100 thoughts on “Recipe-less Cooking Challenge | Choux Pastry

  1. MIKE! Talk about food waste! Aand I did have a comment below the last eclair videos saying: DON'T OPEN THE DAMN OVEN DOOR! Your eclairs WILL deflate! They have to start turning brown before you can do that.
    Maybe Mike will get the hit for this video, but I think Sorted should turn to talking about basic principles instead of recipes already. You're a cooking show, not a book review channel! See some #bakewithjack videos to see what I'm talking about. He just does it for baking bread, you've got so much more to offer. A food vlog is good, but if you go deeper into the principles of how to cook the food, that's a good, food nerd show.

  2. Are you not able to buy the book on its own? The other parts sound nice but i'd rather pay 拢20 for just the book instead 拢65 for all the other items than an additional 拢50 to be in the club.

  3. honestly, seeing them make these without a recipe makes it feel a lot less intimidating to try out myself! (seeing barry i mean. idk what mike was doing.)

  4. Every video I think a different normal seems more chefy. This time, it just seems like Mike had a really terrible, no good, rotten day in the kitchen. As a normal myself, I can totally relate to those days 馃槀

  5. This is a comment I've meant to post for a while. Please pump James' volume for his off-hand mumbling comments. He's so hard to hear unless I'm wearing my headphones.

  6. Q: Prove that a normal will be a normal no matter how long it takes?
    A: Just look at Mike…10 years in the making and he still messes up.
    Congratulations…you scored a distinction for that answer..:D

  7. Not sure I could respect Mike anymore after seeing the last two episodes… His passion and knowledge in the recycling one was really inspiring – and in this one he had one disaster after another (unusual for such a talented 'normal') and even though you cld see it genuinely affected him, he was still trying to take a lesson from it. They're all good guys but I'd have Mike as my brother any day… chin up, pal. 馃槏

  8. Oh no I鈥檓 such an idiot. I thought choux pastry was spelled SHOE PASTRY for all these years 馃槅 why did I never question that?! 馃槀

  9. MIKE!!! What the @uck man, i mean really
    You haven't remembered anything from all the years of cooking and knowledge that you have been given from other chefs
    That was just so bad
    An Barry, NO! just no
    That joke was terrible
    Still love you guys though 馃槈 馃槢

  10. Make a video of a recipe using all the best kitcgen gadgets and compare it to the same without

  11. For the next one I would like to suggest stuffed vegetables. Bell peppers, eggplants, tomatoes, mushrooms even.
    Keep up the good work!

  12. My heart kind of breaks for Mike in this one. You can tell that he knows he has messed up and is a bit down about it. He doesn't remember how to make the choux. Which he has worked with kids, so they can definitely mess with your brain, LOL He's the normal of the norms!

  13. I kept feeling so bad and annoyed at Mike once he threw the milk and sugar in….but once the icing started trickling I started laughing so hard

  14. Omg Mike!!! Your meant to be the sensible one…what happened?… "maybe it will pump up like a bike tyre" (the best comment…dying!). 馃ぃ馃ぃ馃ぃ

  15. This was fantastic, but you should definitely give a little tutorial at the end to show how it should be done, or highlight where they've went wrong!

  16. In Mike's defense, he probably put milk and sugar in the choux at the beginning because he was trying to replicate Chef Lanlard's recipe. But perhaps something went wrong in the amounts?

  17. Honestly I liked Mikes, his confidence in decisions early on was inspiring. He may not have known what he was doing, but he was doing it with gusto.

  18. I related to Mike's reasoning so much. I have taken the same route to work for a year, but if anyone was to ask me what freeway I take to work I wouldn't be able to tell them. I just learned it by memory from an app. I'm 32 now and remember ten years ago being able to remember and give exact directions everywhere I went 馃し馃徎鈥嶁檧锔忦煠佛煆烩嶁檧锔忦煠佛煆烩嶁檧锔廙aybe a podcast on how technology has affected cooking and the passing down of recipes and techniques?

  19. Oh My God! Mike please stop. I'm not a chef or a normal cook, or a normal that indulges time in a kitchen, and just watching Mike add milk into the pot has me cringing! Please, make him stop! Eric Lanlard is screaming somewhere, obscenities in FRENCH definitely!!!

  20. "It's a good… size for an eclair and they're all the same size…"
    really glad I wasn't taking a drink when that was said.

  21. noticed that the link to the pastry chef video isn't in the description but it says it is in the video! just letting someone know, maybe put it in?

  22. I'm not a native English speaker and I always thought that those mad English folks called it shoe pastry. I had no idea why…

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