An ONN Production in collaboration with French in the Kitchen -

Teen Hosts: Ines Kacemi
French in the Kitchen Hosts: Francoise Matte, Cecile Penot-Dietrich

Edith Moisand, Kevin Wetmore
Director: Kevin Wetmore
Camera: Felix Moisand, Jay Ahn, Susan Taylor


For the dough
5 TBPS of butter
One pinch of salt
1 cup of flour
2TBSP of sugar
1 cup of water
3 large eggs

For the custard:
2 cups of milk
½ cup of sugar
4 egg yolks
Vanilla extract
3 TBSP of corn starch

For the caramel:
1 cup of sugar

In a pan mix the water, the salt ,the butter cut in pieces and the sugar.
Bring to a boil, then remove from the heat and set aside.
Add the flour and incorporate quickly.
Then put the pan back on low heat and let the dough dry, while continuing to mix vigorously.
Preheat the oven at 375 F°
Then take off the heat; add the eggs one by one each time mixing vigorously.
The dough must be smooth. Using a teaspoon, place small amounts of dough on a piece of parchment paper.
Cook for 30min.

During this time, prepare the custard or crème patissière.
Separate the egg whites from the yolks. Beat the sugar with the egg yolks and then add the cornstarch.
In sauce pan bring to a boil the milk, remove from the heat and add the egg mixture. Put back on a low heat, while whisking constantly until the cream thicken and let it cool.

Then stuff the choux with the crème patissière.
Prepare a caramel: in sauce pan, pour 1 cup of sugar and cook it until the sugar melt.

Dip each chou in the caramel sauce.

This video was created in coordination with Arlington Community Media, Inc. in Arlington, MA. ACMi is dedicated to providing an electronic forum for the free exchange of information and ideas which reflect the talents, skills, interests, concerns, and diversity of the Arlington, Massachusetts community.

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