choux pastry revisted!

[durangojo]

hey all,
do you use bread flour for your choux pastry? i have always used ap flour, but was reading in sherry yards' book, 'the secret of baking', that bread flour is better...why? also, i don't think i have made it at 8500 feet before, which is where i live now...any thing i need to be aware of or changes i need to make...thanks all...hope you're day is going well...gosh, its such a crazy time of the year isn't it? having fun yet?
joey

[tommybza]

acording to my notes bread flour takes in more moisture and it depends if you use oil or butter too .some europen's make it with oil and it has a great thin shell weight less . and then most people use butter and it has a tendincey to come up gummy in side .as far as your 8500 foot elevation ,contact your bakery sales rep start there for your adjustments ..good luck
T