How to Master Sweet and Savory Choux | America's Test Kitchen Full Episode (S23 E19)

Test cook Dan Souza bakes host Bridget Lancaster classic Choux au Craquelin. Gadget critic Lisa McManus reviews piping sets. Hosts Bridget and Julia Collin Davison make savory Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives.
Get the Choux Au Craquelin recipe: cooks.io/4axoSH8
Learn more: cooks.io/3VL4gqv
Get the Gnocchi A La Parisienne recipe: cooks.io/4cppksR
Learn more: cooks.io/3x9MzXD
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning wood cutting board: cooks.io/2HZ4oOc
Buy our winning large saucepan: cooks.io/3P1A4Dl
Buy our winning food processor: cooks.io/3DkZmoF
Buy our winning 7.25 qt Dutch oven: cooks.io/3DOMLvn
Buy our winning non-stick skillet: bit.ly/3HCO97u
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@LorenIpsem]

I added a little zested lemon peel, 2 tablespoons of chopped,capers, and some toasted pine nuts to the gnocchi dish. It was excellent.

[@Graycy808]

Yeah... definitely should not watch when you're already hungry! I'm looking in my fridge to see if I've got what I need, lol. Dangerous to make it look so easy!

[@scott_forgot9875]

The ingredients are so simple but the technique is next level

[@evelynwald9132]

Both look easy & delicious! Thanks for sharing.

[@gailaltschwager7377]

Thank you!

[@thefrozencombustion]

How do you store the first pastry between making and serving? What if you have leftovers will they hold up in the fridge?

[@frankpeter6851]

Why not? But I would freeze the pastry and custard mix separately. Then I would thaw and fill.

[@helenrodriguez8892]

I lov u 🎉guy's I watch all the time, with this one ? I d rather go to the bakery and let them do the work. ❤😊

[@midnightfairy58]

Me too! LOL😂

[@jekku4688]

it all looks DELISH!!! But I thought gnocci was made with potatoes??? No matter, I'd eat Bridgette's version ANY day!

[@Trina_White]

Yay, hi Dan! ❤from Canada 🇨🇦

[@jenniferestes5293]

What is the difference between pastry cream, custard, & pudding? And can you use them interchangeably?

[@erikawanner7355]

I’m not a chef but I think it’s about the thickener used… I want to say pudding doesn’t use eggs but cornstarch…. But again I’m not a chef. I think they can be used somewhat interchangeably in a pinch

[@JA51711]

😋

[@lisabishop6266]

I am not sure of the difference. My Gram always made pastry cream. I am lazy and use instant pudding 😂

[@FishareFriendsNotFood972]

This is dangerous knowledge to give me, lolol

[@DogOfWar1230]

Mashle fans, rise up!

[@russellsidell]

Why was Bridget there?

[@jarrenm4760]

Exactly 20 olives and exactly 20 tomatoes. Give me a weight idc which kind grams, ounces, or a volume like cups or ounces.

[@meezermom1027]

A lot of work.