This can cook the eggs, and even give your choux an eggy taste. I prefer keeping them in the kitchen (which is already warm because the oven’s been doing its thing). the “spoon test”. As a guide, when the spoon or whisk is lifted out of the dough, a ‘V’ should be left hanging.

STEP 1. I prefer the finger test over the V test. This is quite simple to do: with a metal piping nozzle make three equally spaced holes in the base of the éclair – wobbling and twisting it to make sure you have created space for the filling. Plain Flour (or all purpose flour). Remove the dough from the pan and place in a bowl to cool. Will try using other nonstick baking paper. Can I use pastry flour or bread flour instead of AP Flour? How you measured the water, what saucepan you used to cook the dough, how long you cooked the dough can all have an impact on how much water is left in the dough. But now I’ve found that pricking the shells during the last 5-10 minutes of baking helps dry out the shells more, and keep them crisp and sturdy. I like to use a flexible silicone spatula to do this, and mix the dough by flattening any lumps I see with the spatula as I go. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week!

If that happens, the dough won’t hold its shape when piped, leading to flat choux pastry. Also make sure there are no air bubbles in the pastry bags too. If it does not, continue to add eggs. I wonder if you ever made beignet with weaker flours to make a comparison? This is not only to avoid a skin forming, but also to prevent further water evaporation. It has the creamy white color of patent flour rather than the pure white of cake flour.

During the last 5 – 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking. Once you have piped choux dough on one tray, keep the remaining dough in the pastry bag until you’re ready to bake the next batch. A few cracks will be visible on the outside, but it still retains the shape it was piped in. Unfortunately you should never add more water or eggs to loosen it up. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Self-rising flour has baking soda & salt added to it. Chances are the dough was too wet and runny. Stop when you reach a smooth and soft texture. I’ve got to work on my piping skills.

For more details, check out this post for tips on how to pipe eclairs and make classic chocolate eclairs. use 5 oz / 145 g for a firmer shell (like for eclairs), weighed with the shell, about 4 large eggs, use less if using table salt, or fine salt. Profiteroles are more forgiving and foolproof than eclairs, because of their round shape, and as such I like to keep them a little softer. However, it won't do anything very wierd or dangerous. Choux paste is leavened primarily with its own liquid content and held together with egg protein; unless you calibrate it very precisely a chemical leaven will cause unpredictable results and probably blowouts. Store bought choux pastry cases are almost always dry and tasteless. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Pastry flour is used for pie doughs and for some cookies, biscuits, and muffins. (For example, that's why muffins aren't hard lumps of solid dough.) Enter your email for all new recipes, techniques, and videos delivered right to your inbox. This will result in a lighter pastry case, that rises more. Any idea where I’ve gone wrong / any way to make it more crisp? Homemade choux pastry however, is the real deal!

: ). This site uses Akismet to reduce spam. Hi, i use this recipe many times but sometimes, when i take it out from the oven to pick a whole, it collapse and not staying to it shapes, and i dont know why, do you have any tips or what might be happening?