How to Make Eclairs, Cream Puffs & More | Bake It Up A Notch with Erin McDowell

[@aryanahainsworth624]

Hey Food52? Literally never let this woman go. Keep her happy til she's ready to retire. Her videos are relaxing and also so informative and fun, I could watch forever. Thank you Erin

[@mislamahmischu1096]

💐👍🥰🥰🥰

[@zunairajutt3461]

me too

[@Amelia.A.T.]

1000x yes! 😁

[@maranda5829]

Ditto ditto

[@vegaspassos]

She's Awesome! Just love her and all her videos!

[@StephanieMcCamon]

There are no words to describe the depth of my appreciation for these recipes. Erin, your personality and love beams through. Yours is a perfect combination for these videos. Don't worry about laugh tracks etc. Your personality shines though and there's enough quirkiness for us to throughly enjoy the presentation and take some enjoyment of our own in theses recipes, because of you. 😊❤

[@barbararey-constantin5679]

She doesn't need a laugh track. Her enthusiasm and gift for teaching how to bake confirms my long held idea that bakers are happy and generous people. Thank choux very much. :)

[@jackiehiebert7064]

Good grief. Every video, I think, Erin is just the best teacher and communicator, and then she does another stellar video. Thank you for doing this. For the teaching. For the time. And for the inspiration.

[@barbarastadler6699]

"It's science with a side of magic!" and passion and knowledge and patience, ALL of which Erin displays to the viewer in every episode, for every choux, pie, cake, or bread; no schtick, no platinum spiked hair or forced sentiment, just a genuine interest in baking and sharing. Thanks, Erin! Food52 you have a winner!

[@lisahinton9682]

@Barbara Stadler I never understood why (whomever it was) chose Guy Fieri to win that show, which launched his tv career. He's obnoxious and fake, isn't very impressive as a chef, and even started pronouncing his surname "more Italian" when he won the show. (I mean, how pretentious can you get?) Erin is the opposite of that guy, and I am so glad to have stumbled across this channel with her.

[@seferinoesparza5641]

Awesome choux.

[@jennywhiskey9327]

I’ve avoided trying choux because of how much folks on the Great British Bake-off seem to struggle with it! It just seems so intimidating. But you made it so simple!!! Thank you. You are a true Angel of Baking

[@kateh7855]

I made it recently after being intimidated for a long time. It's just a science and you can definitely do it. The time and competition pressure definitely causes people to mess it up. Plus at home we wouldn't necessarily get as much practice as choux doesn't keep all that well. I wouldn't make it that regularly. But it wasn't actually that hard!

[@iwona4685]

No need to be intimidated... a good recipe and it's rather easy... and delicious!

[@przybyla420]

Having decent instructions and plenty of time goes a long way.

[@anastasiaravi2063]

@@kateh7855 sag RWE

[@JustMe-12345]

Its not that hard actually, we learnt doing it at school and ive done it a few times since. Just make sure to really "burn" off the flour, then it will rise properly

[@debidewt]

Gosh, I wish she was my best friend. She is just so darn cute.

[@christines1924]

Yes she is!

[@food52]

Did you catch her playing the ukulele and singing “Girls Just Want to Have Fun” for Valentine’s Day? Follow her on Instagram - she’s amazing!

[@PlantNative]

She’s a natural teacher. Excellent.

[@suryadharshan7048]

@@food52 ! SKMM. . Mb

[@ekbetsy]

Me too!

[@dharawijayatilake3419]

Erin, your style just makes me WANT to watch you. It’s not just the recipe, it’s also how you talk to us. Thanks.

[@lesliedausey]

Thank you, thank you, thank you for how thoroughly you go through everything. I watched most of this video last night when I couldn't sleep and had Easter Sunday's dessert on my mind (three types of eclairs). I decided to make the eclairs today, store them, then fill them Sunday. I got the perfect consistency with a lovely V, piped them all out, baked them to a pretty golden brown, and then took them out to do the 15 minute cool down before the final browning. Panic began to settle in when I saw them falling and becoming sad and deflated. Attempting to not be sad and deflated myself, I put them back in for another 10 minutes. They puffed up and browned more, but deflated again after taking them out. Pushing through my rising anxiety, I sat down with the computer, pulled up this video, and went straight to Mistakes Happen. After watching it, I put them back in for a bit longer, and low-and-behold! I have beautiful, burnished eclairs that stay risen!

[@tarag3330]

This series is so underrated.

[@katiebidne6530]

I really love how approachable Erin makes all of these recipes and processes! Especially pointing out where certain things are critical but others are based on your choice.

[@slayshay_t467]

Yesss!! 🙌 literally my favorite show on KZbin Plz we need more "bake it up a notch" every week, if not every day . thank you

[@wahbish]

I didn't think I could watch through an hour-long baking video but with Erin, time just flew by! She is such a joy!

[@theresan-c6770]

Free Master class! Erin is such a good teacher and so inspiring! Love her

[@Raja-ut3ep]

Usually if the video is over 10mn ,I escape it ,for your videos which are lessons of more than 50mn ,the time pass like a second ,with an incredible enjoyment, lovely you are Erin 🥰thank you🙏

[@creativeideator]

She's just so great. I could watch her teach me to do the easiest thing ever like tomato-pasta - I would still watch her.

[@cookienibz2578]

Wonderful tutorial! When are we gonna see a video on how to make all the delicious fillings for these BEAUTIES? 🥰

[@alexdeforge4497]

I love that in every episode, Erin emphasizes that there is no magical single correct way to do things. It makes baking feel so much more approachable!

[@carolineejikeme]

I don't get how people go out of their way to click the dislike button. I love watching her. She's realistic and gives us great tips throughout the video. Even if you don't agree with something, it just doesn't warrant a dislike, in my opinion. Anyway, the button exists so......

[@csmstreeter]

When I think of of a magical elf that makes enchanted treats, I think of you. You are like a mystical fairy with special powers that can make food into a magic potion of enjoyment. You are so special Erin! Thank you for your videos and teachings. You are a wonder to the culinary world.

[@ZestyOranges1]

here to say that everytime food52 posts a vide featuring Erin i get excited, seeing her cooking makes my day 100%better

[@keownrwk]

Fantastically comprehensive as usual with outstanding production value. Erin is, IMHO, one of the best food educators anywhere. Part of that is her comfort and ease in presenting and teaching. Her production staff also does a very professional execution that makes viewing fun and worthwhile.

[@sharonpack4696]

I'm a simple none baking woman who loves cream puffs who will now make cream puffs, because you have made it easier. Thank you. Finally.

[@forrwhyyy1892]

7:53 “if you’re out of milk or only have enough for one more cup of coffee…” lmao you get it!! Thank you for always mentioning substitutes, you even go as far to give your opinion on how things bake,taste,finish everything I would’ve asked!! I can’t tell you how many times you’ve helped me out and even lifted my spirits back up because I found out I didn’t need milk or butter etc. for something I was so excited to bake but didn’t have the money to buy whatever I was missing or couldn’t go to the store and get at the time. Sending my love and appreciation to you and your team!!

[@CelineFenlon-c8o]

I love that she gives the science behind it all. It totally makes sense !!

[@jessicaberger2619]

Thank the heavens for Erin! She’s an angel of cookery and brings the magic.

[@gingergirl8797]

Just recently found your videos and wondered where you've been all my baking life? Miss Erin you are fantastic, I finally made a successful pie crust. I am 71 and have struggled with crusts for close to 60 years. With your help I am victorious over pie crust. Thank you so very much.

[@Camille_Boomer77000]

Chouquettes are the best. Growing up my mom and grandma would take us to the bakery on Sundays. They would get my brother and I a croissant and a bag of chouquettes for all of us to share. Croissant were the breakfast and chouquettes our goûter at 4pm. P.s.: Erin you've been pronouncing the names correctly.

[@barbhawkins7865]

Not everyone needs to be funny. You are very informative and knowledgeable. Love your special gifts and don't compare yourself to other people.

[@lisaanderson135]

Pâté à Choux was the first pastry I learned how to make, back in the days before KZbin. Just me and my beat up cookbook! Thanks to Erin for all these amazing tips! Things I wish I knew back then, actually in more ways than one 🤦‍♀️

[@JustMeeDina]

I’ve finally found my favorite teacher! I can watch you teach us how to bake all day long! You’re very entertaining and easy to follow! I’m definitely a fan!

[@sarahw.4736]

I just stumbled upon these videos tonight and have been binging. They are incredible. Erin is engaging, warm, gives you info straight without dumbing things down, and she’s funny. The pace of these videos is great - I hate videos that drag on and clearly could have used better editing. I can’t believe how educational these videos are. It makes me want to tackle new baking projects immediately!

[@littleblackcar]

The bit about the film on the bottom of the pot and the dough clumping is SO MUCH more helpful than "knead until tacky".

[@sallybeck1045]

Hi Erin, I am Sally Beck and a student with Escoffier culinary arts academy to be a pastry chef. Erin you are a delight to our appetite, have fun with flavor. Yes we love to bake.

[@jayjaysss]

I'm so grateful for these episodes. Such valuable information I'm getting without going to cooking school! And for free!!

[@susanmoore4461]

Wish I could be in the kitchen with Erin, maybe her kitchen helper. Thank you for explaining every possible situation for the recipes. You make us better bakers!

[@calebhealy8017]

I remember when food 52 had like 250 k subs. I'm so proud and happy that all these great creators joined and are making it a big amazing place

[@food52]

Thanks for staying with us!

[@bigbrain296]

She is the only reason I watch this channel at all. Amazing explanations.

[@MsNamebot]

How did the universe know I needed a video on pate a choux. And one starring the GOAT herself ERIN at that. 🙌🏼

[@BevWelch]

Erin is the very best presenter on baking! Better than Martha!!! My question is: is it possible for me to substitute almond or coconut flour, maybe a combination? Also, can I use heavy cream instead of milk? I'm not able to eat grains. Also, the sugar in milk affects me.

[@krystawhitmore9881]

I love Erin’s videos!! I can’t even eat most of these amazing things because of a gluten allergy but who cares! This woman is a wizard at teaching and is so pleasant to watch!

[@maggiemac7678]

Loooooove Erin! She’s a true teacher. Great detailed instructions.

[@luiginayerino592]

Love how you instill confidence.

[@fizzypop1858]

Erin is simply the best teacher! It's so wonderful having her on Food52! And so happy she's on Instagram, as well. Thank you, Erin, for all you share! ❤️

[@danayager]

Her voice is soothing. She’s my new fall asleep ASMR. Lol I also love how she makes baking look so easy and fun.💕

[@jeaninelot3357]

Amazing tutorial. I could watch all night . Very down to earth and clear teaching style , and not intimidating at all . Thankyou .

[@milliehicks9728]

I commented that I love Erin's videos and I just saw tons of other people who made wonderful comments also! I'm not familiar with measurements unless they are in cups, ounces and pounds etc. so I hope she also will mention the ingredients that way. This is the first time that I watched her.

[@n2nursingu]

I have the same storage shelving and I never thought to add lights to it till I saw yours! Great idea. Also, besides your in depth descriptions and instructions, The fact that you have your hair tied up in a hankie and dressed well. LOVE IT! Very professional and engaging

[@Popolar_]

I see Erin, I click. For choux-ure.

[@erin-jeanne-mcdowell]

This made my day. 😁

[@IslandPearl73]

I LOVE YOUR SENSE OF HUMOR! And your so dang informative!! THANK YOU!!

[@kathypfaff8403]

Watching Erin’s videos have made me feel I can do this! She is amazing.

[@Syedda-nosheen]

You are an amazing artist / baker/ teacher. When I watch your video , I learn so much

[@bluebird5819]

Erin I love you sooooo much my sister...thank you million times for all amazing episodes Thank you again

[@joyherting3705]

When making the Crawlers you could probably pipe it into a heart so you have Valentine's Crawlers. If you are making churros you can take a skewer or a straw and poke out some of the middle so you can fill it with Nutella or something else. When doing cream puffs you can make a cute Valentine's dessert for your sweetheart, pipe a medium sized S and bake those. And when you're assembling it ,you cut your top off you cut that in half spilting it. You put the top halfs on going out and put the S on the front where the top joins and you have a swan. Put some sauce down an place 2 Swan's facing eachother.

[@food52]

What cute ideas! Thanks for watching and sharing, Joy!

[@joyherting3705]

@@food52 You are welcome. The puff can also be used for Savory application such as chicken salad, or filling them up with spanakopita type filling an baking short time, mini pot pie bites for a few. For sweet I absolutely love mixing whipped cream with lemon curd for the filling with white chocolate ganache on top. Vanilla ice cream with Nutella or chocolate ganache on top. Nice whip cream with some strawberries on top of the whip cream then the top put on powdered sugar on top. You can mix Nutella and whipped cream for another filling, maybe with some chopped roast hazelnuts or almonds. Another good one is some vanilla ice cream or butter pecan with roasted cinnamon apples and caramel on top I like dulce de leche, if you don't want the ice cream in this one then I'd say mix the caramel with whipped cream for the filling and top it with the apples. I make a no-bake cheesecake fillin I use in a lot of stuff, I will use it as a filling and dollop a little lemon curd and put fresh berries on top. Drizzle on some white chocolate put some toasted coconut on top of that, very delicious. That's just some of my favorites, hopefully it will give other people some ideas.

[@thelmaelerewe3025]

No doubt , she is a very teacher. She always know what she is talking about. Good teacher.

[@ileyou]

Thank you for making these detailed and cute videos! I've been watching them all and they're just the best and Erin is a queen!

[@daniellezepess]

While living in Central Oregon, my morning habit was to go for a long walk and finish up at my favorite Sparrow bakery for breakfast. It was always a special treat when they had fresh chouquettes (sprinkled with pearl sugar.) There's nothing quite as delightful as warm chouquettes and hot coffee on a brisk winter morning! ❤️❤️❤️

[@carmelasortino8979]

You are an amazing lady. Your enthusiasm and joy of baking is contagious. I have just found this video but hope to find many more. You are a great teacher and your end product is absolute beautiful. Magic.

[@tmackie1694]

OMG! A new Erin video. My day just got soooooo much better 😊

[@debbiebuttars5598]

Love this woman. I want her for my best friend, too. We would have so much fun. I kinda feel like she already is my friend! I just love Erin's Bake It Up a Notch series. :-) :-) :-)

[@emilyneal7888]

Loved this. At the end of every video I’m thinking....nooooo, it can’t be over already! Erin is a great teacher and just a lot of fun.

[@lorisullivan327]

She’s so knowledgeable! I love making cream puffs, and really appreciate the tips! I can see them improving from now on! Thanks Erin!

[@Buttered_Toast37]

She's back and with another great tutorial!!

[@k1amc3]

When I first made cream puffs, I didn't understand the extent of expansion. So basically they were big enough to hold a LOT of filling. You could have knocked someone out if you threw it at them

[@googlelocks4131]

I live for Erin's videos she explains it all so perfectly

[@BriggidyStewart]

You are so absolutely fabulous. I love every tutorial you do. Such a contagiously positive attitude.

[@Amelia.A.T.]

I've watched this probably 4 times since it was first uploaded. It's relaxing and inspiring. I think I'm making some choux this week. I love Erin's videos!

[@tljones4060]

I think you are so adorable - just love watching you and your instructions! Can't wait to start on my pâte à choux and elcairs. Thanks for sharing your expertise!

[@urielinniss4356]

I Totally agree we need you in our lives to teach us your amazing gift of sharing in such a beautiful way You are now in our hearts blessings to you 💕 🙏 ✨️

[@yve2009rn]

Erin..you are and have been such an inspiration.. thank you. Please keep teaching us all…..

[@lyndy09]

Erin you are just the best. I thoroughly enjoy your demonstrations & have learnt a great deal watching this video. My husband is out filming this afternoon. Its a typical New Zealand spring day...hail storms, sunshine, thunder & wind. He's going to be soooo pleased to come home to eclairs! Kia ora....many thanks. PS your sense of humour is classic :)

[@susanmarino8026]

You are a great teacher. You touch all bases. Thank you so much for the recipes.

[@Laura-iw3xd]

In Poland we pipe crullers a bit different, and we call them "gniazdko", which means a nest

[@le2382]

Another incredible episode, thank you Erin! I was recently thinking about making some fried choux pastry but I was a little intimidated by it, I love how you simplify it, step by step, every detail. Can’t wait to see the next episode!

[@derail6969]

I truly enjoyed this video. I purchased "The Fearless Baker" this video along with my book really makes me fearless..truly love to watch and listen to you . thank you again

[@1jugglethis]

Wonderful video. It brought me right back to my early days of cooking, when I loved making cream puffs and eclairs! I had forgotten how much I enjoyed making (and eating) them!

[@mfrenchcazenovia]

I have a trick that I devised when I had to make dozens of puffs for a croquembouche. Instead of piping the pâte à choux, I use a disher. This ensures that every puff is the same size. Here’s the really fun part: I mix up my egg wash, then dunk the disher in it before scooping the dough. It keeps the dough from sticking, and does the egg wash all in one step!

[@DulceCaramelo9000]

You explain everything so simple!, all my respect to you, such a wise person. A bake guru!

[@h.2602]

Nailed it! First time they did not look like biscuits. Thank you, Erin. Love you!!!

[@jaylu7021]

You are the online queen baker, Erin. I'm excited to try and make these.

[@margarettee1380]

Bread flour. I love this. ❤😅 Soothing manner. Clear voice. Just lovely!

[@annaburke1463]

These videos have been a source of joy during very depressing times. She has a great gift of teaching well and energizing you to try new things. Any chance there could be a list of the tools she goes over in the beginning of the videos in the narrative?

[@beachwanderer9486]

Young lady you are a brillant teacher, very skilled and with a pleasant and friendly nature I love watching your very educative videos. Thank you☺☺

[@wmichaelh29]

Erin, you're the best. I made a chocolate cake last week, made Ermine frosting which was my first time and made chocolate gnache. It was a total failure. The cake was good but the frosting and gnache were not good and didn't care for the Ermine frosting. It's all a learning process. I try to keep sugar at a minimum. So this is a perfect video at this time. Thanks very much, Erin.

[@dianneiverglynne]

Thank you so sooo much! I have been longing for and intimidated by this dough for years...but now feel as though it has to be part of my experience in the kitchen. You've given me the pointers and confidence to give it a go. Again, thanks! You're great!

[@growinglongisland]

Erin, thank you as always you videos are so informative and make it baking so much more approachable for the “ non bakers”

[@cherylcraft6761]

I just finished making my first batch of puff pastry eclairs. Thank you so much I would have never dreamed to even attempt making these and they turned out beautifully, well my piping needs practice but still they turned out well thank you so much for all the tips that you share.

[@jbirdyhome-4050]

Watching this video inspired me to try it; I've still made all the classic mistakes but will not give up until I finally get it right!!!

[@AdventuresinEverydayCooking]

I soooo appreciate the use of the mixer here! I've made it by hand and "elbow grease" is an understatement ;)

[@anjarasch8332]

Happy Easter! And thank you very much. Emboldend by your videos I recently made some churros and today I made Eclairs filled with a creme of wild garlic, feta and creme cheese for my easter family dinner. Certainly not yet perfect, but very nice none the less. :-))

[@jengoodwyn2715]

I love learning from you! I am falling in love with baking.

[@leealexander3507]

I was 8 years old when I saw cream puffs in a cook book and decided to try making it. That was when I learned that dough could be made at home without getting a product that was hard and heavy inside and out. I don't know how but I ended up with beautiful cream puffs and made eclairs with the other half of my dough.Maybe I'll make some baked goods including custard's in the next few days after I get to the store for eggs. I'll definitely make a bavarian Cream with a peach topping afterward. Since I don't have a single egg in the house I guess I'll make either an orange Julius or a strawberry banana smoothie. Snacks are obviously important to me.

[@jayneecarnall6906]

This person makes her listeners feel like they can achieve success! Very encouraging and very inspiring. This is not just about the choux pastry recipe but her encouraging nature is super nice! leaves you feeling like ‘I can do this!!’ ‘I can make chocolate eclairs!’ Thank you!!

[@mickidawop414]

I just got my sourdough starter going again, so I'll be watching all of those videos again. Love you so much!

[@corasantos4872]

Love your channel. Love your recipes. Love the way you present your recipes and teaching. Thank you.

[@lindaw2]

I am trying this this week. I'm really excited about it. I love the equipment shown in the beginning. I couldn't believe that I have the same kitchen scale!

[@I05-e4s]

:) How did you find it!?! I want to try soon too.

[@diannesimms1684]

Thank you for all the little details Erin. I've been waiting for you to show us this. I've tried making it once before, but now I know what I'm looking for......:)

[@Empressqueenprincess]

My husband loves cream puffs and those Choquettes. I’ve watched this video like 5 times so today in gonna try it! Wish me luck.

[@RobertaPeck]

So here I am again Erin, even though I don't eat or make sugared baked goods, enjoying your masterful teaching ability!

[@lisahinton9682]

@roberta peck You could make sugary baked yummies for your friends, family, neighbors, coworkers. Just a thought! 😋

[@juliesharp1880]

First time watching & you’re great !! This is perfect timing for me ! I’m making 15 desserts next week, our church is doing a joy prom for special needs group families of all ages, they’re having 200-250 there & I’m doing the gluten free dessert!! So thank you I’m going to try some of your tips!!

[@heatherwilkins52]

She really is a wonderful teacher and explains recipes so well I love how you learn stuff and how to make recipes and everything that she makes is so good she explained it so you're able to make it she needs to have her own TV show on the Cooking Channel because the way she explains recipes and her approach on making a recipe and how she teaches you and makes it is the best I've ever seen