The reason I love this channel is because Escoffier is referenced. This tells me that Stephane is teaching from tradition.
@lisaboban4 жыл бұрын
If you're going into the kitchen to cook, step one is get something heating up; turn on the oven, heat up a pan, start water boiling. Best tip I ever got. These look devine and I'm gonna make them my weekend project.
@TheDefeatest4 жыл бұрын
That is something I stumbled upon and it's a great tip! My fav is always coming in the door....don't even take off your shoes....get water boiling or the oven going. Then by the time you get changed /wash up .....you are ready to rock!
@mr.grumpygrumpy20354 жыл бұрын
I honestly believe this is one of the best channels on all of KZbin.
@MrVovansim4 жыл бұрын
Looks yummy. I personally really like making both sweet and savory choux pastries for parties. They are so simple to make. No knead, no roll, no yeast to worry about, no flour mess on the table to clean up... Yet people somehow always think them very impressive. They are a perfect pastry for beginner bakers, honestly.
@quaxenleaf4 жыл бұрын
Stefan - you are hands-down the best cooking channel on YT... great explanations, emphasizing mise-en-place prep, no-unnecessary BS - Just good solid technique with useful recipes. I’m still hoping you’ll provide tips on how to successfully use tinned copper cookware! Merci beaucoup mom ami!!
@opwave79 Жыл бұрын
I’ve made these three times since first watching, and I’ve gotten better each time. They’re delicious. I make all of them at once and freeze some for later. They freeze very well and reheat easily. A winner recipe for sure!
@nawalaziz17404 жыл бұрын
Thank you for making everything looks easy. Your channel is encouraging me to cook more and more. Hubby is delighted.
@FrenchCookingAcademy4 жыл бұрын
great keep going 👍👨🏻🍳🙂
@GregCurtin45 Жыл бұрын
Thank you Chef. You have truly simplified choux pastry. I think these would be amazing served with my chicken pot pie.
@craigreynolds25394 жыл бұрын
Delicious and super easy. My first ever choux pastry, in fact my first ever anything pastry! Great info and easy to follow, thank you.
@jelsner50774 жыл бұрын
These are my favorite! Sometimes, I make a batch of the choux and just keep it in the fridge in the pastry bag. Then I can make six each night for a few days in a row. (They taste best straight out of the oven). For parties, I make "plain" choux (with no cheese) and fill them with smoked salmon salad. When I first started making them, I didn't have a pastry bag, so I just put them on the cookie sheet by the teaspoon, and they turned out fine. (The pastry bag does makes it faster and easier).
@c.brionkidder92322 жыл бұрын
smoked salmon salad, that's genius. I was racking my brain trying to think of a good savory filling, and smoked salmon should have been obvious to me here in the PNW. Thanks for the idea!
@arushasmusic8523 Жыл бұрын
This was my first time trying choux pastry and it worked!!! thank you so much Stephane !!
@c.brionkidder92322 жыл бұрын
I like this and your other videos very much. They are educational and easy to follow.
@jbp1985064 жыл бұрын
I made these for my family using gruyere cheese. Everyone loved them! Thanks for the awesome content Stephan!
@c.brionkidder92322 жыл бұрын
mmm gruyere is expensive, that's love in a bun right there
@gremlinblue254 жыл бұрын
thanks to you, i've learned to make choux pastry. now i make it ll the time and fill with everything from mashed potatoes to shrimp and lobster. ^_^
@FrenchCookingAcademy4 жыл бұрын
it is super versatile
@devbachu70725 ай бұрын
Love it
@Mr.MimeisFrench3 жыл бұрын
My chef said the texture is right when it reaches a consistency like a whole egg mayonnaise. The level of moisture can be inconsistent due to the variable drying time due to pan size and heat, so he would use more/less egg until the right texture is achieved. Thanks stephan!
@ibrahimkhayre7581 Жыл бұрын
❤ thanks u 👍 chef really I got here my practical skills.
@redfullmoon3 жыл бұрын
You're so chill. I love this recipe and this channel ❤
4 жыл бұрын
So good cooking It looks so delicious I like
@esthercook30864 жыл бұрын
Thank you so much for sharing delicious recipes. Your recipe looks so delicious! Have a nice day today.I will make it if I have a chance next time.
@FrenchCookingAcademy4 жыл бұрын
🙂👍👍
@mrnoiz234 жыл бұрын
Love your channel, it's good to see what I learned 45 yr. ago still alive. Every Saturday morning veal or chicken stock from scratch reduced to perfection for a weekend of meals with friends. Just out of curiosity why no celery in your mirepoix? My 1961 Larousse has it and I think there is a little umami element there.
@jmbkpo4 жыл бұрын
Not a very likeable ingredient
@mrnoiz234 жыл бұрын
@@jmbkpo Sorry if there is a misunderstanding I was referring to other recipes like the stock bases; onions, carrots, and celery are the usual base. I didn't see any point in posting a comment on a 3 year old video.
@moniquem7833 жыл бұрын
@@mrnoiz23 he puts celery in his bouquet garni which he puts in all of his stocks, well, all that I’ve seen so far. The one wrapped in the dark green outer leek have a few of the upper bits of a celery stalk with the leaves.
@neezasu10 ай бұрын
Thanks! I've been trying to get up my nerve to make gougères for the first time, and your video makes it look so easy! Question: Why do you add the nutmeg at the end of the mixing? It seems like it would be easier to incorporate throughout if you added it with the salt and pepper, or with the eggs.
@ggoannas3 жыл бұрын
Boum! You make me laugh when you taste the food. A true food lover.
@kbf64344 жыл бұрын
Thanks! I’ve been staying away from this pastry, but this looks simple enough for me to try :)
@heidid52754 жыл бұрын
Hey Stephan, we used to make these in my International Cooking Class in culinary school. Sooo good. I do believe I have almost every book you listed in the description. Never thought I'd use them again, after graduating! But I do! Thanks for bringing these back into the foreground. (The choux puffs, not the books!! Lol)
@andrapopa2842 жыл бұрын
Thank you very much for sharing your great cooking expertise! Gives me confidence in my cooking as nothing else. Just made the choux to fill them with salmon pate for a party. So I’ve multiplied your quantities by 5. But then my choux ended up a bit too eggy, sort of an omelette taste, not much but still…And I had to prolong the cooking time and to higher the oven temperature.
@barbaramacedo27783 жыл бұрын
This is similar to a Brazilian food, it looks like "Pão de Queijo" I loved!
@parisgoytrie45194 жыл бұрын
I love your cooking well explained keep it up and give us some Christmas recipe love it
@bitesintime4 жыл бұрын
I really like how you explained the steps for making this yummy treat. It came out perfectly and sure it had a good taste too.
@FrenchCookingAcademy4 жыл бұрын
👍🙂
@aarvinpalines4 жыл бұрын
Merci Stefan. Looks like Im going to experiment with savoury choux pastry
@annfernakerpan66544 жыл бұрын
You have made these look so easy, I'm going to have to give them a go! Filled with a savoury treat, portable lunch, no mess..... (if they last that long! Yum)
@wemblyfez4 жыл бұрын
When I discovered and cooked A LOT of gougeres the past few years I realized how versatile Choux pastry can be; I've made chouquette, gnocchi, pomme dauphine along with the gougeres with the same basic recette. Nice lesson, Stéphane, you made the technique easy and clear. Any other versions worth trying? Looking forward to experimenting more with Choux pastry! Merci, a comme toujour!
@SomebodysVincent3 жыл бұрын
Hello! It looks super easy and delicious. I have a question: can you freeze the finished gougères?
@FrenchCookingAcademy3 жыл бұрын
yes you can actually 🙂👍
@SomebodysVincent3 жыл бұрын
@@FrenchCookingAcademy Thank you very much! I didn't expect a respons so quickly - I'm positively surprised. More of you in the world!
@winkipinki0073 жыл бұрын
Excellent! 💯
@ginafriend16904 жыл бұрын
It doesn't look hard to do at all, just follow through with your directions. Im going to try this. I love light pastry like this. Thank you Stephane! Oh ... I do see the issue. We do not have measurements of 1 3/5 cup nor 2/5 cup in the USA. I tried looking for a conversion chart but is not the same.
@RossPotts4 жыл бұрын
It’s a lot easier to make choux than a person initially thinks it will be. My first use of choux was in making a croquembouche. The caramel was harder to get right!
@kirinkarwrath37934 жыл бұрын
I've made Gougeres before, but this....this has taught all the things I've been doing wrong My mind is blown
@ButacuPpucatuB4 жыл бұрын
Parfait!!!! Merci beaucoup 🧡
@GiftWrapped4 жыл бұрын
Yay! This will be great ! Thank you Stefan Are you still in Lyon?
@FrenchCookingAcademy4 жыл бұрын
thanks no not anymore 👍
@hugo98464 жыл бұрын
Beautiful, champ. I can't wait to try.
@125phr4 жыл бұрын
Wow these look ace ......Boom !! Will try these and push my culinary skills ........How about showing us three tasty filling recipes and best way to to fill them .....?!! 👀
@ladybug85803 жыл бұрын
Thanks for outlining the process - great advice! I wanted to make these with a bit of truffle oil like a restaurant near me does. How and when would you recommend incorporating that?
@MervatFayyad1064 жыл бұрын
Perfect
@michaelsinclair82794 жыл бұрын
Stefan, you are a very, VERY naughty lad. Just watched, now I'm being sent out to get supplies. If I have to do the equivalent of a Le Tour stage on my bike to burn off these......
@sdophoto14052 жыл бұрын
Can these made a few days ahead and stored in the fridge in an airtight container and then just heated up slightly?
@kimyoung34844 жыл бұрын
Thank you so much for your video ❤️❤️
@marienorman14774 жыл бұрын
Chef.. 2 questions Do you have the recipe or video of the sweet ones? What if you dont have a fan blown oven...who long and what temperature to cook?
@FrenchCookingAcademy4 жыл бұрын
non fan oven just add 10 degrees celsius extra the recipe for the sweet one is exactly the same except that you replace the salt and pepper by 50 grams of sugar
@RossPotts4 жыл бұрын
Honestly, that depends on your environment. I learned at a Sur La Table, which had all the fanciest equipment, and even the teacher got a couple baking sheets worth ruined. Once we were dialed in, it went much better. So of course I made croquembouche for Christmas at home last year and MY first batch was ruined. Different environments. You just have to figure it out.
@marienorman14774 жыл бұрын
@@RossPotts thanks, but my question was specifically about fan ovens temps..i get it about sea level, altitude all that..thats not what i was asking..but thank you
@marienorman14774 жыл бұрын
@@FrenchCookingAcademy awesome...thank you Chef
@RossPotts4 жыл бұрын
Marie Norman ah, okay. I’ve had one for 3 years and STILL overcook stuff. I use the fan as little as possible because I just can’t figure it out, LOL!
@CheeseizGood774 жыл бұрын
So making this
@coolerkin2 жыл бұрын
Are Chouquettes made the same just sweet sweet topping??
@redwingfan93934 жыл бұрын
Obviously this must be made.
@ellenjoy274 жыл бұрын
Where do I find ingredients and measurements? Can’t wait to try! Thank you
@D-Z3214 жыл бұрын
Grocery store and description of video? It’s all there 😂
@calvincoelho22294 жыл бұрын
Hello chef! Why do you put egg yolk in the mornay sauce like in the other video?
@cz23012 жыл бұрын
You could have as well used an ice cream scoop to shape the chou 😊
@davisparkour4 жыл бұрын
Hi Stephan, which cooks would you recommend to a house cook? So far i got The food lab and Gordon Ramsay's home cooking. i saw you have had "le grand larousse gastronomique" in other videos but i have heard it is more like an encyclopedia and it is worth it if you are a professional cook, so i don't know if it would suit me. Thank you!
@FrenchCookingAcademy4 жыл бұрын
I actually just added the perfect book for anyone like you just wanting to learn the basics when just cooking from home. the book is call HOW TO COOK check the book here amzn.to/2FW7ses
@makelikeatree16964 жыл бұрын
Hi David. Unsolicited advice here- any of the many cookbooks by Jacque Pepin. His technique is flawless and his recipes are not over complicated. For Italian, anything by Marcella Hazan, but especially the Essentials of Classic Italian Cooking. It is a must have on any kitchen bookshelf.
@umrumr94534 жыл бұрын
...our Thanksgiving 🌻🎃 is around the corner; I shall make some of these perhaps using Gouda or an extra old cheddar; thank you!
@colinturner94454 жыл бұрын
This is a bit off topic, but going back to one of early posts, the Navarine of lamb one. That is a brilliant video and it’s a great and relatively simple dish. I have enjoyed recreating it many times. Have you ever tried putting the lamb bones in the dish and removing them when you pass the sauce? I don’t know if it’s a traditional escoffier thing to do? But it really helps the flavour of the finished dish:-)
@465maltbie4 жыл бұрын
Did you chip the bowl when you broke the egg on the edge? Just curious, Charles
@FrenchCookingAcademy4 жыл бұрын
lol no that too much banging in the dishwasher against other items 🙂
@pius_xiv4 жыл бұрын
Been making Dorie Greenspan’s version of these for a while now. This is such a thorough explanation!
@dianagillen13624 жыл бұрын
Thanks French Chef-I Love Cheese Biscuts-I'm gonna try this 😋 Thumbs Up for You. Stay Well 💓 🐎
@MariaMales-k6b9 ай бұрын
Can someone tell me if I can fry these gorgeous morsels instead of baking? And do you fill them with what? Maria 🇬🇧
@tigger42463 жыл бұрын
Imagine these filled with the ham and cheese or mushroom béchamel 😋
@GiftWrapped4 жыл бұрын
Is there a big difference between freshly ground nutmeg and the nutmeg in the little plastic shakers ? I've never had fresh ground nutmeg is there a difference between cheddar cheese in France than the cheddar in the States ? American cheddar is hard to melt and very hard to find white cheddar thanks
@FrenchCookingAcademy4 жыл бұрын
pregrinded nutmeg can have lots of additives.
@extender214 жыл бұрын
@@FrenchCookingAcademy Apart from that it's a lot less aromatic. Meanwhile I manage to crack the shell without damaging the nut, and this smell !! OmG ..
@siobhanmurphy-ryan42474 жыл бұрын
💖😍 merci
@elamrizahia68554 жыл бұрын
Bon courage votre chaine top
@alvinleong1734 жыл бұрын
Is it necessary to work as a cook in a French restaurant to cook well?
@banusahinoglu92593 жыл бұрын
where can i find recipe , amounts of flour , butter and water?
@ghoshchampoo4 жыл бұрын
want to see breaking one from second batch too!
@joannemckenney54314 жыл бұрын
Can chives be added to the dough with the cheese?
@delphzouzou45204 жыл бұрын
Yes. You can try many variations, it's very versatile.
@moniquem7833 жыл бұрын
Oooh my goodness! On all the cooking shows they look like they’re mixing with all of their strength when it’s in the saucepan! I’ve been too scared to try as I’m a bit on the weak side and didn’t think I would be able to manage it, but I can do what you just did! Getting the eggs to mix in might be a little difficult, especially when I need to reserve strength for piping. but you can use a stand mixer for that part right?
@GQB164 жыл бұрын
I can imagine thoose filled with a mornay souce :B
@markosf094 жыл бұрын
Stuffed with mascarpone and minced sauteed mushrooms?
@wastrelway32264 жыл бұрын
Shoot, they would probably be good if you blew them up with Cheez-Whiz.
@cheriefrith36794 жыл бұрын
Ok I've never mixed the eggs in the bowl like that. And mine don't puff up alot. I'm trying that next time. See if that helps.
@Zhinoi4 жыл бұрын
Could I half the water and add heavy cream in its place?
@FrenchCookingAcademy4 жыл бұрын
milk is better if you do that
@lisaboban4 жыл бұрын
Oh you really don't want to do that. Too much fat and the pastry won't puff! Make a sweet version, then whip that cream and use it to fill the puffs!
@Zhinoi4 жыл бұрын
@@FrenchCookingAcademy My bad I meant milk. I don't even know what made me say heavy cream..lol
@Zhinoi4 жыл бұрын
@@lisaboban I totally get you on that. It already has fats from the butter so the milk isn't necessary. Thank you for the insight!
@Mitsubachi2529 Жыл бұрын
🎶🎶🎶I love cheesy poofs. You love cheesy poofs. If we didn't eat cheesy poofs, We'd be LAME!🎶🎶🎶 😜😂
@catherinedsouza8542 жыл бұрын
😁👍
@Mozza1074 жыл бұрын
I spent the entire day last weekend attempting to make decent choux pastry with various recipes and at different temperatures but nothing rose. I have a gas oven. Can anyone give advice?
@spwicks19804 жыл бұрын
Did you dry the dough out enough before adding the eggs? The first time i made choux pastry is only stired it for 30 seconds as a dough ball and my profiteroles were like little pancakes. The next batch i dried the dough ball for two minutes and they worked better. I want to try 3 minutes and see if this works even better.
@andysbg774 жыл бұрын
ADVICE: You can stuff the Gougères with Cream Cheese, with any flavour!!! A perfect Starter or for a Buffet!!
@wingzofice2 жыл бұрын
I'm here because I messed these up following a different recipe.. ._. I'm done for the night, but if I try again I'll try this recipe instead
@flavienadjovi4 жыл бұрын
👍
@angelebourgault63332 жыл бұрын
Super visuel et très bien expliqué mais, boy, est-ce que quelqu'un pourrait se pencher sur les sous-titres français svp ...
@o.l.iv.e.r.z4 жыл бұрын
I associate shoe pastry with cheese, obviously!
@uniquenessaisha29094 жыл бұрын
It's Lockdown in my country now n i don't have butter at home. So can i make it with Margarine??
@marjoriemargel15674 жыл бұрын
Uniqueness Aisha There is a video out there on UTube “ How to make butter”.
@spwicks19804 жыл бұрын
I've made low calorie choux pastry using vegetable spread. It works, they just dont rise quite as well. Margerine should work.
@AliasUndercover4 жыл бұрын
I'm always having a choux pastry crisis. I don't get to eat it enough.
@schneidercanet4 жыл бұрын
This is very similar to Brazilian pão de queijo
@rbnutwood46594 жыл бұрын
💚😊💚
@seanonel4 жыл бұрын
Shoe pastry has a lot of sole.
@gettinglost34484 жыл бұрын
Replacing the water where? In the recipe or the egg wash?
@daphnepearce94114 жыл бұрын
This doesn't look all that scary. I just hope that the measurements don't have to be precise.....4.4oz of flour? Huh? Is that roughly a cup? I'm making this! It'll be fun!
@FrenchCookingAcademy4 жыл бұрын
best to use grams of your scales convert has it has to be precise
@daphnepearce94114 жыл бұрын
@@FrenchCookingAcademy Groan! A food scale? Another kitchen gadget? Oh well, I guess if I want perfection then I must be precise. :) Btw I'm making Basque Country Chicken tonight, again!
@delphzouzou45204 жыл бұрын
@@daphnepearce9411 As soon as you want to do some pastry you must be precise otherwise it doesn't work.
@daphnepearce94114 жыл бұрын
@@delphzouzou4520 Yes. I've always considered baking to be and exact science and a labor of love. I'm still going to forge ahead, buy my food scale and make choux pastry.
@Daihatsu_Hijet4 жыл бұрын
I was in Jr high school and making choux 😂
@888young22 жыл бұрын
Don’t put too much egg! They won’t rise!! You say the consistency isnt important but it’s fundamental!
@GrowingDownUnder4 жыл бұрын
Choux pastry my arch nemesis, even if I follow any recipe it never works
@ouxu5974 жыл бұрын
Id consider Ik how to cook quite well but whenever I make choux pastry it turns out like god damn butter biscuits
@FrenchCookingAcademy4 жыл бұрын
make sure you check the type of floor you use and the butter as well . last do not put to many eggs in the choux pastry if it’s too runny it won’t puff. also you can keep the choux pastry in the fridge in hour before use it helps with the puffing
@ouxu5974 жыл бұрын
@@FrenchCookingAcademy Thanks for the advice brother
@makelikeatree16964 жыл бұрын
Chef, I see a couple of small oven burns on your right arm. Inevitable when doing a lot of baking!
@wastrelway32264 жыл бұрын
I have a piping bag etc. which I'll use if absolutely necessary but I also have a small ice cream scoop like this: images-na.ssl-images-amazon.com/images/I/61yicKGk6tL._AC_SL1150_.jpg which I think will do the job and be easier to clean. What do you think, chef?
@FanNy-ku6wt4 жыл бұрын
That would probably work, but the bag is more efficient. Imagine yourself doing 200 choux with your scoop. If you watch vids of professionals piping choux, they're very quick.
@wastrelway32264 жыл бұрын
@@FanNy-ku6wt Thank you. I see what you mean, but for a small batch, which is all I'd make, I think I'll try the ice cream scoop first. If it's not fast enough or the result is unsatisfactory, I'll use the bag. Certainly if I were doing these by the hundred, or even by dozens, I'd use the bag.
@gabrielfagundesdasilva73864 жыл бұрын
i mean sounds like pão de queijo with extra steps to me