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u/Phantom_blown1

Image 1 — Choux au craquelin first attempt
Image 2 — Choux au craquelin first attempt
Image 3 — Choux au craquelin first attempt
Image 4 — Choux au craquelin first attempt
Image 5 — Choux au craquelin first attempt
▲ 193 r/pastry

Choux au craquelin first attempt

Yesterday I made a post on how to make choux, and I'm grateful for all the advice I got. Here's my first attempt. 6.5/10 imo. Out all the puffs only 2 rose well round. The others were a bit flat but not paper flat lmao. I believe the moisture in my dough was fine, as I got the proper V ribbon drop consistency. What could've been the issue is that I pressed on my craquelin too hard and maybe they were too big for the puffs. Also a stupid thing I did was to not preheat my oven while i was piping. I piped them and let them sit on the counter for too long. Regardless of the errors, I'm really proud with my first. Here's some pics and a cross section of a puff which is a bit flat.

u/Phantom_blown1 — 5 days ago
▲ 4 r/pastry

Choux Pastry

Hello everyone! I'm an amateur baker who just got into Baking/Patisserie. I've only 4 months experience, and feel like I should now tackle choux pastry. Before going into it, here are my queries so I can prevent some disaster on my first attempt

  1. Consistency of dough: I've seen many videos where they add eggs to the point where the dough gets slightly ribbon like runny and shiny, and some use a dough which is almost way too runny (which works for them) what's the best way to judge the texture after adding the eggs?

  2. Stove time: For how long should the flour mixture be cooked? Thin film formed + extra 2 mins? Or leaves side of pan?

  3. Oven temperatures and bake time: My oven is very inconsistent when it comes to dropping or raising the temp. It takes way too LONG to drop the temp, or sometimes it barely even drops it unless the door is fully opened for at least 10 secs. Many choux videos I've seen, at least 7/10 of the bakers bake their choux with 2 temp. High for rise, lowered to dry the pastry. Can I bake them at one temperature instead? I can't risk with the inconsistency of my oven. Also, some people poke holes in the pastry and put it back in the oven for a few mins, whereas some turn off the oven and leave the door ajar with a wooden spoon for 10 mins. What works the best? I know the goal is to release steam after bake to prevent collapse/sogginess. Would appreciate any help so my first attempt goes smoothly! Thanks.

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u/Phantom_blown1 — 6 days ago