Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
00:00 Intro
01:00 Pastry Cream
05:45 Pate a Choux: making the dough
12:36 Pate a Choux: piping
15:09 Pate a Choux: baking
17:07 Pate a Choux: drying out the inside of the puffs
18:23 Diplomat Cream
20:23 Filling the Puffs
21:31 Chocolate Glaze
Specialized Equipment:
Kuhn Rikon French Whisk https://amzn.to/37Kqgcr
Ateco tip set that includes both 864 and 804 https://amzn.to/3jnciPu
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The Recipe: https://docs.google.com/document/d/1mX9DlghTE4l3D_JoKksTe-wLYKXDCS-qbpV8absFP3Q/edit?usp=sharing
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