Cooking Cream Puffs

[EmoElmoOnHigh]

I just made the choux batter, and it didn't turn out as thick :( Oh well, trial and error! Hopefully they'll turn out alright :3

[cherd1971]

they both look great :))

choclate would be great in them to

[derekbegins]

when piping choux paste for cream puff, i suggest you don't use the curling or turning method. it encourages more spread. just pipe the choux paste onto a parchment paper with out doing any pattern untill it form a round ball. any size.

also don't add too much eggs at a time. sometimes u might need more eggs sometime u might not.

another method for knowing whether u have enough eggs for the choux paste is that u use your fingers. if the consistency is like mucus , lil resistence but sticky.

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as an alternative filling for the cream puffs you can fold whipped cream into pastry cream or custard.

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i've never seen someone egg wash choux; they come out beautiful, but I'm wondering if it might hinder their rising.

[broggi007]

@pausebeforeviewtube ..... putting an egg wash on choux pastry is very common practice in France. Of course, the home oven isn't equip to deliver the proper amount of steam to get the best rise. There are several tips out there to help you if you need more rise.

[derekbegins]

@pausebeforeviewtube egg washing choux is common. it gives it more colour and it looks nicer. it doesnt affect the rise.

[broggi007]

ouch.. looks like the eclairs collapsed on him.. What he should have told everyone was to cut a slit in the eclairs after you take them ouch to let out excess moisture... good video nonetheless

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@broggi007 yes, as soon as you take them out (or as soon as you can touch them without burning yourself) the slit should be made.

[derekbegins]

@broggi007 let the eclair cool in the the oven with the oven door slightly open. so that ur eclair or choux will not get shocked by the temperature.

also it would be wiser if u let the choux or eclair cool down to room temperature or slightly warm before cutting any openings.

[moila04]

can i use foil instead of grease proof paper?thanks

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@moila04 i wouldn't recommend it, they may stick. i would use parchment.

[derekbegins]

@moila04 grease proof works better. foil = metal. which means tray on oven = hot, heat from tray - foil = faster = burns bottom of choux.

[moila04]

@derekbegins thanks derekbegins for replying back. :) my sister uses my account too& she was the one who asked this question, I will pass this onto her.

[hannahgulyas]

your awesome :) why do you not use a pastry tip? i've never seen anyone use a pastry bag like that, very unique :)

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@hannahgulyas he does use a tip, it's just mostly hidden; he uses a very wide tip---it can be seen more clearly in some of the previous videos.

[derekbegins]

@hannahgulyas u can use and not use a pastry tip.. however when using a pastry bag,it would be better to use it with a pastry tip. for disposable ,its optional.