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Hey guys, Danny from Danny Mac's Kitchen Happy Holidays! Great to see you guys
I want you to try something really different for this holiday season for desserts
I want you to make a shoe... Eh...not that kind of shoe (cat screeches)
C H O U X...choux! French pastry dough
Makes a lot of different items You can make profiteroles, you can
make Éclairs, you can make french crullers and we're going to make cream puffs
out of this, I don't know if you've ever had cream puffs before but they rock
Try this recipe, you're absolutely going to love it and you're going
to blow your guests away guaranteed Let's get started!
So what we're going to need 1 and a quarter cup of all purpose flour
1 tablespoon of salt 1 tablespoon of sugar
4 eggs 4 ounces of unsalted butter
and 8 ounces of water First up in the process
Add the water Sorry, had this heating up for a little bit
Add the butter Melt the butter with the water together
While that's melting Add salt
Add the sugar It's only going to take about
a minute or 2, not even Just get that all combined
So while the water and butter are both heating up we need to
sift our flour, I'm using a flour sifter If you don't have that, that's ok you
can use a regular strainer like a pasta strainer
It's really important to sift the flour because this mixture needs to
be completely lump free So..it only takes a little bit
You can pick one of these up too It just really separates it
Makes it nice and fine Guaranteed no clumping
Perfect! Like I said, if you don't have this you can use this, this is perfectly suitable
Everything is combined Add all your flour at once
stir constantly over medium heat do not stop stirring, you really got
to get this mixed in Very, really important
Even medium low heat It's going to form a nice paste
What we're doing is we are really getting some of this moisture out
of the mixture and you're going to know when this happens because
it's going to stop sticking to the bottom of the pan and the sides
Just don't stop stirring It's actually going to form
like a ball you'll see Doesn't take long at all
At this point as you can see it's really not sticking to the
sides or the bottom It's forming it's own little ball
Which is definitely what you want Go ahead turn your flame off
and we're going to transfer this mixture to a separate bowl
and we're also going to preheat our oven to 450 degrees
The dough has been transferred to a separate bowl
You need to add the eggs 1 by 1
Really get them mixed in there The dough needs to absorb the egg
so if you add them all at the same time it can just turn out into a disaster
and you're going to have to start all over and that would really suck so
don't do that Last one
I know it's a pain It's going to be well worth it
You'll see So I'm going to be using
a silicone pastry mat This is really great for baking
because this mat, not only is it stick proof but it has thousands
and thousands, probably hundreds of thousands of microscopic holes in there which
allow the air to circulate throughout to create a crispier product
If you do not have one of these that's fine, don't panic
Don't go crazy Get yourself a piece of parchment paper
and just line it Give it a quick spray with pam
or any kind of cooking spray and if you don't have parchment paper
then just get a cooking sheet and just spray it good,
that's all you need to worry about As our oven heats fill your pastry bag
with the mixture It's really sticky and gooey
It's going to be oh so good though I'm having a seizure!
Call the police! Let's start forming our choux's
Start in the center and go around You don't want to make them too big
but kind of build up on them and when you get to the top
just give a little twist, up like that Start in the center
Keep them pretty uniform Start building up at the top
Twist Last one
We are almost done What I want you to do
is turn your oven off Yeah I said turn it off
"what is he talking about!? Turn the oven off?"
How am I supposed to cook these things if we're turning the oven off?
Seriously, turn your oven off I'm doing this for a reason
Turn your oven off Place this in there for 10 minutes
What's going to happen is you're going to get a blast of heat
It's going to allow these to rise The water within the dough
is going to expand and make these cream puffs, well they're not cream puffs
yet They're just puffs
but it's going to make them a lot bigger and airier
because we're not using a leavening agent It's the water and the steam that's
really going to expand and make these things rise so when you put
it in here they're going to rise They're going to dry out a little bit
and then we're going to turn the oven back on so
put these in here now that you've turned your oven off
for 10 minutes Really important during this whole process
When these things are baking in the oven Do not open the oven door
You can't have a rush of cool air get in there, it's almost like making
like a Soufflé They will sink
It's just not a good deal Do not open the oven door
Please, thanks (laughs) In the interim let's whip up
some fresh whipped cream I'm going to use 16 ounces of heavy cream
1 and a half cups confectionary sugar 2 tabelspoons of vanilla, pure vanilla
With your mixer, I hope you have a mixer because if you have to do this by hand
it's going to be really laborius and you're going to be really tired, so
hopefully you have this Over medium to pretty high mixing speed
mix this for about 4 to 5 minutes (music playing)
You know you're getting close when you start seeing trails
made by the mixers We're still not there yet I just
wanted to give you a little heads up that you're getting close
we still got another 2 minutes Once it starts forming peaks then you're ready
Don't over mix because then you are going to start making butter and you
don't want that to happen...so we'll check back in 2 minutes
We're about 35-40 seconds away You can see it's starting to form peaks
When I say peaks, when you pick it up it doesn't fall back down
We're almost there This is what you're looking for
The whipped cream is now holding it's form, as you can see it's not falling
down anymore, this is perfect Don't over whip it
Perfect! 4 minutes 4 and a half minutes tops
So we've been off for about 10 minutes The oven temperature is probably about
right around a 100 degrees Now what I want you to do is turn it back
on to 350 and we're going to bake these for another 10 minutes
and like I said don't open the oven Wait until this whole process is done
Make sure that you set your timer 10 minutes, 11 minutes max that's it
and we are good to go The moment of truth
Let's see Oh my god!
Hallelujah! (Handel's Hallelujah chorus plays) Amazing!!
Hells yeah We got to let these guys sit
until they are totally cooled We're going to fill them with a little cream
Make a little presentation and rockin!
These are just looking perfect let's slice them open in half very carefully
Absolutely perfect Created a pocket that we were looking for
The steam from the water in the dough was the leavening agent
Did exactly the job that we wanted it to So I've changed the tip for the pastry bag
to make it a little bit more decorative It's going to give it a little bit
more style and pizzazz and finesse Make our dessert even sexier
I'm going to start filling up our pastry bag with the whip cream
So let's fill these cavities up Make it a little decorative
and don't be shy Everyone want's the fresh whipped cream
I know I do Let's place the tops back on
ahh, looks amazing! We're going to plate these guys up
So before the final presentation I made this amazing strawberry coulis earlier
and you can find out how I made that by clicking on the link below
because this is going to really finalize this recipe and make it spectacular
Let's make a nice little presentation here Presentation is what? Key, as I always say
Get some of this beautiful strawberry coulis mirror it on the plate
Really work it around Yeah, that looks amazing
Let's place these cream puffs perfectly Right in the center
We're going to garnish with some chocolate shavings
I did this with ghirardelli chocolate using a carrot peeler and just a little
Powdered sugar on top and that is a dessert worthy of a king!
(Hallelujah chorus plays) Except it's sliding
(laughing) Enjoy!!
So when we started this presentation and I said choux what were you thinking?
Shoe? Definitely not the end product right? Well that's a choux
Pâte à Choux I really hope you enjoyed this
classic, classic, French pastry I really hope you enjoyed it
Definitely make this for your friends and family
Especially for the holidays It's really easy
I love it I hope you loved it
Had a great time making it for you guys We'll see you soon
Happy Holidays Danny from Danny Mac's