I used to watch my mother make this for eclairs/cream puffs, over 50 years ago and have made it myself since. I enjoyed how you explained every step. Pate au choux can be a bit tricky (at least for me,many years ago) and you have explained every step so that others can enjoy making it. Thank you, Chef!

I viewed numerous Pate au Choux videos, websites and articles on making this "mother" pastry and while some were somewhat informative and others not so much, Chef Woolum's (Sullivan University) is by far the only source who led me to my quest for making and serving gorgeous Pate au Choux pastries. If I were a younger person I would have enrolled at Sullivan University based on this two part series alone. Bravo Chef Woolum and Sullivan University. ps: I failed 7 times following the advice of others until I viewed this series!

Very well done. Adding base ingredient measurements in the description would improve the video. Also. Part one indicates you will go over the temperature changes and what to look for during baking. Part one ceases before it gets to that point and part two opens with them already baked. Adding the baking section along with measurements would make this a perfect instructional video.

Loved watcing (and rewatching this). I learned a lot.

The most amazing information I have been able to find.....you have answered all of my questions. Thank you.

great video chef... love your work....

i find his voice very appealing when it comes to learning!!!! his tone has that right balance between not being a bore and not overwhelming me! anyone knows what type of portable burner he was using, as far as brand and model number, please type back!!!

Thank you chef for the tips. It really help. I made pate a choux successful.

Excellent

Can you please include the recipe. Thank you

Could you please reply my question 1/ If I like to make about 70 cream puffs, but my oven can only fit about half of that amount. For the time and convenience, can I make the dough for the whole amount of 70 or half of them?

Is there a benefit in using hydrogenated shortening?

What's the temperature of the eggs? They sould be room temperature? Thanks a lot for your concern to answer to me.

Recipe please

Write Quantity of the ingredients plz .

Your name is Chef.

Well, ya, he is doing a good job with the instructing. But what OF that decision to use industrial waste margarine?

Cooling off the choux paste to much spells disaster. It may be very difficult to create an emulsion if you cool it.

PAHT….AH…SHOO “pa’dahshoo”, non.

No weight measurements in a recipe video is just mean ...

No measurement

MARGARINE? OMG!... ONLY COMPLAINT I HAVE WATCHING THIS... THIS IS A FRENCH RECIPE... THEY WOULD NEVER USE MARGARINE...

His procedure is so tedious, I have made this recipe for more than 30 years an have always ben successful and also made me very popular at work as the Choux Ala Creme baker. As soon as I have added the flour into the water and butter mixture and the dough starts leaving the sides, I remove the pot from heat. I cool the dough for few minutes and add all the eggs. What makes the balance is to ensure I use extra large eggs, I beat the dough until homogenize and let cool before I scoop onto the baking tray and bake them at 400 degrees for 45 mins. exactly no more no lee.