All About Choux! Cream Puff Recipe & Tutorial | Choux Pastry made easy! | Cupcake Jemma

[@jusmecmp]

Thank you Ms. Sally! You do such a fine job of showing us how to make these marvelous creations. YOU are the BEST!

[@mindfulbaking]

Oh thanks!

[@dannypillay449]

@@mindfulbaking àààÀŹ

[@lonniebroadnax2105]

CROQUEMBOUCHE! CROQUEMBOUCHE! Please make a CROQUEMBOUCHE! With your great video, I'm now inspired to try this! Thank you Sally!

[@danielleza908]

I love Sally, she's so funny and it's hilarious how she makes herself laugh 🤣

[@adriennevangreevenbroek5651]

Been baking choux pastry for nearly 40 years and stíll found a couple of REALLY useful tips in here I had NEVER read anywhere before! 😍😍😍

[@yummyyumm3448]

Hi, I made these today.. Mine just collapsed when I took them out the first time (to poke them with the skewer).. And mine were no where as crunchy as her cream puffs.. Instead, they were soggy.. 😓😥 You said you've been making the pastry for years now. Could you please let know what might have gone wrong with mine? The only thing I did differently is that I added 5 eggs, because the dough wasn't making that V when lifted..

[@Trixtah]

@@yummyyumm3448 you don't explain what went wrong with your V test - like, did all the dough fall off, or none of it? The finger "trench" test is more easy to use, I think. It's pretty clear if the sides of your dough are holding up. The only advantage to the v test is that it's a little quicker just lifting your mixing implement out to check. Adding your eggs should be done until it has a nice satiny gloss, no more than that. Then check with the finger trench. If the trench doesn't hold up, then beat some more - you don't need more egg - less really is more. Sally didn't even use four eggs - personally, I'd beat three of them and add them a bit at a time. Then check as Sally does at 5:35 - at that point, you'll notice nearly all the dough falls off her mixer blade easily, it doesn't cling together to form the "beard". If it's still really dry, beat and add another egg, but not all at once. Do it in basically tablespoon amounts at at time until it's nice and glossy. If it's getting glossy the end of four eggs but not quite a full sheen, try a splash or two of milk rather than the extra egg. If you feel like there's no hint of gloss at all, again, just add the final egg a small bit at a time - it's very unusual to use all 5 eggs for this quantity. Also, the part where you let the batter cool and lose moisture is quite important - that's a massive bowl and the mixture is spread out quite a lot. My bowls are nowhere near that big, and what I've done is spread it over greaseproof paper and even put it in the fridge for a few minutes (my fridge is very efficient and makes the air very dry inside, so I certainly wouldn't recommend that for everyone unless you know your fridge well). But it really does sound like it was too much egg.

[@yummyyumm3448]

@@Trixtah thank you so much.. Can't tell you how much I appreciate you taking out your time and typing all that.. It was very helpful, I'll keep that in mind the next time I make them

[@hampersenak]

@@yummyyumm3448 make the temperature higher or longer bake time...

[@aliciacorelli2908]

Enjoyed your enthusiasm about making the pastry, excellent

[@hana.the.writer5074]

She’s delightful.😊

[@paulasparks]

Sally! I love how you approach these videos! You're a natural teacher & I appreciate you. The tips I've learned from the Cupcake Jemma team has put an extra touch of pizzazz into my kitchen art. Thank you all for making these videos a priority. Love from San Diego, CA. USA

[@Olivia-to1yf]

I just love this girl! She is a fabulous host, and her recipe is fun and entertaining, it makes me want to bake gain! Thank you Sally for the inspiration! 🥰

[@ioannageo352]

I loveee it when I realise there is a new recipe on cupcake Jemma with Sally! She is such a sweetheart! Continue the great work you do!

[@emstx]

Sally, fantastic demonstration..... I can't wait to try this choux pastry recipe! AND YES! more choux pastry adventures - eclairs, croque en bouche, Beignet, Karpatka, Paris-Brest, Religieuse and anything else you can think of! Love your baking videos so much. (hate the too many ads now.) BTW - you crack eggs two fisted like a boss!

[@janeybakarbessy2330]

I really love her enthousiasme and she just stuffed it in her mouth. Love her presenting and het baking skills. Definitely gonna try this one!

[@hayleybeynon9579]

Thank you Sally and Sam! Love these weekly videos, very inspirational and motivating xx

[@AF-pu1xr]

This was my 2nd time attempting choux pastry. Worked perfectly! Thank you. Planning to make a croquembouche for Christmas and now I know I can do it.

[@user-uj1tv2rf1g]

How many eggs you used?

[@hungryinseychelles6094]

Awww she's so cute and lovely! Made me laugh a lot. I've been meaning to make choux for YEARS and written down the recipie so many times... but it seemed so long and complicated. You really broke it down and made it so easy to understand! Thank you Ms Sally🧁

[@shaimarashadurrahman736]

Wow Sally your the best! You are a baking queen and make it so easy to follow every recipe! 🌹

[@jenniferbasford709]

Love your laugh! Thank you for showing how easy this is.

[@TapiTTwala]

Sally is so adorable and such a good baker.

[@josephkim007]

was always curious how to make a good cream puff! thank you for the video!! also, love all the videos with Sally. so much charm and personality.

[@questionmark9819]

Lovely little treats and a choux pastry cake would be great. Thanks Sally.

[@victoriasolis1220]

I would love for the next time a croquembouche or churros or whatever , everything you do guys is amazing !!!

[@parwinderseera2841]

Thank you C&D for the signed cake book I’m very excited to use it to make amazing recipes

[@nabilayu01]

OMG! Anyone who saw this need to try it! I am so glad that it works really well, thank you so much, Sally ❤. I was once tried a choux recipe but end up failed, then I never ever tried it again. But this recipe is perfect!!

[@azwins.a14]

Hi guys! Here are a few tips you can include when making choux pastry to exclude wastage of eggs! 1) crack one egg at a time. Seeing Sally’s recipe, even 3 eggs would’ve sufficed but of course with choux you cannot really tell. 2) after adding the last bit of your egg, and if your dough still needs only a tad bit more addition of eggs, you can use a splash of milk instead. It won’t make much a difference. 3) adding a Craqueline on top of the choux brings it to a whole new place! 4) use a silicon mat with circles as a guide (or just draw on the back of your baking paper, and then pipe.) leave efficient amount of space as these will expand.

[@samsartt]

Thank u so much

[@aishah135kawri3]

That must have took time

[@sofiaali9231]

@@samsartt ur subbed to nn

[@penpaldiaries6048]

@@sofiaali9231 so am i😄 I loveeeee them!

[@samsartt]

@@sofiaali9231 yes

[@elceeuk3887]

What!!!! Iced buns are my second favourite bakery treat - second only to Bakewell tarts. Sally I LOVE you 😍

[@rbnutwood4659]

If you ever visit Bakewell, go to the original pudding shop opp the tourist centre, deli downstairs, tearoom upstairs, & order a Bakewell pudding, nothing like a B tart but eggy, hot & delicious. They will ask, ‘Wi’ custard or wi’ cream?’ Have both! 😋 Then buy some treats for f&f from the deli downstairs 😉

[@diannedang9931]

Love your teaching and the way you explained . Your happy personality i love too. I have gained the confidence to bake. Keep up your good work!

[@tantemarianne6536]

I just Love your positivity and thank you for youre great tips and delicious recepe❤️

[@bl4ckp4nther96]

i must agree that the best filling is chantilly cream. i absolutely love vanilla and the lightness of chantilly over creme patissiere

[@nikkiann5610]

Everything a croquembouche would be great. Like the tips keep them coming 👌👍

[@mindfulbaking]

YES let's do it!

[@amyyyloo]

Oh this has made my day! Flash back to having these with grandma, sept we had Coffee choux! These but with coffee icing on top and cream in the middle...Gorgeous 😍

[@watershedbarbie9685]

I am going to make them with coffee flavored whipped cream!

[@sylviagerritsen7975]

This looks like the easiest choux pastry, at least you make it look easy. Am going to try this one but will use stevia as my husband is diabetic and I just know he will eat a dozen in about 8 minutes. Thank you for making baking look like fun.

[@Marochoufany]

Hi, i havn't ever done the puffs before but when i saw ur episode i had to give it a try......and they come out beautifly awesome 😅😅. Tks Sally for sharing , ur smile and laughter are gorgeous 😊

[@mariarugolo2487]

Outstanding! The most beautiful cream puff shell! Thank you for this excellent tutorial! ❤️

[@priscilamaeda4886]

She is the loviest girl!! 😊 And a great pastry chef 👩🏻‍🍳

[@monstazedd2442]

*breathless with excitement* is the way to describe sally :)

[@Bakesncooks]

Just like the combination of crispy on outside.filled with cream ..yummy

[@sweetshelbs1014]

I made this yesterday and so happy how it turned out! Thank you so much. I don’t have to wait for another year and wait for the bolladagur ( buns day ) to avail it.

[@naicakesrios1723]

Pastry chefs are the happiest people on earth 😄❤ I'll try this recipe and tricks.

[@meetalshah4819]

Thanks Sally. Love the matching pink apron to your new KitchenAid! Is that cupcake Jemma merch?

[@stephencawteoffroadtrailrunner]

absolutey marvellous only just started baking never baked in my life I am hooked thank you

[@reyhantimmons-cetin6860]

Thank you so much for this recipe - aaah after the many butter and egg wastages I’ve had over the years I’d told myself I’ll never try again - well I’m so happy I did try again this evening and with your tips and tricks and I just made the most hollow buns ever 🙌🏼 thank youuuuu 💕

[@ataleof2yarns]

Made some with a raspberry cheesecake filling. Definitely a big hit with my family. Thanks for the recipe!

[@caliban0011]

I love your videos. They make instructions so easy to follow. Would love to see one for puff pastry as that is the one pastry I have been too scared to try. I bet your video would be so simple to follow.

[@jackieadams8005]

Amazing as usual. Hope to see iced buns on the channel as I love an iced bun

[@fadrianifariawan7751]

Thank you Jemma and Sally, you guys are my all time fav chef👍👍

[@maiushy1]

Now that is the first time I see someone poke the choux... Such a top tip thanx

[@shalehajalal47]

The cream puff is as awesome as you are!! I love it!!🥰😍❤️

[@Cindayyyyy]

Beautifully done! And wonderful instruction, you explain everything so well! I could listen to you all day! 💕

[@sellaak4]

The blue and pink bowl with the white part is cute

[@jodetteholly3290]

Thanks for those fabulous tips Sally! I love adding passionfruit to chantilly cream. Its delicious!

[@joyherting3705]

I love folding whip cream into lemon curd an filling them an serving with raspberry sauce. Or filling with whip cream an topping with strawberries. Filling with vanilla icecream an topping with ganache

[@audreyjacob1900]

Such a bubbly, lovely young lady 😊. Thank you for sharing your puff pastry recipe

[@nathasjavankammen4644]

Thank you so much for the great video!! You're the best! Love from the Netherlands 🙏🏾🥰

[@leiablythe2741]

Those look absolutely amazing! I've always wanted to make choux, this video is brilliant! I'm going to have a go! Thabks Sally xx

[@wileenolasiman1387]

That crunch was very satisfying!

[@nooriyaabdool8490]

You explain really well and love your expressions!

[@sweetshoppedawn]

Sally, could you please let me know how long these will keep before and after the cream? How do you store the baked choux if you want to wait to fill them? Thank you!

[@catalinagianakouros5961]

You did a great job!!!! You explain everything so well!! 👍 I would love to see you make a Croquembouche!!!! Thank you 🙏🤗

[@bbf310b]

Shes nice to watch! And you really learn!

[@miaschu8175]

I've only had shop bought choux pastry and they have always been soft. I thought that was how they were supposed to be. This wasn't what I was expecting. I like the idea of the contrast between the crisp shell and the soft cream.

[@mmakomanyatja5213]

Shoo that look so gd is like magic thank you Sally well done

[@qaslittlecorner237]

thank you so much for sharing this video. I have tried your recipe today and it was a successful attempt.

[@shalehajalal47]

You're so awesome just like those puff pastries that you made! Tq ❤

[@Elizabeth-ju5dy]

Yes Please--Iced Buns!! I would love to see a Croquembouche too!

[@theowheels66]

Wonderfully produced video. Very good tutorial. I think I watched every Choux pastry video on KZbin and yours is as good as anyone. And you're quite adorable. If I didn't live 6000 miles away I would come visit your shop after the covid ends

[@mindfulbaking]

Awh thanks so much!

[@beccacook6944]

Definitely adding these to my ‘to bake’ list 😍 (right after I’ve attempted the Bakewell tarts!!). Keep the delicious bakes and super helpful tips coming! Thanks so much for bringing some joy in this lockdown Sally ☺️ xx

[@joannabanana2435]

I have a “recipes to make” list and I can totally agree!! This one’s on my “yummy recipes” now so… it’s really delicious!!

[@naomicoles8513]

Thank you for this video, made Choux pastry for the first time and it's so easy when I followed this and turned out perfectly

[@keanonk7775]

Those look absolutely perfect. You gave all the perfect tips and instructions for the best cream puffs. Thank you. ❤

[@V4vdt]

07.00 AM here in Indonesia. What a lovely video to start a day 🥂

[@vjohnson2400]

What a fab surprise to have a late night cake treat. Another fab apron, please will you share where you bought it from. Thanks Sally another great tutorial.

[@mindfulbaking]

Thanks!

[@Mrscvbuzz]

I’ve been dreaming of making a croquembouche but feel so intimidated by it. I’d love to see a tutorial and options for fillings!!! Thank you!!

[@1342Rose]

Sally, you rock. 🧡🧡🧡

[@mindfulbaking]

Awh thanks! Random story but my mum once meant to call my brother a rock but actually called him a brick. Classic mum! Hahaha

[@eridesu]

Hey Sally, you are great! just saw ur first video and you've improved with the camera awareness so much (hope that doesn't come of as condescending...I meant it as a compliment) Thanks for the awesome video.

[@lindabarling7719]

So nice of you to explain exactly how to make this. My mother taught all of us girls how to make this when we were way younger. But, to explain to someone else was difficult. So, anytime friends and family wanted eclairs, they were calling us.🤣🤣🤣Now, I'll just share this with them. Your Awesome. Love Love Love y'all's video's.

[@filomenacavallaro408]

Amazinggggg and yummyyyy 👌😋😋😋😋😋😋🤤🤤. Bravissima Sally👏👏👏👏👏👏😘

[@That_dude91]

I need this Croquembouche tutorial from you so bad 💕💕💕

[@mindfulbaking]

HAHAH alright its ON!

[@That_dude91]

@@mindfulbaking thank you 😍😍😍💕

[@raihaniqbal3301]

@@mindfulbaking Hey saIlIIIIIIIIlllllllyyyy

[@patiencechabururuka3813]

@@mindfulbaking p Lo

[@jacquelinestofmeel6748]

Cream puffs! Always make me think if my Nanna: she’d always bake them for family get-togethers. Thanks for sharing!

[@mando5852]

A very detailed and clear recipe,,well done to you sharing your tips!🙏

[@JavariasTestKitchen]

That's actually a lot of useful tips that'll hopefully pave pay to perfect choux pastry, thanks Sally 😊

[@juliespencer1164]

great channel love it. i love making cakes for my grandkids.

[@ekaratnawijayanti9733]

Thanks for recipe, i try to make today, and turn out good. Kids love it.. 😘

[@hayleypatrick8104]

Great tips Sally, would love a great blondie recipe as I know how great the c&d’s brownies taste 😋

[@Musafeer360]

Ms Sally. The beautiful lady in the kitchen 🥰🤩🥰🤩🥰

[@henriettahayward3930]

Last time I tried making choux puffs they were an utter disaster and it’s put me off since. This has inspired me to have another go though as your videos are so clear and helpful. Thanks Sally.

[@shamalkateb9065]

I'm loving the baby pink vibe!

[@diannedang9931]

Hi Ms. Sally. I had great sucess. You are a great teacher!🥰🥰👏👏👏

[@tatianalafou2169]

Hello @Sally Thanks...thanks...thanks sooo much for the recipe. Each step were very good explained and I love it. I will try it tomorrow with a spatula for the Chou and a hand mixer for the cream. Hope with your explanation I will nail it -:) -:) And yasss I will love to see how you make a Croquembouche -:)

[@kimberleerivera3334]

Thank you Jemma! They look delicious!

[@kostakisarxontakis8970]

You are perfect Sally!!!

[@hampersenak]

Nice tips.. thanks Sally

[@annamuc8424]

I enjoy watching you and easy to follow you😍

[@ald4425]

These look amazing!! Gonna try and make these.

[@margaretmetcalfe9380]

I think people are sometimes put off attempting new things because they have been told it is a difficult thing to do. First time I made eclairs (white chocolate and passion fruit) the recipe said choux pastry was easy if the process was followed and I have to say because I had been told it was easy, and I follow recipes well, they turned out perfect. Did the drying out process just like you showed and they were lovely, got loads of compliments. Your videos are always plain and easy to understand which is, for me, why I like them.

[@wardahtungekar2243]

Love all your recipes and I am for sure going to bake these yummy choux pastries. Dear Sally can you Please make a video on parfait 😊

[@hampersenak]

Thank you so much Sally..... i've tried it, amazing!

[@victorcraig9969]

These look absolutely delicious, I love a challenge so its a must

[@MsSmallvillelover]

Those look amazing ! Yum love cream puffs .

[@VideoRicetta]

Dolcetti fantastici! Bravissima!

[@katarzynakolorus3902]

I need something easy to make and no time consuming for a busy mama 🥰🥰🥰

[@luanneuttley6638]

I’ve always been a bit scared of making these because the choux is so temperamental. Sally makes it look so easy. I will try these with a bake along while playing this video. As I have with a few other recipes you’ve shared. Thank you so much for sharing your recipes and expertise with all of us home bakers. ❤️ you guys at Crumbs and Doilies!

[@mary9414]

I've never cooked out my dough first! Can't wait to try this next time I make cream puffs :-) Probably this week...I'm going to add a layer of craquelin on top of my choux before I bake them to be a bit different.

[@sotrue4436]

Omgg an eclair recipe would be really nice!!

[@ruthdoyle3572]

That is an eclair recipe, just a different shape without the chocolate topping

[@sachinkokate5830]

They have an eclair tutorial on their channel... Please check