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Chou Pastry

post #1 of 9
Thread Starter 
What am I doing wrong? Every time I make it, everything is fine until I take them out of the oven ad the they collapse. Tell me please
post #2 of 9
Not sure how you're baking them.. I bake at 425 for 15 minutes then turn it down to 250 for another 15 or 20 until they are somewhat dehydrated and firm. Then I cut a hole in the bottom and lay them on their side to cool, let's the interior steam escape so that they don't get soggy quickly.
post #3 of 9
Thread Starter 
That is 425f yes? That's 220c. I have done that but as soon as I open the oven door, they collapse.
post #4 of 9

Bake them, then LEAVE them in there on low heat to dry out. They should remain crunchy even after cooling.

This is a proper chouquette thats been left in the oven to dry until it was crunchy, it retains its crunch even after hours of  cooling and thus re-hydrating in a humid kitchen, AND being filled with maple pot de creme.

 

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Edited by Dobzre - 10/21/14 at 9:57am
post #5 of 9
Thread Starter 
Yes. Of course. Why didn't I think of that. Thank you so very much. I will try and let you know. A real thanks again.
post #6 of 9

Opening the oven during baking can make choux fall.

Also, another tidbit, is to gently poke a hole in them after they come out of the oven to allow steam to escape.

Oven temps in recipes differ, so it may be a trial and error thing as well.

post #7 of 9

Choux pastry made properly should never fall period. No need for poking it nor drying it out....wow

 

I would ask what is the recipe you are using and what technique are you using to incorporate the eggs and check the consistency? 

post #8 of 9

I agree with @Fablesable

Something wrong in procedure more then likely. Not cooking roux long enough to eliminate some moisture. Adding eggs to fast or to

a too hot roux, or maybe all of these:D 

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #9 of 9

Yes Ducado,

posting your recipe and technique would help narrow down your problem.

Also have you made them correctly in the past and now it does work or are you a novice with this recipe?

 

Godd luck otherwise...

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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