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 amzn.to/37Kqgcr
Ateco tip set that includes both 864 and 804 amzn.to/3jnciPu
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The Recipe: docs.google.com/document/d/1m...
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[@camildbouk]

this woman doesn t give simple cooking instructions for a recipe! she actually teaches you how to cook, the interrelation between all ingredients and elements... thank you Helen!! so precise and rigorous!

[@katefitzpatrick5417]

I’ve been lucky to attend many of her in-person classes. They are excellent

[@danaismaeel9477]

@@katefitzpatrick5417where does she giving her lessons ? In which State?

[@futureeldridgeterror2483]

Yes it’s very helpful if you’re learning something completely new

[@evanbelcher]

This is the most meticulously spelled-out recipe video I've ever seen. In a good way!

[@whatevil]

Yeah this is fantastic. I tried making some from somebody else's recipe and it failed because they didn't explain properly what I was aiming for. I understand now! Will try later today.

[@astahesta123]

yeah, this is a winner

[@prairieskye]

Yes. She answers questions faster than I can form them. Best instructor

[@sopihadown8511]

😂

[@mikado1950]

A masterclass in content, execution and presentation... faultless.

[@technoboijoe]

I was thinking the exact same thing! Excellent!

[@loryane24]

Agreed 100%

[@mario9133]

Shouldn't it be Flawless, instead of Faultless? I don't know... I am confused.

[@venusreena2532]

Very.. and impressive

[@namingisdifficult408]

@@mario9133 both are applicable, though flawless probably is the better word.

[@Blakemore1]

Cream Puffs are going to be on the Lord’s banquet table.

[@bbrown8353]

I have made cream puffs and eclairs many times over the years and they were good. After watching this I need to try again! I was taught to make the choux quickly - mix the flour as fast as you can and add the eggs - one at a time beating quickly while the choux was still hot and in the pot. I never cooked the choux past where it came together. And never have I seen instructions calling for bread flour, but again it makes total sense. This is why mine came out of the oven crisp but were soggy if they sat for more than an hour after filling! Thank you so much for all of the explanations that went along with the techniques - I love knowing WHY - and it helps me to remember and transfer the knowledge to other recipes.

[@helenrennie]

What I show in the video is quite standard for high end bakeries. I don't know why recipes written for home cooks do it differently. My guess is that they don't want to make you buy another flour or spend extra time cooking panade.

[@m.a.franklin3763]

i was the same way ive been making them for over 40 yrs and yes they were good but after seeing this i MUST get in the kitchen to make them this way thanks for the great info !!

[@russell2449]

Mine too! Always wondered why mine would come out nice and crisp but the go soft soon after (even when cooked till almost dark brown ;?). I definitely will try this the next time!

[@wasenmelhem9429]

Exactly what I was thinking when i saw this video. Amazing work helen. This is a lesson and not just any recipe.

[@keepingittight]

This is the best instruction of making Cream Puffs on the internet !!! This recipe and her techniques and tips are absolutely crystal clear.

[@jennifermcdonald5432]

This lady is absolutely wonderful. She really explains everything, leaving nothing to chance.

[@melissaf00]

After many failed attempts at making the dough, i came across this lady's recipe and decided to give it a try. It turned out perfect! To prevent your shells from deflating you must follow every instruction in her video. I turned off the oven and let them cool with the door ajar for 15 minutes before taking them out. Happy baking everyone :)

[@SimonSverige]

Pure brilliance. Your communication is exquisite.

[@goodbye5028]

I love your emphasis on practice. a must!

[@kristinal-ghoul2680]

I love the way you explain the details and point out the rookie mistakes! I've used your pasta recipe many times and always get consistent results. Thanks.

[@y2ksw1]

Thank you for these incredibly precise and helpful instructions!

[@marklim3446]

Thank you so much for this video. I always love baking tutorials that include the chemistry behind each important step. I hope to recreate it in time for Father's day hehe

[@rgarciaf071]

I came across this video today, I have to say that I love the level of detail of the recipe thanks for sharing

[@eunicetan3367]

Helen, you are so precise. Helps beginners like me a lot.Thank you.

[@cher128bx]

I just made your version of the choux paste and it came out so well. Actually, the whole recipe was wonderful and it tastes marvelous! Thanks so much for sharing your recipes with us.

[@buddyholly4672]

I love your energy! You seem like such a kind patient teacher. I need to be more like you.

[@anonymousmouseman]

Amazing video - I always LOVE when the recipe includes little tips and tricks for what to look for, and most importantly, WHY to look for them. At the end of the day baking is chemistry, so knowing a little bit about the materials you're working with makes success more achievable than just blindly following a recipe!

[@lorenliatris4867]

I'm so impressed, this addresses everything I've been doing wrong. Just simple tips like how to stir the dough in the pan - and walking us through why you do it (to remove excess moisture) helps me understand the pastry so much more! Thank you!

[@earlygrey9317]

This video literally shows that cooking is ART!

[@paulblair260]

Dear Helen, An excellent video that thoroughly explains what needs to be done to make some delicious cream puffs. I love the detail. Thank you!

[@esmarmos]

This recipe absolutely the best one for beginners! Millions of thanks! ❤

[@onetouchlegacy7658]

This is the third time I’ve tried to make pate à choux and it finally worked thanks to your clear instructions. Thank you so much!! 😊

[@tom_something]

I like that you give instructions on how to use the scale by putting the mixing/cooking vessel directly on the scale and zeroing it. I think a lot of recent converts might overlook this opportunity for convenience. It's one of the great things about having a scale. Less cleanup!

[@AtheistRising]

This is the best guide I've seen for making choux

[@Meglovessage7]

You are the best instructor I have ever seen. You made this so easy to understand. I'm making my first croquembouche in a few days and I know this will help me greatly. Thank you so much!

[@XsomeoneXelseX]

Just made these and I'm waiting for them to cool enough to move on to the drying stage. They're so wonderful and I had no issues following the recipe at all. Can't wait to taste them

[@SteveGT0]

What can I say. The lady is not just a pretty face, this is the best masterclass i have seen for making choux pastry anywhere on KZbin. I have liked and subscribed.

[@jamiepina80]

OMGosh your cadence on instructions is PERFECT!!! It's absolutely wonderful hearing your instructions. I'm not taking about your accent but the tempo of your words and the selection of words you're using is awesome!!

[@Soapartisan875]

Thank you so much for your wealth of knowledge I now feel confident enough to make a batch of cream puffs ..I used to watch my mom make cream puffs as a little girl but she is in heaven now and with your recipe and tips I can’t wait to start baking ❤️

[@jayspell179]

This is one of the most in-depth instructional videos about cream puffs I've ever watched. I love the logic presented about this eggy variation of the recipe. The results are lovely, and the technique is impeccable. I applaud your attention to such details. You truly nailed every common stumbling block in developing good technique with the creation of cream puffs. You're an amazing presenter.

[@rjkirkland8659]

This is fantastic! This does a more thorough job set of explaining the aspects of the technique that matter than an entire semester class in pastry. Excellent material, thank you for sharing!

[@katrinabakerpoole7575]

Wow, so comprehensive! I learned so much for having to make my first eclairs this week. I loved the way you presented too - so calm which makes me feel like I can really accomplish this! thank you

[@xenamerry]

You are the best teacher! So many people leave out so much in instructions because they assume we know this or that. You don't leave out the things you take for granted. You remember every difficulty you had and teach us what not to do. That's the way a teacher should be. Well done!

[@libbymelton1567]

Oh my goodness I can't wait to make your version of pate choux! This is the best tutorial on these I have ever seen! I have made them before and they turned out pretty good for the most part but I might be able to perfect them with this method. I love baking and I love a challenge in the kitchen. I bet you can make an awesome macaron too! Thanks for the informative video.🤗

[@drk321]

You are.....amazing, This is the most detailed tutorial on not only pate choux but pastry cream and even the ganache at the end (corn syrup? Who would know?) than I have ever seen. I love watching experts.

[@Allbbrz]

I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.

[@jenniferhorton14]

I made these for our Ladies Tea and there were none left! Your hints and cautions were spot on. That cream was AMAZING! Thank you for such an indepth tutorial.

[@1951mytube]

I've watched umpteen videos on how to make the perfect cream puffs and followed 2-3, only to regret doing that. This video beats every one of them on the web with the detailed and great explanation of each step and each mistake. Wonderful job. Thank you bunches.

[@ipoetry5718]

Helen, I agree with everybody how FANTASTIC you and your videos are!! But I want you to know I just 💞 your accent,as well🤗😊 You're so relaxing to listen to

[@OQO00]

Can't wait to try theses! Thank you for bringing all these complex recepies down to earth 👏

[@dsmsfamily674]

I love how you blow our minds as if it's just another day at the office. Thank You!! My deepest regards.

[@godshielaestrada3008]

Love how derailed the steps are! 💓 So glad I found your channel! 🤍

[@ruthiealqallaf1892]

so detailed and you are an amazing teacher. You need your own cooking show asap.

[@GeorgeGlass298]

Thank you! The tip to keep cooking the cream is just what I needed.

[@chylen123]

This video is so well done. I have never made these & followed these instructions very carefully & had success on my first try! On my own with only a written recipe it would have been impossible. Thank you Helen for this video, these were absolutely delicious, our family & neighbors loved them.

[@_FearNoEvil]

That video was great! The best tutorial I have seen on Pate a Choux so far on youtube.

[@patriciacox8169]

As many cooking show that i have watched over the years, Starting with Julia Child's.... I have gained more knowledge from Helen than all of them. Alton Brown is a close second. Helen's methodical logic, common sense and ability to communicate her craft is Amazing. She has deepened my love for cooking to a level I never thought possible. Thank you so much for having such a positive impact on my life. Hugs

[@nanvonoffenbach]

this is amaaaaaaaaaaaaaaazinnng!!!! I was almost 23 min without moving!!! thanks for all the tips and info!

[@ElliotWORLD]

Thanks Helen! This is a master class on cream puffs.

[@BIZEB]

What an incredible, comprehensive guide. Thank you very much for sharing.

[@rebeccashane3297]

I made these yesterday...I followed every step of your videos and they turned out amazing!!! I used to be very bad at baking, cooking was more my thing. But I so badly wanted to learn how to bake well and then decided to make something that is challenging. Your instructions are incredible, so detailed, but never overwhelming. You are very talented at describing something so demanding and made even someone like me succeed! Thank you, thank you!!

[@bonnys3015]

I have fallen totally in love with your humor, humility, and hope! I used to make these all the time, but it's been years. Now I will whip up a batch and see if the ol mama's still got it!

[@ingagoncharuk5472]

Thank you so much! This recipe actually worked! I had all the mistakes you mentioned, so helpful!

[@NINETEEN8T0YS]

You are an AWESOME teacher. WOW. You include every step for all eventualities. Thank you so much :-)

[@cherubim59]

Thank you for the invaluable tips. I don't see how anyone can go wrong with such good instructions. Keeping this recipe.

[@roankai]

The addition of creme fraiche is geneious :D Stealing it. Thank you 🤗

[@striker9936]

This is the easiest sub of my entire life. Thanks for going so far in depth!

[@rosemarybarr3891]

Wonderful tutorial! Now I understand where I've gone wrong in the past and I'm inspired to make cream puffs again - thank you!

[@meghankittok5189]

This totally helps! And I love listening to her voice haha very relaxing accent!

[@elenasakman]

This is a perfect presentation, on point and with detailed explanations.

[@annebursey3541]

Love your explanation on all the steps. I've been making choux for years but have learnt a lot from watching your video. Thank you :-)

[@MonaMohamed-eg1xd]

This is the BEST Pate a Choux video I've ever seen. Great content, and easy and thorough instructions that covers everything! You're one of the best chefs I follow on youtube really.

[@kiltlvr]

Thank you for sharing your expertise. You were wonderfully educational and insightful.

[@fugenturkoglu]

Thanks to you and KZbin, we get to learn these art of baking

[@catalinak6320]

who needs pastry school when we have HELEN. A GOD SEND

[@marijkeschellenbach2680]

I loved how you explained why you took certain steps. I learned a lot here.

[@Greywyrm]

Helen is a great teacher. Fantastic video.

[@dikae444]

Thank you so much for all the useful details you went into with each step, the video is very useful!

[@TheCynedd]

I love your channel, Helen. I want to attempt this Cream Puff recipe - when I get the courage to make it I will tell you how it turns out (none of your recepies have failed me). 👍😊

[@yanakembel980]

I made this and followed the recipe exactly and it turned out beautifully. I added craquelin to have a more uniform look and I am so very happy with the results!

[@magdalenamezydlo6150]

Wow that looks delicious! I love how you explain everything in details at a perfect speed, Thank You!

[@nguyettran2083]

this is the most phenomenal cooking teacher i have ever encountered… she makes it foolproof for the home baker… love her instructional vdo

[@camillebianca4577]

I love all your explanations. THANK YOU!

[@dannydobres-ot6gm]

Thank you, thank you, thank you. Your method and teaching this Choux is wonderful. Made it twice already and it comes out perfect each time. Thank you.

[@priaparuman2962]

This video is absolutely amazing! Her instructions are spot on and the pate choux came out absolutely perfect. Thank you so very much!

[@helenrennie]

so glad your pate a choux came out well :)

[@goosesmommy6626]

This was SO helpful. Especially the pastry cream .... I now know how to judge when it is actually cooked enough. I’ve made every rookie mistake with pastry cream. Thank you!

[@josrehli]

As a professional pastry chef I must say that your presentation is top class, very impressive!

[@aminanaz8540]

Loved your recipe tips. You did not left any questions to ask..All points explained.👍

[@susanolson3611]

Thank you!! You are a wonderful teacher. 🙂

[@kongchang1]

Probably the best teaching method I have ever come across, every part of the recipe is explained in every fine detail for everyone to understand professionals as well as amateurs.

[@lalagames844]

This was so helpful! I had never made choux before, and they came out pretty good for my first time following your steps. Thank you!

[@debanjanmukherjee8912]

Thank you so much for preserving the originality of the recipes❤

[@chery8730]

This is the best choux pastry video ever! Thank you!!!!!

[@pimmento1]

This was exceptional. Haven't made these for decades, but wanted a good tutorial and if I was there I would go to one of your classes. This really is good. Cant wait to get started...thank you.

[@biancalawrence3178]

Wow. Someone who actually explains why something happens. Brilliant. Thank you.

[@deanjones924]

thanks for making this, I needed this last weekend.

[@elenifouskaki2877]

You're amazing! Detailed and thorough! 👏 Thank you!

[@royaharirforoush68]

Thank you so much,dearHelen.i learned a lot from your helpful instructions.

[@cherylb2008]

Wonderful wonderful demonstration You are appreciated

[@gwirgalon3758]

You are wonnnderful. Appreciate the clear specific directions at every step..et enfin, je pourrais réussir ces bijoux. Merci! Spasiba!

[@pervizejamaji5063]

Most beautifully taught how to make cream puffs. Gives me confidence to try this recipe. Thank you for such a great tutorial .

[@oneitalia2312]

WOW! What a thorough tutorial!!! THANK YOU, HELEN~♡~♡~♡~

[@katarinaabramovich8735]

I am SO happy I found you here on KZbin! You’re amazing!! ❤️

[@avagrego3195]

All your videos are excellent step by step instructions. Thank you.

[@FerociousSniper]

Omg! I'll have to take a day to try this!

[@plpscs19]

This is my go to whenever I make cream puffs. The tips she shows really makes a big difference compared to other recipes I have tried.

[@briandibblee5238]

I’ve made eclairs for years but you took me to another level. Thanks🙏

[@lifeofamagicalgirl5238]

I literally have an assessment on Eclairs next week in culinary next week, your explanations are brilliant. Thank you so much :)

[@helenrennie]

I have an updated eclair video coming out soon in a month or so. Here are some tips. Let the dough rest at least 1 hour in the piping bag before piping (way less cracking that way). Use ateco 867 to pipe. Bake at 350F without convection for 45-50 min. With convection the top crisps up too fast and they crack on the sides. and only back one sheet at a time.

[@JayAyers]

Wow, what a comprehensive video! I've learned so much.