Pâte à Choux by Chef Dominique Ansel

[@countingblessings8822]

I love his recipes, his technique and the way he explains everything is amazing. It’s a shame that his channel doesn’t have enough subscribers.

[@two_dog]

I watched several eclair and Choux videos. Chef Dominique's video is the most clear, simple, and well thought of them all. Even my revered Jacques Pepin could not do better on this topic. Thank you so much Chef. I intend to try choux and eclairs later today with your fantastic help!

[@RescuedRhythms]

As a beginner to piping, "Not easy to do" is an huge understatement 😂

[@catassara21]

Love this book so much! Made the best lemon tart using his recipe.

[@Jurintaable]

Thank you for such informative and good video! 🥰

[@mimii4746]

The best instructions!

[@its_chefsingh_here]

Thank you for sharing your recipe chefy,

[@stickyhandss]

Lovely! :) Good refresher!!

[@icecreamforever]

Bought your book after watching this!

[@hakansaka]

Thanks for sharing recipe and technic chef. How to store and how many days? thanks.

[@tomatojuice12]

Hi! Does Dominique not punch a hole in the choux to let the steam escape after baking?

[@AlexanderFarley]

Useful

[@tanyafluffydough8825]

Thank you for the recipe and explanation chef. Can we use gluten free flour like rice flour for this recipe?

[@jeffwashburn73]

Any tips on keeping the choux from splitting during frying for crullers?

[@JR-sb6mj]

nice!! :)

[@grumpyoldlady_rants]

Why do some choux recipes call for water and milk and some only water? Which is best for making crullers?

[@JLara-y7v]

All water will give you a crisper shell and all milk will give you a softer one.

[@ferretgirl013]

Is there anywhere a good recipe for eggless pâte à choux?

[@adelhamdi9906]

😋

[@AdrienDelstanche]

Baking at 375 degrees CELSIUS? Now that's hot! lol

[@kadirdiwan3008]

Hi chef

[@joebarcenas3421]

Lots of crack on the eclairs which doesn't look good....

[@gettem6341]

you couldnt do this by hand, had to bring out the mixer?

[@Caracaraorangeberry]

pâte choux is french for “cabbage paste” not cream puff.

[@ramanlovebabe]

for me piping part is to understand more and practice .... rest is we all can able to do best !!