French Choux Pastry Recipe for Puffs and Eclairs
Vložit
- čas přidán 1. 06. 2024
- BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
www.convert-me.com/en/convert/... - Jak na to + styl
Please note. When Choux pastry is removed from the oven, pierce the top of each with the tip of sharp knife or a bamboo skewer, to allow steam to escape. If you omit this step, the interior will be soggy. Make sure you allow them to cool completely before filling.
Thank you, great tip!
Thank you! 👍🏻
Bless you fr
Great tip, thank you
nonsense, i was french trained and this tip is rubbish, they way they cool is the way they are supposed to be.
they are supposed to moist in the middle, try learning the proper french way before thinking you know better, you know diddly squat.
I was really scared to make these because I'm not a very good at baking BUT GUYS they were sooo good. I put custard in them and oml *chefs kiss* delicious. Definitely try this recipe if youre hesitating, I ended up using 2 and a half eggs instead of 3 and had to cook mine longer because my oven is trash. 10/10 would make again.
After many attempts of trying to make choux and failing, i finally succeeded today following this recipe! Thank you SO MUCH for sharing this recipe! It turned out amazing for me!
French accent, that's a guarantee for a good classic french recipe!
I appreciate the love you put into your shows.
I made this tonight for profiteroles. They were perfect! I’ve never seen them made in a food processor before. Thank you so much for sharing. Your way of showing that the dough was at the proper hydration was very helpful.
I just took the first batch out of the over and they look AMAZING! Letting them cool off before trying one!
My name is sree from s'pore just enrolled in baking college and this reception was my first trial now ur show ve given me more confidence interest in following you for more recipes thank you
Thank you for sharing your recipe ,I made eclairs today, used your recipe and they turned out just yum ,I have struggled for awhile making them but today no bother !!Thanks
i have diabetes .. but wild horses cant stop me from trying your reciepe ... i know how yammy they are ..i simply cant resist it ...
Fantastic tip about figuring out when the pastry is is ready for piping - putting some on your fingertip and pulling apart to see falling peaks. Never seen this before and it will REALLY help. Thanks!
Us sasw
This is the best Choux pastry I've cooked. It comes out perfectly with lovely, huge air gaps in the Choux buns for filling. Cheers Stephane!
great to hear that it worked out. for even fluffier choux you can use milk instead of water
@@FrenchCookingAcademy can you use almond or oat milk?
Hi there , I just want to ask you he said that he used the plain flour mix with butter at the first step : what kind of flour? Plain flour but what kind ?
@@xuanpham9411 I think All purpose flour. I'm making some for this Christmas.
Pppppppp
Just made mine... and they came out perfect! Thanks for the easy recipe and cooking tips.
Oh, the cream puffs (profiteroles) my mother used to make! Never saw her do it! Fifty years later, I got it! Merci BEAUCOUP, monsieur chef engineer!
This is the first of your videos I’ve watched. I thoroughly enjoy your style; right to the point, no wasted time of showmanship, but still keeping it interesting in the context of making the food. Top marks! I’ll be looking forward to more of your productions.
hi there thanks for watching i have made a few playlist to make it easier ton find videos by categories as well you can use that to find new videos 🙂
Spot on! No showmanship, just to the point .. perfect
Brilliant so easy the way you show us waiting for next session 😀
I love custard cream puffs and eclairs and churros. So I have to perfect this recipe. Thank you for the valuable tips throughout this video.
I'm an apprentice and this video helped a lot. I thought I was just bad at profiteroles after failing to make them twice and where I was falling down was adding too many eggs at once, thanks for the tips.
Perfect. I am an ex pastry cook, chef. Your demonstration is helping very well people who has to learn. Congratulation.
Best video ever watched. U Beautifully explained the technique. Simply thanks
I’ve made a lot of choux pastry but this is the best one ever I also followed the same recipe with gluten-free flour and came out perfect thank you so much⭐️⭐️⭐️⭐️⭐️❤️🙏🏽
Thank you very much for this wonderful tutorial.... would definitely try this ... eclair it is. 🙏
Wow, really love the way u demonstrate this step by step thoroughly. Thank you so much
Thanks for being so detailed.
That look so good .Thank’s for your recipe.
This is the best video I have viewed on choux pastry, you show so many little details to prevent us from making mistakes.
thank you very much. (love it.)
Outstanding! Merci beaucoup!
I will go in my kitchen presently and check-out my ingredients then, I will go shopping and then I will bake these scrumptious eclair Oh lala!!! yummy!
wow really love choux pastry and french dessert 😋😋😋
Thank you! I tried making this for the first time and it came out perfect 🤩
I make pastry a lot. I use a glass for my piping bag. This way I have my hands free to pour my pastry into folded paste bad. Makes things easier.
I baked profiteroles today. It turned out so good 👍 I tried three different recipes before yours. Your recipe is the best 🧿😊 Thanks!
I've tried the recipe and it turned out amazing! Thank you for the recipe and tips 😄
Thank you for the tips, I really enjoy you delicious video, I am going to try mine
So excited to try this!
Thank you so much for your wonderful recipe. Made it today for my family! Absolutely delicious. You creating happiness for others through you cooking!!
I baked some chouquette for the first time last night using your recipe. It was amazing, thank you ! ☺️💕
I’ve made this at least three times now. Thank you !
My husband and I followed this recipe and turned out great 👍👍
this video is super clear, every important details are explained. awesome English for a French guy, too! merci!
Thank you so much for the recipe. I love it. From USA.
My neighbor made this recipe with green butter. They are wonderful! My local bakery makes popovers with choux and serves sandwiches on it.
this man is one brilliant chef
Merci chef. Thanks for taking the time to amend the measurements. I am a follower of your great recipes. God Bless
No problem lamia . I hope it is the correct conversion. it is hard for me because I don't use cups and spoons so I have no way of knowing if the cup conversion actually work properly. Fingers crossed. :o)
Thanks for posting this video...very easy to follow your step-by-step demonstration
Thank you very much I've always felt that cream puffs eluded me and my efforts were fruitless. Although, now I'm thrilled and so happy. Awesome ☺️
I've made this once before maybe 7 years ago. Thank you for the refresher course.
perfect... thank you
I plan to make my 1st choux cz I love them. So grateful that this video exists! 1. You make a really good teacher in explaining things. You make everything seems pretty easy here, also many useful tips!
2. I love your accent. Lol
Thanks for the recipe! Love from Bangkok
You make it look so easy! Excellent instructions with helpful visuals!! Merci beaucoup!!
Love the instructions and listening to that accent.
I can’t wait to try this!!!!!
Hi there
Thank you for the video! A comprehensive tutorial with troubleshoots....
A month ago I made around 60 Pcs of Eclaires and were good.
However, my enquiry is about the time of baking and the quality!
1- The color was great, golden toasted, not very dry, but golden brown.
2- Some of the trays I baked, the Eclaires collapsed and did not hold their shapes. Although I had them in the oven for around 40 minutes. But when I took them out and opened them, after they were cooled off, many of them were hollow and have like "trimmings" inside. You can say they were like 75% holloed!
3- When I opened them to fill them up with Creme Patissiere, they were not hollowed in spite of the long baking time!
My goal is to make an Eclaires that is 100% PUFFED and airy from inside!
I will try your recipe for next time and I will see the results.
Any suggestions?
Mille Merci.
Choux is actually my favorite dough. You can make so much different things with it. Much underrated.
A fantastic and well explained recipe!
thank you. so simple and uncomplicated method. God bless you.
Awesome! Love it. Thank you.
Thanks for the vid, i love eclairs ever since i visited france in 1995. We were on the road driving through the night and stopped by at a pastry in the morning around 5 o'clock, got fresh eclairs and took them to a coffee shop where we ate them and drank capuchino *sigh* good times :)
+kinn grimm Thanks for the comment kinn. for eclairs the most important is the filling and the icing which can be a pain to get in the shop when you are not a restaurant. as a quick tip you add melted chocolate or chocolate syrup in your pastry cream to make chocolate eclairs. it's "delicieux"
The French Cooking Academy i will defenitly try these out one day and thanks for tip :)
Will try...thanks for UR know how!merci
This was so easy to follow. Mine turned out great.
Thanks very much, that looked easy! Merci!
LOOKING FORWARD TO MAKING THIS CHOUX PASTRY❣️ THANK YOU FOR THIS PARTICULAR RECIPE & THE IMPORTANT TIPS. CHEERS FROM 🇨🇦
Very well explained. I'm sure to follow the steps n give it a try. Thank you
much simpler that I remembered. I should want to try to make some
How clearly he explained the method or steps! I will try it out.
Thank you so much. It was the easiest method I have used. Will be using it from now on.
Amazing and easy recipe! Been trying lots and different ones and finally I found this! 👏🏻😄 Thank you so much for the video guide!
glad it worked out well 🙂👨🏻🍳
@@FrenchCookingAcademy I tried making a choux pastry it's comes out very good and tasty thank you for taking the time to show your baking knowledge and sharing your recipe
This is the first time in seeing a food processor as to aide & complete the making of the pastry which I surely will adopt. Thank you.
it’s great fast and yield good result every time. 😀
I can't wait to try it...
Thanks so much 🙏
Good video!! Currently just learned how to make this at a French culinary school! it’s very similar, classic! I’m sure it would be delicious! Thanks!
Amazing!!! I will prepare it..
gorgeous chef
Thanks that was well guided, will try to make it soon
Hi Faraz thank for watching yes please do and let us know how you go. its always great to hear when you guys are trying the recipes.
My favorites.
Lovely explanation. Thank you.
I loved this from beginning to end
Thank you! Just made a batch 😋
Thanks for the recipe. I tried various different recipes of this kind and yours was the best one.
Thanks for this video it will help me more!
OMG, my choux are a success thank you chef 👨🍳 I was a bit hesitant to try but I tried today following all the steps. ❤ those choux never thought I could made them in my kitchen. Thank you
great!!!!. many thanks!!!!..blessings!!!!
Ooh yummy
Awesome.
Thank you for this video I will try
ive never thought of using a food processor to blend the eggs in this is great,less elbow grease to mix it in! thank you
+hfshzhr89 food processor like I said in one of my video are actually used in professional kitchen as long as they do not alter the final result of the recipe you are trying to make.
French Cooking Academy can I use a regular blander? Or a hand mixer?
Thank you for another great recipe all your essential tips make you an excellent teacher💕💕
They are looking good!
You're the best!
Brilliant video,I will be trying this tomorrow
Perfect 😍 thank you 🙏
Thanks for sharing chef
Lovely thank you❤
Absolutely one of the best instructions of how to... choux pastry 👍💯 1👌 Thank you.
thank you so much for the demo and recipe, i just made it today and it was a success!!!
HI juancho that's great to hear, so what did you make the choux for? filled with cream or ice cream or something else?
Thank you for the video, tried few times and made all success.
I cant wait to try it soon. Thank you i shared n subbed.
Thank you for you recipie.. Working well :)
I made these years ago..yummy..very easy to make ..
anyone who is watching this recipe please try it and u will never regret. I tryed the exact same and it came out really nice. so happy
HI there so well done for that :o)
The French Cooking Academy ;)
Do you have big oven?i have toaster oven but mine was burned in 20mins :(
rebazi islam mean Jew
Jewelry
Where is the recipe measurement of the ingredients?
Excelente
This is xactly what i need... I will try this recipe..thank you so much
Excellent recipe! My piping tip was a bit small, but they still came out lovely. I turned up the temperature slightly (410 F) to get more color on them at the start. They didn't collapse! Now on to making the cream for the inside. Thank you!
Where i get the racipe