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The foundation of the perfect cream puff is light, airy pate a choux. Learn the secrets to making the world's best cream puffs.

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  • backfliphaid
    29 MAY, 2018
    I had tried making cream puffs in the past and all three batches were hard as rocks. After watching the kitchen conundrums and swapping out my old recipe for this one they turned out light and puffy on the first try. I have made these twice so far and will definitely be making more in the future. I make them on the small side (1inch instead of 1.5 inch) so they are bite-sized and there are 50 instead of 28. I fill them with the pastry cream and dip them in dark chocolate ganache so they are bite-sized eclairs.
    Reply
  • deeberdo
    17 MAR, 2018
    PPII
    Reply
  • susielared
    15 MAR, 2018
    Well, I haven't tried it yet, but this reminds me of the one my family used, and I grew up loving! We always used custard or homemade vanilla pudding inside, then a dollop of fresh whipped cream on top. So many ways to add to it, but delicious any ol' way! Chocolate and fresh ripe strawberries are probably my fav!
    Reply
  • rachelnemati
    18 FEB, 2018
    I've been searching for a cream puff recipe that was good and this is wonderful!! I've made them before with classic cookbook recipes but they always deflate and are thick. The video's tips really helped. Some of my cream puffs were a tiny bit flat but they poofed up immediately after adding whipped cream, and I cooked them in a hurry and also I had made some shorter than others. The optimum range of dough height seemed to be at least 3/8" high and at most 5/8". I recommend either using pastry cream or store-bought whipped cream since homemade whipped cream doesn't add as much flavor to balance the egginess. Also make sure that when you mix the flour into the water mixture, it's being fully heated on the burner. I was scared that it would burn so I took it off my first try and the dough got pretty lumpy.
    Reply
  • MS11758013
    5 FEB, 2018
    It worked great.Make sure that you leave them in the oven the full 30 minutes. Made 150! Mixed the pastry cream with whipped cream and drizzled chocolate on them and the other half I mixed lemon curd and whipped cream and sprinkled powdered sugar. They were a hit.
    Reply
  • hostspreheated
    8 JAN, 2018
    We made these and reviewed them in Episode 59 of our baking podcast, Preheated. I recommend making the pastry cream first so it has time to chill, and I forgot the egg wash! But they still browned nicely - I did one sheet at a time. Made 24 for me. Delicious! http://www.preheatedpodcast.com/episode-59-classic-cream-puff-success/
    Reply
  • bbkolar
    15 MAY, 2017
    2 of your comments mentioned that you did not have water listed in the ingredients of which you do not. Even if you show it in the video it not correct to not list all the ingredients. Therefore less experienced cooks will get confussed. You should not take offended as you oviously did. Rather learn from your mistakes
    Reply
    • panec4651
      1 JAN, 2018
      If you can read the instructions, it clearly states on #2, "combine butter, sugar, salt and 1 cup water". Even if it's not listed in the ingredients, all you need to do is get the water from your faucet! You don't have to go out to buy it! It's not rocket science!
    • ada243
      17 MAY, 2017
      Agree!!!
  • ada243
    17 MAY, 2017
    How much water should I use?
    Reply
    • ekkk5195807
      7 DEC, 2017
      1 cup
  • MS10156977
    1 OCT, 2017
    The first time I didn't have enough coatings on the bottom of the pan. Second try...perfection! My husband ate the first ones without one complaint! LOL!
    Reply
  • joycetheng
    15 SEP, 2017
    Very good recipe, got it on first try and they came out beautifully 😊 Thanks a lot!
    Reply

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