The BEST Cream Puffs Recipe
A classic French dessert, Cream Puffs are surprisingly easy to make from scratch. You’ll love the crispy hollow shells made from choux pastry filled with homemade pastry cream! Perfect for special holidays, afternoon teas, or just as a fun baking project. These are one of my all time favorites and if you’ve never had a freshly made one you are definitely missing out!
RECIPE:
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Bro i made your recipe.. it is sooo amazing.. from Kurdistan
The bottoms of mine burned but the top looked perfect. Any tips?
Very nice recipe but you talk too much:(
Your recipes are great and usually I have the same results. And, you are a very good teacher! Congratulations!
my oven only has 250°C 😛
Same recipe as chouquette?
Didn’t work for me. Turned into pancakes when cooling.
I like this video because it gives information but it is hard for kids like me and it inspires me of cream puffs from mash anime
Thank you 😊
In culinary school, I loved learning the fine art of French cooking. I loved learning from various other sources… It definitely made me a better chef. But, baking was definitely my strong point & was crazy over cream puffs.
ill definitely make this for Xmas eve dinner party!!! Thank you, looks yummy,,,
Hummm…it made me wish eclairs!❤
Perfect! Thank you so much. My Grand daughter and I will make these at Christmas.
Real cream puffs are made with a Bavarian Cream filling.
too much comment
My friend is pâte à choux , not shoe. Sorry. You are one of my best I watched. Last week I made you orange cramberry muffins, they was delicious and when I gave some to my neighbor she came home to buy some and bring to her friends, so after that I have to make 36 more. Thank you so much. ❤.Chantal from Manitoba Canada
Miss my moms cream puffs. Miss my mom. ❤Cool whip with vanilla pudding. Yummy. The best. Sometimes heavy cream with the pudding. Enjoy.
Translate Türkçe please ❤
Followed to the T. The puffs went flat. 😢
Stop clapping all the time, John:)😅
Just viewing this recipe today. I have been making them for years; I still picked up a number of valuable tips to improve mine! Love this channel, except I have kitchen envy! 😂
Your print version of recipe has the different volume of heavy cream, I think it should be 125g as you said in the video
Wow haven t checked the channel for one year
been making this for years – thanks to my grandma's teaching me and we always did the whip cream combined with vanilla pudding … but for the puffs, used them a lot for little hand-held chicken salad in the puffs – great party treats 🙂
Can you do it if you only have a hand mixer?
THIS IS THE MOST COMPLICATED CREAM PUFF RECIPE I SAW 😅
Have never made a cream puff with a custard filling. Only with a slightly sweetened whipped heavy cream. I have made a delicious creme patissiere for eclaires and just to eat as a vanilla custard, and also a thinner sauce to pair over other desserts. It can also be mixed once cold with softened cream cheese and whipped heavy cream as a base on a graham cracker crust for a torte to be topped by a fruit compote, or fresh fruit. All delish.
I'll try to make it, thank you!
Love the video
Thank you so so much for your beautiful recipe. BEST recipe,
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❤
Who told you the friends they were good Cooks the learn from the Italians you don't know the history of the cooking of the French I'm European that's why I know
Too much too much talking turn too much confusion otherwise so simple and why so many eggs in a Custer usually it is three eggs
Hey thanks for your cream puff recipe, it turn out great however i would reduce the sugar level for cream custard next time. It was abit to sweet for my taste bud. But hey everyone suger level is different.
Your puffs look delicious .
🎶cream puff party🎶
I love pretty much like all of your recipes but reading the comments is why I watch. You for sure have a few “sore tail cats”: tuned in. 😮
Can someone give me a ingredients list so i can know what to buy at the store please
Sorry guys that last comment was for the lady asking about the 60s. I learned to bake as a child then. It was and still is a joy to bake. That's why I love these videos
Many people used joy of cooking, Julia child's cookbook and Betty crocker cookbooks. The techniques shown here are great. It may have been the type of pan, gas stove or not, fresh or store eggs. All of that can make a difference. What I like about johns work is that it's tried on today's equipment. A sunbeam mixer from 60s is very different from a KitchenAid. I hope you find these as good as they look. In the 60s there were way fewer cookbooks.
Yummy
Where can I get that wooden cutting board?
Recipe looks good, but I can’t get past that pot. The stuff on the outside of it is very annoying. I couldn’t cook with a pot that looked like that. I know that sounds petty, but that’s just me.
CRK fans: is that Cream Puff Cookie?
Those look so good, I’m jealous.