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
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Kuhn Rikon French Whisk
Ateco tip set that includes both 864 and 804
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Profiteroles
What's not to love about little crispy pastry balls filled with custard and topped with chocolate??
Your Hot Choc, Cream Puffs are here! Profiteroles with Hot Chocolate Sauce
It is hard to beat a profiterole or cream puff with hot chocolate sauce filled with a creamy custard cream. You will love these Profiteroles with hot chocolate sauce, a French dessert totally made from scratch. It’s a great dinner party dessert as they can be made one day in advance and refrigerated. Simply re-heat the chocolate sauce and voila! So easy to serve. They are not hard to make, just make sure you let them dry out in the oven, so they don’t collapse once cooked. Enjoy and share Profiteroles with hot chocolate sauce today!
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Profiteroles Easy Recipe
Learn how to make the fluffiest, tastiest Profiteroles. Cream-filled pastries topped with a smooth chocolate sauce. These pastries are easy and fun to make. Perfect for parties, gatherings or if your feeling cheeky eat them yourself.
Makes - 20 to 25 Pastries
Ingredients -
Choux Pastry -
100g (3.5 Ounces) - Unsalted Butter, Melted
1 Cup (250ml) - Water
1 Cup (150g) - Plain or Bakers Flour
4 - Free Range Eggs, Room Temperature
Chocolate Ganache -
200g (7 Ounces) - Dark Chocolate
3/4 Cups (175ml) - Full Fat Cream
Chantilly Cream -
1 Cup (250ml) - Full Fat Cream
1 Vanilla Pod, Seeds or 1 1/2 tsp (2.4ml) - Vanilla Extract
40g (1.4 Ounces) - Caster Sugar
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Music in this video
Intro - A Caring Friend
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Thank you for watching!
How to Make Classic Cream Puffs - Profiteroles | with Chocolate Ganache
CLICK BELOW FOR RECIPE! ????????????
Learn how to make the best, classic cream puffs, also know as profiteroles! This classic, elegant dessert is made with pate a choux pastry dough, filled with a creamy pastry cream filling, and garnished with either chocolate ganache or a dusting of confectioner’s sugar! I love this easy dessert as an everyday pastry, but it’s also impressive enough for special occasions!
Get the full recipe here:
Vanilla Pastry Cream Recipe:
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Contents of this video:
00:00 Introduction
00:52 Making Pate a Choux Dough
03:39 Piping the Cream Puffs
04:36 Baking the Cream Puffs
05:42 3 Types of Fillings
06:26 Making the Filling
07:18 Assembling the Cream Puffs
09:03 Making Chocolate Ganache
10:04 Taste Test
#creampuffs #howto #baking #desserts #TatyanasEverydayFood #pastrycream #chocolate ganache
Croquembouche! Our full Recipe for a Profiterole Tower of Power | Cupcake Jemma
ALL HAIL THE ALMIGHTY CROQUEMBOUCE! (AKA Crunchy Mouth) Yeah yeah yeah we know, we took longer than expected to bring you this puppy but whatevs, we just wanted it to be perfect. And PERFECT it is! This insanely beautiful tower is made up of 80 perfectly piped Choux buns with a crunchy Craquelin topping. Each one is filled with smooth vanilla Creme Diplomat and coated in golden Caramel.
This is one EPIC bake so take your time! You can make your Craquelin, Choux and Pasty Creme a day in advance so you can breathe and have some fun when assembling it. Working with hot Caramel is REALLY dangerous so wear a pair of heat proof gloves and use tongs to coat your buns.
Share the love with us over on Instagram by tagging your photos with #cupcakejemma ! You can also follow us: @cupcakejemma @danepemberton @sallydells
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Here are a few vids you might want to watch for even more tips before you get making your Croquembouche:
Choux Pastry:
Creme Patissiere:
Caramel 101:
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For the FULL SIZE CROQUE (approx 90 - 100 balls)
For the Craquelin:
210g Soft Unsalted Butter
250g Soft Light Brown Sugar
250g Plain Flour
Pinch of Salt
For the Creme Diplomat:
675ml milk
2 tsp vanilla extract
135g caster sugar
40g cornflour
2 eggs + 2 egg yolks
800g Double Cream
1.5 tbsp Icing Sugar
For the Choux:
Preheat your oven to 200C (fan assisted)
375ml Cold Water
1 tbsp Sugar
1/2 tsp Sea Salt
175g Unsalted Butter
200g Plain Flour (All Purpose)
7-8 Eggs
For the Caramel:
500ml Water
900g White Sugar
For a HALF SIZE CROQUE (approx 45 - 50 balls)
For the Craquelin:
105g Soft Unsalted Butter
125g Soft Light Brown Sugar
125g Plain Flour
Pinch of Salt
For the Creme Diplomat:
337ml milk
1 tsp vanilla extract
67g caster sugar
20g cornflour
1 eggs + 1 egg yolks
400g Double Cream
1 tbsp Icing Sugar
For the Choux:
Preheat your oven to 200C (fan assisted)
187ml Cold Water
1.5 tsp Sugar
1/4 tsp Sea Salt
87g Unsalted Butter
100g Plain Flour (All Purpose)
3-4 Eggs
For the Caramel:
250ml Water
450g White Sugar
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