Home Cooking

Help with Pate a choux (cream puff, gougeres, etc....)


Home Cooking 13

Help with Pate a choux (cream puff, gougeres, etc....)

harryharry | Jan 28, 2011 08:58 AM

I'm following Michael Ruhlman's ratio - 2 (water): 1 (butter): 1 (flour): 2 (eggs)

I ended up using 4 large eggs which is slightly less than a cup - but the dough seemed done - I was taught that a wooden spoon should just fall over (not stand up)- mine fell over pretty quickly.

I piped them about the size of a golf ball

Put them in the oven at 425 for ten minutes and without opening it - dropped the temp to 375 (read this in another recipe) and then took a peek - they rose great but clearly weren't done - let them go a total of another six or seven minutes - nicely browned but could have been a little more -

Took them out and they fell immediately - they seem either uncooked inside or too eggy - I'm having a hard time figuring it out -

Some quick input is needed - I'm making another batch now!!

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