Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)

Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)

00:00 Intro
01:00 Pastry Cream
05:45 Pate a Choux: making the dough
12:36 Pate a Choux: piping
15:09 Pate a Choux: baking
17:07 Pate a Choux: drying out the inside of the puffs
18:23 Diplomat Cream
20:23 Filling the Puffs
21:31 Chocolate Glaze

Specialized Equipment:
These affiliate links help my channel. Thank you for your support!

Support my channel

My Online Cooking Classes:

[camildbouk]

this woman doesn t give simple cooking instructions for a recipe! she actually teaches you how to cook, the interrelation between all ingredients and elements... thank you Helen!! so precise and rigorous!

[ProximaCentauri]

I cannot believe I'm watching this for free. Thank you, Helen!

[nguyettran]

this is the most phenomenal cooking teacher i have ever encountered… she makes it foolproof for the home baker… love her instructional vdo

[evanbelcher]

This is the most meticulously spelled-out recipe video I've ever seen. In a good way!

[mrsgeorgestrait]

There are no words for her. I’ve watched a lot of patty-shoe vids. This is one I know I can handle. Her tips aren’t found everywhere. I picked up why my puddings/custards aren’t consistent. Love cooking on the back of the sheet pan. I’ve done that before. Never would have thought of it here. And beating the eggs in advance!!

[jennifermcdonald]

This lady is absolutely wonderful. She really explains everything, leaving nothing to chance.

[biancalawrence]

Wow. Someone who actually explains why something happens. Brilliant. Thank you.

[keepingittight]

This is the best instruction of making Cream Puffs on the internet !!!
This recipe and her techniques and tips are absolutely crystal clear.

[ShovieSower]

She needs her own cooking show, simply great! This reminds me of watching Julia on PBS as a child.

[mikado]

A masterclass in content, execution and presentation... faultless.

[bbrown]

I have made cream puffs and eclairs many times over the years and they were good. After watching this I need to try again! I was taught to make the choux quickly - mix the flour as fast as you can and add the eggs - one at a time beating quickly while the choux was still hot and in the pot. I never cooked the choux past where it came together. And never have I seen instructions calling for bread flour, but again it makes total sense. This is why mine came out of the oven crisp but were soggy if they sat for more than an hour after filling! Thank you so much for all of the explanations that went along with the techniques - I love knowing WHY - and it helps me to remember and transfer the knowledge to other recipes.

[espanol-ingles-francesclas]

OMG!!! CONGRATS!!!! ... I've been teaching for many years, but NEVER LIKE YOU!!! U couldn't explain any better!!!

[melissaf]

After many failed attempts at making the dough, i came across this lady's recipe and decided to give it a try. It turned out perfect! To prevent your shells from deflating you must follow every instruction in her video. I turned off the oven and let them cool with the door ajar for 15 minutes before taking them out.
Happy baking everyone :)

[Allbbrz]

I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.

[xenamerry]

You are the best teacher! So many people leave out so much in instructions because they assume we know this or that. You don't leave out the things you take for granted. You remember every difficulty you had and teach us what not to do. That's the way a teacher should be. Well done!

[ExcellentImpactAcademy]

I don't think anyone will get this amount of value without considering coming back for more. Thanks a lot for sharing this no-fail technique with us. You are the master of pastry choux. I am rooting out for more of your classes. I just subscribed.

[kongchang]

Probably the best teaching method I have ever come across, every part of the recipe is explained in every fine detail for everyone to understand professionals as well as amateurs.

[marietruax]

I have seen SEVERAL recipes for Pate a Choux and this is the first time for bread flour. Makes perfect sense to me. I was like well DUH. Light on here, thank you.

[DJDuncanDesigns]

I literally just found this after my choux failed miserably ... Thank you. I'm going to try again with your instructions!

[HeadandNeckPath]

If all teachers were like Helen, the world would be a completely different place. She describes not only what to do, but why it works, why it won't work, and what to do differently if you want variety. Her diction and pronunciation are perfect, paced consistently and demonstrations show literally what to expect in everything except smell (which is coming soon, I suppose!). PERFECT for novice and expert alike.😇