Savoury choux pastry puffs 3 flavors

This is one of the most useful French culinary techniques that we teach in our cooking courses
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[@nekokaori7153]

Hello. I always wanted to learn how to make choux pastry, but I never got it right. When I learned from one of your videos, it worked well on the first try (subscriber since then). Then I saw your recipe for pommes dauphine, and I loved it. One day, I wanted to get "creative" by adding potatoes, cheese, and some herbs to the choux pastry, but instead of frying them, I baked them, and they turned out really good. Now, with these recipes I confirm that choux pastry can be very versatile. Thank you

[@rwatts2155]

I love your videos! And I love these classic recipes. I've done these with small chopped shrimp and crabmeat as well. We live in Maryland...which is on the Chesapeake Bay and seafood is king here. But how can you go wrong with the three choices you have prepared?! Thanks for sharing your videos with all of us...

[@FrenchCookingAcademy]

pleasure 🙂👍

[@DisruptedSinner]

Those look awesome! I've never made a choux pastry before so I will definitely be doing this. Merci de Montréal Canada.

[@luvmyferretz]

You make cooking so much easier for the intimidating recipes. Thank you so much 🙏👌🏽

[@GoldenPhoenix101]

Loving your recipes! Would you be able to do duck l'orange sometime? Would love to see your version of it 😊

[@dimphinapereira1502]

Very easy recipe loved this

[@jamesa7506]

🤌 The blu cheese and ham will be a perfect combination in these delectable clouds of heaven! Merci.

[@chriswright4677]

*Blue.

[@jamesa7506]

​@@chriswright4677yes, that's exactly what I said, Glue.👍

[@ilcuzzo12]

Buy his book!!! I love mine and I gave some as gifts. 🤘🤘🤘

[@FrenchCookingAcademy]

thanks for the promo

[@dimphinapereira1502]

Lovely yummy recipe .I enjoyed watching this ..Something new for me I'm going to try it out.Merci

[@FrenchCookingAcademy]

👍🙂

[@stephena7371]

I wonder if you could cook these in an air fryer. I’m not a fan of deep fat frying but they do look delicious.

[@LeDrapeauBlanc]

Beautiful thank you for the recipe 🙏✝ Saint Louis, priez pour nous

[@sirchancealot919]

Saturday cooking plan sorted…🧐👍🏾

[@paulinelam6614]

Thanks. They look delicious. 😋. Can we bake instead of fry? If we can bake, what is the temperature for the oven and the time we need to bake? Thanks so much.

[@erxu]

Thanks so much for this recipe!! I guess if I go on the sweet wagon these French Pate Au Choux could become a sort of German Krapfen donuts, right?

[@FrenchCookingAcademy]

never truies those but why not tarragon sounds good

[@erxu]

@@FrenchCookingAcademy Thanks for replying, I'm actually trying to replicate the recipe from Boulangerie La Terre in Shinagawa, and when I watched your savoury choux pastry puffs I realized they looked very similar but salty...I'll experiment with your salty recipe and a sweet one. Thanks again!

[@cherylcalac8485]

Excellent ❣️😊

[@FrenchCookingAcademy]

👍

[@mattsmithlon]

Can you bake instead of frying?

[@Neenerella333]

The first time my friend and I made chouquettes, we did bake them. It works, but maybe these savory ones are tastier when fried?

[@shilohmjh7628]

I was wondering about air frying.

[@FrenchCookingAcademy]

yes you can too if you do you will get savoury choux puffs

[@Neenerella333]

​@@shilohmjh7628We just got an air fryer. I should try it out!

[@DrDee-it5fg]

I guess that my only question is: Why are they deep-fried, instead of baked.? It would seem that deep-frying a couple of dozen would take a long time at 4 per batch, while one could bake a couple of dozen on one tray for 20 minutes and be done. I have a recipe for herbed puffs that uses 5 herbs and some Swiss cheese, which are baked, and turn out really well. I think that there's a specific French name for them, which I can't remember.

[@forteandblues]

Omg Stilton! My favorite cheese! Now I HAVE to try ;) Also, What if you used all three flavors in one puff!?!

[@FrenchCookingAcademy]

😄

[@stephenmotta8663]

What is best oil to use?

[@richartist40]

Try clarified butter ..make it yourself by steaming butter in a metal mixing bowl and seperating the whey from the fat by pouring the fat off the top..

[@MsEgriffin]

Please note, as it is VERY important: Do not add your eggs until the dough has completely cooled down. If not, you will scramble the eggs. Call is to incorporate the liquid of the eggs into the dough.

[@shilohmjh7628]

Is the oil temp given in F or C?

[@FrenchCookingAcademy]

it’s in celcius so 165 to 170 c so 330 to 340 fahrenheit

[@shilohmjh7628]

@@FrenchCookingAcademy Merci

[@barryhaley7430]

Can you make in advance and warm to serve?

[@FrenchCookingAcademy]

you can but there are not as good then

[@barryhaley7430]

@@FrenchCookingAcademy Thank you.

[@leestrings3790]

mushrooms again... if you poured a glass of milk you would find a way to put a mushroom in it.