Cream Puffs
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These light and delicate cream puffs bursting with vanilla pastry cream make for an unforgettable treat. Choux pastry, or pâte à choux is so easy to make and …
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Are you using Herend plates?
Yummy 😋!
Not a great recipe. He didn't mention anything about the possibility of the puffs deflating and how to avoid this, so I ended up with deflated puffs. Also not a good idea to add whipped cream to the pastry cream as its far too watery and you will end up with soggy, runny filling. Stick with just the classic pastry cream filling and avoid this addition. Very disappointed with this recipe 🙁
واخيراً فتحت الترجمة العربية 😍😍👏🏻👏🏻
Why didn't you add some Vanilia to the Choux pastry? the dough will be an eggy smell . Add vanilla in a dough made of eggs if you are making sweets or black pepper to any salted Egg mix .. so you will not smell that eggy smell of the mix.
You're honestly the sweetest! I can watch you bake all day lol <3
Your kitchen is so gorgeous and the color of that "ambassador cream" is gorgeous, too!
Hey kids for quick chilling set the custard into a larger bowl of ice water.
I did it! Lol
Is there a list of ingredients anywhere?
4:00 the reason I respect this dude
At time 449 you were putting the milk into the bowl from the pot, then you see the thick cream in the bowl again. Then your putting the milk on the stove to make the cream. Let me know if you see it.
what happens if my oven temperature is only up to 200C?
i call them princess donuts
I love all those asides where you give tips and tell us not to worry. It'll all work out, right?
I always make creme patissiere the way you explained it, that easy one pot method.
Also, loved all your buttercream videos: American buttercream, Swiss Meringue buttercream,
Italian and French buttercream…. Led me to explore German buttercream.
And now, diplomat (ambassador) cream! Are you for real? I just adore you!
Approaching Canadian Thanksgiving I'm grateful for elastic waistbands. Gee thanks! XO
Thank you John they look delicious, one question, could they be made with gluten free flour ?
John: it depends on your egg size
Me: 🤣🤣🤣🤣🤣🤣🤣
Thought i heard bake For 25 F…or was it 425F for 15 mins n reduce to 375F?? Im lost. I dont see tht written in receipe. I wont dare try it unless someone share the correct temperature. Help Help..Thanks
I made these twice now. And getting ready to make the em for third time. Amazing treat that just melts your mouth. Thank you for sharing.
Please can you make the base of the kish or even the entire kish recipe.