I have made an enormous batch of choux pastry, but somewhere I stuffed up and put in too much salt, i have cooked 2 batches and they are def too salty, I don't want to waste the entire mix is there anyway I can fix it - thanks
valentino,
Feb 23, 6:47pm
The only thing I can think of is to make more but without salt and perhaps use unsalted butter, other than that, I'm not to sure as this pastry is quite restricted to ingredients and anything else could really stuff it.
Hopes this helps.
Cheers.
winnie231,
Feb 23, 7:26pm
wimwam1 - after reading in the other thread that it's for a friends wedding, much as I would hate to waste all that effort & ingredients if I was in your shoes ... the only thing I think you can do is start again. Good luck with it all - what a great friend you are for taking on such a challenging task!
valentino,
Feb 23, 10:04pm
Agree with... . . winnie231
A Wedding is a Wedding, top occassion for anthing to be amiss, start again as suggested.
wimwam1,
Sep 5, 4:51pm
yes I tipped it all out and will start again, the pastry cream turned out damn good however, I have to eat it with my fingers now lol! ! !
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.