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The beautiful Mrs. Tas makes cream puffs

post #1 of 3
7/9/12 at 12:59pm
Thread Starter 

x


Edited by tasunkawitko - 9/18/12 at 7:02pm

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post #2 of 3
7/9/12 at 2:25pm

tasunkawito...

please don't take this the wrong way but the pan you made the choux pastry in doesn't look so bueno to me.....please tell me that your pan is just an old beat up aluminum pan and not a coated pan that the coating has been scraped, worn or come off....either is not good but the scraped coating is worse...if it's an old beat up aluminum pan it would just make it hard to beat the dough(as well as not conducting heat very well), if its a pan with scraped coating it actually could be harmful. throw it out and do the beautiful mrs. taz a favor and buy her a new one...not coated preferrably...

when i make choux pastry i add one egg at a time and incorporate each one into the dough before adding the next....it's a bit more work at the onset but it makes for a better dough i think....it's stiffer and you are certain that the eggs are totally incorporated so that there are no white lumps...it's also drier.....these are not criticisms(well the pan issue is), my only intention is to be helpful.

joey


Edited by durangojo - 7/9/12 at 2:37pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #3 of 3
7/9/12 at 2:56pm
Thread Starter 

hi, joey -

 

i wholeheartedly agree with your words regarding that pan. i've bought her a new set since these pix were taken (in march) and it is MUCH safer, easier to work with and nicer to look at! thumb.gif

 

 

your comments about the eggs make perfect sense ~ the next time she makes them, we'll see about trying it that way, and comparing the results.

 

thanks for your feedback!

 

ron

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