The Best Dessert On Youtube? We'll See About That!

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Cookies:
Room temperature unsalted butter 33g
40g sugar
40g all-purpose flour

Choux paste:
65gAll-purpose flour
65g milk
65g water
60g unsalted butter
2g salt
3 eggs

Cream Filling: (This is 4x the original recipe and enough to fill all the shells)
8 egg yolks
140g sugar
40g cornstarch
800g milk
2-4 tsp vanilla extract
680g heavy cream
68g sugar

Kitchen Products I own and love:

My Camera Equipment:

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[MrWoodard]

Since there is no talking, I think the poking of the butter was to show consistency/temp

[MidnightMarauder]

Would have tasted better if you poked the butter

[jansteyaert]

As a former professional pastry chef... I always use cornstarch. Pastry cream is not the same as custard, there's no cornstarch in custard there is in pastry cream.
Also one of the biggest hints I can give anyone, mix sugar and cornstarch before adding to the yolks. That way you never have lumps in your cream!
There's not really a need to be careful when mixing anything with cream. It's not egg whites, no folding required. Just don't beat the cream too much beforehand or you'll end up with pastry cream with tiny bits of butter in it.

[jamesfleming]

Made these just now. The recipe is spot on. Exact amount of dough, exact amount filling. This was very rewarding to make, thanks!! They taste amazing as well.

[jepprey]

I’m pretty sure that poking the butter would have increased the filling yield 3x. Next time don’t forget such a crucial step, rookie mistake.

[DBurgur]

Part1: Butter, Sugar, Flour
Part2: Eggs, Sugar, Butter, Flour
Part3: Butter, Eggs, Sugar, Cream
Conclusion: mix Butter, Sugar, Eggs and Flour in any way you see fit, and you will be Happy.

[Someone-vnce]

She did show the cream only filled 4, and made a comment in the notes that to preserve the crispiness you need to fill the cream puffs each time you are going to eat them, so I guess she assumed we understood to make cream to fill 4 each time we were going to eat them. But, for most they wouldn't last long enough to matter. LOL

[adamseidel]

Most reaction videos are just parasitically milking somebody else’s content for money. Sonny’s reaction series is so much more, adding explanation, context, and more technique information into the recipe… then actually trying the recipe! What a great channel this is.

[anastasiabeaverhausen]

Note from a fellow pastry chef - I always run my pastry cream through a sieve before I spread it in the dish and put the plastic wrap directly on top. For anyone interested? Whenever you add the whipped cream to the pastry cream it's called making it a mussoline. Happy baking!

[MegaAwesomeAnnie]

My favourite Korean pastry chef (Hanbit Cho) uses little magnets to keep the corners of his baking parchment sheets down on trays and its great!

[Dina_tankar_mina_ord]

I've been watching food channels ever since it became a thing. I even wrote drunken emails to Chef John back in the day, and he answered! But I must say that among all of these brilliant food Tubers, you really bring out stuff that I really want to know about cooking in a very honest and wholesome way. Thank you for being on YouTube.

[djjazzyjeff]

Hey Dude. I love this channel because you explain WHY you are doing what you're doing. Anybody can blindly follow a recipe but you actually teach me how to cook, not just how to follow recipes.

[Ninja-The-Red-Shinobi]

I work as a pastry chef and I have made a pistachio variant of these cream puffs, recipe is super simple and very delicious. Also added a raspberry tuile ontop for a bit of extra flare and flavor.

[tremas]

Neat trick i learned with parchment paper a while back: Once you have the size you want off the roll, crumple it up in a small ball then smooth it back out. It will lay flat without having to use anything to hold it down afterwards.

[peonyboyaudios]

By the way this choux has a name. It is called choux au craquelin! It is an elevated version of a cream puff. It has that sugary crunchy butter biscuit coat that tastes amazing. It's quite easy too! Please everyone try your hand on baking anything! Even if it is a difficult recipe everyone tells you not to do. You can succeed. But one thing you should remember, for baking at least, always have the machines/tools it needs! Like if you don't have a mixer with a dough hook for a brioche, you should probably not try it. Having good knifes, machines, molds is very important for a good result! I learnt that the hard way, sadly. You dont have to buy the most expensive stuff! The best 200€ mold for your marble cake or 500€ mixer. But have the necessary tools. You can get a hand mixer with dough hooks for 40€. You can get a cake tin for 10€! Never let anyone stop you from doing what you want!^-^ (side note: some stuff like whipping cream, making a choux paste, making a coulis or folding things can be done by hand! You can substitute stuff like cream of tartar for lemon juice etc always do your research for alternatives!!)

[mattish]

I'd love to see you make your own version of these recipes to demonstrate how they can be improved!

[SorarikoMotone]

what i've learned about korean and japanese cooking channels, is that yes - in most cases, the recipes ARE worth the hype


....even if you are that dude that just adds chocolate and cocoa to basically everything. chocolate_cacao channel never ceases to surprise me in that regard

[vhart]

You are supposed to let pastry cream bubble for 60 seconds to ensure the enzymes in the yolks are properly deactivated (otherwise, those enzymes can later cause the pastry cream to break).

[ArcMeco]

So I did this recipe and the cream filling I ended up with was about 3x the amount I needed but I used a hand blender for the whipping cream like the original video and that probably added a lot of the volume compared to hand whipping.

[zyx-svbl]

They didn't just poke the butter. They were trying to show the temperature / texture that your butter should be at.