Learn to Make This Magical, All-Purpose Dough | Techniquely with Lan Lam
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- čas přidán 18. 12. 2023
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Used in sweet and savory recipes alike, Pâte à Choux is the most elemental of all French pastries and it's entirely possible to master it at home.
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Lan Lam is a dang treasure. Everything she does at CI/ATK is scientifically perfect and always warm and inviting. She's the best.
She is awesome
In the way of all true teachers, Lan has a knack for giving meaningful explanations in such a measured, practical way that even complex techniques seem both rational and approachable.
Edited to add: the “I’m sorry” at the end was adorable.
Well written comment Sandy. Even if edited 😉 Lan and Dan I always look forward to of how they explain the methods, science and practicality.😃
I like your mom's way of keeping you quiet, even if that's all it was. It gave you the chance to learn, to feel important and helpful, to bond with your siblings, and connect to her, too. It was an age-appropriate task that put you on a path to building the skills you have now. I'm sure you're aware of all this already, but as someone who didn't get a lot of that kind of parenting, I just felt the need to appreciate how cool that was.
Lan is so matter-of-fact about just incredible baking!
Lan is a shining light among what is an already a star-studded crowd of CZcams chefs.
She gets my goat vote for 2023.
Yay! More Lan!!!
I didn't realize you can make gnocchi with pate a choux!
This was so well-explained, performed, and visualized that I’m going to make profiteroles for Christmas, and I suck at baking. Thanks Lan!
Lan is always captivating. Thanks for your hard work.
I always look forward to Lan's lessons. Thank you! (I love the bench scraper tip too!)
Absolutely love getting an education from Lan! She's a fantastic teacher.
Not only a great lesson on choux pastry but the pastry bag tips were awesome! Thank you, Lan!
LAM is the best, I love her segments.❤
I usually see loads of negative comments under ATK videos but am pleasantly surprised to see so many positive ones. Everyone loves Lan!
My mom loved eclairs. I would make them for her any time I was home. She was intimidated by the process. I learned to make them on a lark. Too many bakeries passing off eclairs made with the wrong dough, commercially prepared "vanilla creme", and really bad chocolate ganache 🤐. Another cooking technique mastered. Now for those cheese ones... New Years Eve is coming.... 😃
My mom was 1 of 6 kids, and between them I have 26 cousins. Gram would make a big black garbage bag of cream puffs, and a huge pot of creme filling. It was all on me and my 2 female cousins to split and fill them, NO boys allowed ( cause it was " women's work, as were the dishes). But while NO one was allowed a cream puff til after dinner, we got to break the rule,lol, cause we did the work .I miss my Gram and living near my family 😢
got a subscription to americas test kitchen just because Lan Lam is so COOL!
Love the Lan!
Lan Lam's voice is so relaxing, but it also inspires confidence in things that seem challenging. She should narrate audio books if she's got the time. She would absolutely clean up.
Last month I made eclair once for the first time and it was a disaster as the Profiteroles: collapsed. I knew it was due to condensation when I pulled it out from the oven as I live in a tropical area, Thailand, and did not watch the recipe video thoroughly (but I ate it anyway by just top it with the cream instead of filling it). But that's not the only problem I found during that first time. I thought I would never make it anymore as it's too messy but I learned a lot more techniques than I expected that I want to retry again, especially those piping bag techniques which are an eye-opening experience to me, Every step of it!! Thank you Chef Lan for capturing every problem that might be occurred and introducing techniques that are so valuable.
I like that, too -- I mean, the way she points out possible pitfalls and how to avoid them.
Greatly appreciate Lan.
Wow! I had no idea this dough was so versatile. Back in the day, when we had home-ec in school, cream puffs were the very first project. Because the dough is so easy like you said. Thanks for giving us great ways to try it.
Sounds like you have a wonderfully creative mother! Thank you for sharing this fun story!
Happy Holiday LL! looking forward to new stuff in 2024 - YOU ARE AMAZING!
As a chemist, I LOVE listening to your explanations! the whys
Lan: Has a degree in chemistry.
She's the best
Just found your videos, and I'm addicted! Thank you!
Thank you!
Lovely and truly inspiring, thanls Lan Lam!!
Always a great experience.
A wonderful teacher
“…Cool Whip, if you’re my mom in the 80s…” hahahahaha! I totally felt that in my heart,
Awesome!
Seriously i give her a like even before watching because i know the content is top notch.
Ditto!!
Wow, so detailed and so ''clean'' explanations. Wonderful teacher.
Thank you Lan, you did it again! Always great explanations and ways to use them.
thank you so much. great lesson
Loving your videos Lan....more please! 😁🤎
Excellent video.
Very informative. Thank you.
Great job! I love your ability to teach. Thank you.
Another fantastic learning experience and video for my library. You pack so much useful information into a welcoming space. 🙏
Love it!!!!!!!!!!!!!!
YUM!!! Thanks for sharing. 🙂
Thank you so much ☺️ ❤
Thanks- you demonstrated this very well!! I’ve made cream puffs for a long time- but didn’t know about the savory opportunities… yum!
You're just divine, inspiring ❤🎉
Love Lan!!
Love her straight forward delivery. Should have her own channel or fb page.
Just perfect...
Lan is the first Vietnamese person I've heard saying their parents used pate choux. But if her family is from the North, with the French influence, that makes sense
Id love to see more content from you
Lan Lam is the best. More Lan Lam videos, please.
Enough explanation and detailed videoing that I think I could do it.
Lan videos are the best. 😊
Incredible recipes. I've made choux paste a few times but I never knew it could be savory too.
Choux I have made many times. Associated w/ gnocchi??!! Never heard that, ever. Mine have never been quite right; now I have clues to work with. Thank You so much for the instructive tutorial.
I love her! 👏👏🙌
Thanks Lan! I really choux’d learn this dough. 😉👻
Mrs. Lam, you are such a pleasure to watch and learn from! What about a Gluten Free Pate a Cheux since you don’t have to worry about gluten development and are adding that structure with eggs???
The way Lan reacts to eating a profiterole at 08:38 is so damn cute and you know it really was so good. :P
Chef Lam with another hit!
I ❤love Lan
It is always a pleasure to watch an expert at her craft. All the little gestures and tricks that only come with experience. My favorite was that wooden spoon holding the oven door open.
I remember this dough. My mom used to make custard filled crème puffs when I was a kid.
This is with no doubt the biggest piping bag I've ever seen. I could use it as a parachute
Thank You ... May I add a suggestion ? In Québec and in France we add to Pâte à Choux 'Smoked Salmond Cream Cheese' as an entrée ...or 'finger food' ... It is so good!
2:53: Wheat proteins and egg proteins do have different functionalities in food systems. Functionally, when one is messed up, the other does not replace the function of the first.
2:33: Two fractions of starch (amylose and amylopectin) present in the starch granule of wheat flour play an important role during gluten development in either bread making or batter development. As it picks up moisture and gelatinizes while temperature rises, starch forms a complex network with the two protein fractions once well hydrated. All kinds of interesting things happen when you under/over hydrate, under/overmix your dough/batter. Remove the starch from the flour and…
Chou gnocchi???? Ohhhh yummmm😋😋tossed with the veggies even more yummier😋😋😋gonna try this for sure👏🏻👏🏻👏🏻wonderful lesson👏🏻👏🏻👏🏻❤️❤️🍸🍸🍸🍸
Going to make cream puffs also want to try the gnocchi.
Have a Nice Little Marry Christmas!!!!!!!!!!!!!!!!!!!!
Lan can cook!
I’d never heard of profiteroles being filled with ice cream before today. I’m from the U.K. and never known them to contain anything other than creme patisserie or chantilly cream
It's an American thing, perhaps taken from Italy after WWII (like we did pizza) ... one of my favorite desserts as a child was what she calls Profiteroles.
Great recipe
It’s so amazing how one dough recipe can be used in so many ways!!!
What’s your thoughts on showing ways to create rich broths/stocks
I am going to make my Grandma's cream puffs and eclairs. She used to melt junior mints and pour it on top. Xmas dinner 😁
Oh my gosh why did I never think about using a bench scraper duh 😅, that’s such a good tip!!!
i really like her ❤️❤️❤️
Hi Lan, if you’re ever looking for a guinea pig for your wonderful cooking I’m available!! Lol!!
10:33 "... it's like the best Cheez-It you've ever eaten." 😛 (I love Cheez-Its.)
Substitute matzo meal for flour and voila , Passover choux pastry . Works great.
Well explained and demonstrated. Thanks.
Okay,, the poetry is painful but your still the best..
You just made my mum's Cream Puffs (sans cream)!
#LOL; MY EX USES TO BAKE THESE ALLLLL THE TIME FOR MY MOM WHEN SHE WAS ALIVE; THESE & BRAN MUFFIN'S SHE LOVED*..
I WISH I COULD TALK TO HIM RIGHT NOW; I MISS HIM AS A FRIEND & CAN'T FIND HIM....
BUT YOU GOT ME WITH THAT CAKE WHEN YOU SAID:
" *ANGELA GEARY* "
#CUZ I'M A GEARY TOO; & SO WAS MY MOM.
R.I.P.💔❤️🩹❣️👍🏻
This is my first time seeing Lan Lam and I'm just so very impressed at how excellent of a teacher she is.
I was intimidated by Pâte à Choux ... then I realized it was good old "cream puffs" like granny made.
🏆🏆🏆🏆🏆
you know, i really liked the parmasean brazil little dough ball things, but i found them a little difficult to bake up in muffin tins. i think these would be easier to bake since i can just put them on a silpat. dang.
I love your detailed descriptive commentary. I wish you would provide guidance like this using alternative flours like almond flour and coconut flour. I am extremely allergic to wheat. Because oats are usually cut in factories where wheat is also processed, I have not ever found any that I don’t react too. Even gluten free labeling rules allow a minute amount. I react to most of them. Reaction is most unpleasant and occasionally scary.
Andrew Lessman sells organic and gluten free oatmeal and oat bran. He sells his stuff on HSN and direct from his company's website, procaplabs. I can eat gluten, so I cannot say if his stuff will work for you, but I've ordered direct from him for years and enjoy both products. I assume you could run the oatmeal through a blender or food processor to make oat flour.
@@ann4934 It not whether it’s organic. It’s about whether it processed along side wheat. Some places use the same machines for wheat and then for oats. And they may not actually test for gluten for each batch. I have tired of getting reactions. So for me, I just don’t eat oats. I want to keep on breathing.
@@karenreneelyles261 I understand you have a life threatening issue. Andrew Lessman claims his oat products are organic AND gluten free. Perhaps his customer service office could tell you if his gluten free claim is strict enough to meet your needs.
Could it be made with non dairy butter?
Can you give us a this kind of simple & straightforward recipe for puff pastry?
(So many people are allergic to soybean oil and most commercial puff pastries are made with soy bean oil, so I actually need to make my own puff pastry to make anything from my family with puff pastry.)
Great subject matter: Pâte à Choux What would be brilliant would be to find a way to make Choux without a piping bag. Would this be possible? Cause my mind goes numb about the extra step and cleanup. I know it is awesome I worked in a kitchen with a great French Chef at Lake Tahoe, best food ever.😲
@lanlam Any recommendations on where to get a good pastry bag like the one you use?
It looks to be a canvas bag from August Thomsen Co. (aka Ateco).
I was just saying that I was in need a a Lan fix.
Can you do the gnocchi with some potato in there since you're not relying on the gluten?
Hi can I make the gnocchi in a kitchen aid
I noticed you were using whole eggs for the gnocchi, rather than blended. Should these be room temperature or right out of the fridge? Sage Bacon Potato gnocchi for New Year's Eve.
Lan rules
Can you use another medium to make it vegan omitting egg. Psyllium or xantham or flax egg or chia???
Can this be made with GF flour?
What is a caffeine alternative to chocolate?
I have made gnocchi and didn't like them so I bought gnocchi and I didn't like them either. This might be the sub I need. It sounds promising. and so does the crunch. maybe they'd work as a crouton as well. What choux think? Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
Have you tried ricotta gnocchi?
@@lynnstlaurent6789 - no. Seeing them in a pkg iisn't as enticing to try something you never eat isn't as enticing as seeing a video showing an alternative made and cooked right infront of you. 😊