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pastry making in hot and humid climate

post #1 of 3
Thread Starter 

Hi

 

Just wondering if any of you ever made puff pastry in hot and humid weather? If so, how did you do it?

post #2 of 3

I don't know where you live,  but here in California ,  in the Sacramento area,  it is around 105 degrees during Summer.  Sometimes humid.  I make Pate Chioux anytime I want and have not had a problem..

post #3 of 3

im currenty in hong kong

 

choux is not a problem

 

combi oven 180 degrees celcius

then slowly turn down after it gets colored

keep going down in intervals of 20 degrees until its "crisp enough" <this part is personal preference... in asia people like SOFT puff.. europeans like crunchy puff>

 

and the ONLY thing that really gets into my nervs with hot humid climate is making macarons

holy @#@# lol

u need to prebake the almond powder stuff like 2 times and keep em as dryyy as possible

then after u pipe em out

u need to "wind dry emm" cuz if u just leave it out in any random place.. they get soaked up with water and get wasted like WHAM
then when u bake... u gotta bake a bit longer cuz.... ITS JUST TOO DAMN HUMID

 

<cheers.. just my input haha>

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