this woman doesn t give simple cooking instructions for a recipe! she actually teaches you how to cook, the interrelation between all ingredients and elements... thank you Helen!! so precise and rigorous!

This is the most meticulously spelled-out recipe video I've ever seen. In a good way!

A masterclass in content, execution and presentation... faultless.

I have made cream puffs and eclairs many times over the years and they were good. After watching this I need to try again! I was taught to make the choux quickly - mix the flour as fast as you can and add the eggs - one at a time beating quickly while the choux was still hot and in the pot. I never cooked the choux past where it came together. And never have I seen instructions calling for bread flour, but again it makes total sense. This is why mine came out of the oven crisp but were soggy if they sat for more than an hour after filling! Thank you so much for all of the explanations that went along with the techniques - I love knowing WHY - and it helps me to remember and transfer the knowledge to other recipes.

This is the best instruction of making Cream Puffs on the internet !!! This recipe and her techniques and tips are absolutely crystal clear.

I almost didn't watch, but so glad I did. I thought it would be too long and a waste of time. Wrong. Really impressive and actually concise info! Really appreciate not wasting my time with extra nonsense. Really great pro tips on the science of the bake. Thank you!

After many failed attempts at making the dough, i came across this lady's recipe and decided to give it a try. It turned out perfect! To prevent your shells from deflating you must follow every instruction in her video. I turned off the oven and let them cool with the door ajar for 15 minutes before taking them out. Happy baking everyone :)

This lady is absolutely wonderful. She really explains everything, leaving nothing to chance.

I don't think anyone will get this amount of value without considering coming back for more. Thanks a lot for sharing this no-fail technique with us. You are the master of pastry choux. I am rooting out for more of your classes. I just subscribed.

This recipe absolutely the best one for beginners! Millions of thanks! ❤

I love your emphasis on practice. a must!

Amazing video - I always LOVE when the recipe includes little tips and tricks for what to look for, and most importantly, WHY to look for them. At the end of the day baking is chemistry, so knowing a little bit about the materials you're working with makes success more achievable than just blindly following a recipe!

I just made your version of the choux paste and it came out so well. Actually, the whole recipe was wonderful and it tastes marvelous! Thanks so much for sharing your recipes with us.

Thank you for these incredibly precise and helpful instructions!

Thank you so much for this video. I always love baking tutorials that include the chemistry behind each important step. I hope to recreate it in time for Father's day hehe

Pure brilliance. Your communication is exquisite.

As many cooking show that i have watched over the years, Starting with Julia Child's.... I have gained more knowledge from Helen than all of them. Alton Brown is a close second. Helen's methodical logic, common sense and ability to communicate her craft is Amazing. She has deepened my love for cooking to a level I never thought possible. Thank you so much for having such a positive impact on my life. Hugs

I love the way you explain the details and point out the rookie mistakes! I've used your pasta recipe many times and always get consistent results. Thanks.

Helen, you are so precise. Helps beginners like me a lot.Thank you.

Thank you for the great lesson. I’ve had the same relationship with eclairs-some are great, but most are a puny disappointment! Your explanation of ‘rookie’ mistakes is so helpful. I am an experienced baker, but I have been making rookie mistakes because other recipes do not give specific helpful instructions that you do. I’m excited to give your cream puff recipe a go! You’re a great teacher. Thank you for sharing!

I literally have an assessment on Eclairs next week in culinary next week, your explanations are brilliant. Thank you so much :)

I came across this video today, I have to say that I love the level of detail of the recipe thanks for sharing

I'm so impressed, this addresses everything I've been doing wrong. Just simple tips like how to stir the dough in the pan - and walking us through why you do it (to remove excess moisture) helps me understand the pastry so much more! Thank you!

This is the third time I’ve tried to make pate à choux and it finally worked thanks to your clear instructions. Thank you so much!! 😊

I like that you give instructions on how to use the scale by putting the mixing/cooking vessel directly on the scale and zeroing it. I think a lot of recent converts might overlook this opportunity for convenience. It's one of the great things about having a scale. Less cleanup!

Dear Helen, An excellent video that thoroughly explains what needs to be done to make some delicious cream puffs. I love the detail. Thank you!

Full Boil Milk: 7:13 Sizzling: 8:10 After cooking dough: 9:37 Dough Egg V-shape: 12:21

Just made these and I'm waiting for them to cool enough to move on to the drying stage. They're so wonderful and I had no issues following the recipe at all. Can't wait to taste them

You are the best instructor I have ever seen. You made this so easy to understand. I'm making my first croquembouche in a few days and I know this will help me greatly. Thank you so much!

Can't wait to try theses! Thank you for bringing all these complex recepies down to earth 👏

Thank you so much for your wealth of knowledge I now feel confident enough to make a batch of cream puffs ..I used to watch my mom make cream puffs as a little girl but she is in heaven now and with your recipe and tips I can’t wait to start baking ❤️

Guys, look no further, this recipe is a keeper!...thankyou so much @Helen Rennie. And thankyou for telling us that butter sometimes oozes out whilst dough is cooking, I was worried for awhile there, but once it cooled & the eggs were added, it all came together. I used all purpose flour, as I didn't have bread flour, the dough admittedly was a bit soft, so I cooked it for 6 minutes rather than 5, It took 45 mins @ 180C , then I switched off the oven & left it there for a further 5 minutes... It's a great recipe, easy if you follow it exactly & weigh your ingredients before adding.

You are the best teacher! So many people leave out so much in instructions because they assume we know this or that. You don't leave out the things you take for granted. You remember every difficulty you had and teach us what not to do. That's the way a teacher should be. Well done!

OMGosh your cadence on instructions is PERFECT!!! It's absolutely wonderful hearing your instructions. I'm not taking about your accent but the tempo of your words and the selection of words you're using is awesome!!

This is the best guide I've seen for making choux

Oh my goodness I can't wait to make your version of pate choux! This is the best tutorial on these I have ever seen! I have made them before and they turned out pretty good for the most part but I might be able to perfect them with this method. I love baking and I love a challenge in the kitchen. I bet you can make an awesome macaron too! Thanks for the informative video.🤗

I made these for our Ladies Tea and there were none left! Your hints and cautions were spot on. That cream was AMAZING! Thank you for such an indepth tutorial.

this is amaaaaaaaaaaaaaaazinnng!!!! I was almost 23 min without moving!!! thanks for all the tips and info!

The addition of creme fraiche is geneious :D Stealing it. Thank you 🤗

I made these yesterday...I followed every step of your videos and they turned out amazing!!! I used to be very bad at baking, cooking was more my thing. But I so badly wanted to learn how to bake well and then decided to make something that is challenging. Your instructions are incredible, so detailed, but never overwhelming. You are very talented at describing something so demanding and made even someone like me succeed! Thank you, thank you!!

I made this and followed the recipe exactly and it turned out beautifully. I added craquelin to have a more uniform look and I am so very happy with the results!

Helen, I agree with everybody how FANTASTIC you and your videos are!! But I want you to know I just 💞 your accent,as well🤗😊 You're so relaxing to listen to

This video literally shows that cooking is ART!

I love your energy! You seem like such a kind patient teacher. I need to be more like you.

This is one of the most in-depth instructional videos about cream puffs I've ever watched. I love the logic presented about this eggy variation of the recipe. The results are lovely, and the technique is impeccable. I applaud your attention to such details. You truly nailed every common stumbling block in developing good technique with the creation of cream puffs. You're an amazing presenter.

This video is absolutely amazing! Her instructions are spot on and the pate choux came out absolutely perfect. Thank you so very much!

Wow, so comprehensive! I learned so much for having to make my first eclairs this week. I loved the way you presented too - so calm which makes me feel like I can really accomplish this! thank you

Thank you so much! This recipe actually worked! I had all the mistakes you mentioned, so helpful!

Thank you soooooo much for your previous episode on choosing a knife. I requested the Zwilling for my birthday last month. OMG I didn't know how much I could enjoy a nice sharp knife. It fits so nicely in my hand and I just LOVE it and YOU for helping me finally stop spending $ on bad knives!!

This is fantastic! This does a more thorough job set of explaining the aspects of the technique that matter than an entire semester class in pastry. Excellent material, thank you for sharing!

I found this video and couldn’t be happier to get such detailed guidance on the recipe and techniques! Can’t wait to try it out!

Love your explanation on all the steps. I've been making choux for years but have learnt a lot from watching your video. Thank you :-)

I love these big size puffs, but I love this woman much more. What a pleasure to watch her videos.

I love your channel, Helen. I want to attempt this Cream Puff recipe - when I get the courage to make it I will tell you how it turns out (none of your recepies have failed me). 👍😊

I did everything you said and it turned out perfectly 🤩 My family love em as well. That was my first time making this and I was prepared for it to fail but it all went smoothly except for the piping part (this one just need more practices). Thank you so much for the in depth tutorial 💕

This was SO helpful. Especially the pastry cream .... I now know how to judge when it is actually cooked enough. I’ve made every rookie mistake with pastry cream. Thank you!

This video is so well done. I have never made these & followed these instructions very carefully & had success on my first try! On my own with only a written recipe it would have been impossible. Thank you Helen for this video, these were absolutely delicious, our family & neighbors loved them.

Thank you, thank you, thank you. Your method and teaching this Choux is wonderful. Made it twice already and it comes out perfect each time. Thank you.

What an incredible, comprehensive guide. Thank you very much for sharing.

After researching on YT for recipes, your instructions, tips and tricks are spot on and cannot be found elsewhere. I have never made Eclairs or Cream Puffs and they turned out perfect. Thank you for being a great teacher.

I've watched umpteen videos on how to make the perfect cream puffs and followed 2-3, only to regret doing that. This video beats every one of them on the web with the detailed and great explanation of each step and each mistake. Wonderful job. Thank you bunches.

You are an AWESOME teacher. WOW. You include every step for all eventualities. Thank you so much :-)

I love how you blow our minds as if it's just another day at the office. Thank You!! My deepest regards.

That video was great! The best tutorial I have seen on Pate a Choux so far on youtube.

This totally helps! And I love listening to her voice haha very relaxing accent!

Made the whole recipe. Tasted absolutely amazing and remained crisp for many hours :) I used AP flour but made sure to dry the dough very well

Thankyou so much for showing the mixing of the flour in the cooking pot! So many people transfer the liquid to a cold bowl, mix the dry ingredients, then - sometimes return the mix to the saucepan to reheat it. I am a lover of hand raised pastry, too, so pork pies are a favourite of mine. I use your method when I mix the paste so that I can give it some wellie before lining the tin and adding the meat. I Ifind that the heavy paste is More malleable when beaten in a warm pot; and it moves up the sides of the pie tin easier when it is "lighter" after a good mix. Thankyou for the breadflour tip; that will really up my game!

This is my go to whenever I make cream puffs. The tips she shows really makes a big difference compared to other recipes I have tried.

Wonderful tutorial! Now I understand where I've gone wrong in the past and I'm inspired to make cream puffs again - thank you!

This was so helpful! I had never made choux before, and they came out pretty good for my first time following your steps. Thank you!

Thank you! The tip to keep cooking the cream is just what I needed.

Wow that looks delicious! I love how you explain everything in details at a perfect speed, Thank You!

Thank you for the invaluable tips. I don't see how anyone can go wrong with such good instructions. Keeping this recipe.

So many excellent tips - take it from someone who has made several of the mistakes mentioned in the video 🙄. I make my puffs gluten-free and dairy-free but I can still use some of the tricks shown, like piercing the puffs with a skewer. A note on keeping the pastry cream from making a crust as it cools down: just transfer it immediately (while still warm) to a glass jar and close tightly with a lid. Thank you, Helen!

You are.....amazing, This is the most detailed tutorial on not only pate choux but pastry cream and even the ganache at the end (corn syrup? Who would know?) than I have ever seen. I love watching experts.

Of all the explanations and guides to make choux pastry this has been the best explanation of all !!, and believe me, I had to do this choux pastry twice this weekend for a Paris Brest!!. Thank you very much! ☺👍

I recently found you and I’m so glad I did! I have a batch of choux pastry piped and into the oven right now! My first time ever making this. Your detailed instructions and educational methods are so good!! Thank you!

You are the best. I tried this profiteroles recipe today and it turned out great I just needed a tad bit more eggs for my choux batter because it was too stiff. Overall it was just the perfect recipe they were crispy and airy and the pastry cream was delightful. Thank you!

Probably the best teaching method I have ever come across, every part of the recipe is explained in every fine detail for everyone to understand professionals as well as amateurs.

Thank you Helen . Your recipe was perfect including the visual cues you asked usvto look for before going to the next stage. I followed your instructions completely and the result was perfect .... that too doing this for the first time

OMG! Thank you Helen!! I have watched over a dozen different cream puff recipes, and not one of them touched on why cream puffs get soggy!! I have been plagued with soggy cream puffs! Now that I know to switch out my ap flour for bread flour, I am sure this will be a game changer for me! Thank you so much! Also, no other recipe weighed out the eggs. There's a huge difference between large eggs from the store, and the large eggs my chickens lay! Now I know how to get just the right amount of egg!

This was exceptional. Haven't made these for decades, but wanted a good tutorial and if I was there I would go to one of your classes. This really is good. Cant wait to get started...thank you.

If all teachers were like Helen, the world would be a completely different place. She describes not only what to do, but why it works, why it won't work, and what to do differently if you want variety. Her diction and pronunciation are perfect, paced consistently and demonstrations show literally what to expect in everything except smell (which is coming soon, I suppose!). PERFECT for novice and expert alike.😇

I have fallen totally in love with your humor, humility, and hope! I used to make these all the time, but it's been years. Now I will whip up a batch and see if the ol mama's still got it!

Thank you so much,dearHelen.i learned a lot from your helpful instructions.

I cannot believe I'm watching this for free. Thank you, Helen!

Thank you so much for all the useful details you went into with each step, the video is very useful!

Love how derailed the steps are! 💓 So glad I found your channel! 🤍

Thank you so much for this fabulous video. As many others have said, your approach is extraordinarily for helping others begin or continue their baking journey. I have learned a great from your insights. Again, thank you!!

Thanks to you and KZfaq, we get to learn these art of baking

This is the easiest sub of my entire life. Thanks for going so far in depth!

Thanks Helen! This is a master class on cream puffs.

Omg! I'll have to take a day to try this!

Loved your recipe tips. You did not left any questions to ask..All points explained.👍

Wow!, so wonderful in details! I just bought my pastry bag, but i want to experiment to change the recipe to all egg whites and no yolks.

They look fantastic. Respect to anyone attempting this recipe.. my mother-in-law made similar eclairs for years. I’ll try and make her some. Thanks for posting

Thank you so much for preserving the originality of the recipes❤

THIS is a tutorial! Thank you so much for this video. I'm so excited to try. Looking forward to making my first eclairs this weekend... If I can wait that long. 😂❤️

I’ve made eclairs for years but you took me to another level. Thanks🙏

Wow, I enjoyed this lesson so much. Thank you for all the wonderful tips. I love cream puffs and will definitely be using all these tips when baking them again. ❤