A Beginner's Guide to Choux Pastry

[@karenbalkaranali4739]

This brings back memories for me.The 1st time I made this was in high school in home economics class 😊

[@swtp1966]

Yay to that..I remember our Mrs Scott carefully explaining the entire process!

[@nbenefiel]

Home Ec was great. I learned to cook, sew, create a budget, and balance my checkbook (which I didn’t have yet and now no one uses:)

[@lalasng8643]

As a first time choux pastry maker (hence my google search leading me here). This is probably the only baking video im gonna watch, very understandable and straight to the point... mucho gracias 🙏

[@SugarSpunRun]

Thank you so much! I hope you love them! :)

[@OBXSunset]

I have tried to make this several times and the eclairs always fall flat. I followed your instructions and ingredients exactly. Instead of using my mixture, I hand mixed it up. They came out perfect!!!!! Thank you! Will be saving your recipe for sure.

[@SugarSpunRun]

I'm so glad you enjoyed it! :)

[@susanhammitt7080]

I have never thought choux pastry is hard. Practically one of the first recipes I learned and you can use it so many ways- both sweet and savory. It always looks impressive but so easy. Thanks for doing another great video. Very similar to a popover so you could always just butter and eat, because hey everything is better with butter.

[@SugarSpunRun]

It can be intimidating if you've never tried it, but it is so versatile. You'll never catch me complaining about eating something with just butter added. :)

[@dianehandelsman4932]

Thank you for making it so easy. I used to bake these in the 80’s before videos. They had come out perfect the 1st time, but this was such a nice refresher coarse and enjoyed your visual. Now I have a little Granddaughter and I can’t wait for her to see them tomorrow. Thank you again I’m going to see what else you bake.

[@vanessaamos2278]

Thank you, thank you, thank you. Most recipes that I have watched does not say leave oven door open for 10min after baking! I take them out and poof! they deflate😅 so thank you again for this beginners tutorial so appreciated when it is shown all the way😊

[@SugarSpunRun]

You're welcome! I hope you love the cake! :)

[@MinouMinet]

This is the very first baking recipe my mother taught me, I was ten years old. You did a great job reminding me how easy and fun these are. Nice video!

[@SugarSpunRun]

Thank you so much! :)

[@michaelbaxter5825]

We watched this at school for a FoodTech lesson. We loved the puffyness and the top tips. Keep puffing!

[@candycec908]

I have never made choux pastry before, but hope to attempt your easy-to-follow recipe. Thank you for another straight forward, well described process for baking yumminess.

[@SugarSpunRun]

I hope you love it! :)

[@kennapace3869]

I'm so glad I found your channel. I used to make these all the time but I lost my recipe. This recipe is exactly how I remember it. I make miniature ones and fill them with chicken, ham, tuna or egg salad for appetizers. I like them because they can be made way ahead of time and stored. Thank you for your video

[@SugarSpunRun]

You're welcome! I hope these are just like you remember. :)

[@victoriacooper6596]

Loved her quick way of explaining recipe!

[@SugarSpunRun]

Thank you so much 🙂

[@didisinclair3605]

I'm at my wit's end! I'm practicing the choux paste section of a french dessert called 'Paris Brest'... you need to pipe out a 10" ring with the choux past, and it keeps bakeing out flat as a pancake!!! I'm going to try your recipe for the paste, which is a bit different than the one I'm using. Thanks!

[@SugarSpunRun]

I hope it works out! Good luck! 😊

[@kobewade156]

I just started at a french restaurant and we are making pate a choux tomorrow so i watched this to prep. Seems great!

[@SugarSpunRun]

I hope everyone loves it! :)

[@junefrancis8452]

Thank you! You made it so easy for me to understand. I've been wanting to try a French pastry for a long time..The only pastry at the Grocery store have too much suger ..Thatlooks like best pastry i know that will be fresh and and not much suger.Thanks ❤

[@SugarSpunRun]

You’re welcome! I hope you love them! 😊

[@designsbydawn976]

This is how I make mine for my shrimp puffs. Yummy!😊

[@SugarSpunRun]

Yummm

[@debrabradley8850]

Very best recipe/tutorial ever! Absolutely hands down best and no fail!

[@SugarSpunRun]

Thank you so much! I'm glad it was helpful 🥰

[@debbiezullo7056]

Great video. The difference between the way you make them and how I was taught is at when they’re done just take a small paring knife and cut a small slit on the side. Return them to the oven like you said, and let them cool / dry in the oven for approximately 10 minutes.

[@colincourier]

i done it,, your recipe,choux after trying six other recipes yours is oustnding,,thankyou so much,i`m so happy..colin uk.

[@SavoryExperimentsCooking]

I love how easy your recipes are to follow - thanks for explaining everything so well!

[@SugarSpunRun]

Thank you so much! I'm glad you enjoy them! :)

[@shirleymedlin8898]

Thank you for making it look so easy. Can't wait to try this!

[@40cinamon]

Thank you for sharing your recipe I am making some right now just waiting for them to get some color in the oven already made the filling I kept in fridge until the puffs come out and completely cools down.

[@SugarSpunRun]

I hope you love them! 😊

[@juneosborne421]

My mom used to make cream puffs sometimes as a treat. 😋 Yummy. Thanks for the easy to do instructions and especially the DIY piping bag. I don't have one but I do have big Ziplock baggies.😊👍

[@SugarSpunRun]

You're welcome! I hope you love them! :)

[@DEANO2027]

Well done. My mom used to make the greatest crème puffs. Yum

[@SugarSpunRun]

Thank you! :)

[@larskaaber9869]

Very thorough instructions. Great.

[@SugarSpunRun]

Thank you!

[@quiz-blasters227]

The Choux pastry looks good. Thanks for the recipe.

[@SugarSpunRun]

You're welcome! Enjoy! :)

[@patrickbuechel2599]

As a kid there was a bakery on the rout to school and a couple times a week I would stop and get a frozen chocolate topped over stuffed cream puffs, as a chef I loved to serve cream puffs and puff pastry deserts. Whipping cream is super versatile, I used to add coffee, hazel nut, chocolate, strawberry, blueberry, red raspberry, even pineapple, banana and peach😮😊. Go make this recipe, fill with whipped cream, top with dark chocolate and put them in the freezer for a while. Mmmmm,,,I'm making em right now,,,bye 👋✌

[@SugarSpunRun]

That sounds so good! I’ll definitely have to try it! 😊

[@suranjideegoda1169]

Thankyou for this recipe i tried it and it came really nice

[@SugarSpunRun]

I'm glad you enjoyed them! :)

[@christinerepoff4808]

You did a great job explaining each step.

[@SugarSpunRun]

Thank you! I hope you enjoy the pastry!

[@marilynmay4344]

Thanks much for refreshing my memory

[@HMTWORN]

Awesome. I will most definitely try making these . Ty

[@SugarSpunRun]

Enjoy! :)

[@Zeropatience1]

I will definitely try this soon. My family has loved everything I've made from here and I thank you so very much for sharing with us all. I do have a question which unfortunately has nothing to do with this recipe. I was on your website earlier (as I am regularly for dinner or dessert recipes) and I was looking for spaghetti sauce but could not find anything. Do you have a recipe or is it perhaps under a different name? Thank you again for all you do, I've truly learned so much and my home along with my mom's (I shared your channel with her) benefit from wonderful homemade foods.

[@SugarSpunRun]

I'm so glad you enjoy everything so much! I actually have a marinara sauce recipe that will work well for spaghetti. I also have a meatball recipe that has sauce that you could top spaghetti with. :) sugarspunrun.com/marinara-sauce-recipe/ sugarspunrun.com/the-best-meatball-recipe/

[@Zeropatience1]

​@@SugarSpunRun oh thank you so very much I didn't even think about the marinara recipe. Truly appreciate your reply and I'll certainly be looking at both and may make both and see which one everyone likes the best work spaghetti and lasagne :-) Have a wonderful day.

[@charmainemontgomery582]

I never heard of those before. Sure looks good & easy enough to make 😊

[@SugarSpunRun]

They are so easy! I hope you love them! :)

[@VerityWhittaker]

Im so glad I found your videos. I am just about to try my first Choux pastries.. Thanks for all the helpful hints.. I have subscribed :-)

[@SugarSpunRun]

You're welcome! I'm so glad you've enjoyed everything so much! :)

[@ericbauthor]

These look awesome... I need to check these out!

[@SugarSpunRun]

I hope you love it! :)

[@hana.the.writer5074]

I, too don’t like the swirl type of puffs. But, dear you didn’t pierce any. 😁 As they are super large. 😅 We used to get them from Mr, Baker (a cake patisserie) and they usually make them bite-size pieces. Neat and not messy when eaten. I wonder how much I’d be making if followed your recipe and Mr, Baker’s small puffs! 🤭 Thanks for sharing. 👋🏻🙂🌻

[@NirmalaWanigasekera]

love your recipe, i tried twice, very good. thanks for sharing. \

[@SugarSpunRun]

You're welcome! I'm glad you enjoyed it so much! :)

[@crystaldance5731]

You make it look easy ❤️😊

[@yolandaharrison4847]

My sister can bake these with her eyes closed that's hiw great she is😂 Last week i tried them with another recipe and both times it flopped, all mushy and runny almost like pancake batter using the hand mixer😂Today I'm trying your recipe🤞after studying it since i found it..Not using a piping bag but i took scoops...Taking a peek at the oven🤓...they're still in shape😂😂.Hope and pray it works. 🎉Will give an update 🎉 EDIT:- First Batch went in the oven...crashed ( lesson 1, don't be in a hurry to open it🙄) Second Batch went in the oven...perfection 😍😍 ( lesson 2, have a little patience and a lot of Faith😅😅...leave them in the oven to cool off)...Viola 💃...thank you for sharing your recipe.🙏.Will do another Batch over the weekend 😂😂😂😂

[@SugarSpunRun]

Yay! I'm so glad they turned out for you! :)

[@yolandaharrison4847]

@@SugarSpunRun Thank you🐳

[@rosedookie2760]

Hi just found your channel and subbed, thank you for sharing, will try your recipe

[@SugarSpunRun]

Thanks for following along! I hope you love this one! :)

[@matthewwhittington-jk9ep]

Delicious pastry.

[@SugarSpunRun]

Thank you! :)

[@thegringobaker]

I really enjoyed your video. You have a great style, and you''re great in front of the camera. I just watched three other videos on this same subject and yours is the best. It's easy to understand why you have a good number of subscribers...exactly 3928.57142857 times my subscriber count. LOL

[@Hava744]

Great video, I hate Choux pastry but my husband loves it ,I am going to try this recipe. New subscriber here !

[@SugarSpunRun]

Welcome to the channel! I hope he loves this one! :)

[@Javaman92]

Okay, I have to be honest. I clicked on this video this time not because I thought that the recipe looked interesting, but because I thought that something seemed different. Seems I was wrong. I guess it was just you having your hair down. Reminded me of Spring. BUT after watching this I got interested in these. They sure look like they would be awesome filled with a Boston creme or something! I hope that the weather has been as awesome where you are as it is here. 😀

[@SugarSpunRun]

They are really good. You could certainly fill it with some pastry cream. It's been nice and warm recently, which has been really nice. :)

[@vivianrabiscah7772]

Awesome. Great tutorial 😃

[@SugarSpunRun]

Thank you! 😀

[@udeninissanka5146]

Thanks for the recipe

[@lizm4557]

Should these be kind of tough and hard to cut with just a fork or did I fo something wrong?

[@SugarSpunRun]

O no! They should be crisp but not tough. Is it possible they were slightly over-baked? :(

[@umbatool8235]

Loved the easy steps 🌹

[@SugarSpunRun]

I hope you love them! :)

[@suryasegeri2683]

Thank you. Well done...

[@nancyhughes8679]

Good teacher U are

[@SugarSpunRun]

Thank you! :)

[@BossManCarls]

How long do you let it cool before adding the eggs, before seeing this video my dough was much too runny, after following the recipe I was using to a T thanks in advance for whomever can help

[@donnasmith3969]

When I made these , I used the mixer to combine the eggs. They came out like hockey pucks!!!! Im going to use the by hand method next time.

[@SugarSpunRun]

Hmmm mixing shouldn't be an issue here, this typically is a baking method issue. Was your oven fully preheated? Is your oven temperature accurate?

[@donnasmith3969]

@@SugarSpunRun I have a tendency to rush things. I think not waiting until the oven was hot enough might be my issue.

[@olamuyiwaojo555]

Hi Sam please don't forget the raspberry cake

[@simplysourdough5444]

Celsius too please, saves getting out the conversion app!

[@SugarSpunRun]

You can find them in the printable recipe and in the description. 😊

[@Simsane]

Aren't you supposed to poke a hole in them right after they are finished cooking? My mother always did and hers turned out well, too.

[@OGDeeHiggins]

I poke them too

[@ACE-zo6st]

Thank you.

[@SugarSpunRun]

You're welcome!

[@PlayStationplus_lover]

Mashle brought me here

[@anneaguilar383]

same 😭😭

[@tajmeenallybunsh2833]

Same frfr Each time i hear choux pastry i just think of mash

[@MitziVanorsdale]

Hi Sam! If I were to pipe this in a 8 inch round pan how long would I bake it for at 400 degrees. How long to leave in the oven after baking? Thanks

[@SugarSpunRun]

I'm not sure how this would work being baked in an 8 inch pan.

[@lisadrake6165]

Can you use a stand mixer with a paddle or whisk to add in the eggs?

[@IndianalandFishing]

Yes you can. Kitchen Aid actually has a pastry paddle attachment.

[@SugarSpunRun]

Yup!

[@regenia8738]

Thank you!

[@harryscott5993]

Giving this a go today!!

[@SugarSpunRun]

I hope you love it! :)

[@harryscott5993]

@@SugarSpunRun These were delicious!! My piping skills weren’t great, because I didn’t know how to use my new fancy piping bag. haha I will ALWAYS defer to your way, because it was so easy to follow! Cheers!

[@harryscott5993]

@@SugarSpunRun My new go-to!! Perfect!

[@seiikei]

how much water and flour should i use if im using 90 grams of butter?

[@sensationful1699]

Do you have a link for your lemon squeezer?

[@SugarSpunRun]

Here is an affiliate link to it. :) amzn.to/3GMZcto

[@strawberryseason]

Please help me understand why this recipe calls for unsalted butter, yet at the same time is asking you to add 1/4 teaspoon salt. Wouldn't it be simpler just to use salted butter and leave off adding the extra salt?

[@SugarSpunRun]

Using unsalted butter gives you better control of the exact amount of salt being added. :)

[@strawberryseason]

@@SugarSpunRun OK, thank you. Makes sense.

[@mathewmathunny7514]

Yahooo

[@priyankapradhan2793]

Do we have to prick the choux pastry?

[@SugarSpunRun]

It won’t hurt! :)

[@gleemon3614]

❤❤

[@terryphillipson5827]

Never crack eggs on the edge of bowl,this will only push fragments into the egg and into mixture.Always crack on hard flat surface.

[@marianneminato4981]

Remove the uncooked pastry inside before filling so that the puff doesn't get soggy, a la Julia Child.

[@AndyLussier]

No sugar in the dough at all???

[@SugarSpunRun]

Nope! :)

[@marianalissazippo8384]

choux adalah kue kesukaan bagi dunia yang percaya padaNya dimana pada abad ke 2 choux dibuat oleh Madamoisele petite mari from lyon france dibawah asuhan bu menur

[@cristinaroldan2240]

That egg what's the weight ?

[@SugarSpunRun]

A large egg is about 60g.

[@tygottafeelin9753]

What are “Aggs”???

[@SugarSpunRun]

A secret ingredient I use to weed out those who’d be better off out of the kitchen where they might hurt themselves.

[@coldcountess]

My sister & I don't use brown eggs !!

[@SugarSpunRun]

You can use any color you’d like 🙂

[@IndianalandFishing]

Ah. So I don’t have to scald my fingers cutting a hole in them before leaving them in the oven for another 10 minutes. 😂

[@SugarSpunRun]

Piercing them is a good way to ensure they don’t get soggy, and that steam can escape, it’s especially helpful if you’re going to be making cream puffs with them. But I do not always pierce a hole in them.

[@StacyLee-uj1sf]

Why are you saying igg

[@colincourier]

igg, not egg,? you have an accent you have

[@利田凛-s2r]

I'm so glad I found your channel. I used to make these all the time but I lost my recipe. This recipe is exactly how I remember it. I make miniature ones and fill them with chicken, ham, tuna or egg salad for appetizers. I like them because they can be made way ahead of time and stored. Thank you for your video

[@SugarSpunRun]

You're welcome! I'm glad you enjoyed it! :)