The best part of this series is that Harper does all the cooking without Eva touching anything. It's good that Harper asks questions like we might. This encourages people to try these recipes (and watch the show!)
@jasonlieberman46063 жыл бұрын
The fact that it all works out in the end is definitely encouraging for anyone who might be unsure of their skills at all. I'm a competent cook, but some unique Italian recipes can seem intimidating until Harper aces it. This is one of many channels that would've made my young adulthood so much easier, so I'm glad other people out there get to benefit even more from all this great content.
@PastaGrammar3 жыл бұрын
Thank you!
@user-yr8bg1sj1n3 жыл бұрын
Yes I also like theses videos were Harper does the cooking he asks great ?s 👍 for Harper
@michelleharkness75493 жыл бұрын
Greetings: amen 🙏 alleluia: Ms. Lovely 😊 Eva and Mr. Fabulous Harper, thank you: again, Ms. Lovely 😊 Eva and Mr. Fabulous Harper. thank you
@michelleharkness75493 жыл бұрын
Greetings: alleluia amen 🙏: ( fwiw) the presentation is outstanding: again, the presentation is outstanding
@maikefaR3 жыл бұрын
Ciao Eva, ciao Harper, I guess Eva will be happy to learn that the pate à choux was invented in Florence by an Italian chef named Penterelli, during Renaissance. The recipe was later perfected by Popelini who introduced it to the court of France since he fallowed Caterina de Medici when she got married to Henri II. Of course she wanted to be sure to eat well so she brought with her all the best chefs she had in Italy. They also invented the famous "Macarons" biscuits. This name, indeed, was a nickname French would give to Italians as they eat maccheroni!
@iriswilliams56213 жыл бұрын
I love your historic contribution on this desert (and the macaroons). Thank you soooo much!
@lafurrina3 жыл бұрын
Se è per questo Caterina de Medici insegnò ai francesi anche ad usare le mutande!
@Remo_lu3 жыл бұрын
It's the same recipe for churros too
@cosettapessa64173 жыл бұрын
E choux cos’è?
@maikefaR3 жыл бұрын
@@cosettapessa6417 in francese choux vuol dire cavolo (dalla forma dei dolcetti), in napoletano gli choux sono i bignè che si vendono in pasticceria riempiti con crema pasticcera oppure altro.
@nicholaskarako57013 жыл бұрын
A little tip when filling a piping bag that I learned from my older sister who used to bake/ decorate cakes on the side for extra money. If you put the piping bag in a drinking glass would work for the size of bag Harper was using in this video. Fold the top of the bag opening over the rim of the glass and hold it in place while filling the bag. This actually makes it easier to fill the piping bag with a custard filling or icing.
@b1k2q342 жыл бұрын
Great tip!
@MrOffTrail3 жыл бұрын
Elaborating on what Eva said about more oil being better: fried food gets greasy when the oil temperature is too low. When the oil is hot enough to turn moisture in the food to steam, the escaping steam pushing outward keeps oil from working its way into the food (oil and water don’t mix of course), so you get a light and crispy texture. A larger amount of oil will have enough “thermal mass” that adding the relatively cool food won’t cool down the oil much. But if you have a smaller amount of oil, adding room temperature food can drop the oil temperature down low enough that the food doesn’t produce enough steam to hold back the oil, and the food absorbs oil and gets greasy. You may think you are being healthy by using less oil, but you may actually be eating more oil that way. Btw, this is similar to why you want a big bowl of ice water to cool off food fast after blanching: if you have too little cold water, you’ll just heat up the water with the food, but a larger amount of cold water can absorb all that heat quickly.
@charliesimpson29743 жыл бұрын
Agree w/this. BTW, what Eva said abt restaurants using oil that "might be a year old..." is obviously hyperbole. A restaurant that is even moderately busy will change oil in their fryers every 4-5 days, (and filter each fryer 2x daily). If you expect to make money from fried food, the food had better be good.
@georgezee51733 жыл бұрын
Thank you for explaining that! I was using small a saucepan for frying, but in my case it wasn't trying to be healthier, but just spending less oil xD
@jennyfatfat12 жыл бұрын
Agree I do all the boil over cleaning and oil filtering every 4 days in my family’s restaurant. Was a little triggered by Eva’s comment cause maintaining fryer is hard work. But the truth is I’ve ate in some school cafeteria who almost never change oil food would look cooked while being completely frozen inside.
@Suezee662 жыл бұрын
Brilliant, thanks 🇨🇦🌻🙏
@lindacgrace29733 жыл бұрын
I LOVE this format! As Eva teaches you, she teaches me. I am the ONLY Irish girl in a family of 5 Italian sisters-in-law and I am always at a disadvantage at family potlucks. I am whizzing through Italian cooking now, to everyone's great surprise, and my delight. Keep up the good work!
@fasullodavvero2 жыл бұрын
@Linda C Grace 5 cognate italiane?,povera donna! 🤣 😂
@lindacgrace29732 жыл бұрын
@@fasullodavvero Solo un po. Nonna Brignone mi traduce le ricette. 😉
@fasullodavvero2 жыл бұрын
@@lindacgrace2973 "Solo un po. Nonna Brignone mi traduce le ricette. 😉" ok,allora sei in una botte di ferro! 🤣
@lindacgrace29732 жыл бұрын
@@fasullodavveroWell, maybe. But I eat well!👌
@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-2 жыл бұрын
I love that Harper is learning more and more how to cook on his own, with supervision of course. Gives hope to those of us who can't cook that well.
@PazuzuDaemon3 жыл бұрын
Harper is becoming such a good cook I think Eva should start a cooking school in Tucson. Also, as an italian, I have to thank you guys because your recipes are so easy to follow (while being 100% legit) I learned much more from you than from more "established" italian cooking channels/websites. THANKS SO MUCH
@PastaGrammar3 жыл бұрын
❤️❤️❤️❤️
@ArchArturo Жыл бұрын
I’d go in heartbeat, considering Hermosillo is so close by to Tucson 😅.
@angietyndall73373 жыл бұрын
A base pastry dough Choux is used to make Éclair Shells, Churros, Crême Puffs, and now this Italian dessert...a.k.a the versatile pastry dough. Éclairs were the first French cuisine I made when I was of middleschool age or younger. When I'd help my mom make Éclairs,she would use a chopstick or something skinner to poke a hole then she would fill it up with a Vanilla Custard filling and then put Chocolate Gaunauche Frosting on top....😋😋😋😋😋!!
@lionelriley42683 жыл бұрын
We have something like this for our carnival in New Orleans, we call it Calas. In creole families, we would eat them on Mardi Gras day. We use few days old rice, sweet spices, flour, sugar, butter, cream, and vanilla. We also do the spoon technique to merge into the oil. Unfortunately not to many creole families don’t make them as they use to but people are trying to rekindle the dish.
@RotGolem3 жыл бұрын
My grandmother fried them in lard (strutto) and sprinckled with a little Alchermes - a pinkish coloured liquor - to give them an extra... something. Which I understand both variations on the recipe are common here in Romagna.
@Qub3rs3 жыл бұрын
Yep... fried dough... can't go wrong with that... 🤤
@MariaNirlan3 жыл бұрын
I'm watching this having a cuppa coffee in one hand and a big piece of pan d' arancio from Eva's recipe in the other one. Heaven
@PastaGrammar3 жыл бұрын
❤️❤️❤️
@AdmiralAckbar6663 жыл бұрын
Love this show so much!!! 😗👌🔥🔥🔥🔥🔥🔥
@ringnebula13 жыл бұрын
I am Italian (born and raised), from Naples. On Sunday, especially if invited for lunch (which is the BIG meal of the day) it is customary, as guests, to bring a variety of pastries. There are many, and one is the Sciu' (see where it comes from?). The Sciu', however, is baked, so the cooking is slightly more involved. Once cooked, it is stuffed with Crema Pasticcera ( an egg custard) and coated with melted chocolate...I miss Naples :(
@PastaGrammar3 жыл бұрын
It is one of my favorite pastries!!!
@ZakhadWOW3 жыл бұрын
Ciao Bello. Ho passato 4 anni a Napoli, come Marinaio Statunitense, mentre c'era la Base di Appoggio nella conca di Agnano. Quanto mi manca Napoli ed i suoi dintorni.
@byron7165 Жыл бұрын
the two spoon method 3 sided football shape that Eva wanted you to make is called a Quinelle. The french chefs use it often when portioning compound butters, ice creams and other items.
@sharendonnelly77703 жыл бұрын
My mother, of German ancestry, made something very similar! Only difference, she added a yeast starter and melted butter to the flour instead of cooking the flour. She then mixed in the eggs one at a time, then deep fried the balls the same way Harper did, which puffed up amazingly. And, she filled them with jam (usually strawberry) instead of custard, but split them first, then capped it with the unfilled side like a cream puff. So similar, but different. Definitely will try this, it is so easy and looks amazing! Love your channel, never miss an episode.
@randyattwood Жыл бұрын
Best Italian cooking show on KZbin!
@annamariaayyad28913 жыл бұрын
I am making these today. They look so good. Great job, Harper. Eva is an amazing teacher.
@PastaGrammar3 жыл бұрын
🥳 Happy Carnevale! 🥳 What recipe would you like to see next?
@LiquidReality903 жыл бұрын
Biscotti!
@MiguelGarcia-rb7gg3 жыл бұрын
Castagnole done the right way!!!! Fantastic video as always beautiful couple! Buon Carnevale!!!❤️🙏🏻👸🏻🤴🏻
@petereggers76033 жыл бұрын
Living very close to one of (if not the most) Germany's Carnival hotspots, I'm familiar with many oil fried pastries made from different doughs/batters. One of these (jelly filled doughnut type) has - with the same recipe - very different names depending on the region. And I always assumed cream puffs are 100% french, but I will definitely try these italian ones too. Thanks for sharing and showing that Harper can make pate à choux more relaxed than many chefs ;-))) Greetz from Cologne
@therobertfaulkner3 жыл бұрын
Thank you for “debunking” the fear of making choux pastry. I think this setup (teaching a novice) makes the recipes so accessible. They look delicious!
@ro63rto3 жыл бұрын
Small tip Harper. Roll the piping bag down when you start to fill it. It will fill from the bottom AND it will stay open while you fill it.
@saraatppkdotpt81403 жыл бұрын
Happy to watch another upload :)
@michaelcollantes36483 жыл бұрын
Eva is a great instructor! She makes it look so easy!!😊
@coladordevictoria3 жыл бұрын
Once again Im amazed with how Spain and Italy are the same! We also make these "castagnole", called "buñuelos" with the same recipe, but in november...Just like brother countries!
@al007italia3 жыл бұрын
I usually make a choux when I make Bigné di San Giuseppe. Harper did a very good job of making it. I don't fry mine but bake them & then put pastry cream inside. Of course with powdered sugar on top.
@mariluzane26483 жыл бұрын
my mouth is literally dripping. I'm from Rome and I love you guys ❤️
@PastaGrammar3 жыл бұрын
❤️❤️❤️
@meggtokyodelicious3 жыл бұрын
Castagnole looks like Japanese Okinawa style fried donut balls. It's similar but Okinawa puts English tea bag leaves or early gray tea leaves in to the dough. It's called Sata andakkiサーターアンダギー. Add tons of sugar after frying,.
@kingrama27273 жыл бұрын
No matter what country you visit fried dough is great!!!!!!!
@All_I_see_are_stars3 жыл бұрын
Good job Harper, those castagnole look fantastic! Thou, in my opinion, castagnole reach the peak of their "deliciousness" when sprinkled or dipped in alchermes. For anybody who doesn't know what alchermes is, it's a bright pink liquor used mainly in the preparation of sweets and cakes. Other desserts that usually contain it are Torta Diplomatica (a cake made with layered puff pastry, cream and sponge cake imbued with alchermes) or Pesche Romagnole. On that note, I'd love to see Eva show the recipe of Pesche on this channel, since they are one of, if not my favorite dessert! Anyway, you are doing amazing guys, thank you for sharing these recipes with us, I've learned a lot from you!
@domenicoradogna8393 жыл бұрын
Oh I didn't know this! So you fry them and then dip in the liquor and then fill them with the cream or without the filling?
@All_I_see_are_stars3 жыл бұрын
@@domenicoradogna839 I usually eat them without filling, but it's a personal preference! I would say you can either dip the castagnole in the alchermes and then fill them with cream or you can fill them and then drizzle the liquor on top. It also depends on how strong of an alcohol flavor you prefer or tollerate!
@All_I_see_are_stars3 жыл бұрын
@@domenicoradogna839 I'm adding this a day later because I had time to check the recipe I use and it's, in fact, completely different 😅 The recipe shown by Eva and Harper is for castagnole that kinda "need" to be filled because they are empty on the inside (I should have known this since pasta choux is the dough used for bignè, but it didn't occur to me, I'm sorry). The recipe that I use and it's more popular in my region creates castagnole with a cake-like texture that makes them difficult to stuff, that's why I've never ate or seen them filled. Considering this, If you use this recipe, filling the castagnole it's the best option. As for the use of the alchermes, I wouldn't dunk them in the liquor before filling them because, if they are anything like bignè, the outer shell it's not that thick; the possibility of over-saturating them and having them break in your hands as you try to stuff them is probably a real one. It's better to fill them and then, with a spoon, cover them with alchermes.
@domenicoradogna8393 жыл бұрын
@@All_I_see_are_stars Thank you so much for replying and the info! I am very interested to try the Castagnole col Alchermes and will try to find some recepies!
@kenmiller37273 жыл бұрын
The banter was cute on this one.
@cterriquez3 жыл бұрын
This looks delicious, great job and saludos from Tijuana, Mexico!! Ciao!!
@crislanesilva72533 жыл бұрын
After the pandemic come to Brazil, specifically Recife, Olinda and you know what is Carnival. I love your channel!
@PastaGrammar3 жыл бұрын
Do you have castagnole? 😂😉
@psibiza3 жыл бұрын
Harper clearly won the pâte à choux game. Way to go.
@jojomarie52182 жыл бұрын
This is very interesting and delicious looking. I bake mine in round shapes for creme puffs and finger shapes for eclairs. Then stuff when they are cooled. I make the custard the day before and Ice them after filling them. Now I've learned a new way, Yum and Gracie!
@BackDownSouth3 жыл бұрын
Good Morning from Las Vegas guys.......
@anitawinpenny65633 жыл бұрын
This resembles the cream puffs I made as a young girl I the 60's from the recipe in my mother’s Betty Crocker Cookbook! I had never had them, but I was intrigued by the recipe. While they were baked, not fried, they were also filled with a homemade custard (recipe from same cookbook) and DELICIOUS! Thank you for the memories you bring back, as well as inspiration for the here and now!
@MrMikkyn3 жыл бұрын
OMG. Eva is turning Harper into an Italian masterchef.
@retchienavarro92013 жыл бұрын
I just made this and they are so delish. Lucky me I have a spare custard from making banana pudding. Love from PH.
@nancyfielden2702 жыл бұрын
Making these tomorrow and stuffing them with stabilized whipped cream. Can't wait! I love making pate choux. My husband and neighbors will love eating them!
@miltonjasso58433 жыл бұрын
Outstanding ❗️ I been learning a lot from you guys, THANK YOU SO MUCH !!!!! WELL DESERVED 👍🏼😉 LIKE 👍🏼 !!!
@pietrosciacca3 жыл бұрын
BRAVI ! mi fate impazzire, con tutte queste leccornie !
@PastaGrammar3 жыл бұрын
Grazie!
@bellabordeau23562 жыл бұрын
On fait les beignets aussi avec la pâte à chou. On les mange avec un café au lait. Merci Eva ❤
@owudynasty3 жыл бұрын
Wow. Looks good and delicious. Excellent. Bless
@lorettashumate4463 жыл бұрын
I'm trying your orange cake tonight but this is going on the 'to make' list!
@newdimension47313 жыл бұрын
Loukoumades GREEK desert with the same thing almost but dipped in honey. Harper did a great job ... I have the same receipe but never filled them with costard i'll try that next time.
@luciamancini95183 жыл бұрын
Hi Eva and Harper absolutely amazing can't wait to make them thank you so much God Bless You Both💕🇨🇦
@tonyapedraza1803 жыл бұрын
Eva, you're such a thorough and very good instructor!!!😋💕
@giraffesinc.21933 жыл бұрын
Thank you both so much! I hope Eva will also give us some wonderful Lent recipesto follow up!
@miliar12343 жыл бұрын
In my region(Hong Kong) there is a traditional food exactly like this. We called it "fried egg balls". The only difference is we don't have any fillings and coated them with sugar like doughnuts.
@ernestshackelton62783 жыл бұрын
You guys are so fun!!!
@lindanuno2 жыл бұрын
I already made Pan D’Arancio .. came out so good ..
@NoZenith3 жыл бұрын
Yay (I know I'm going to enjoy this and don't want to forget to comment as I fall down your channel's rabbit hole again)
@waynesmith39083 жыл бұрын
Kind of like Boston cream custard donuts minus the lovely chocolate topper Which I bought one today, it was so good.
@z.a.r.7773 жыл бұрын
Looks absolutely delicious 😋. Thank you for the recipe
@roseconklin53923 жыл бұрын
Thank for showing us this pastry with pate a choux. Love it!
@gstickler13 жыл бұрын
Another great video guys. I like the hands-off approach by Eva and the questioning student, Harper.
@jacquelinehertzog66643 жыл бұрын
oh these look sooo good , I will have to make some soon . I remember desserts like this from Switzerland . And the two of you are so much fun to watch . Thank you
@linda77263 жыл бұрын
Excellent Harper and Eva❣️
@justpcozz3 жыл бұрын
Very entertaining episode. Thanks.
@joealta34503 жыл бұрын
Buon lavoro! Mi piace choux anche con la ricotta. Harper... You did do a great job! And Eva, you did a great job making sure Harper did a great job! 😬
@giuliettawebber6772 Жыл бұрын
My favorite!!!!
@georgezee51733 жыл бұрын
Because of the colour of the bottle (greenish), for a second I thought you were using olive oil for the deep frying and I started to freak out. Then I realised it was just sunflower oil xD I'm definitely cooking those! Thanks for the video!
@Michele-z4k3 ай бұрын
I’m late to the party and am getting older videos in my feed. I don’t know if you’ve done videos on what Italians have for breakfast. If not, that would be cool to see how they breakfast. PS it was good to you in an apron doing some cooking. Eva is an excellent teacher and I love the encouragement she gave you.
@jeanniebell94933 жыл бұрын
Looks so delicious ! Bravo Harper ! Thank you !
@tinachavez54893 жыл бұрын
Cream Puffs!!! YUM
@Liligal13 жыл бұрын
They look absolutely delicious! I make cream puffs fairly often, but I have never made them fried before. I am definitely making these for Carnivale! You did a great job Harper and Eva taught you the correct, traditional way of incorporating the eggs into the flour mixture. (For a shorter cut, put the flour mixture into a bowl or a standing mixer and then beat the eggs in one at a time with the beater or paddle attachment. It saves time and is much easier than incorporating by hand.) Well done Harper! 👏🏻👍🏻
@jeanneamato82783 жыл бұрын
I made these many years ago and love them. Time to make them again. You two always make my day.
@patriciaherman64993 жыл бұрын
Yum yum yum almost like cream puffs or eclairs except not fried. Awesome. Blessings to you both. 😊🇱🇷
@truthfinder62463 жыл бұрын
I love this series!
@QueenNemesis3273 жыл бұрын
The name reminds of a jamaican bread called festival. It's slightly sweet and fried..so yummy
@vivienreinhart45183 жыл бұрын
Is there anything that Eva can not do? Seriously she is awesome
@PastaGrammar3 жыл бұрын
Thank you!
@dm77613 жыл бұрын
My Nonna made these! ❤️
@MichiFreddy353 жыл бұрын
omg that looks so good! 😍
@ryanfleming553 жыл бұрын
Carnevale is everyday in my house, especially if I get to make Castagnole!
@barneycoffman66633 жыл бұрын
Goodness! They look very similar to eclairs! Which are delirious with chocolate covering. And ditto on alot of the other comments, these videos with Harper learning as Eva teaches are....eccellente!
@suburbanbanshee3 жыл бұрын
Choux pastry is also used for eclairs. (And churros, funnily enough.)
@susanforet9506 Жыл бұрын
My grandma use to make those for holidays. I've tried to find a recipe but I didn't know what they were called. Thanks so much!! Can those be eaten with just powdered sugar on them and no filling? I love this channel! You guys are great!!!
@GiuseppeLuca09023 жыл бұрын
Mmmmmmmmmm Harper your castagnole look phenominal!!
@lntersteIIa55553 жыл бұрын
che buoneee,ciao da Padova 👋🏻
@MJK19653 жыл бұрын
Delicioso. Eva is turning Harper into an Italian Chef.
@spectrumwarrior95603 жыл бұрын
this definitely made me wanna do more than the usual chocolate chip cookie
@1ACL3 жыл бұрын
The first time I made it we called it "pate shoe" because it seems to be a very strange invention, questionably edible. But of course once baked and filled-- divine!
@eri34213 жыл бұрын
mia nonna le faceva con le mele e la crema, mi mancano un sacco!
@paolobera3 жыл бұрын
Yeahhhhh Castagnole!
@natalialopes719 Жыл бұрын
I am Poland make this recipe. Except we don’t fill them. We sprinkle with sugar mixed with cinnamon. They are so delicious!! In Portugal they are called Sonhos.
3 жыл бұрын
This looks so delicious!! 😋
@sonosoloio3 жыл бұрын
and indeed they are 😋
@JZeverybody3 жыл бұрын
You did an amazing job!!
@PastaGrammar3 жыл бұрын
Grazie!!!
@jeriscofield77573 жыл бұрын
Ur right Eva.. Easy peasy! I wonder if this is like begnier? My mom used to make begnier and fill with jelly or cream
@katjapavone21993 жыл бұрын
Bravo Harper!
@aiElyChan3 жыл бұрын
This is the best version of Castagnole, the one with the (custard) filling! Sort of smaller Frittelle.
@ChiangKaiSheksBrother3 жыл бұрын
This is one that's so easy even I can make it. I'll try this out sometime this week and send you guys a pic :)
@icedjelly3 жыл бұрын
yum im gonna try it
@xSunshinex42063 жыл бұрын
yumyum 😍
@lindasaccavino62283 жыл бұрын
They look like fried cream puffs. I may have to try this.
@kikechiriboga24812 жыл бұрын
This is my favorite dessert. My mother used to cooked it but we call it “buñuelos” in spanish. I don’t know if it comes from Spain, France or Italy but they are absolutely delicious.
@terrypoplin59403 жыл бұрын
Whoop..let's eat😋🥰
@sherrizanoli13983 жыл бұрын
Ava, I made patachu yesterday when I made cream puffs.
@Shaumbrahedvig3 жыл бұрын
It’s like fried profiteroles. What’s not to like 🥰