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HELP - Gougère Disaster

post #1 of 10
Thread Starter 

So, I am beginning to think I am jinxed with cooking right now.  Nothing is working.  Have to make many hundred gougeres for Wednesday party, and my tried and tested and fail proof recipe is just not doing what it should.  Can humidity/weather affect gougeres??? I have made this recipe millions of times and tonight they are just not puffing up. Any suggestions would be great. Thanks.   

post #2 of 10

@kimmit could it be humidity? Did you change anything in your recipe (eggs you normally use etc). 

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #3 of 10

Are you keeping it in the fridge overnight? If you are, don't.

post #4 of 10
Thread Starter 
Quote:
Originally Posted by Nicko View Post

@kimmit could it be humidity? Did you change anything in your recipe (eggs you normally use etc). 


 



Hi. Nope, haven't changed a thing, but it is really hot and humid here right now. I didn't think that would affect them?
post #5 of 10
Thread Starter 
Quote:
Originally Posted by kuan View Post
 

Are you keeping it in the fridge overnight? If you are, don't.

Hi Kuan - no, not keeping in fridge - I am making them fresh. 

post #6 of 10

Consistency of the batter?

Too many eggs this batch?

Opened the oven door during baking?

Too many on one pan?

Not baking long enough.

 

These can make them fall or not rise well.

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Chefross View Post
 

Consistency of the batter?

Too many eggs this batch?

Opened the oven door during baking?

Too many on one pan?

Not baking long enough.

 

These can make them fall or not rise well.

Thanks Chefross.  I am thinking it may be the eggs. The consistency looked really good though. I don't open the door, as I can see what is happening without opening.  I did not consider too many in the pan, but I have done exactly as I did last time.  When they are cold, (and flat) they seem quite greasy.  Might it be the cheese? 

post #8 of 10

Well something has changed.

 

First of all, we cannot guess your ability, experience, or recipe.  If you need help you need to provide a recipe.

 

Are you cooking by time or by feel? You need to cook the choux paste properly.  Then when incorporating the eggs you need to make sure they are not cooked.  My guess is the choux paste may be cooking the eggs.  Of the two technique steps I just mentioned, this is more likely to be the cause of your choux not rising.

 

Then comes your oven temperature.  Are you absolutely sure your oven is hot enough and nothing has changed, no jets are plugged, or your area is not experiencing brownouts during the summer?

 

So give us a recipe and the things you feel are relevant when you are making the choux paste or else we are just guessing.

post #9 of 10

maybe one of the resident pro bakers or pastry chefs here could jump in an answer. @NOLApastrygirl @natalierae , @panini  any thoughts? Can you help Kimit out.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 10
This first thing I thought was maybe the cheese.
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