Pâte à Choux | The French Chef Season 1 | Julia Child
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- čas přidán 2. 06. 2022
- Pate a Choux, a quick-change pastry -- Julia Child uses this versatile pastry for everything from appetizers and dumplings to fancy desserts.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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I used to make these for my son about 40 years ago. I was a single parent and couldn’t afford much, but when I saw that I had the ingredients I made these and put chocolate pudding in them with chocolate icing for little desserts. They were so good. I didn’t realize back then these were French.
I absolutely love Pate a choux. So many recipes!!
I like that she focused on savory applications for the pate a choux. It’s a nice change from the usual cream puff and eclair.
Gougeres. Also beignets.
Super interesting yummy
Julia is the Queen of Cuisine. No other comes close.
I made cream puffs for the first time many years ago when I was in grad school and somehow they came out perfect. I remember thinking something might go wrong, so I was very careful. I don't think I had a pastry bag either
We had a neighbor who made them all the time! She filled them with meat salad like chicken or tuna. Somrtimes she would do desserts cream puffs with chocolate. I was so impressed. I was 12-13. 😊
That sounds really good
Thanks for sharing these videos - with all the horrible problems we face today it is wonderful to have a joyous hobby to escape to, and with such a wondrous teacher as Julia too.
Agreed !
I'm hungry for some cream puffs! That, I can tell you! I love my puffs!
Hmmm. I have made little ones and dipped them in chocolate as a treat. There was no need to cut a slit in them or remove uncooked pastry from them. I think my recipe was a little different and the oven temperature was lower. I used a little ice cream scoop instead of a pastry bag to make little balls. They puffed up nicely and they were nicely hollow inside.
I would eat that uncooked stuff she scraped out of the puff. Super yummy goo. 😋
Is there a video of her making the giant cream puff?
Yeah it started with gugeres
big piece of shell fell in @ 5:37 :(
I thought from the title it would be Pate like those cold dense meat filled sliceable things
That's pâté; this is pâte.
I'm so confused that she put pepper and nutmeg in it
May I ask why?
@clemdane - Ms Child did that with the savory puffs she was making. The sweet puffs at the end were different.
I love Julia Child. But as far as puff pastries are concerned I’ll stick with the Fanny Cradock way. There’s no goo to scrape out!!
Her's were like burnt offerings.
@@londonlady1966 bake them on a lower temperature.
@@butchdugan I don't bake, maybe Fanny should've done that instead.
Fanny was a snob with terrible eyebrows and a wish that she had half the impact of Julia Child
@@haruharudude what you say may be true and I love Julia, however, I will still stick with Fanny when it come to puff pastry shells.
I wonder who figured out how to pipe the dough correctly and who decided to put milk not water. Pepper?!?
@faggianogeuiseppi5135 - That was with the SAVORY puffs. The sweet puffs at the end did not get peppered.