Topic: Pâte à Choux

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Posted at September 26, 2019, 11:26 am:

I made the pâte à choux using the recipe in 'the Professional Chef' book (CIA). The recipe was 1 pint milk/water, 1 t sugar, 1 t salt, 8 oz butter, 12 oz. bread flour, 4-7 eggs (I used 6). When baked the cream puffs did not expand, the finished product was not light but a bit heavy and crispy, which will work out fine but what could I have done to make them turn out like they should? The baking instructions were 375 for a bit until they 'set' up then 350 to finish them off. I ended up cutting them in half, scooping out the moist dough then filling with pastry cream. I thought they were supposed to expand, maybe double in size and more delicate. Thanks, Omi

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

OMI, the recipe sounds about right.

Hi OMI ! Foodibear here ! You need to make sure you do a few th...

Omi, The advice up above is great.

I'm assuming that you religiously followed the CIA proportions and dir...

making choux paste should be very easy and rewarding.

I have a recipe that has never failed yet if you would like it?

My goodness! I am overwhelmed by the responses! Either my thermometer ...

OMI: Good morning.

WOW I am so sorry for not answering for so long!!!! CHOU PASTRY in ...

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