Have you experienced problems with cream puffs? Were the interiors doughy? Did they collapse when you removed them from the oven instead of coming out with a crispy golden brown exterior? The secret is pate a choux, an easy to make dough with only 5 ingredients, not counting water, that only takes only a matter of minutes to make.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
The Perfect Cream Puff – Kitchen Conundrums with Thomas Joseph
http://www.youtube.com/user/everydayfoodvideos
20 Comments
Wonderful❣️
Thanks for the tips. I made these a few times perfectly after watching this video but last time, I don’t know what went wrong. They didn’t rise enough and there were no cavities. They were dense too. Had to throw them away.
Love and blessings from Canada 🇨🇦
Ican’t do because i need recept
What is a stick of butter in English??
thank you THOMAS…..finally got these right….I have done pretty well with these in the past but did have the collapsed type once….with your help they have worked perfectly. ♥(BTW: I make 24 from this recipe as I like them little larger)
Great recipe, Im putting mine in mini muffin tin so they all come out the same size, and a heck of a lot easier than piping the dough.
I followed your recipe and my cream puffs came out super great!!!! Thank you so much for making it so easy to follow 😊
Recently their favourite Japanese bakery change its recipe for creampuff it made the past more harder and more empty I prefer the softer creampuff so I’m here to learn how to make a softer creampuff
How much is a cup in ml?
shouldn't you poke the hole for the filling on the top of the pastry puff daddy ? that way the filling won't come out of the bottom ..???
I was wondering why people cut them in half to me that isn't a cream puff then because you aren't surprised. Won't you normally have to poke a hole in the bottom to let them cool and then fill them I've seen a lot of them where they're just cutting half is this normal.
Truely Solved 🤗
What a nice recipe & a great chef ~ thanks from Coree
How much is The butter again ?
Stick of butter which is what in grams ?
Can we use oil instead of butter
Ok. For anyone in Australia. 1 stick equates to 100 gr. Not 113 grams as per google.
Mashle cream puffs
May I ask what is reason that the center of my cream puff isn't cooked enough? I watched so many videos and followed the exact same way but it keeps turning out uncooked in the middle! No matter how long I bake it, it just remains the same! I've tried 180 degree celsius for 25mins, 160 degree celsius for 40minutes , and not just that , everytime i fail , i tried to plus or minus the temperature and baking time , I''ve tried like 10 different times but it just didn't work ! Can someone please help me? I'm desperate ! 😭😭😭😭😭
This dude really doesn’t have any kind of a electric mixer..
Is 1 stick butter is equal to 1/2 cup of butter pls help