everything you need to know about cream puffs

choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs

bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)

bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out

craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened

mix until a dough forms. roll. freeze. cut circles and top choux

[fahmed]

I appreciated the breakdown and explanations for all the mistakes I know I’ll make 😂

[sasukekun]

the fact other channels have not done this "here is what you are doing wrong" is crazy. You are doing such good work with this style

[wallywould]

The visual reference between the differences in ingredients, technique, baking time and temp is refreshing to watch, much appreciated

[darcyc]

Cooking science and techniques together.❤️

[crookedchook]

This is all I'd ever wanted to know with baking. It really is a science, and all I needed was a teacher. It makes me want to try baking with the videos you made for us. I hope your channel keeps getting a good footing!

[jarmakey]

I love these shorts. I love to bake but nobody ever taught me. Following recipes can only get you so far if you don't understand why you have to do certain things, and it’s a lot if trial and error. I'm a visual learner, so knowing how it's supposed to look at different stages helps boost my confidence. Plus, the ingredients for these things are not cheap in my country, so it's good to avoid waste.

[SarahDenna]

You manage to teach us so much in one minute. You are seriously underrated. Thanks, man!

[kierah]

Can we just appreciate the detail in this vid? He's a teacher!

[A_slice_of_toast]

*mash burndead is 10 miles away and RAPIDLY approaching*

[DJBlend]

I greatly appreciate this content, thank you. 👍🏽

[imdefla]

mash finna be having his yt history filled with cream puffs

[socloseher]

I’ve felt safer with baking because you show all the variations and explain why it happens. Knowing what “wrong” looks like is really helpful for staying on track, especially if I don’t have plans on remaking something 100 times over just to get it right (ingredients are expensive man).

[CIorox_BIeach]

I called my co-worker a cream puff the other day. Now my phone thinks I'm into cream puffs.

[char_shine]

Thank u for showing the result of the messed up ones. Very cool and informative!

[rizalftodette]

I tried making cream puff for the first time it doesn't work

but after I watch your video my cream puff never fail tqsm for the explanation!
💕💕💕

[chillybluesky]

A concise short explaining all the mistakes I've made in the past while making cream puffs. I've watched so many recipe videos on this pastry but none explained it better than this. Thank you so much.

[ZuKi-skyx]

I know someone named mashle he loves these so much 😂

[jaimiemorue]

Excellent technique. The craquelin IS a game changer for more regular puffs.
Although I would like to add a few things : milk will give more moisture in the puff and water a more rigid outer layer. You have to take that in considération for what you want to do with your puffs. If you are looking at éclairs = water all the way, chouquettes= water and milk.
Also, please dehydrate the paste more on the stove. In case of doubt, put it in your KitchenAid with the paddle attachement until the paste IS neutral in temperature.
Do not follow blindflully your recipes regarding the quantity of eggs : I want you to add them gradually (half an egg at a Time). To much egg Can arrive so quickly !

And, if you cannot/ do not want to make the craquelin, you Can brush an agg on top of the puffs, it will make the chou puff more regular.

Have fuuun ! 🤞😎

[lwgg]

the F, this channel has so much useful baking information.
Quality content!

[Kaimonzs]

This dude literally makes the highest quality videos with absolutely zero fluff (except the fluffy baked goods)