Just made this yesterday and missed a couple of steps here and there but still worked out really well!! I rolled the craquelin too thin and didn’t really cut it proper (just cut whatever shape and put it on top). I also forgot to set the oven up to 374 degree but I did set it down to 266F after 30 mins. Despite all that, the choux still turned out really, really good. For the cream custard, I might have cooked it a little too long that it curdles more than he showed in the video. I also didn’t chill it long enough, but I did put in the freezer for maybe 30 mins. Again- despite all that, the cream still turns out so well! My boyfriend has lactose intolerant but he couldn’t tolerate not eating it! The only downside (not really) is that this recipe seems a little small and often times you will think that you’re doing things wrong midway but don’t doubt yourself and keep on going because it will turns out okay!
@@masayoshi_ishikawa_patissierbonjour pouvez vous s'il vous plaît me donner la recette mais en français merci beaucoup
@amylamcf522 жыл бұрын
I really like this pastry chef more than the Les sens lei(may be I make a wrong spelling on the French words), what I wanted to say is this chef is more practical than the one in France
@benedictmarsha87263 жыл бұрын
I've tried the recipe.OMG! THE CUSTARD IS THE BOMB! SOOO GOOD. The puffs are good with extra crunchiness from the top. Definitely will make this again.
@チェシャ-f1n4 жыл бұрын
はじめて作ったけどめっちゃ美味しく出来ました!ありがとうございます!
@ninaj56214 жыл бұрын
ひとつひとつ作業の理由を教えてくれるのでわかりやすいです!
@esme75084 жыл бұрын
Hello I tried the recipe yesterday, the cream was amazing amazing! Best recipe so far. Thank you for your neat explanation!
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Esme, thank you so much!!!
@sonojab3 жыл бұрын
Excuse me sir, add egg immediately to dough? Or wait it warm
Teşekkürler, Eline sağlık çok güzel açıkladın ve yaptın. Favori tatlımız oldu. Thank you for the detailed recipe and explanation. I managed to cook two times very well, one flat dough ( didn't heat flour well, i think). Perfect, i can't say anything. Also everything is chemistry. Thank you so much. Greetings from Turkey.
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear fatih kasap, thank you. There is no one who doesn't make mistakes, so don't lose and try again! Thank you for your continuous support.
@joanneyoo67274 жыл бұрын
Thank you so much for the detailed explanation in English too! They look so good!!
@masayoshi_ishikawa_patissier4 жыл бұрын
Joanne Yoo, thank you so much!!! It may be broken English, but I want everyone to make it. Thank you for your continuous support.
@LuluLalaMilktea4 жыл бұрын
パティシエ 石川マサヨシPatissier Masayoshi Ishikawa Dear Chef, I seldom to watch Japanese Pastry Chef’s video as I don’t know Japanese. I really love your videos. At this time, people hard to study overseas like me, so I have to give up to study in Le Cordon Bleu. I want to say watch your video , I can learn a lot no need travel. Many thanks
@narisarak.26504 жыл бұрын
Thank you so much for a good lesson. I love the way you delicately explain every procedure and some tips!
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Narisara K., thank you so much!!!!! Thank you for your continuous support.
@narisarak.26504 жыл бұрын
@@masayoshi_ishikawa_patissier Do you mind if I ask you some questions? How different of choux and eclair pastry. Is it the same proportion or not?
@moniquetang27394 жыл бұрын
I don't comment at all but I made your recipe and let me say that your custard cream is the best thing I've ever made!!! I regularly bake at home and your recipe is bomb. Thank you so much for sharing!
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Monique Tang, thank you sooooo much!!! Thank you for your continuous support.
@ponyrang2 жыл бұрын
Wow, My best friend, Thank you for your hard work in making the video. I enjoyed the good video. Have a happy day.
Thank you for recipe. I tried it at first time and it's good. May I ask what kind of flour that you use in each part? Should i use bread flour or all purpose flour for cookies dough and choux pastry?
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear chayanee vanavanichkul, thank you. I use Cake flour for the choux dough and bread flour for the cookie dough. Thank you for your continuous support.
@huihui29644 жыл бұрын
@@masayoshi_ishikawa_patissier if i dont have cake flour or bread flour,can i just use all purpose flour?
@Moss_piglets2 жыл бұрын
I made it for a birthday and it turned out beautifully.! Thank you for sharing your recipe!
@wingandwin3 жыл бұрын
Perfect video with detail explanation, thank you so much. I tried to make it today, the shape of it came out great, top layer cookie cracked perfectly and 'super' delicious ! Only the puff is not completely hollow, there are a few layers at the top part. How could it happened ? How to improve ?
@deahastaviningsih7854 жыл бұрын
I am from indonesia and really like to watch your channel, your recipe is the best and the video is really clear so i can practice at home
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Dea Hastaviningsih, thank you so much!!!
@kwinsrioni99924 жыл бұрын
Dea Hastaviningsih mba pas buatnya, adonannya masih panas ga? Ato didinginkan dulu?
@nicojo43634 жыл бұрын
@@kwinsrioni9992 Jangan terlalu dingin nanti kurang mengembang. Juga jangan terlalu panas nanti telurnya kemasak.
@alisonlaw44813 жыл бұрын
All the steps are explained very clearly. Thank you so much! 🌸
@eringhani33504 жыл бұрын
Dear chef..can i use all purpose flour instead of strong flour for the cookie dough?..i’ve tried ur recipe for soufflé cheese cake and it turn out so delicious and jiggly ☺️☺️
@sorimachirin70263 жыл бұрын
鉄板?の上にクッキングシートをひいても大丈夫ですか?その際はバターを塗らなくても大丈夫ですか?
@reetacheung54643 жыл бұрын
難しそうだけどとりあえずチャレンジします
@reetacheung54643 жыл бұрын
2度目のは成功した、すごく美味しかった
@oliyazave89704 жыл бұрын
Delicious and gorgeous!. Thank you for the detailed step by step process with explanations and reasoning.
@kellykwok16594 жыл бұрын
Thank you so much!!! My 12 yr old son made this one with my help and shared with my neighbor. We all love this !!!
@masayoshi_ishikawa_patissier4 жыл бұрын
I'm very happy too, thank you sooooo much!
@perlabarbosa2832 жыл бұрын
Thank you for the detailed technique! I've been looking for that for a while : )
@CheesecakesNerd4 жыл бұрын
Hi Chef, Thank you so much for the video! I have couple questions. 1. How do you prevent flour lumps when you are making the pate choux dough? When I make my pate choux dough, sometimes I notice a big chunk of flour lumps and I don't know how to prevent that. 2. How do you test the consistency of the pate choux dough after adding the eggs? I notice, in this video you use the 'V' drop test. Is there any other test that we can do for checking pate choux dough consistency? Thank you Chef!
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear The Great Watcher, thank you! To prevent flour lumps when making choux dough, ① Bring the water to a boil. Since the kinetic energy of the water molecules increases, they become easier to mix. ② After adding the flour, mix thoroughly until the lumps disappear before heating. Thank you for your continuous support.
@chicamepa4 жыл бұрын
One of the best explained videos on a perfect recipe, Thanks!!
@aireenhoo3 жыл бұрын
1. How to anticipate the choux being deflected? 2. Do you use fan setting 3. How to know if the choux are cooked since we are not allowed to open the oven? 4. Sometimes the choux are browned but are not cooked? 5. It looks cook and puff in the oven, but when i take it out, it shrinks, so how
Hi chef, this was a really good video and you explain it very well Chef i have a question regarding the creme patissiere, is there any particular reason why you use flour and corn starch instead of full corn starch ? Thank you
@paulorocha38864 жыл бұрын
Um trabalho lindo, parabéns...
@lauesther33822 жыл бұрын
How many cream puffs can be made out of this recipe? thx
Hi chef! The video is good and it looks delicious 😍😍 I would like to try my own. How is the temperature of heating after the dough is cooked and before it is mixed with eggs? Should we keep it until it's low before mixing it?
Thanks for explaining the different stages of the cream during cooking. It helps a lot. Arigato!
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear 刘秋婷Michele, thank you!!!
@user-jsbdidney4 жыл бұрын
難しそうです😨 でもやってみたい!
@Moominverdatre3 жыл бұрын
Hatsu chou à la crème ga kampeki ni dekimashita! Dou sureba nagaku hozon dekimasuka? Tupperware no naka de reizouku? I made the recipe today and my choux turned out amazing. That's was my first try! Question: what's the best way to preserve them? In a closed tupperware in the frige?
@ぽてと-r8q2 жыл бұрын
作ったらその日のうちに食べた方がいいですか?
@Berrymommy4 жыл бұрын
I will definitely try this! I am a newbie! Thanks for sharing!
@mao86904 жыл бұрын
バニラのさやを代用するにはバニラエッセンスかバニラオイルどっちの方がいいとかってありますか?
@masayoshi_ishikawa_patissier4 жыл бұрын
mao さま、ありがとうございます。 基本的にはオイルの方が焼いたときに香りが残りやすいと言われています。(同じ価格帯なら) しかし、バニラのフレーバーは価格で香りの差が激しいのでどちらとも言えないのです。 今後とも宜しくお願い致します。
Dear Chef. Kindly explain the purpose of spraying alcohol for the pastry cream
@ゆあみん明石3 жыл бұрын
この材料でだいたい何個作れますか? とても美味しそうです👏🏻
@cookingaddict7914 жыл бұрын
Thanks so much for good lesson. Will keep watching your channel
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Cook Bake Eat, thank you so much!!!
@tino68733 жыл бұрын
😍😍🤩😉Salve sono un italiano amo cucinare desidero imparare ho visto il tuo video complimenti ciao e tante belle cose grazie mille
@hkpang88013 жыл бұрын
Thank you, Chef your recipe is delicious!👍🏻😋
@bagelnabi4 жыл бұрын
Hello chef, thank you for the recipe, they look delicious! I was wondering if I could bake the choux without the cookie on top with the same temperature and time?
@masayoshi_ishikawa_patissier4 жыл бұрын
TY 윤 현지, thank you Baking the choux without the cookie on top is basically possible at the same temperature for the same time. Thank you for your continuous support.
@bagelnabi4 жыл бұрын
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa thank you for answering! ^^
Hey nice recipe. Can I replace the choux with all purpose flour instead of cake flour
@phuongnb22374 жыл бұрын
Hi, i tried the receipt and it worked amazingly. But not all the choux leavened up the same size! Which mode of baking I should set for my oven? thank you!
@cassiamima27703 жыл бұрын
Thank you chef for sharing this recipe, i made 3 times and my family love love love it! Sometimes i made coffee cream for filling. So delish.
Hi chef how many hours do you cook for choux pastry
@nezmo49064 жыл бұрын
You're so professional but you put much time in preparing these things, is it worth it?
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Nezmo, thank you. It's up to you to decide if it's worth it. It's none of my business. But you can't make a good one if you're not prepared. Thank you for your continuous support.