French Choux Pastry Recipe for Puffs and Eclairs

[@sallysally3267]

I was really scared to make these because I'm not a very good at baking BUT GUYS they were sooo good. I put custard in them and oml *chefs kiss* delicious. Definitely try this recipe if youre hesitating, I ended up using 2 and a half eggs instead of 3 and had to cook mine longer because my oven is trash. 10/10 would make again.

[@evaloel]

After many attempts of trying to make choux and failing, i finally succeeded today following this recipe! Thank you SO MUCH for sharing this recipe! It turned out amazing for me!

[@markmiller5284]

This is the best Choux pastry I've cooked. It comes out perfectly with lovely, huge air gaps in the Choux buns for filling. Cheers Stephane!

[@FrenchCookingAcademy]

great to hear that it worked out. for even fluffier choux you can use milk instead of water

[@ldenorio]

@@FrenchCookingAcademy can you use almond or oat milk?

[@xuanpham9411]

Hi there , I just want to ask you he said that he used the plain flour mix with butter at the first step : what kind of flour? Plain flour but what kind ?

[@frankthetank1369]

@@xuanpham9411 I think All purpose flour. I'm making some for this Christmas.

[@doristabler5640]

Pppppppp

[@karenclaud4616]

I made this tonight for profiteroles. They were perfect! I’ve never seen them made in a food processor before. Thank you so much for sharing. Your way of showing that the dough was at the proper hydration was very helpful.

[@dave9624]

Fantastic tip about figuring out when the pastry is is ready for piping - putting some on your fingertip and pulling apart to see falling peaks. Never seen this before and it will REALLY help. Thanks!

[@mashavanorton6709]

Us sasw

[@zizoboyheaven7779]

i have diabetes .. but wild horses cant stop me from trying your reciepe ... i know how yammy they are ..i simply cant resist it ...

[@ejnicolson5777]

This is the first time in seeing a food processor as to aide & complete the making of the pastry which I surely will adopt. Thank you.

[@FrenchCookingAcademy]

it’s great fast and yield good result every time. 😀

[@kaclark9696]

Please note. When Choux pastry is removed from the oven, pierce the top of each with the tip of sharp knife or a bamboo skewer, to allow steam to escape. If you omit this step, the interior will be soggy. Make sure you allow them to cool completely before filling.

[@kimberleerivera3334]

Thank you, great tip!

[@eman6921]

Thank you! 👍🏻

[@anastasia_sp]

Bless you fr

[@Red_Asura]

Great tip, thank you

[@gerardjones7881]

nonsense, i was french trained and this tip is rubbish, they way they cool is the way they are supposed to be. they are supposed to moist in the middle, try learning the proper french way before thinking you know better, you know diddly squat.

[@kathyporfiriomartins9396]

Perfect. I am an ex pastry cook, chef. Your demonstration is helping very well people who has to learn. Congratulation.

[@rdm_bk6138]

I just took the first batch out of the over and they look AMAZING! Letting them cool off before trying one!

[@chrisleftintentionallyblan802]

I'm an apprentice and this video helped a lot. I thought I was just bad at profiteroles after failing to make them twice and where I was falling down was adding too many eggs at once, thanks for the tips.

[@sreesubramaniam3202]

My name is sree from s'pore just enrolled in baking college and this reception was my first trial now ur show ve given me more confidence interest in following you for more recipes thank you

[@chrisgriffin9164]

This is the best video I have viewed on choux pastry, you show so many little details to prevent us from making mistakes. thank you very much. (love it.)

[@cherubim59]

I love custard cream puffs and eclairs and churros. So I have to perfect this recipe. Thank you for the valuable tips throughout this video.

[@bredabarry437]

Thank you for sharing your recipe ,I made eclairs today, used your recipe and they turned out just yum ,I have struggled for awhile making them but today no bother !!Thanks

[@soniapinneri2300]

I’ve made a lot of choux pastry but this is the best one ever I also followed the same recipe with gluten-free flour and came out perfect thank you so much⭐️⭐️⭐️⭐️⭐️❤️🙏🏽

[@shawnfitzpatrick1961]

This is the first of your videos I’ve watched. I thoroughly enjoy your style; right to the point, no wasted time of showmanship, but still keeping it interesting in the context of making the food. Top marks! I’ll be looking forward to more of your productions.

[@FrenchCookingAcademy]

hi there thanks for watching i have made a few playlist to make it easier ton find videos by categories as well you can use that to find new videos 🙂

[@ronilkunte2704]

Spot on! No showmanship, just to the point .. perfect

[@zopimamacos8878]

Brilliant so easy the way you show us waiting for next session 😀

[@tearohawyllie936]

Thank you very much I've always felt that cream puffs eluded me and my efforts were fruitless. Although, now I'm thrilled and so happy. Awesome ☺️

[@elizabethdiblasio7825]

I will go in my kitchen presently and check-out my ingredients then, I will go shopping and then I will bake these scrumptious eclair Oh lala!!! yummy!

[@aristotelisvenieratos6109]

French accent, that's a guarantee for a good classic french recipe!

[@mencot89]

ive never thought of using a food processor to blend the eggs in this is great,less elbow grease to mix it in! thank you

[@FrenchCookingAcademy]

+hfshzhr89 food processor like I said in one of my video are actually used in professional kitchen as long as they do not alter the final result of the recipe you are trying to make.

[@lydiaxoxoroses6535]

French Cooking Academy can I use a regular blander? Or a hand mixer?

[@andrewblack7852]

My neighbor made this recipe with green butter. They are wonderful! My local bakery makes popovers with choux and serves sandwiches on it.

[@hurakan.7x7-canal88]

How clearly he explained the method or steps! I will try it out.

[@rebaziislam6185]

anyone who is watching this recipe please try it and u will never regret. I tryed the exact same and it came out really nice. so happy

[@FrenchCookingAcademy]

HI there so well done for that :o)

[@rebaziislam6185]

The French Cooking Academy ;)

[@humiera.a]

Do you have big oven?i have toaster oven but mine was burned in 20mins :(

[@sashalal4307]

rebazi islam mean Jew Jewelry

[@ellenbuenaobra278]

Where is the recipe measurement of the ingredients?

[@maheraljannan1676]

Hi there Thank you for the video! A comprehensive tutorial with troubleshoots.... A month ago I made around 60 Pcs of Eclaires and were good. However, my enquiry is about the time of baking and the quality! 1- The color was great, golden toasted, not very dry, but golden brown. 2- Some of the trays I baked, the Eclaires collapsed and did not hold their shapes. Although I had them in the oven for around 40 minutes. But when I took them out and opened them, after they were cooled off, many of them were hollow and have like "trimmings" inside. You can say they were like 75% holloed! 3- When I opened them to fill them up with Creme Patissiere, they were not hollowed in spite of the long baking time! My goal is to make an Eclaires that is 100% PUFFED and airy from inside! I will try your recipe for next time and I will see the results. Any suggestions? Mille Merci.

[@handecelenn4587]

I baked profiteroles today. It turned out so good 👍 I tried three different recipes before yours. Your recipe is the best 🧿😊 Thanks!

[@danle5740]

Just made mine... and they came out perfect! Thanks for the easy recipe and cooking tips.

[@gwenmartinsen3979]

I loved the first pan you used. You said it was a round (something) saute (something). Can you tell me what you called the pan?

[@rameekajamandron2211]

He used a sauce pan, since its shallow and small sized pan

[@shababhaider9406]

Best video ever watched. U Beautifully explained the technique. Simply thanks

[@gottagift]

I've made this once before maybe 7 years ago. Thank you for the refresher course.

[@Gisbertus_Voetius]

Choux is actually my favorite dough. You can make so much different things with it. Much underrated.

[@rosemarylaczko2504]

A fantastic and well explained recipe!

[@turquoiseballoons]

I plan to make my 1st choux cz I love them. So grateful that this video exists! 1. You make a really good teacher in explaining things. You make everything seems pretty easy here, also many useful tips! 2. I love your accent. Lol Thanks for the recipe! Love from Bangkok

[@camiedes7488]

Love your explanation and your beautiful French accent too... Music to my ears...🥂 merci beaucoup...

[@alexandrine2842]

OMG, my choux are a success thank you chef 👨‍🍳 I was a bit hesitant to try but I tried today following all the steps. ❤ those choux never thought I could made them in my kitchen. Thank you

[@bernie8389]

this man is one brilliant chef

[@dontexasperate]

this video is super clear, every important details are explained. awesome English for a French guy, too! merci!

[@jtang4241]

Thank you so much for your wonderful recipe. Made it today for my family! Absolutely delicious. You creating happiness for others through you cooking!!

[@barbarafidler910]

best video I've seen for cream puffs, thanks for sharing how to make them. :)

[@dianaharris3777]

I make pastry a lot. I use a glass for my piping bag. This way I have my hands free to pour my pastry into folded paste bad. Makes things easier.

[@kinngrimm]

Thanks for the vid, i love eclairs ever since i visited france in 1995. We were on the road driving through the night and stopped by at a pastry in the morning around 5 o'clock, got fresh eclairs and took them to a coffee shop where we ate them and drank capuchino *sigh* good times :)

[@FrenchCookingAcademy]

+kinn grimm Thanks for the comment kinn. for eclairs the most important is the filling and the icing which can be a pain to get in the shop when you are not a restaurant. as a quick tip you add melted chocolate or chocolate syrup in your pastry cream to make chocolate eclairs. it's "delicieux"

[@kinngrimm]

The French Cooking Academy i will defenitly try these out one day and thanks for tip :)

[@pennylane5513]

Thank you so much. It was the easiest method I have used. Will be using it from now on.

[@mahdeealoo69]

I've made these for years. I like your technique. I would have broken open the pastry to have a look inside. to show all of the bubble pockets where filling goes.

[@shellhickin2886]

What do you do differently? There certainly is a technique to it. The last lot I made smelt eggy while baking, I realized I put the egg in the mix when the choux was too hot. I guess I need to get the temp down to a certain level before adding the eggs. What's your technique? Maybe I should try your recipe 😊

[@sacadosify]

Excellent recipe! My piping tip was a bit small, but they still came out lovely. I turned up the temperature slightly (410 F) to get more color on them at the start. They didn't collapse! Now on to making the cream for the inside. Thank you!

[@saimanoureen4098]

Where i get the racipe

[@swimmantu]

Good video!! Currently just learned how to make this at a French culinary school! it’s very similar, classic! I’m sure it would be delicious! Thanks!

[@ameliahartono6437]

Your recipe always turns out perfect! Can I keep the mixture on the fridge for several hours before using it?

[@lamiaatallah1943]

Merci chef. Thanks for taking the time to amend the measurements. I am a follower of your great recipes. God Bless

[@FrenchCookingAcademy]

No problem lamia . I hope it is the correct conversion. it is hard for me because I don't use cups and spoons so I have no way of knowing if the cup conversion actually work properly. Fingers crossed. :o)

[@luvylot]

Love it ...especially because the ingredients is in ml and gr. Will definitely try this recipe

[@monthamcginnis4815]

good

[@vikkivijyeta433]

You're accent is so cute.... I have watched you're video for first time and i am a huge fan of you...

[@SootyHunt]

Used this recipe a few days ago for my first ever attempt at making choux pastry and chocolate eclairs… I only used your pastry recipe as I knew how to make whipped cream and chocolate Gnache but I’ve got to say it was amazing and it came out really well. Thankyou. My kids absolutely loved them !!!! And got 10/10 from them. I have my little red book that I write recipes down in once I’ve made them multiple times and no longer need a reference…. When I’m gone or the boys get older and they want to know, well, they’ve got all my recipes then and how to cook them… i have a feeling I’ll be writing this recipe down in a few days…. Making them tonight, and on Xmas eve too ready for Xmas day 😊 So thank you, and merry Xmas to you 🙏👍

[@priscillal2843]

Amazing and easy recipe! Been trying lots and different ones and finally I found this! 👏🏻😄 Thank you so much for the video guide!

[@FrenchCookingAcademy]

glad it worked out well 🙂👨🏻‍🍳

[@angelapariat9332]

@@FrenchCookingAcademy I tried making a choux pastry it's comes out very good and tasty thank you for taking the time to show your baking knowledge and sharing your recipe

[@johnbrandolini2915]

I have my own recipe for choux pastry that I use for sfingi. It mimics yours up to the point where the eggs are added. I add the hot mix a tablespoon at a time to temper the eggs. Also I don't use a pastry bag. Instead I use an ice cream scoop. I think I may follow your lead and use a pastry bag to make eclairs. One trick I use when making choux is I under cook the pastry and finish them off right before I serve them. That way they don't get soggy when filled. Good vid for the unwashed! LOL

[@AnaBaltazarCupOhMug]

How do you undercooked the pastry . Meaning you store it in chiller. Once order comes in , you pull it out baked

[@NajwaZuhair]

My husband and I followed this recipe and turned out great 👍👍

[@ColourMage]

Awesome detailed instructions! Though, it would have beem extra awesome if u opened one of the choux pastries with the knife u had

[@winkipinki007]

Absolutely one of the best instructions of how to... choux pastry 👍💯 1👌 Thank you.

[@FrenchCookingAcademy]

+Fleora Aten Hi Fleora. The measurement are in the video description. I think there is a note showing on the video but it might no show on mobile. Sorry you had a bad experience I will look into it

[@aminahtonmustafa492]

The French Cooking Academy

[@lupitaperez2562]

@@aminahtonmustafa492 I can not see the measurements anywhere

[@gracielafuentes6861]

Bon jour chef, instead of using the food processor can I use a stand mixer?

[@robinburk9901]

I've worked in bakeries and that is how we did it (hook).

[@dailybrewid8630]

Thank you! I tried making this for the first time and it came out perfect 🤩

[@phillthomas5315]

Brilliant video,I will be trying this tomorrow

[@tomohia1428]

Little bit different to my way of making choux pastry, awesome video,

[@lornamanodon4491]

thank you. so simple and uncomplicated method. God bless you.

[@rheahayes3149]

LOOKING FORWARD TO MAKING THIS CHOUX PASTRY❣️ THANK YOU FOR THIS PARTICULAR RECIPE & THE IMPORTANT TIPS. CHEERS FROM 🇨🇦

[@anuradhabhalla5483]

I love Choux.. puffs or profiti rolls. I serve as dessert with cream inside nd chocolate sauce on top. .. Gud recipe. Can make it. Thanks. .. to you. 💕

[@normantrombon]

Oh, the cream puffs (profiteroles) my mother used to make! Never saw her do it! Fifty years later, I got it! Merci BEAUCOUP, monsieur chef engineer!

[@ana419]

Enchantée! Merci beaucoup! Questions: Could we make this with almond flour or coconut flour? Is there a natural sugar substitute? Are you using salted or unsalted butter?

[@levonliberg9922]

if doing the egg part by hand do you just fold with a flexible spatula slowly not letting any air out or do u whisk it

[@ThisDudeBakes]

I like the tip about using the water and the fork to make sure you don't end up with pointy cream puffs.

[@FrenchCookingAcademy]

choux paste is actually so versatile I am re-discovering it, its great to build and create all kind of dishes savoury and sweet. did you watchin this one: kzbin.info/www/bejne/fYGmc4N-i6yDZ7M ?

[@ThisDudeBakes]

Yes, that's the one I watched. I love that everyone has their own little secrets to different parts of the make up process.

[@bianca00591]

Thanks for the recipe. I tried various different recipes of this kind and yours was the best one.

[@julierogers8114]

It was a very nice and simple demonstration now I believe I can do it myself after so lomg of trying without success. Thank you❤

[@lucasconsola1807]

Thanks for the techniques shown, the finger tip was new for me. Best recipe so far that I tried.

[@FrenchCookingAcademy]

HI Lucas thanks for watching. actually this video is getting a bit old I am thinking of making and updated version showing one the sweet and savoury version of the choux pastry and two ways of making delicious snacks out of it.

[@evanoll842]

@@FrenchCookingAcademy great instructions how to, but there is actually no recipe = how much water, sugar, butter etc.... Can you please put out this info as well? Many thanks

[@FrenchCookingAcademy]

it is in the video description 👨🏻‍🍳

[@nominooom]

wow really love choux pastry and french dessert 😋😋😋

[@evaweiand310]

After promising to deliver profiteroles for a New Year's Eve dinner and failing spectacularly with two different batches, I decided to redo them using your recipe (because it irks me and I hate it when desserts refuse to cooperate with me). They're in the oven as of right now, so I don't know how they'll turn out but piping them I already felt a 100% more assured. Thank you so much for this great video!

[@FrenchCookingAcademy]

wow do let me know how it turns out then😀

[@evaweiand310]

French Cooking Academy they turned out amazingly, basically doubled in size and didn't collapse afterwards - I was so freaking stoked I grabbed a pair right out of the oven right away to try them and promptly burnt my hand. Worth it though 😉 thanks so much again for that great video!

[@farahin28]

I baked some chouquette for the first time last night using your recipe. It was amazing, thank you ! ☺️💕

[@sibidevi4108]

Lovely .. How many servings of eclairs would this recipe make ??

[@ngiangtheresia2336]

This is xactly what i need... I will try this recipe..thank you so much

[@brendadesousa4883]

You make it look so easy! Excellent instructions with helpful visuals!! Merci beaucoup!!

[@qiangming5549]

that great,it so useful to me.I love this video.thank Baker so much

[@rincy_mathew_1011]

Thank you very much for this wonderful tutorial.... would definitely try this ... eclair it is. 🙏

[@henrygomez8269]

I appreciate the love you put into your shows.

[@chenlocklim8182]

Thank you for the video, tried few times and made all success.

[@mrscvsmooth]

I loved this from beginning to end

[@tatjanaelevate]

I like that your video is very friendly and very nicely explained!!! I couldn't understand why my eclaires wouod fall down after baking. Its because the eggs and the temperature ofvdough i think ..? . Thank you.

[@cee1759]

You should poke a small hole into your choux after you take them out of the oven to allow steam to escape. It’s help preventing your choux from deflating

[@desireegreyling2411]

Made these today they came out perfect. Used my hand electric beater and just gauged how much to whizz whizz . You give the amounts on your page. All one has to do is watch and listen. Thank you very much one question how do I keep them crisp for the next day. Des Greyling.

[@itrytoohard8454]

i didn't have the right utensils for this recipe but it still turned out better than the others.this also was a amazingly detailed recipe.just know that i don't do this kind of comment often

[@itadakimasu9175]

Here we usually get salted butter, will that work? Or need to get unsalted butter for this? Please respond

[@anafindlay4036]

Thank you for another great recipe all your essential tips make you an excellent teacher💕💕

[@viralvideos4893]

I made it today and it is best recipe of choux pastry 🎂

[@artyfelts]

hi, I used this recipe to make eclairs and some rolls but they turned out very soft and deflated after coming out of the oven...cam you pls tell me where I went wrong? thanks

[@FrenchCookingAcademy]

you can cooked them longer and also when ready turn the oven oven and leave the choux inside with the oven door slightly open. that will allow for the choux to dry and hold

[@artyfelts]

@@FrenchCookingAcademy okay i cooked for 20-24 minutes... should make it longer? I did poke a hole and put them back in for 5 minutes...thanx

[@FrenchCookingAcademy]

Added a food converter in the video description and I also amended the measurent in cups ( that I got wrong before) it would be best if you guys convert the quantities according to your country of origin using an online food converter or similar otherwise it just an open door for mistakes and the recipes won't work. thanks French foodies :o)

[@rebaziislam6185]

The French Cooking Academy please can u say do I have to turn on both top and bottom of the oven? or just the buttom one?

[@FrenchCookingAcademy]

It depends on your oven really, but just use the standard setting you use when baking. I think it's best to refer to your oven manual, as it should explain which setting to use to get the best results for baking.

[@rebaziislam6185]

The French Cooking Academy ok tnx dear. u know what? I'm making this recipe right now they r in the oven. I think they came out really really nice. tnx tnx tnx soooooo much. I'm so happy

[@rebaziislam6185]

The French Cooking Academy tnx for replying. I will sub u

[@virginianeff2233]

rebazi islam crochet

[@istvankaroly9992]

Well done chef! This video is clear explaning! Thank you!

[@FrenchCookingAcademy]

🙂👍👨🏻‍🍳

[@ishouldhavebeenasleep3hourago]

Wow, really love the way u demonstrate this step by step thoroughly. Thank you so much

[@akurenia]

can you use mixer or regular whisk to mix everything? thanks! looks delicious can't wait to try.

[@FrenchCookingAcademy]

if you do it by hand then you have to use a wooden spoon usually but it gets really tough to mix if you have a lot. food processor made this so easy but its up to you. hand mixer is not recomended.

[@sharifahnurliyana199]

I've tried the recipe and it turned out amazing! Thank you for the recipe and tips 😄

[@jens2-minutekitchen679]

I appreciate the conversion from grams as I don't have weighing scale. Thanks!

[@mogbaba]

You can find whatever calculator you need online.

[@GeoThaDude]

For anyone in the comments that wants to fill their puffs with a simple whipped cream, the food processor is by far the best! Takes less time than even a stand mixer, and it makes a more stable whipped cream

[@violetatelier2289]

Thank you for these easy-to-follow recipes! I have an issue - I read the written instructions regarding the baking. Once I lower the oven heat my puffs flatten like pizza. How to keep their shape which is super giid during the baking?

[@timparkitrighthere]

Hello. Can i use margarine instead of butter? Will it turn out just as great?

[@briansimpson1941]

I do not have a blender. Could I use the dough beaters with my electric mixer on medium speed

[@hooknbullet]

I love your little stove. Who made it?

[@Mickycho1964]

Nice Piping bag. Where do you buy it from?

[@RossPotts]

@2:00, this boil, it's a soft boil, right? A bubbling simmer, basically?

[@gerardjones7881]

should be a rolling boil to fully cook the flour.