Cream Puffs/Pate a Choux Techniques & Tips
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Uploader Comments (Najamalatoff)
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All Comments (28)
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@unsureofthis67 That's fantastic! I'm glad I could help :)
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You have made my understanding of this method so freeing and 'un-perplexing'. All the chemistry and explanations were exactly what I was looking for and appreciate, because once I understand those things, everything else is easier.
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@ranlsy Thank you! I hope it was helpful for you.
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@SuperKnowledgeSponge Thank you for your support! Cyberbullying is a prevalent issue that occurs all too often in our society, so thanks for acknowledging it and saying something about it.
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thanks for answering all the questions I ask myself while baking!Great video!Im suscribing!
chinouyamale 1 month ago
@chinouyamale Thanks a lot! :)
Najamalatoff 1 month ago
I enjoyed the food science aspect of your video, but your German pronunciation needs some Übung.
misenmisplace 1 month ago
@misenmisplace Yeah, I'm not German and I don't speak it much but thanks!
Najamalatoff 1 month ago
NIce video! My experience (years):I never have bothered to let the panade cool at all before adding the eggs nor transfer to another bowl nor have I ever bothered to beat the panade with anything but a wooden spoon & they always puff a lot and come out really good. Made it like this because years ago nobody told me to let cool or use a mixer, so I wasnt trying to be contrary, that's just how it happened. Also, I suggest a 1 cup flour recipe; the half cup just isn't enough! they taste so good!
rustydog1236 3 months ago
@rustydog1236 Wow, that's interesting! This is a great example of scientific fact versus actual kitchen trial and error. As I've discussed in the video, there are reasons why I do what I do to make these cream puffs and I encourage it so first timers are successful at it! However there is no exact wrong or right way, which is why with your experience you were able to make your method work as well! Thanks for sharing your input!
Najamalatoff 3 months ago