: 6
• Corn starch: 30g (1oz)
• All-purpose flour: 30g (1oz)
• Salt: A few pinch
• Butter (Unsalted): 45g (1.6oz)
Diplomat cream:
• Pastry cream: All of the amount above
• Heavy cream: 400g | 14.1oz (about 1/2 amount of the pastry cream)
???? Get the printable recipe from my blog!:
????Other famous/popular pastries recipes:
Crepes
Opera Cake
Black Forest Cake
????Other soft & creamy recipes:
Fluffy Vanilla Roll Cake
Strawberry Chiffon Sand
????Filling/Sauce you can add as the filling:
Caramel Sauce
Strawberry Preserve
????Other yummy treats I recommend:
Lemon Madeleines
Chocolate Banana Cake
Banana Bread
????Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#creampuffrecipe #creampuff #chouxcream
The Best Dessert On Youtube? We'll See About That!
⬇️ Buy my new Cookbook ⬇️
Master in the Making E-Book-
Offset Spatula-
Caster sugar-
GrillBlazer Torch Use Code Thatdudecancook To Save 10%-
Slow 'N Sear® Deluxe Kettle Grill-
My portable gas cooker-
Microplane-
My Mortar and Pestle-
Tojiro Bread Slicer 270mm-
Original Creator Table Diary-
Cheesy Bread We'll See About That-
FOLLOW ME:
Snapchat-
Instagram-
TikTok-
Facebook-
Cookies:
Room temperature unsalted butter 33g
40g sugar
40g all-purpose flour
Choux paste:
65gAll-purpose flour
65g milk
65g water
60g unsalted butter
2g salt
3 eggs
Cream Filling: (This is 4x the original recipe and enough to fill all the shells)
8 egg yolks
140g sugar
40g cornstarch
800g milk
2-4 tsp vanilla extract
680g heavy cream
68g sugar
SHOP MY MERCH STORE-
Kitchen Products I own and love:
GrillBlazer Torch Use Code Thatdudecancook To Save 10%-
Slow 'N Sear® Deluxe Kettle Grill-
My portable gas cooker -
Tojiro Bread Slicer 270mm-
My Mortar and Pestle-
D5 All-Clad Pan-
Made In Cookware nonstick pan-
My Zojirushi Rice Cooker-
Benriner Mandoline slicer-
Microplane-
Vitamix Blender-
Cuisinart Food Processor-
KitchenAid Stand Mixer-
Breville Barista Express Espresso Machine-
My Le Creuset pot-
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-
Sony Alpha a6400 Mirrorless Camera-
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-
Sigma 16mm f/1.4 DC DN Contemporary Lens-
Sony 18-105mm F4 G OSS-
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal-
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
Subscribe for more easy and delicious recipes:
More Primary Ingredient Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Perfect Cream Puff - Kitchen Conundrums with Thomas Joseph
All About Choux! Cream Puff Recipe | Choux Pastry made easy! | Cupcake Jemma Channel
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
We have all the tools you need to be a pro baker including these nozzle sets which comes with a super high quality piping bag!
We love finding out what you want to see on the channel so do let us know in the comments box if you have any ideas! And remember to keep tagging us on Instagram using #cupcakejemma
xxx
-----------------------
Preheat Oven to 190C (fan assisted)
250ml Cold Water
1.5tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
---------------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies