Julia Child's Choux Puffs... easy peasy cheesy

[@ohdang8515]

I've binged this entire series this weekend and am about to break my own life rule and become a damn patron. That's how good these videos are. 👨🏻‍🍳💸🧈🐌

[@flobbertop4278]

When you do the flashback clips, you know I have to go there. Probably why I’m here, and have watched vanilla bean situation at least 7 times..

[@katiehopkins7395]

My boyfriend and I made these after being inspired by your videos!! They turned out great and better than i imagined for a first try! It's seems simple but is quite a hectic recipe. We filled them with a whipped goats cheese/jalapeño cream thing. Delicious. Ate the lot and now both feel sick 😆. Love your videos, From NZ 🇳🇿

[@My5sons1114]

Ahhhhh the ol’ spinning of the forcing bag. One of THE funniest moments on your channel. 😂😂

[@mustwereallydothis]

I haven't made choux pastry in decades. I have lost my ability to enjoy sweet deserts, and I honestly thought that it was only good for creampuffs and the like. Suddenly, I'm excited to explore its savory potential. Thank you so very much!

[@zeylacatz1]

I love love these videos! I got both volumes of the book and haven't done one recipe yet 😫 your videos are giving me the inspiration I need to just do it! I'm going to start with this one and the crepe suzette this weekend! 🤞

[@jackybassett2139]

Love how you do Julia's recipes! You cook like I do. All over the place but still tastes great.

[@saraonthesly]

This seems like a recipe that’s relatively easy but would impress anyone that you’d serve it to! I gotta try it!

[@sarahboardman1337]

I love, love, love the comedy moments, you have me chuckling out loud.

[@getoffmydarnlawn]

When I was catering we would make these in bulk and freeze them, especially around the holidays, but puncturing and cooling on wire racks in front of fans was vital. We'd refresh them in an oven or cave right before serving, and the clients were none the wiser. We did it with plain puffs also, one year we did a Croquembouche forest for a big university Christmas event that I kick myself for not photographing.

[@kellicoffman8440]

Wow I would have loved to see that

[@theresathompson5098]

You made that look so easy and delicious. May try making them for Easter

[@victoriawalsh8423]

i totally agree with last comment and cancelled another big streaming site to support this great fun cooking channel for the first time it been worth feeling good about cooking again...

[@rosejustice]

Dang, dude… your pâté à choux are amazing! I love how this recipe is so in your back pocket that you can pull it out and use it whenever. Nice job! ❤️

[@lupelupelupe]

those cheese puffs look so mouth watering! I wish I had them in my mouth RIGHT NOW! Mmm

[@stauffap]

Just make them. Takes 5 Minutes to make and the rest is just oven time.

[@mfinn5146]

I've made thousands of those and I fill them with pimento-bacon cheese since I live in Texas. People go nuts for them.

[@MachelTheDestroyer]

Good morning! Everyone have a great day.

[@rachelmick4051]

Those are so delicious filled with chicken salad.

[@saraatppkdotpt8140]

Consistently nice content 👍 I used to make this recipe at least once a month! It's delicious 😋

[@iminco9844]

You’re almost to 40k, Jamie! I am thrilled to see your channel grow and to watch you become so masterful in the kitchen. Keep on going!!!!

[@iminco9844]

And now you've hit 40k. Congrats!!! (And keep going!!)

[@arlysveen706]

6 months later and he’s at 195K!

[@iminco9844]

@@arlysveen706 I’ve been following Jamie since he was at 6 k. It’s been a joy to watch his channel grow and his culinary capacities expand!

[@arlysveen706]

@@iminco9844 and I love looking at old shows. He has come a long way but is still so natural. I still love when he gasps when something goes wrong or he drops something!

[@iminco9844]

@@arlysveen706 That’s part of Jamie’s charm!

[@laura4049]

They are beautiful……omit the cheese add a little sugar and add whipped cream in the middle …voila cream puff……yummm L.A 🇨🇦

[@LoganDC100]

On the cheese? Have you ever run across Parrano? It's a Dutch cheese that comes off as kind of a cross between Gouda or Swiss and Parmesan. I use it when I want the taste of Parmesan -- but where I also want the cheese to smoothly melt. (You've probably heard of it. If not, I find that I can generally find it at any Whole Foods.) Thanks for the videos. I'm having a lot of fun watching them. All the best, 😀

[@suran396]

I lived in the Netherlands for 5 years and unfortunately never came across this. I just looked at all my grocery stores in a 30 mile radius and no one has it. 😢 Really want to try it!

[@lidiamelero4091]

I love your channel and this series. Thank you, Jamie

[@megeles]

This looks so easy and delicious I might actually make this one

[@peredhillover1]

I've binge watched your journey, and I must say, at this point you're starting to look like a pro!

[@chainman100]

when I make mine, I usually make a cheese filling with cream cheese and spices as a little extra razzle dazzle.

[@sorscha]

These look AMAZING. Another great video.

[@allibart]

Those look amazing.

[@ryanhilliard1620]

Can't wait to make these!😋

[@francesscajude4817]

YUMMMM CANT WAIT TO TRY THIS ONE OUT! My boyfriend and I LOVE your videos!(:

[@stephendedalus1789]

Excellent content, man, as always. If you want to expand your horizons even further (and if you like to drink), consider exploring Julia's wine suggestions too. I learned a lot about French wine while cooking through her books and trying different pairings. These cheese puffs (gougères) were originally eaten to enhance the taste of Burgundy wines. Try adding a bit of Dijon mustard with the cheese next time, and grab yourself a nice red from the Côte-d'Or!

[@maddmax350]

Cool. You succeeded on making these difficult things. Gonna look through your recipes and see if you done Eclairs . Loved them when my dad brought them home from the pastry kitchen at a country club he worked at as a pastry chef. Going through his recipes now and breaking them down to make at home. His recipes are so huge any home cook would not have equipment to make them. Example his french bread recipe is makes 48 lb. of dough. I dont have a mixer that large or room to freeze that much bread. Just looked. His eclair recipe makes 12 dozen 9" eclairs. Under that it explains cheese puffs that he uses same choux mix but adds the cheeses all made in large mixer. I do remember him making these growing up and there was alot of cheese puffs when done.

[@annakout]

These look delicious 🤤

[@karenshaffer1511]

Congrats - those look delicious!

[@mirian593]

Looks delicious 😋

[@Clarice-rp7mh]

Store pate a choux , after the cooling, in a paper cake box or paper bag. That helps keep the outer crust crisp. Storing in plastic will ruin it.

[@theinvisibleme4104]

Hi! You have become my new favorite KZbinr 😊

[@kathyscrazylife]

They look good! Proud to be Patreon for you. Everyone should. The extra videos are worth it and I’m sure it helps with food costs to cook all this delicious food for us. Kathy O’Gorman

[@DannyCoombs709]

Daddy Jamie back at it again!

[@gerardacronin334]

You’re getting good at this thing! 😃

[@tracylf5409]

Hi Jaime, you've likely thought of this, but it would be so cool if you could show a short snippet of Julia prepping or cooking (whichever she's funniest in, she was so funny) within the recipes you attempt. Many people don't know who she is and I think it would cause a huge resurgence in her cooking (cookbooks) which would help your channel immensely. xx

[@suran396]

Who doesn't know who Julia Child is??!!!!!!!

[@jelsner5077]

Gougeres! This is my favorite cocktail party snack.

[@stephanieschwartz6212]

I made eclairs this weekend and my mom always opened them up and pulled out the soggy uncooked dough before filling the puffs. Also my recipe ( not Julia’s ) has you resting the dough 10 minutes before beating in the eggs! Hope that helps 😉

[@angelofaceto]

Hi Jamie, try making Pão de Queijo for your Cooking around the world series, it's a brazilian cheese puff, kind of similar in preparation to this one.

[@bethhelminiak5063]

Nice! I would think about putting a filling of neufchatel with scallion and garlic into them, but that might make them too heavy...

[@politivonsyt7010]

In France, it is called "Gougères" (prononciation : gujayr) Bon Appétit ! I'm French and I use her book because of her techniques and detailed recipes. Too bad it is not translated in french

[@GiraffeFlavored]

That's ironic

[@SaharaKnoblauch]

I love you, I love your videos. I don’t know what to say. ♥️

[@AngelaMay66]

Could you do the Marta Stewart cook book next?

[@shirleycastle5170]

I look forward to you saying Order up each video.

[@gailjensen4062]

Is there a recipe? It says it's going to be added...? Thanks! (from a chef who loves these vids!)

[@AngelaMay66]

One pan at a time is less risky. Moving them could make them deflate

[@margottomasik2108]

Is it possible to make it with GF flour? Your’s look yummy 😋

[@margi9103]

Try getting hold of this book “How to bake anything Gluten Free” by Becky Excell. It has a great recipe for Choux pastry as well as shortcrust and rough puff pastry.

[@lisahoshowsky4251]

I feel like these would be extra good with a mixed herb cream cheese filling.

[@elizabetholbert6949]

Whoa . . . one-handed egg breaking. Impressive.

[@theslinkymaniaa]

You need to move back to England so you can be on Bake Off 😂

[@nixhixx]

Break and beat each egg in it's own bowl... it'll be easier to add them quickly, and no risk of shells.

[@karenwilliams4152]

🎉Hey, i think i can make that!

[@janey79]

ah dang, that means they need to be consumed asap once exiting the oven to avoid that soggy center! *noted

[@anthonywyattStylist]

Cheesy puff

[@sour-cabbage]

So mine always turn soggy, i've made them a dosen times already and they turn soggy every time! Ive seen briefly that she mentioned in the book how you can prevent that, but if its poking holes inside, ive tried that, does not work :( But until they turn soggy, they are amazing lol

[@kerberos623]

Late to party, others say: puncture, wirerack and fan to not get soggy

[@jeaninetungsten8865]

Why not crack the eggs before? So you can just pour and stir at the same time.

[@mysticmeg111]

Eggs would leak their contents!

[@debs5039]

Leak their contents??? What does that even mean in this context???

[@addysbeeandgarden320]

Whip out the silver fox to blend the eggs. No more scrambled!

[@Hollis_has_questions]

I’m going to add caraway seeds to the pastry dough. Because.

[@mrsseasea]

I think “pipping bag” sounds weirder than “forcing bag”?

[@heberromuloccorimanyainga6293]

Como

[@VVSVinicio]

This is just pão de queijo

[@anthonywyattStylist]

What's up Jamie we feeling puffy today?

[@anthonywyattStylist]

I can't afford Patreon

[@Subzer039]

would you like to ride the chouxpuff?

[@Rassoukine]

Are you on onlyfans, dude?

[@אריקדיקר]

Well jamie what we've lurn today?: DO NOT sworl a pipeing bag AFTER cut its buttum 🤦#pet of understending

[@erincormany6688]

Gougéres

[@poisonousfrog5526]

I love cheesy poofs, you love cheesy poofs