they came out beautifully out of the oven but became limp shortly after. Is that normal and is there perhaps a way to make them slightly crunchier like the ones we once had in France?
buzzy110,
May 13, 2:19am
Did you follow the cooking instructions properly? You are supposed to cook them at 220C for 20mins then lower temperature to 150C to crisp, for a further 20-30mins.
Now before everyone goes off at me, this is in the instructions I have for my choux pastry and that always worked well for me.
I have notice lately now though, that butter is not what butter used to be and that my choux pastry does not rise as well as it once used to. I think I will now have to use clarified butter in future.
cookessentials,
May 13, 3:15am
Did you make a small slit in them when you removed them from the oven? you need to do this to remove the hot steam which can make them go soft. Once you do that, return them to the turned off ( but still warm) oven for a few minutes to help them dry out.
elliehen,
May 13, 10:38am
Yes, this is the trick! We even saw the two Masterchef finalists giving their puffs a poke :)
maxi42,
May 13, 10:12pm
thanks everyone, I'll try again. we enjoyed them anyway, just dipped the limp things in chocolate and cream, was fun!
litedelites,
May 13, 10:32pm
Yes - you let out the air and then when they have cooled your can also take out any soggy pastry from the middle. enjoy your next batch, regards T
cookessentials,
May 13, 10:39pm
I bet they still tasted beautiful. They are lovely with a coffee icing for a nice change too.
buzzy110,
May 13, 10:42pm
Gosh. I must have been doing it wrong all these years then. Not only did I not have to prick anything but I never had soggy middles either. Could someone please tell me how to cook choux pastry properly, as mine were obviously less than perfect?
It appear that I should end up with cases that should be soggy in the middle and which easily deflate unless steam is let out.
I always thought, a properly cooked choux pastry case shouldn't have 'steam' inside of it nor should there be soggy bits.
cookessentials,
May 15, 9:20am
Find yourself a book buzzy and copy and paste for yourself, that way you wont be able to argue the toss.
buzzy110,
May 15, 9:24am
No cooks. I can cook eclairs. I don't need a book to cook eclairs properly. I need one to tell me how to cook them as badly as you.
cookessentials,
May 15, 9:27am
Oh dear, you are just So charming LOL
buzzy110,
May 15, 9:28am
So here are Dean Brettschneider's tips for cooking choux pastry. I just looked it up and it seems we agree entirely:
"Keys To Success" 1. Do not over-cook the roux on the stove as this will dry it out. 2. Always use fresh eggs. Fresh egg white is stronger, enhancing the pastry structure. 3. The quantity of eggs used depends on the consistency of the mixture. 4. Always bake in a hot oven. 5. Never open the oven door too early as this will allow the steam to escape, causing the choux pastry to collapse. "
Nothing at all in any part of his recipe about doughy insides or pricking your pastry to let out steam when it comes out of the oven.
cookessentials,
May 15, 9:40am
No wonder you continually get peoples backs up. . so incredibly rude without an ounce of manners.
buzzy110,
May 16, 2:19am
Yes, I am rude when provoked, however, that was probably no excuse for my post in #11. It shouldn't have been 'said'.
If I could stay away from you cooks I would, but you seem intent on following me around.
elliehen,
May 16, 2:27am
You did ask for help, and you were answered...
buzzy110,
May 16, 2:31am
No elliehen I wasn't answered. I was told to go and get a book and copy and paste for myself. I specifically wanted to know how the proper cooks on her cook their choux pastry so that it needs to be pricked at the end of the cooking time to stop collapse and so that it ends up with a doughy inside.
I've never needed to prick, nor have I managed the doughy centre so I must surely have been doing something very wrong. This thread has alerted me to the fact that my own choux pastry cases must have been defective in some way. When I learn, I'll contact Dean Brettschneider and tell him how a proper case should come out.
elliehen,
May 16, 2:59am
buzzy110, your sarcasm knows no bounds... maybe it's your ego that's deflated, not your eclair? ? There's certainly a lot of steam coming from you!
cookessentials,
May 16, 6:46am
x1
As I note, maxi asked the original question to which I gave an answer as did someone else... maxi seemed quite happy with this and this is the way you make ecalirs... I am sure they may be other ways buzzy, so please do not come back into a thread and make cutting and sarcastic remarks and have the gall to tell someone that they cook them badly and then do an about turn and try to make out you are being followed! ! For a grown woman, your attitude and immaturity really are beginning to show. You really are becoming patheticand pedantic about damn near everything that anyone else posts on the recipe section. As for really wanting to know how to do them... ... you already do them the way YOU do them, so there really is no other way for you to need to know now is there? Not sure if you ever heard of Margaret Fulton? she has been around since before Brett whatever his name is was a twinkle in his parents eyes and I think she has SOME idea of how to make and cook choux pastry, I am more than happy to follow this method, it works very well for me and many others but thanks so much for your concern. I had a feeling the last time you threw your toys out of the cot you said you were not bothering to come back to the recipe section. Dont forget while you are at it to telephone Ross Burdon, Ray McVinnie, Simon Gault and the team from NZ Masterchef while you are at it and tell them that they have it all wrong and that YOUR way is the ONLY way to make eclairs, I am sure they will appreciate it. Oh and by the way you are looking at about 9g of carbs per eclair. I am surprised that you eat them, being a low carber and all.
cookessentials,
May 19, 1:52am
You could always try Paris brest too maxi, these are more donut shaped with a light glazed icing and flaked almonds scattered on the top.
nauru,
May 19, 1:01pm
Yes, I agree this is the way to go. I was taught to do this in DS at school and it always works well for me.
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