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Posted at November 26, 2012, 3:54 pm: Choux Pastry Techniques Needed First of all, I am new to this forum. My name is Louie Elizabeth from the Bay Area in California. I love to cook and bake whenever I need recharging. I am hoping I can strike some luck with a knowledgeable group of professional pastry chefs in this forum My issue at hand is how to properly make napoleons or cream puffs by using choux pastry. I worked with 2 recipes and both were flops. Basically, I cut the butter in pieces and put them in water to boil. At boiling point I take it out of the fire and I add in the flour stirring vigorously until mixture pulls away from the side of pan. Then I added eggs one at a time. First recipe: 1 ½ c (12 oz) wate 150 grams(5 oz) butte 1 ¼ c (5 oz) all purpose flou 5 egg At 350 degrees Fahrenhei Second recipe 1 c (250 ml) wate 1 c (250 ml) mil 1 tsp sal 1 tsp suga 7/8 c ( 200 grams) butte 1 2/3 c (235 g) all purpose flou 6 -7 large egg At 420 degrees Fahrenheit for first 10 minutes. Then lower to 350 degrees Question: Author of first recipe mentions that choux pastry” should not contain any sugar, allowing the natural sugars in the flour to brown the crust: this enables the choux to be baked for a lengthier time so that the internal mixture dries out. If the internal structure does not dry out, the steam coming from it will soften the outer crust and then the whole choux pastry will be soggy and moist. Another way of preventing this is to cut or punch a hole in the baked product as soon as they are removed from the oven to allow the steam to escape. Interesting recipe #2 has sugar (plus milk) …this is a very tasty dough, incredible I must say.. The result was it did not rise and were soggy and uncooked. Though last December for a Christmas dinner I did a choux pastry based dessert which is a Gateau Saint Honore and it was successful. I was totally confident making the choux considering I haven’t done it in over 30 years…I as a teen-ager I made cream puffs out of choux pastry and never had issues, now time has passed and I’m 45 years old and ……(this is what time has done)…..I would greatly appreciate any feedback, thoughts and techniques …maybe I can regain the grandeur of my idle youth today as a weekend baker. Thanks for your help! Louie Elizabeth Original of the message was taken from http://www.cheftalk.com/forums/ Replies:First of all, a correction.As Annie says, it's almost a personal thing. What about blind baking or poking holes in the bottom for it to vent? ... Uh, what are you referring to there, Rook? To be honest after I re read the posts I got no idea where I am coming... The method that works for me is to swirl my finger in the batter. Clove, Haven't heard that one yet. Thanks to all, specially Annie, who painstakinly detailed the process. You can mix in the eggs by hand, since you don't have to worry about d... Pan, I just double-checked, and they have actually switched to blind-... I really got into this one while I was in school. As I said in my previous post, everybody has their "tricks" ... Thank you Chefpeon, for proving my point, contradicition is integeral ... for my 2 cents worth: Firstly standardise your recipes, get rid of th... To whom are you speaking? If it is me you are talking to, let m... Dan, this was not aimed at you in particular so don't be so sensitive. i will give you two recipes both work excellent i have made them many ... Other Topics of Chef Talk:Another possible job changer- (maybe!)Crazy requests Trying to convince myself to take the plunge...having difficulty Emulsifiers/Dough Strengtheners Cinnamon filling for bread Mastercook 9.0 Falafel Ball Tools Russ & John's baker Marinating chicken Studying in Australia ice cream temperature Please help? chicken curry. Cream puffs Question? Turkish kofte (meatballs) A quick hello!! sharpener needed for ice bits CIA Wine program Words of Advice for soon to be pastry student. Elgigante Oven problems... I am going to NECI Cucumber-wrapped salad Sour dough A question of insurance. Chocolate, Bonbons & Ice-Cream Foie Gras ban???!!!! What is the French term for the NY Pizza by the slice... This looks like the place to start... If you have ever wanted to go to Greece |