Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)

[@camildbouk]

this woman doesn t give simple cooking instructions for a recipe! she actually teaches you how to cook, the interrelation between all ingredients and elements... thank you Helen!! so precise and rigorous!

[@katefitzpatrick5417]

I’ve been lucky to attend many of her in-person classes. They are excellent

[@danaismaeel9477]

@@katefitzpatrick5417where does she giving her lessons ? In which State?

[@futureeldridgeterror2483]

Yes it’s very helpful if you’re learning something completely new

[@ProximaCentauri88]

I cannot believe I'm watching this for free. Thank you, Helen!

[@mikado1950]

A masterclass in content, execution and presentation... faultless.

[@technoboijoe]

I was thinking the exact same thing! Excellent!

[@loryane24]

Agreed 100%

[@mario9133]

Shouldn't it be Flawless, instead of Faultless? I don't know... I am confused.

[@venusreena2532]

Very.. and impressive

[@namingisdifficult408]

@@mario9133 both are applicable, though flawless probably is the better word.

[@sprightlyaurora3501]

She needs her own cooking show, simply great! This reminds me of watching Julia on PBS as a child.

[@evanbelcher]

This is the most meticulously spelled-out recipe video I've ever seen. In a good way!

[@whatevil]

Yeah this is fantastic. I tried making some from somebody else's recipe and it failed because they didn't explain properly what I was aiming for. I understand now! Will try later today.

[@RescuedRhythms]

yeah, this is a winner

[@prairieskye]

Yes. She answers questions faster than I can form them. Best instructor

[@sopihadown8511]

😂

[@jennifermcdonald5432]

This lady is absolutely wonderful. She really explains everything, leaving nothing to chance.

[@bbrown8353]

I have made cream puffs and eclairs many times over the years and they were good. After watching this I need to try again! I was taught to make the choux quickly - mix the flour as fast as you can and add the eggs - one at a time beating quickly while the choux was still hot and in the pot. I never cooked the choux past where it came together. And never have I seen instructions calling for bread flour, but again it makes total sense. This is why mine came out of the oven crisp but were soggy if they sat for more than an hour after filling! Thank you so much for all of the explanations that went along with the techniques - I love knowing WHY - and it helps me to remember and transfer the knowledge to other recipes.

[@helenrennie]

What I show in the video is quite standard for high end bakeries. I don't know why recipes written for home cooks do it differently. My guess is that they don't want to make you buy another flour or spend extra time cooking panade.

[@m.a.franklin3763]

i was the same way ive been making them for over 40 yrs and yes they were good but after seeing this i MUST get in the kitchen to make them this way thanks for the great info !!

[@russell2449]

Mine too! Always wondered why mine would come out nice and crisp but the go soft soon after (even when cooked till almost dark brown ;?). I definitely will try this the next time!

[@wasenmelhem9429]

Exactly what I was thinking when i saw this video. Amazing work helen. This is a lesson and not just any recipe.

[@keepingittight]

This is the best instruction of making Cream Puffs on the internet !!! This recipe and her techniques and tips are absolutely crystal clear.

[@nguyettran2083]

this is the most phenomenal cooking teacher i have ever encountered… she makes it foolproof for the home baker… love her instructional vdo

[@biancalawrence3178]

Wow. Someone who actually explains why something happens. Brilliant. Thank you.

[@espanol-ingles-francesclas1185]

OMG!!! CONGRATS!!!! ... I've been teaching for many years, but NEVER LIKE YOU!!! U couldn't explain any better!!!

[@melissaf00]

After many failed attempts at making the dough, i came across this lady's recipe and decided to give it a try. It turned out perfect! To prevent your shells from deflating you must follow every instruction in her video. I turned off the oven and let them cool with the door ajar for 15 minutes before taking them out. Happy baking everyone :)

[@xenamerry]

You are the best teacher! So many people leave out so much in instructions because they assume we know this or that. You don't leave out the things you take for granted. You remember every difficulty you had and teach us what not to do. That's the way a teacher should be. Well done!

[@ExcellentImpactAcademy]

I don't think anyone will get this amount of value without considering coming back for more. Thanks a lot for sharing this no-fail technique with us. You are the master of pastry choux. I am rooting out for more of your classes. I just subscribed.

[@Allbbrz]

I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.

[@kongchang1]

Probably the best teaching method I have ever come across, every part of the recipe is explained in every fine detail for everyone to understand professionals as well as amateurs.

[@anonymousmouseman]

Amazing video - I always LOVE when the recipe includes little tips and tricks for what to look for, and most importantly, WHY to look for them. At the end of the day baking is chemistry, so knowing a little bit about the materials you're working with makes success more achievable than just blindly following a recipe!

[@HeadandNeckPath]

If all teachers were like Helen, the world would be a completely different place. She describes not only what to do, but why it works, why it won't work, and what to do differently if you want variety. Her diction and pronunciation are perfect, paced consistently and demonstrations show literally what to expect in everything except smell (which is coming soon, I suppose!). PERFECT for novice and expert alike.😇

[@jamiepina80]

OMGosh your cadence on instructions is PERFECT!!! It's absolutely wonderful hearing your instructions. I'm not taking about your accent but the tempo of your words and the selection of words you're using is awesome!!

[@kille-4B]

I like the accent too, first time I heard it I thought it was french. 🤗❤️

[@patriciacox8169]

As many cooking show that i have watched over the years, Starting with Julia Child's.... I have gained more knowledge from Helen than all of them. Alton Brown is a close second. Helen's methodical logic, common sense and ability to communicate her craft is Amazing. She has deepened my love for cooking to a level I never thought possible. Thank you so much for having such a positive impact on my life. Hugs

[@indigoangel5202]

This is the most thorough, comprehensive video I have seen. Thank you for taking the time to create such a wonderful baking lesson

[@DarlitaStephens]

This video is literally PRICELESS!!! I've only made pate choux dough once before, when we made it in culinary school, but the way you taught the material was effortless and easily absorbed. Thank you so much for posting this video because I will be following your recipe to a "T" the next time I make cream puffs. Thanks again.

[@danjohnson2986]

The detail and explanation she gives are perfect. Had to subscribe after this.

[@bonnys3015]

I have fallen totally in love with your humor, humility, and hope! I used to make these all the time, but it's been years. Now I will whip up a batch and see if the ol mama's still got it!

[@earlygrey9317]

This video literally shows that cooking is ART!

[@pianoman8827]

Thank you for the great lesson. I’ve had the same relationship with eclairs-some are great, but most are a puny disappointment! Your explanation of ‘rookie’ mistakes is so helpful. I am an experienced baker, but I have been making rookie mistakes because other recipes do not give specific helpful instructions that you do. I’m excited to give your cream puff recipe a go! You’re a great teacher. Thank you for sharing!

[@sueb570]

@Ted Martinez same story with me, I was getting such inconsistent results. I finally mastered them to the point of absolute perfection, but I did bake then every two days for over a week to get to that point 😂

[@marietruax7232]

I have seen SEVERAL recipes for Pate a Choux and this is the first time for bread flour. Makes perfect sense to me. I was like well DUH. Light on here, thank you.

[@Meglovessage7]

You are the best instructor I have ever seen. You made this so easy to understand. I'm making my first croquembouche in a few days and I know this will help me greatly. Thank you so much!

[@esmarmos]

This recipe absolutely the best one for beginners! Millions of thanks! ❤

[@lisahinton9682]

You're an extremely good teacher, Helen. I've made cream puffs or eclairs about 20 times in my life, with the best batch *by far* being the ones I made as a 10th-grader in 1979 for a class project. My French French teacher (that's a teacher of French who is from France) said they were truly magnificent. I still remember the compliment all these years later - she even called my mom to tell her thank you and how much she loved them. My mom and I worked late into the night making them the night before, as I did not realize just how much work and time were involved. Beginner's luck way back in 1979. Thank goodness for your excellent video now!

[@abannberrys]

do u use breadflour as per instruction ..does it turn really good?

[@mario9133]

The best, most well explained recipe I have ever seen on KZbin about anything. There is nothing missing on this lesson. Absolutely perfect. Will I make it? No! I just like to watch talented people do their work, and besides, I am diabetic. Congratulations. Perfect!

[@SteveGT0]

What can I say. The lady is not just a pretty face, this is the best masterclass i have seen for making choux pastry anywhere on KZbin. I have liked and subscribed.

[@deborahwarner526]

I found this video and couldn’t be happier to get such detailed guidance on the recipe and techniques! Can’t wait to try it out!

[@nnsydney1295]

Guys, look no further, this recipe is a keeper!...thankyou so much @Helen Rennie. And thankyou for telling us that butter sometimes oozes out whilst dough is cooking, I was worried for awhile there, but once it cooled & the eggs were added, it all came together. I used all purpose flour, as I didn't have bread flour, the dough admittedly was a bit soft, so I cooked it for 6 minutes rather than 5, It took 45 mins @ 180C , then I switched off the oven & left it there for a further 5 minutes... It's a great recipe, easy if you follow it exactly & weigh your ingredients before adding.

[@tom_something]

I like that you give instructions on how to use the scale by putting the mixing/cooking vessel directly on the scale and zeroing it. I think a lot of recent converts might overlook this opportunity for convenience. It's one of the great things about having a scale. Less cleanup!

[@esperancafernandes3608]

This is the first time I've watched your video and I have to say, it's one of the best I've seen. So easy to understand not at all confusing. Love it. Thank you very much. I love french pastries and Italian not to mentioned English. I could devour them all day, every day with a nice black tea to go with them.

[@starlakelsey2782]

Thank you soooooo much for your previous episode on choosing a knife. I requested the Zwilling for my birthday last month. OMG I didn't know how much I could enjoy a nice sharp knife. It fits so nicely in my hand and I just LOVE it and YOU for helping me finally stop spending $ on bad knives!!

[@helenrennie]

Yay -- so glad it worked well for you

[@eleanorman8377]

After researching on YT for recipes, your instructions, tips and tricks are spot on and cannot be found elsewhere. I have never made Eclairs or Cream Puffs and they turned out perfect. Thank you for being a great teacher.

[@helenrennie]

so glad they came out well!

[@babysupine1]

I almost didn't watch, but so glad I did. I thought it would be too long and a waste of time. Wrong. Really impressive and actually concise info! Really appreciate not wasting my time with extra nonsense. Really great pro tips on the science of the bake. Thank you!

[@lifeofamagicalgirl5238]

I literally have an assessment on Eclairs next week in culinary next week, your explanations are brilliant. Thank you so much :)

[@helenrennie]

I have an updated eclair video coming out soon in a month or so. Here are some tips. Let the dough rest at least 1 hour in the piping bag before piping (way less cracking that way). Use ateco 867 to pipe. Bake at 350F without convection for 45-50 min. With convection the top crisps up too fast and they crack on the sides. and only back one sheet at a time.

[@rebeccashane3297]

I made these yesterday...I followed every step of your videos and they turned out amazing!!! I used to be very bad at baking, cooking was more my thing. But I so badly wanted to learn how to bake well and then decided to make something that is challenging. Your instructions are incredible, so detailed, but never overwhelming. You are very talented at describing something so demanding and made even someone like me succeed! Thank you, thank you!!

[@cher128bx]

I just made your version of the choux paste and it came out so well. Actually, the whole recipe was wonderful and it tastes marvelous! Thanks so much for sharing your recipes with us.

[@plpscs19]

This is my go to whenever I make cream puffs. The tips she shows really makes a big difference compared to other recipes I have tried.

[@tristaschiele1213]

This is literally one of the best cooking videos I have ever seen in my life. Hyperbole totally justified - rather than just saying "don't do this" and moving on - she explains all the intricacies in detail so you won't end up second guessing yourself throughout the whole cooking process. Inevitably we all ask, "Wait - is this the right consistency? How do I know how dry is too dry? How do I troubleshoot after I've f'd this up? What if I don't have a fancy Kitchen Aid mixer? Is it supposed to sound like that? Wait I just realized I used all-purpose flour instead of bread flour, now what?" Etc. Helen Rennie goes through ALL that to give you all the knowledge and tools you need to execute the recipe perfectly! Earned a subscribe from me - I am so amazed and pleased by this video and look forward to watching more of her!

[@alyssaisaperson490]

Full Boil Milk: 7:13 Sizzling: 8:10 After cooking dough: 9:37 Dough Egg V-shape: 12:21

[@AtheistRising]

This is the best guide I've seen for making choux

[@Raynestorm1968]

OMG! Thank you Helen!! I have watched over a dozen different cream puff recipes, and not one of them touched on why cream puffs get soggy!! I have been plagued with soggy cream puffs! Now that I know to switch out my ap flour for bread flour, I am sure this will be a game changer for me! Thank you so much! Also, no other recipe weighed out the eggs. There's a huge difference between large eggs from the store, and the large eggs my chickens lay! Now I know how to get just the right amount of egg!

[@_FearNoEvil]

That video was great! The best tutorial I have seen on Pate a Choux so far on youtube.

[@daisypoon8040]

The best tutorial on KZbin.

[@onetouchlegacy7658]

This is the third time I’ve tried to make pate à choux and it finally worked thanks to your clear instructions. Thank you so much!! 😊

[@brigitteRN]

I recently found you and I’m so glad I did! I have a batch of choux pastry piped and into the oven right now! My first time ever making this. Your detailed instructions and educational methods are so good!! Thank you!

[@rjkirkland8659]

This is fantastic! This does a more thorough job set of explaining the aspects of the technique that matter than an entire semester class in pastry. Excellent material, thank you for sharing!

[@EffieG-ez9tf]

Thank you for sharing your recipe and your great knowledge of baking. It takes lots of practice to become really good at cooking. . . I know because it’s been many years for me andI’m still learning! Making these cream puffs will be a wonderful experience, thanks to you.

[@bobjolly7795]

this week I’ve made three of your recipes and they all turned out more than just delicious...they were perfect and your instructions are so clear.....now I keep caramelized onions among other delicacies always in the refrigerator ....my family is duly impressed! I can become obsessed with my next attempt by just perusing your channel....next Cream Puffs......talk about impulse cooking!

[@helenrennie]

That's so awesome :) so glad you find my videos helpful!

[@drk321]

You are.....amazing, This is the most detailed tutorial on not only pate choux but pastry cream and even the ganache at the end (corn syrup? Who would know?) than I have ever seen. I love watching experts.

[@dsmsfamily674]

I love how you blow our minds as if it's just another day at the office. Thank You!! My deepest regards.

[@priscillaspeicher4715]

She gives great instructions! I messed up pastry cream four times after following someone else's simple instructions. Yes!! Thank you!!❤

[@fin1740]

Thankyou so much for showing the mixing of the flour in the cooking pot! So many people transfer the liquid to a cold bowl, mix the dry ingredients, then - sometimes return the mix to the saucepan to reheat it. I am a lover of hand raised pastry, too, so pork pies are a favourite of mine. I use your method when I mix the paste so that I can give it some wellie before lining the tin and adding the meat. I Ifind that the heavy paste is More malleable when beaten in a warm pot; and it moves up the sides of the pie tin easier when it is "lighter" after a good mix. Thankyou for the breadflour tip; that will really up my game!

[@Geekonut]

My boyfriend had requested cream puffs for his birthday and I found this recipe as I had not attempted to make this before. I followed the recipe carefully and it came out to be the most delicious cream puffs ever! My boyfriend loved it and so did all the guests at the party! Thank you!

[@1951mytube]

I've watched umpteen videos on how to make the perfect cream puffs and followed 2-3, only to regret doing that. This video beats every one of them on the web with the detailed and great explanation of each step and each mistake. Wonderful job. Thank you bunches.

[@TheProfessor63]

Thank you Helen . Your recipe was perfect including the visual cues you asked usvto look for before going to the next stage. I followed your instructions completely and the result was perfect .... that too doing this for the first time

[@SimonSverige]

Pure brilliance. Your communication is exquisite.

[@jayspell179]

This is one of the most in-depth instructional videos about cream puffs I've ever watched. I love the logic presented about this eggy variation of the recipe. The results are lovely, and the technique is impeccable. I applaud your attention to such details. You truly nailed every common stumbling block in developing good technique with the creation of cream puffs. You're an amazing presenter.

[@dannydobres-ot6gm]

Thank you, thank you, thank you. Your method and teaching this Choux is wonderful. Made it twice already and it comes out perfect each time. Thank you.

[@gaurlglmistrz]

I love how you detail the amylase and give an alternative to the plastic. Subscribed immediately!

[@gaurlglmistrz]

And ingredients in grams ❤🧡💚💜

[@tourayaelhammoumi302]

Thank you ,this is the best pate a choux recipe video I have ever seen.

[@rogerbeaulieu4556]

I love your wonderful clear and precise instruction. Best tutorial on pate a choux I've seen. I would like to see temperature for pastry cream, medium heat can vary greatly. Thanks for all your wonderful videos.

[@helenrennie]

The important thing with pastry cream is to get it to a boil (you can judge that visually) and then cook for a minute. It might take a bit longer or shorter depending on your heat setting.

[@rgarciaf071]

I came across this video today, I have to say that I love the level of detail of the recipe thanks for sharing

[@sadikakassab1161]

G'day Helen, l am a happy subscriber from Melbourne Australia. Your videos are amazing! The do's & don'ts, tips & tricks are very useful & yes l am learning heaps!😀👍 Many thanks to you Helen, our lovely Boston Culinary Teacher. God Bless.

[@DeliciousSidequest]

this is a real cooking course

[@pervizejamaji5063]

Most beautifully taught how to make cream puffs. Gives me confidence to try this recipe. Thank you for such a great tutorial .

[@georgiannemessina4762]

I made the pastry cream last evening. I will be making the diplomat cream now and ganache now. I made the puffs this morning. Made some errors, so the aesthetic is not as nice, but these are just for our home, not for anyone else. He who complains doesn't get one! As a note, if you are using a convection oven, you will not have to bake them the full 25 minutes. Piping is an art, that's for sure. Time for me to put everything together.

[@helenrennie]

Great job! Don't worry about the piping mistakes. they are not crooked. they are rustic :)

[@georgiannemessina4762]

@@helenrennie The diplomat cream is absolutely delicious. So much lighter than custard used in bakery stores around here. Thank you so much for posting this video. It was very helpful.

[@Soapartisan875]

Thank you so much for your wealth of knowledge I now feel confident enough to make a batch of cream puffs ..I used to watch my mom make cream puffs as a little girl but she is in heaven now and with your recipe and tips I can’t wait to start baking ❤️

[@brusselsprout5851]

Growing up my Mom made us cream puffs. A fond memory came with this interesting tutorial.

[@fugenturkoglu]

Thanks to you and KZbin, we get to learn these art of baking

[@ruthiealqallaf1892]

so detailed and you are an amazing teacher. You need your own cooking show asap.

[@alexmarinescu1506]

After 2-3 months of frustrations and attempts at making eclairs, this video answered SO MANY of my questions (and addressed my. frustration as well :)) )

[@royb2251]

They look fantastic. Respect to anyone attempting this recipe.. my mother-in-law made similar eclairs for years. I’ll try and make her some. Thanks for posting

[@lorenliatris4867]

I'm so impressed, this addresses everything I've been doing wrong. Just simple tips like how to stir the dough in the pan - and walking us through why you do it (to remove excess moisture) helps me understand the pastry so much more! Thank you!

[@jenniferhorton14]

I made these for our Ladies Tea and there were none left! Your hints and cautions were spot on. That cream was AMAZING! Thank you for such an indepth tutorial.

[@meghankittok5189]

This totally helps! And I love listening to her voice haha very relaxing accent!

[@nanvonoffenbach]

this is amaaaaaaaaaaaaaaazinnng!!!! I was almost 23 min without moving!!! thanks for all the tips and info!

[@evelineaponte1486]

Of all the explanations and guides to make choux pastry this has been the best explanation of all !!, and believe me, I had to do this choux pastry twice this weekend for a Paris Brest!!. Thank you very much! ☺👍

[@lourdesnoronha4199]

Thanks Madam for Your Amazing and Valuable instructions and tips to avoid mistakes in baking the puffs which a normal Chef does impart their knowledge instructions. GOD BLESS YOU AND YOUR CAREER.

[@chylen123]

This video is so well done. I have never made these & followed these instructions very carefully & had success on my first try! On my own with only a written recipe it would have been impossible. Thank you Helen for this video, these were absolutely delicious, our family & neighbors loved them.

[@asmasaif4720]

Thank you dear to teach a very crystal clear techniques for puff pastry. ❤ Hats off for you.

[@MonaMohamed-eg1xd]

This is the BEST Pate a Choux video I've ever seen. Great content, and easy and thorough instructions that covers everything! You're one of the best chefs I follow on youtube really.

[@macuisinesanssulfites4101]

So many excellent tips - take it from someone who has made several of the mistakes mentioned in the video 🙄. I make my puffs gluten-free and dairy-free but I can still use some of the tricks shown, like piercing the puffs with a skewer. A note on keeping the pastry cream from making a crust as it cools down: just transfer it immediately (while still warm) to a glass jar and close tightly with a lid. Thank you, Helen!

[@ggtiu747]

This is one of the best and detailed shared video I've ever seen. Pls. continue sharing your God givin gift. Thank you Helen.💖 God bless and be safe.🙏🥰👍🤗

[@cynthiabrown11]

OMG!! finally excellent descriptions, explanations and answers!! I've just spent 2 days using other sites and making sub par choux. So now I know why and how to do it properly. Although I'll have to go buy more eggs, butter etc I'm sure I'll finally get it right. OK, I'm ready to make another mess in my kitchen (and force my neighbors to eat more of my projects) I'm excited to start. Thank you soooo much. I couldn't figure out why I couldn't get it right before. Success, here I come. :))

[@marklim3446]

Thank you so much for this video. I always love baking tutorials that include the chemistry behind each important step. I hope to recreate it in time for Father's day hehe

[@nazlimoharram]

Best tutorial I’ve ever seen! Hats off to a great teacher.. thanku my dear..

[@beckyladewski355]

I love these instructions! I made the puffs exactly as written (even though I’m normally very skeptical of custard with whole eggs… but this was fine). These are, hands down, the best cream puss I’ve ever made. Next time, I might try adding 25 g of the sugar to the cornstarch to make incorporation into the eggs easier. Also, the top rack of my oven was too close to the heating elements. The top puffs got a bit dark. I just scraped that off though and they were fine. Seriously, these are the first puffs I’ve ever made that haven’t collapsed. Thanks so much for sharing the video!❤

[@marijkeschellenbach2680]

I loved how you explained why you took certain steps. I learned a lot here.

[@SherrieRhine]

Thank you so much for this fabulous video. As many others have said, your approach is extraordinarily for helping others begin or continue their baking journey. I have learned a great from your insights. Again, thank you!!

[@mandywalker8641]

Thank you so much for this very detailed tutorial. I love cream puffs and thought I'd try making them with Gordon Ramsay's recipe, they were a big failure even though i followed the recipe exactly. The tips you have given here make the world of difference and they come out to perfection 👌 I'm so glad I found your channel 🙏

[@thegiftlady1]

Now I understand why you ononly make these magical treats just 2x year. Lots of work but oh, do worth it! TY for the tips.

[@peachierain9897]

I did everything you said and it turned out perfectly 🤩 My family love em as well. That was my first time making this and I was prepared for it to fail but it all went smoothly except for the piping part (this one just need more practices). Thank you so much for the in depth tutorial 💕

[@helenrennie]

so glad it turned out well :)

[@theecat3689]

this is the type of instruction i aim for when writing lab instructions. this is gold.

[@eunicetan3367]

Helen, you are so precise. Helps beginners like me a lot.Thank you.