Comments on: Cream Puffs with a Twist: Choux au Craquelin

By: @jamesjacobjose

@jamesjacobjose — Thu, 18 Apr 2024 15:20:42 +0000

How can you put hot dough in a plastic food processor?

By: @cataniamommaitalia87

@cataniamommaitalia87 — Thu, 18 Apr 2024 15:20:42 +0000

I was going to make profiteroles, but since I found this recipe…I'll be making these instead!❤

By: @meadsummer6547

@meadsummer6547 — Thu, 18 Apr 2024 15:20:42 +0000

I could watch Dan all day long!

By: @glucosina

@glucosina — Thu, 18 Apr 2024 15:20:42 +0000

Reminds me of concha’s

By: @InsanityChallenges

@InsanityChallenges — Thu, 18 Apr 2024 15:20:42 +0000

0:30: 🥐 Innovative twist on classic cream puffs with Choux au Craquelin featuring crispy cookie dough topping.
2:44: 👩‍🍳 Preparing a thick pastry cream with cold butter and vanilla extract in a wide bowl.
5:47: 🥐 Preparing Pate a Choux for cream puffs by marking spots with flour, then starting the mixture in a saucepan.
8:43: 🥐 Baking process for cream puffs with a twist using Craquelin topping.
11:38: 🍩 Techniques for filling pastries with a Bismarck tip to achieve optimal results.

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By: @barbking286

@barbking286 — Thu, 18 Apr 2024 15:20:42 +0000

Love all you do. I swear I gain weight just watching Ha Ha. I understand it is for TV BUT…… not using a spatula to get the ingredients ALL out (as we do in real life, I hope) drives me crazy lol. Major COD!!

By: @OMGWTFLOLSMH

@OMGWTFLOLSMH — Thu, 18 Apr 2024 15:20:42 +0000

Yes, they look fantastic, but way too time consuming and finicky for me. Plus, not exactly heart-smart. I'd buy one at a patisserie if I ever saw them though.

By: @minutebooks3245

@minutebooks3245 — Thu, 18 Apr 2024 15:20:42 +0000

The pastry cream recipe is garbage. I try to be meticulous when baking since little things make a difference. A sample of this and you can sort of taste flour. It is clearly too heavy. It is not nearly flavorful enough and I doubled the vanilla (I often do). Not really enough sugar to make it taste like a dessert. Could be that I am new to this recipe but if you have to make something a dozen times to get it to come out right, it just isn't a good recipe. America's Test Kitchen being the gold standard of cooking took a hit in my view. I made a batch, tasted it and threw it all out.

By: @Saskia-ww2gq

@Saskia-ww2gq — Thu, 18 Apr 2024 15:20:42 +0000

as a seasoned pastry chef will venture to say this is too far removed from the core competency elements predicated upon ones own local periodic table in each kitchen. working with chocolate for example requires a meat-locker environment in order to keep everything from melting before anything happens at all.

choux dough is exponentially treacherous depending upon the room or table working from.

baking & pastry is far more challenging than this well meaning demonstration folks, save your expensive ingredients & make something sensible to our place as well as budgets called apple pie or brownies the same way our elders have here.

fancy test kitchens are nice to watch but personally would encourage a simple meringue if urged to play with eggs that way.

every kitchen should maintain the kiss method in terms of kissing the chef sure but every dime is crucial as well as sin of potential gluttony so

K = keep
I - it
S = simple
S = Sweetheart

in the kitchen
& in life
~xoxo

By: @donaharrisburg5469

@donaharrisburg5469 — Thu, 18 Apr 2024 15:20:42 +0000

😊💫💫💫💫💫