Just made this yesterday and missed a couple of steps here and there but still worked out really well!! I rolled the craquelin too thin and didn’t really cut it proper (just cut whatever shape and put it on top). I also forgot to set the oven up to 374 degree but I did set it down to 266F after 30 mins. Despite all that, the choux still turned out really, really good. For the cream custard, I might have cooked it a little too long that it curdles more than he showed in the video. I also didn’t chill it long enough, but I did put in the freezer for maybe 30 mins. Again- despite all that, the cream still turns out so well! My boyfriend has lactose intolerant but he couldn’t tolerate not eating it! The only downside (not really) is that this recipe seems a little small and often times you will think that you’re doing things wrong midway but don’t doubt yourself and keep on going because it will turns out okay!
Bonjour chef, your recipe works so well for baking a small quantity at home! Merci beaucoup!
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Qiu YC, thank you so much!
@reinventingada
4 жыл бұрын
I’m thinking the same. I’ll definitely eat 4 of these in one sitting. I’m thinking of making matcha flavor this weekend.
@ぽてと-r8q
2 жыл бұрын
作ったらその日のうちに食べた方がいいですか?
@benedictmarsha8726
3 жыл бұрын
I've tried the recipe.OMG! THE CUSTARD IS THE BOMB! SOOO GOOD. The puffs are good with extra crunchiness from the top. Definitely will make this again.
Thank you for recipe. I tried it at first time and it's good. May I ask what kind of flour that you use in each part? Should i use bread flour or all purpose flour for cookies dough and choux pastry?
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear chayanee vanavanichkul, thank you. I use Cake flour for the choux dough and bread flour for the cookie dough. Thank you for your continuous support.
@huihui2964
4 жыл бұрын
@@masayoshi_ishikawa_patissier if i dont have cake flour or bread flour,can i just use all purpose flour?
@mimmy584
7 ай бұрын
Sono deliziosi, hai spiegato molto bene tutti i passaggi, grazie 😋
@bania6180
4 жыл бұрын
Dear Chef. Kindly explain the purpose of spraying alcohol for the pastry cream
@Natalie-uq5wx
3 жыл бұрын
Hi chef. If I don't have vanilla pod but could you recommend ,how many vanilla extract should to use? 1tablespoon or...?
1. How to anticipate the choux being deflected? 2. Do you use fan setting 3. How to know if the choux are cooked since we are not allowed to open the oven? 4. Sometimes the choux are browned but are not cooked? 5. It looks cook and puff in the oven, but when i take it out, it shrinks, so how
Teşekkürler, Eline sağlık çok güzel açıkladın ve yaptın. Favori tatlımız oldu. Thank you for the detailed recipe and explanation. I managed to cook two times very well, one flat dough ( didn't heat flour well, i think). Perfect, i can't say anything. Also everything is chemistry. Thank you so much. Greetings from Turkey.
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear fatih kasap, thank you. There is no one who doesn't make mistakes, so don't lose and try again! Thank you for your continuous support.
Chef, what happen if we cooked the custard only until it bacome hard? Not until the liquidity came out. Will it has the flour taste?
@joanneyoo6727
4 жыл бұрын
Thank you so much for the detailed explanation in English too! They look so good!!
@masayoshi_ishikawa_patissier
4 жыл бұрын
Joanne Yoo, thank you so much!!! It may be broken English, but I want everyone to make it. Thank you for your continuous support.
@LuluLalaMilktea
4 жыл бұрын
パティシエ 石川マサヨシPatissier Masayoshi Ishikawa Dear Chef, I seldom to watch Japanese Pastry Chef’s video as I don’t know Japanese. I really love your videos. At this time, people hard to study overseas like me, so I have to give up to study in Le Cordon Bleu. I want to say watch your video , I can learn a lot no need travel. Many thanks
Dear chef..can i use all purpose flour instead of strong flour for the cookie dough?..i’ve tried ur recipe for soufflé cheese cake and it turn out so delicious and jiggly ☺️☺️
Hey chef In the oven 180 and than 130.... It is in” turbo” option Or just top and down without turbo Or... just down?? Tnx
@ababtanaka4365
4 жыл бұрын
Use both upper heat and lower heat.Otherwise you can’t get nice crispy crust on your choux. Convection will help create crust. So I recommend using turbo.
hi chef! i want to make chocolate pastry cream. can i just add the melted chocolate? if yes, when and how many grams? thank youu!
@narisarak.2650
4 жыл бұрын
Thank you so much for a good lesson. I love the way you delicately explain every procedure and some tips!
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Narisara K., thank you so much!!!!! Thank you for your continuous support.
@narisarak.2650
4 жыл бұрын
@@masayoshi_ishikawa_patissier Do you mind if I ask you some questions? How different of choux and eclair pastry. Is it the same proportion or not?
@emmatamago
3 жыл бұрын
昨日家族のために作ってみんなで喜んで食べました!レシピありがとうございます!
@perlabarbosa283
2 жыл бұрын
Thank you for the detailed technique! I've been looking for that for a while : )
@valerieli3696
2 жыл бұрын
Hi. I have tried this choux pastry. After i keep it overnight for 1 day, my choux au craquelin turns soggy. Can you advise me on how to fix this issue?
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