can i have more specifics on how the dough will look like, is it runny or thick or something.....cause its my first time baking, not sure how much egg to add...
@JannetMah Just follow the link in the description and download the guide (ebook). It has all the details... Thousands have baked cream puffs following that guide. :)
must the dough be room temperature before you bake them? cause i have a small oven therefore i have to do it in batches, so i was wondering if i can put the remainder of the dough in the fridge while waiting for the puffs to bake....
@JannetMah Don't put the dough in the fridge. Instead, cover the dough with a wet kitchen towel so that it will not dry while the other puff shells are baking in the oven.
@JannetMah You can stir from time to time to make sure that milk and butter are mixed. If you add diced butter, it will more or less mix without stirring at all. :)
Hi, again :) Is it possible to overboil the milk paste? I let it boil into the pot and then the fire got pretty big and then it smelled like something was burning...
@snowcake95 If the heat is too high, the paste will burn (not good). Therefore, mix on medium heat. In the video, you can see that I tilt the saucepan to remove it from the direct heat while mixing.
@werido623 It works best with a sprayer (and they are really cheap). If that's not an option, you could brush the shells with a little(!) water before baking. Good luck! :)
I have been awed at all your work for months now as an email subscriber. Now, this is going to be the first recipe from you that I will try! :) I read how you suggested that we should measure by weight instead of by volume, so I bought an analog scale for $5 since the digital scales were 6 times as much. This is my first time using an analog scale for baking so do you have any suggestions for me? Thank you for all your wonderful recipes! <3
@snowcake95 Oh, that was a very good decision (buying a scale). An analog scale will be fine. You find some tips on my website keikos-cakeDOTcom (replace DOT with .). There, click on "Lesson > Measuring Ingredients" in the navigation bar at the top. Good luck with the cream puffs! :)
Keiko san, thank you so much you are a great teacher, you had to see my kids and husband's face when they eat the cakes i make, obviously learnt from your site. Thank you Thank you! I'm telling all my friends about your site ^^
"Sensou wa nande owaranaino kana?" The world needs to eat your cakes so they can feel some hapiness in life andstop fighting!
@karinathania Just follow all the steps described in the detailed guide (follow link in description) and you will make nice cream puffs... maybe even "perfect" cream puffs. Good luck. :)
I wish you had made it clear that I probably woulnd't need to add ALL of the eggs. My batter is rather runny now because I added it all in."If the consistency of the batter is not smooth enough, yet, you can add
more egg until it looks like the batter in the picture." That makes it sound like, if the four you beat aren't enough, beat a fifth egg. :/
@onomatopiea1 I recommend to bake the cream puffs from freshly made choux pastry (dough). You can store the baked cream puffs in the fridge, though. They will be fine for one day... but not longer. To store them for longer, you can freeze the baked puff shells and the pastry cream separately (!) in the freezer.
I wouldn't call these the perfect cream puffs because they're so awfully brown. IMHO, a lot of bakers try to disguise the burnt look by sprinking a lot of confectioners' sugar. A good recipe would produce firm shells that keep well and which produce a hollow, dry interior WITHOUT being so ridiculously brown outside. I would recommend Julia Child's recipe and methods instead. I must, though, commend you on your very descriptive video. Thanks for sharing!
may I ask why you spray the cream puffs with water before you bake them? is it because you're using steam to make them rise? thanks for the video by the way :)
@11994 The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, when spraying the puff shells with water, it takes more time before they turn dry and they grow bigger in the oven. :)
I was thinking I couldn't make them as delicious as they seem but I made it and they are incredibly amazingly delicious! My whole family ate their fingers! Thank you Keiko! It's all thanks to you :))))
@KimNicolex33 For the puff shells: no problem. For the pastry cream: brown sugar adds another flavor to the cream. So, you can make the pastry cream with brown sugar but it will taste slightly different (more like sugar and less like vanilla). If that's OK... give it a try. :)
I also have another question (sorry!) and I decided to male the cream when I get there but I realized that there's really no "all purpose" flour there... is there another type of flour I could use or maybe anothername for all purpose?
America so I'm wondering if I can make the cream beforehand and store it in a container (the flight is a day long)? I'm afraid the milk might affect the ending results and there's no scale there. I really hope these turn out perfect. So sorry for writing so much!
@Sho4eva1251982 The puff shells should be fine. However, the pastry cream will go bad if you keep it unfridgerated for such long time. You will need to prepare it freshly after you arrived.
I've made these multiple times and I love them! But in a couple days, I'm going to visit my family in Asia and I want to make some. I'm making the puffs first and storing them in a container. I planned on making the cream when I get there but milk over there tastes a little weird compared
@missmickery Put them on the middle rack. The liquid I spray on the puff shells is water. It helps them grow bigger during baking. Good luck with your cream puffs... :)
hey keiko! thanks a lot of the recipe! I baked cream puffs yesterday using your recipe. I'm really proud to have achieved what i could. they look really professional hahaha!! (if you dont look from the bottom) and they're yummy! I could send a couple of pictures of them to your email if you like!
I'd like to ask how do i stop the bottom from burning? the bottom starts to brown long before the top starts to, and it ended up being almost burnt at the bottom.
@irenenergy I'm glad you made "professional" looking cream puffs. Well done... :)
It sounds as if the bottom heat in your oven is rather strong. One thing you can try is to use a "double pan", i.e. just place the baking pan on second baking pan. Then, the bottom heat will be a little lower (when you start baking).
You could also place the baking pan on a higher rack in your oven.
@TheDoctorcute The cream puffs will be better (and grow bigger) when you prepare them with "fresh" dough. However, if you want to store them and make the cream later, I recommend you freeze the baked puff shells. That's no problem.
@TheDoctorcute - Defrost them at room temperature. If the defrosted puff shells are too soft, you can bake them for 3-5 minutes at 170°C. They will be like freshly made. :)
@buddyd007 You mean they turned out flat? If so, make sure you use the exact amounts for all ingredients, add the egg little by little and mix well after each addition. Also, make sure your oven is pre-heated well.
Hope you get better results next time... Good luck ;)
@ChefDePatisserie yeah i found out what i did wrong is when i was adding the eggs the pan was still on the burner as i was stirring in the eggs lol and i baked them for 15 min at 350 degrees / I tried doing the recipe agian because at first you dont succeed try and try agian, so i corrected my mistakes this time but i forgot to add the salt (yipes!) , regadless they turned out pretty good, would of been better if it had a better filling though. :)
I'll definitely try another brand of paper or can I just drop them directly on the pan? For the whipped cream, I have done it the way u recommend before but it always flatten out to soon :( is there a way I can stabilized so they will stay looking pretty like yours done in living table for least an hour or two? Thank you so much for quick response!
@sakuryu83 Don't drop the batter directly onto the pan. That would result in a mess. :)
Keep the heavy cream cool to make sure it does not flatten too fast. You could also use special whipping cream (with additives that make it more stable). I don't use those, though.
Dear Master-pastry. Hi! I just make this couple hours ago n they turned out amazing! Love it! BUT, my shell stick to the baking paper n it was hard to tear them off without ripping the bottom. Also, how do u make the whipped cream? The e-book only gives instruction for shell n custard filling but no whipped cream? ;-; pls help!
@sakuryu83 Hmmm... that should not happen with non-stick baking paper. Maybe try another brand, next time ;)
For the whipped heavy cream, use 200 ml heavy cream (or whipping cream) and 1 tbs sugar. Beat until stiff peaks and fill your cream puffs. I'm glad you're happy with your result... :)
i've got no idea what went wrong, i tried making them 2 times, and they got burnt both times. the oven temperature was right, i added all the ingredients just like you said, and i had to turn off the oven after 15 minutes because the started getting burnt. i guess i'm just not lucky with cream puffs :p
@ChefDePatisserie Hmm...I think I found out the reason why pdf cannot be opened.... Yesterday I was using Mozilla Firefox and it failed to open. Today when I used IE 7 to open the file, it suceeded.... o.0
@TheCoolButt All purpose flour is wheat flour, so yes, you can use "wheat flour". You could also try rice flour, but I can't guarantee that the results will be the same...
I just made this!! I followed closely and it turns out awesome. They were not deflated when i removed them from the oven. It's really crispy on the outside. I love it. Thanks for the recipe and i love your e-book!
@xoswirleyox You can make it without vanilla essence, no problem. It will taste better with the vanilla essence, though. You could replace it with "vanilla sugar".
how do you make the batter into a solid because mines turned out very wet. and not enough thickness and viscous. I put the eggs at room temp and did everything the right way. I don't know how to fix it. I poured all the flour in at once and started stirring, but it just wouldn't clump up into a dough..it was very wet.
@puffdragons Are you sure you followed the steps exactly? The eggs are added later, after the dough turned into a sticky ball, in a separate bowl. Do NOT add the eggs to the milk in the saucepan...
how do you make the batter into a solid because mines turned out very wet. and not enough thickness and viscous. I put the eggs at room temp and did everything the right way. I don't know how to fix it.
@TheSolse That's why there is a second baking phase (described in the ebook). Lower the temperature when the puff shells turned brown and continue baking. Otherwise, they will be too soft and deflate immediately... as you know. :)
HI KEIKO. wonderfully elaborate recipe. but i tried it and my puffs didnt rise. the batter was smooth though (it looked a bit too smooth) any advice on how to fix this. the final product turned out flat and hollow.
@nathanhartono91 Did you use the exact amount for the eggs? Also, make sure you add them little by little and wait for the liquid to soak up completely before adding more. Good luck!
@ayeeloveeyooh I never tried with mochiko but don't think it will work (because mochiko contains no gluten). I guess you ask because you have gluten allergy? If not, just use normal flour.
he choux dough, when you said the mixture must be boiling rapidly, so did you used high heat? if so, when you added the sieved flour, did you lower down the heat to medium?
@kurohana90 First, use high heat. Then, take the saucepan away from the heat and mix in the flour, then put the saucepan back on heat and keep mixing.
Whipped cream... just whip heavy cream :) (and if it's not sweet enough, add some sugar)
At the 1:00, what is in the package you put into the mixture? also, I printed the recipe, but it says no yeast or baking powder, how does the dough rise?
@BeelzenefLuver That's the sifted flour I add at 1:00. It's the egg (liquid) in the dough that turns into steam and makes the puff shells grow bigger. No yeast or baking powder is needed.
hi! i made cream puff's today with a different recipe but it didn't turn out so well =[ the cream puff's deflated right after i took them out of the oven....i was wondering what causes this and how to prevent it? also, they use the same ingredients as your cream puff recipe, but used water instead of milk and it turned out kind of salty. are cream puff's suppose to be salty? i'm planning to try your recipe tommorow! =]
@llrandomNESSll No, cream puffs are not suppossed to be salty. :) Make sure you don't use salted butter. I hope you get better results with my recipe. Also, follow the baking procedure as described... and let me know if it worked...;)
I finally had the guts to try and make this, and everything came out right. Thanks for sharing Keiko. Next will be the Swiss Roll, which I tried once and didn't come out, hopefully this time it will.
and my mom said i over beat the dough....will that happen?
JannetMah 3 weeks ago
can i have more specifics on how the dough will look like, is it runny or thick or something.....cause its my first time baking, not sure how much egg to add...
JannetMah 3 weeks ago
@JannetMah Just follow the link in the description and download the guide (ebook). It has all the details... Thousands have baked cream puffs following that guide. :)
ChefDePatisserie 3 weeks ago
Comment removed
LittoBUbbo 3 weeks ago
@JannetMah kind of like creamy mashed potatoes..?
LittoBUbbo 3 weeks ago
my puff dint rise in the oven T.T
JannetMah 4 weeks ago
@JannetMah Possible reasons are...
(1) You added too much egg to the dough. Also, add the egg little by little.
(2) The temperature in your oven was not high enough. Also, make sure you pre-heat the oven well.
Hope you have more luck next time. :)
ChefDePatisserie 3 weeks ago
Where can I get the measurements and instructions please :)?
Bunnychanx3 4 weeks ago
@Bunnychanx3 Just follow the link in the description. There, you can download the ebook with the detailed instructions... good luck! :)
ChefDePatisserie 4 weeks ago
Just downloaded the recipe for these along with the checkerboard recipe. :)
kwill81 4 weeks ago
@ChefDePatisserie thank you for the advice!
JannetMah 4 weeks ago
must the dough be room temperature before you bake them? cause i have a small oven therefore i have to do it in batches, so i was wondering if i can put the remainder of the dough in the fridge while waiting for the puffs to bake....
JannetMah 1 month ago
@JannetMah Don't put the dough in the fridge. Instead, cover the dough with a wet kitchen towel so that it will not dry while the other puff shells are baking in the oven.
ChefDePatisserie 4 weeks ago
i have a question, how did u get the bread at the end i dont remember seeing a step like that
oscarsanders07 1 month ago
@oscarsanders07 At the end, you see the baked puff shells. There's no bread. ;)
ChefDePatisserie 1 month ago
do you need to stir the milk and butter mixture (0.50)? or do you just leave it and let it boil?
JannetMah 1 month ago
@JannetMah You can stir from time to time to make sure that milk and butter are mixed. If you add diced butter, it will more or less mix without stirring at all. :)
ChefDePatisserie 1 month ago
Hi, again :) Is it possible to overboil the milk paste? I let it boil into the pot and then the fire got pretty big and then it smelled like something was burning...
snowcake95 1 month ago
@snowcake95 If the heat is too high, the paste will burn (not good). Therefore, mix on medium heat. In the video, you can see that I tilt the saucepan to remove it from the direct heat while mixing.
ChefDePatisserie 1 month ago
@werido623 It works best with a sprayer (and they are really cheap). If that's not an option, you could brush the shells with a little(!) water before baking. Good luck! :)
ChefDePatisserie 1 month ago
I have been awed at all your work for months now as an email subscriber. Now, this is going to be the first recipe from you that I will try! :) I read how you suggested that we should measure by weight instead of by volume, so I bought an analog scale for $5 since the digital scales were 6 times as much. This is my first time using an analog scale for baking so do you have any suggestions for me? Thank you for all your wonderful recipes! <3
snowcake95 1 month ago
@snowcake95 Oh, that was a very good decision (buying a scale). An analog scale will be fine. You find some tips on my website keikos-cakeDOTcom (replace DOT with .). There, click on "Lesson > Measuring Ingredients" in the navigation bar at the top. Good luck with the cream puffs! :)
ChefDePatisserie 1 month ago
Keiko san, thank you so much you are a great teacher, you had to see my kids and husband's face when they eat the cakes i make, obviously learnt from your site. Thank you Thank you! I'm telling all my friends about your site ^^
"Sensou wa nande owaranaino kana?" The world needs to eat your cakes so they can feel some hapiness in life andstop fighting!
ptptyuki 2 months ago
Like a pro? Should've been LIKE A BOSS! <3
Virenneality 2 months ago
HA i should of watched this video before i made them.. Nice video verrry helpful :))
yanirabayardo 2 months ago
hi, what is the temperature and how long does it take to bake? and is there any trick to make them keep puff perfectly? thanks!
karinathania 3 months ago
@karinathania Just follow all the steps described in the detailed guide (follow link in description) and you will make nice cream puffs... maybe even "perfect" cream puffs. Good luck. :)
ChefDePatisserie 3 months ago
This has been flagged as spam show
i made this yesterday and it was perfect! thanks!
kurama386 3 months ago
I wish you had made it clear that I probably woulnd't need to add ALL of the eggs. My batter is rather runny now because I added it all in."If the consistency of the batter is not smooth enough, yet, you can add
more egg until it looks like the batter in the picture." That makes it sound like, if the four you beat aren't enough, beat a fifth egg. :/
lastfuckingaccount 3 months ago
Hi, it looks great! Just wondering if i would be able to store mixture overnight and use it next day?
onomatopiea1 4 months ago
@onomatopiea1 I recommend to bake the cream puffs from freshly made choux pastry (dough). You can store the baked cream puffs in the fridge, though. They will be fine for one day... but not longer. To store them for longer, you can freeze the baked puff shells and the pastry cream separately (!) in the freezer.
ChefDePatisserie 4 months ago
thnx.. nd i tried it .. its fckng awesome!!! thnx a lot!! i m hyper excited!!!
juggy012 4 months ago
sir, which flour is it?
juggy012 4 months ago
@juggy012 Just use normal all-purpose flour... good luck with the cream puffs! :)
ChefDePatisserie 4 months ago
@MTVJohnny Sure you can. Just make sure you eat them before the ice cream melts... :)
ChefDePatisserie 4 months ago
I wouldn't call these the perfect cream puffs because they're so awfully brown. IMHO, a lot of bakers try to disguise the burnt look by sprinking a lot of confectioners' sugar. A good recipe would produce firm shells that keep well and which produce a hollow, dry interior WITHOUT being so ridiculously brown outside. I would recommend Julia Child's recipe and methods instead. I must, though, commend you on your very descriptive video. Thanks for sharing!
randomMissus 4 months ago
may I ask why you spray the cream puffs with water before you bake them? is it because you're using steam to make them rise? thanks for the video by the way :)
11994 4 months ago
@11994 The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, when spraying the puff shells with water, it takes more time before they turn dry and they grow bigger in the oven. :)
ChefDePatisserie 4 months ago
@ChefDePatisserie oh i see. thank you for informing me, now my cream puffs won't look crappy the next time i make 'em! :)
11994 4 months ago
i have a question..how many creampuff that can be made from those ingredient?
misskyaira 5 months ago
@misskyaira You will get around 12 cream puffs.
ChefDePatisserie 5 months ago
I was thinking I couldn't make them as delicious as they seem but I made it and they are incredibly amazingly delicious! My whole family ate their fingers! Thank you Keiko! It's all thanks to you :))))
frambuazze 5 months ago
@frambuazze Wow - that's great. Seems you learned a new skill that makes other people happy... :)
ChefDePatisserie 5 months ago
Thank you very much for this recipe. I made these cream puffs for the first time today, and they turned out quite well.
jylng7070 6 months ago
He scrapes the bowl!! Of all the cooking videos on youtube he's the only one. Thank you!
For some reason we think that when we make a video of ourselves cooking we become martha stewart and discard half the ingredients as waste.
bin1127 6 months ago
Hi! I have a question, can i use brown sugar instead of the white one? Please reply. :)
KimNicolex33 7 months ago
@KimNicolex33 For the puff shells: no problem. For the pastry cream: brown sugar adds another flavor to the cream. So, you can make the pastry cream with brown sugar but it will taste slightly different (more like sugar and less like vanilla). If that's OK... give it a try. :)
ChefDePatisserie 7 months ago
*make
Sho4eva1251982 7 months ago
I also have another question (sorry!) and I decided to male the cream when I get there but I realized that there's really no "all purpose" flour there... is there another type of flour I could use or maybe anothername for all purpose?
Sho4eva1251982 7 months ago
@Sho4eva1251982 Just use the flour that's used for normal baking in your country.
ChefDePatisserie 7 months ago
@chefdepatisserie That's a pity :( I guess I'll try making it over there, then. Hopefully it turns out okay!
Sho4eva1251982 7 months ago
America so I'm wondering if I can make the cream beforehand and store it in a container (the flight is a day long)? I'm afraid the milk might affect the ending results and there's no scale there. I really hope these turn out perfect. So sorry for writing so much!
Sho4eva1251982 7 months ago
@Sho4eva1251982 The puff shells should be fine. However, the pastry cream will go bad if you keep it unfridgerated for such long time. You will need to prepare it freshly after you arrived.
ChefDePatisserie 7 months ago
I've made these multiple times and I love them! But in a couple days, I'm going to visit my family in Asia and I want to make some. I'm making the puffs first and storing them in a container. I planned on making the cream when I get there but milk over there tastes a little weird compared
Sho4eva1251982 7 months ago
also, is it possible to just squeeze the creams through a hole at the bottom of the puff shell?
missmickery 7 months ago
@missmickery Yes, you can do that... no problem. :)
ChefDePatisserie 7 months ago
Hi, another qn, the flour used is self-raising flour or just plain all-purpose flour?
missmickery 7 months ago
@missmickery The flour I use in all recipes is all-purpose flour unless mentioned otherwise. So, here (cream puffs) it's all-purpose flour.
ChefDePatisserie 7 months ago
hi, do i put the cream puffs in the top, middle or bottom rack of the oven? and also what is it that u r spraying on the puffs before baking them?
missmickery 7 months ago
@missmickery Put them on the middle rack. The liquid I spray on the puff shells is water. It helps them grow bigger during baking. Good luck with your cream puffs... :)
ChefDePatisserie 7 months ago
@ChefDePatisserie Thanks! I hope they will turn out well :)
missmickery 7 months ago
how many servings?
jackieto11 7 months ago
@jackieto11 You will get 15-18 cream puffs.
ChefDePatisserie 7 months ago
@ChefDePatisserie thanks :)
jackieto11 7 months ago
hi,where can I get the exact measurement of the recipe.thanks
kycelle 7 months ago
@kycelle See the description... go to that website and download the step-by-step instructions for making perfect cream puffs. Enjoy!
ChefDePatisserie 7 months ago
I used a non stick cookie sheet to line the baking tray.
irenenergy 7 months ago
hey keiko! thanks a lot of the recipe! I baked cream puffs yesterday using your recipe. I'm really proud to have achieved what i could. they look really professional hahaha!! (if you dont look from the bottom) and they're yummy! I could send a couple of pictures of them to your email if you like!
I'd like to ask how do i stop the bottom from burning? the bottom starts to brown long before the top starts to, and it ended up being almost burnt at the bottom.
irenenergy 7 months ago
@irenenergy I'm glad you made "professional" looking cream puffs. Well done... :)
It sounds as if the bottom heat in your oven is rather strong. One thing you can try is to use a "double pan", i.e. just place the baking pan on second baking pan. Then, the bottom heat will be a little lower (when you start baking).
You could also place the baking pan on a higher rack in your oven.
ChefDePatisserie 7 months ago
@ChefDePatisserie thanks for the fast response :p
I'll try that the next time I bake cream puffs <3 thanks again!
irenenergy 7 months ago
is the spary water? this is amazing thanks
Fernaandaa19 7 months ago
@Fernaandaa19 Oh, you mean the spray? Yes, that's water... it helps to let the puff shells grow bigger in the oven. ;)
ChefDePatisserie 7 months ago
@ChefDePatisserie yes Thanks so much, i will start with them and let u know how it turned out
Fernaandaa19 7 months ago
is the spary water?
Fernaandaa19 7 months ago
i tried these and they came out great!!! one thing=can this batter be stored in refrigerator??!
TheDoctorcute 8 months ago
@TheDoctorcute The cream puffs will be better (and grow bigger) when you prepare them with "fresh" dough. However, if you want to store them and make the cream later, I recommend you freeze the baked puff shells. That's no problem.
ChefDePatisserie 8 months ago
@ChefDePatisserie = and then defrost them at room temp or in oven?!
TheDoctorcute 8 months ago
@TheDoctorcute - Defrost them at room temperature. If the defrosted puff shells are too soft, you can bake them for 3-5 minutes at 170°C. They will be like freshly made. :)
ChefDePatisserie 8 months ago
@ChefDePatisserie= thank you so much keiko!! God bless you!!
TheDoctorcute 8 months ago
whats the song? thank you
AKST1987 8 months ago
@AKST1987 The song is "La Guerre Est Finie" by pizzicato five.
ChefDePatisserie 8 months ago
@ChefDePatisserie thnks. it sounds good while making cream puffs or just cooking
AKST1987 8 months ago
Thank you u so kind
roziahangalia 8 months ago
Great video. I like what you are doing so I subscribed to your channel. Come return the favor and see what I'm doing.
nappychef35 9 months ago
I tried making a cream puff shell, mine looked like english muffin it got me a lil upset
buddyd007 9 months ago
@buddyd007 You mean they turned out flat? If so, make sure you use the exact amounts for all ingredients, add the egg little by little and mix well after each addition. Also, make sure your oven is pre-heated well.
Hope you get better results next time... Good luck ;)
ChefDePatisserie 9 months ago
@ChefDePatisserie yeah i found out what i did wrong is when i was adding the eggs the pan was still on the burner as i was stirring in the eggs lol and i baked them for 15 min at 350 degrees / I tried doing the recipe agian because at first you dont succeed try and try agian, so i corrected my mistakes this time but i forgot to add the salt (yipes!) , regadless they turned out pretty good, would of been better if it had a better filling though. :)
buddyd007 9 months ago
Comment removed
TheDoctorcute 9 months ago
Ahh! Wonderful! Thank you so much! You are absolutely amazing! You have really inspired me a lot!
sakuryu83 9 months ago
I'll definitely try another brand of paper or can I just drop them directly on the pan? For the whipped cream, I have done it the way u recommend before but it always flatten out to soon :( is there a way I can stabilized so they will stay looking pretty like yours done in living table for least an hour or two? Thank you so much for quick response!
sakuryu83 9 months ago
@sakuryu83 Don't drop the batter directly onto the pan. That would result in a mess. :)
Keep the heavy cream cool to make sure it does not flatten too fast. You could also use special whipping cream (with additives that make it more stable). I don't use those, though.
ChefDePatisserie 9 months ago
Dear Master-pastry. Hi! I just make this couple hours ago n they turned out amazing! Love it! BUT, my shell stick to the baking paper n it was hard to tear them off without ripping the bottom. Also, how do u make the whipped cream? The e-book only gives instruction for shell n custard filling but no whipped cream? ;-; pls help!
sakuryu83 9 months ago
@sakuryu83 Hmmm... that should not happen with non-stick baking paper. Maybe try another brand, next time ;)
For the whipped heavy cream, use 200 ml heavy cream (or whipping cream) and 1 tbs sugar. Beat until stiff peaks and fill your cream puffs. I'm glad you're happy with your result... :)
ChefDePatisserie 9 months ago
whats the recipe
lizzie82496 9 months ago
@lizzie82496 Just get the full cream puffs guide (see description). It includes the detailed instructions for making the cream puffs and the filling.
ChefDePatisserie 9 months ago
@ChefDePatisserie What size tip do you use?
michelle13579123 9 months ago
@michelle13579123 I used a 10 mm pastry tube (10 mm = 0.4 inches)
ChefDePatisserie 9 months ago
i've got no idea what went wrong, i tried making them 2 times, and they got burnt both times. the oven temperature was right, i added all the ingredients just like you said, and i had to turn off the oven after 15 minutes because the started getting burnt. i guess i'm just not lucky with cream puffs :p
MrsCoffeePrincess 11 months ago
Hope they taste good, they are in the oven now :3
Fatpotatojapko 11 months ago
Comment removed
xChibimaruko 11 months ago
I like your background music. Who is the artist and title of the song?
lrlntad 11 months ago
@lrlntad The song is "La Guerre Est Finie" by pizzicato five.
ChefDePatisserie 11 months ago 5
@ChefDePatisserie is it a japanese song?
KatyAliceCullen 3 months ago
@KatyAliceCullen Yes, the band's name is Pizzicato Five. :)
ChefDePatisserie 3 months ago 3
@ChefDePatisserie Oh thank u!!!!! I love how it sounds <3
KatyAliceCullen 3 months ago
So this is plain cream puff? w/o cream inside?
Venusweeshinwi 11 months ago
@Venusweeshinwi It's filled with pastry cream and whipped heavy cream. The instructions are included in the guide (see description).
ChefDePatisserie 11 months ago
i just made it yesterday and it expand really nice. thanks to keiko coz sharing this recipe. Awesome! =D
crazybabes1991 11 months ago
excellent video!
knitsbyonix 11 months ago
thank you it was delicious!
texture and taste very good!
My parents loved it = D
Maki, D
plimbuti 1 year ago
Nice video! Wanted to download from the link you gave me, but somehow the pdf not loading... ;X
angelixangel 1 year ago
@angelixangel Try the link again. It definitely works (just checked). It's a 2MB pdf, so download may take a moment... :)
ChefDePatisserie 1 year ago
@ChefDePatisserie Hmm...I think I found out the reason why pdf cannot be opened.... Yesterday I was using Mozilla Firefox and it failed to open. Today when I used IE 7 to open the file, it suceeded.... o.0
angelixangel 1 year ago
Verry good video thanks I would like to eat pastries because its a huge temption for me.
Ahuntsicspotter 1 year ago
I really enjoy your video. TQ so much
TheCoolButt 1 year ago
Can I use wheat flour?
Any difference if i use rice flour or wheat flour?
What is all purpose flour made of?
TheCoolButt 1 year ago
@TheCoolButt All purpose flour is wheat flour, so yes, you can use "wheat flour". You could also try rice flour, but I can't guarantee that the results will be the same...
ChefDePatisserie 1 year ago
may i ask....what did you spray at 4:22 ?
TheCoolButt 1 year ago
@TheCoolButt That's water - helps the cream puffs to grow bigger in the oven.
ChefDePatisserie 1 year ago
@ChefDePatisserie Thanks for telling what u used =D
TheCoolButt 1 year ago
@TheCoolButt I used wheat flour but would like to know what's the difference between wheat flour and all purpose flour. TQ.
TheCoolButt 1 year ago
Hello! Can i use cake flour?
huici912 1 year ago
@huici912 Yes, you can use cake flour if you don't have all-purpose flour.
ChefDePatisserie 1 year ago
What kind of cream is used..? Or how do you make the cream?
PrOwLingPrEdaToR 1 year ago
@PrOwLingPrEdaToR It's pastry cream. Full instructions and recipe are included in the book (see description).
ChefDePatisserie 1 year ago
what is the item you use at 2.32?
SpardaKnight2 1 year ago
@SpardaKnight2 pastry bag + pastry tube... for piping out the batter
ChefDePatisserie 1 year ago
@ChefDePatisserie thank you!
SpardaKnight2 1 year ago
Does all type of milk can be cook?
leowsiyuan 1 year ago
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I just made this!! I followed closely and it turns out awesome. They were not deflated when i removed them from the oven. It's really crispy on the outside. I love it. Thanks for the recipe and i love your e-book!
msrockandrolla 1 year ago
Comment removed
msrockandrolla 1 year ago
is vanilla essense needed because i have every ingredient but the vanilla essence. Or can you replace it with something else?
xoswirleyox 1 year ago
@xoswirleyox You can make it without vanilla essence, no problem. It will taste better with the vanilla essence, though. You could replace it with "vanilla sugar".
ChefDePatisserie 1 year ago
how do you make the batter into a solid because mines turned out very wet. and not enough thickness and viscous. I put the eggs at room temp and did everything the right way. I don't know how to fix it. I poured all the flour in at once and started stirring, but it just wouldn't clump up into a dough..it was very wet.
puffdragons 1 year ago
@puffdragons Are you sure you followed the steps exactly? The eggs are added later, after the dough turned into a sticky ball, in a separate bowl. Do NOT add the eggs to the milk in the saucepan...
ChefDePatisserie 1 year ago
how do you make the batter into a solid because mines turned out very wet. and not enough thickness and viscous. I put the eggs at room temp and did everything the right way. I don't know how to fix it.
puffdragons 1 year ago
hey i tried this and baked em but once they turned to that brown/baked colour i took them out and they deflated straight away?
before i didnt open the oven door at all and btw they were soft in and out not crispy...why?what did i do wrong?
TheSolse 1 year ago
@TheSolse I think you needed to cook them more--dark brown. If they haven't cooked throughly and you open the oven, they'll deflate.
AisuCreamGroup 1 year ago
@TheSolse That's why there is a second baking phase (described in the ebook). Lower the temperature when the puff shells turned brown and continue baking. Otherwise, they will be too soft and deflate immediately... as you know. :)
Good luck next time!
ChefDePatisserie 1 year ago
@4:20 what are you spraying on top of the batter? Is it water or egg? Thank You..in advance...= )
donletuan 1 year ago
@donletuan It's water. It makes the surface wet (and elastic) so that the puff shells will grow bigger during baking.
ChefDePatisserie 1 year ago
@ChefDePatisserie Thank you.. = )
donletuan 1 year ago
Can someone please tell me the name of the song in this video? thanx!
PeachesMcLovin 1 year ago
thanks for showing us how to make cream puffs :)
but this song is annoying the hell out of me >< had to mute the video
irenenergy 1 year ago
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You fuckin' Americans make me sick
getlikemc 1 year ago
omg great stuff u do!!!!!
iluvpastry1 1 year ago
what kind of flour did you use? can multi-purpose flour be used for the same results?
puffdragons 1 year ago
@puffdragons Yes and Yes. You can use no fat milk and all purpose flour.
ChefDePatisserie 1 year ago
@ChefDePatisserie all purpose flour? no..tat is not right.
NeobuxBest 1 year ago
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What kind of milk do you use? Is it ok to use Fat Free Milk?
puffdragons 1 year ago
What kind of milk do you use? Is it ok to use Fat Free Milk?
puffdragons 1 year ago
when you are stirring the flour in , do i have to on the stove or do i take it off the stove when stirring
cherie88cc92 1 year ago
@cherie88cc92 Take it away from the heat when stiring in the flour. Finally, put back on heat for a short moment.
ChefDePatisserie 1 year ago
nice video sir. i would like to ask if i can use whip cream + nutella hazelnut as its cream. thanks! :)
pulanching 1 year ago
@pulanching Sure, you can use whatever filling you like. :)
ChefDePatisserie 1 year ago
HI KEIKO. wonderfully elaborate recipe. but i tried it and my puffs didnt rise. the batter was smooth though (it looked a bit too smooth) any advice on how to fix this. the final product turned out flat and hollow.
nathanhartono91 1 year ago
@nathanhartono91 Did you use the exact amount for the eggs? Also, make sure you add them little by little and wait for the liquid to soak up completely before adding more. Good luck!
ChefDePatisserie 1 year ago
I've already dowloaded your ebook! Thank you so much it so much helped! I'll be waiting for the other pastry recipe from you. you're genious :D
sionigiripo 1 year ago
@trisel6498 Did you download the ebook (see description)? It's all written down there in great detail.
ChefDePatisserie 1 year ago
What's the song in the background?
23islegendary 1 year ago
@23islegendary The song is "La Guerre Est Finie" by pizzicato five.
ChefDePatisserie 1 year ago
LOVELY ! Good clear instructions.. Making them today !
MantasMum 1 year ago
would it be different if i used mochiko?
ayeeloveeyooh 1 year ago
@ayeeloveeyooh I never tried with mochiko but don't think it will work (because mochiko contains no gluten). I guess you ask because you have gluten allergy? If not, just use normal flour.
ChefDePatisserie 1 year ago
he choux dough, when you said the mixture must be boiling rapidly, so did you used high heat? if so, when you added the sieved flour, did you lower down the heat to medium?
how did you do the whipped heavy cream?
kurohana90 1 year ago
@kurohana90 First, use high heat. Then, take the saucepan away from the heat and mix in the flour, then put the saucepan back on heat and keep mixing.
Whipped cream... just whip heavy cream :) (and if it's not sweet enough, add some sugar)
ChefDePatisserie 1 year ago
At the 1:00, what is in the package you put into the mixture? also, I printed the recipe, but it says no yeast or baking powder, how does the dough rise?
BeelzenefLuver 1 year ago
@BeelzenefLuver That's the sifted flour I add at 1:00. It's the egg (liquid) in the dough that turns into steam and makes the puff shells grow bigger. No yeast or baking powder is needed.
ChefDePatisserie 1 year ago
what did you spray to your cream puff???
123456ashlie 1 year ago
@123456ashlie I spray them with water. That helps to get larger puff shells.
ChefDePatisserie 1 year ago
hi! i made cream puff's today with a different recipe but it didn't turn out so well =[ the cream puff's deflated right after i took them out of the oven....i was wondering what causes this and how to prevent it? also, they use the same ingredients as your cream puff recipe, but used water instead of milk and it turned out kind of salty. are cream puff's suppose to be salty? i'm planning to try your recipe tommorow! =]
llrandomNESSll 1 year ago
@llrandomNESSll No, cream puffs are not suppossed to be salty. :) Make sure you don't use salted butter. I hope you get better results with my recipe. Also, follow the baking procedure as described... and let me know if it worked...;)
ChefDePatisserie 1 year ago
Thank you so much!
I tried before,but it didn`t work.But now, following your recipe and the video,it came out really well...
really thanks!
rocsydoll 1 year ago
i love this song, what is it?
bellacnella18 1 year ago
@bellacnella18 The song is "La Guerre Est Finie" by pizzicato five. Good luck with the cream puffs. :)
ChefDePatisserie 1 year ago
yummy!!
bellacnella18 1 year ago
I finally had the guts to try and make this, and everything came out right. Thanks for sharing Keiko. Next will be the Swiss Roll, which I tried once and didn't come out, hopefully this time it will.
lmstar35 1 year ago
so big ;p
HelloImQuin 1 year ago
I tried this recipe and mine turned out like SOGGY PENIS!! WHAT DID I DO????
Musicposter4you 1 year ago 17