But also, it has not in my experience produced reliable results. Instead, leave them to cook until they're a deep golden brown, and them immediately remove them from the oven, place them on cooling racks, and take a bamboo skewer or thin pencil, or equivalent - a toothpick is far, far too small and poke a hole in the very top of each pastry, making sure you penetrate to the center.
This allows the steam to escape without softening the pastry, and is crucial to maintaining the shape and texture. As a bonus, you can pipe in filling through the same hole For the first batch, pay close attention to how they're cooking.
You'll want to reduce heat as soon as they've risen and start to set, and remove them from the oven before they scorch. Exact times will vary based on your oven and on the size of your cream puffs. Finally, don't make them too big - I aim for maybe a tablespoon of dough per cream puff at most. Remember, when properly cooked they puff up and are hollow inside - you just need enough dough for the shell! If you're ending up with webby, doughy centers, you're just wasting dough and making them harder to fill later on.
Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? So if your oven runs cooler, then you may need to adjust the temperature accordingly. Choux pastry needs high heat right away to puff up. I even tried baking some for 50 minutes just to see if they were still moist on the inside and they were unfortunately.
It was firm enough that the wooden spoon stayed upright before adding the eggs. I did not measure by weight. Not sure. I did do a trial run baking at for the first ten minutes as some other recipes suggest and I had more success with them puffing up. They were still moist on the inside though so I have to figure out that problem. Hi, Violet. I actually had this pumpkin cream puff recipe here on my site, but I hope you found a good one as well.
I had so much success with your macaron recipes I made both the lemon macarons and the strawberry ones — so pretty and yummy! I love how thorough your instructions are and all the trouble-shooting tips. Do I need to use a stainless steel saucepan for the crust to form when I am cooking the panade, or can I use a nonstick? Thank you! I am so happy I found your blog!
And so are my friends and family members, who get to eat your recipes. Hi, Heather. But if you cook it for minutes after the dough starts forming into a ball, you should be good. Let us know how they turn out. By the way, your family and friends are totally lucky to have you!!! Hi there, how long can the filled cream puffs stay out at room temperature about 70 degrees Fahrenheit?
But they should hold up pretty well for hours. A lot depends on the filling too. Let me know how it goes. Skip to primary navigation Skip to footer navigation Skip to header navigation Skip to privacy navigation Skip to recipes navigation Skip to main content Skip to primary sidebar Cook Well, Eat Well.
Shop Meet Shinee Contact. Facebook Instagram Pinterest YouTube. Subscribe To Updates. Home » Ultimate Guide to Choux Pastry. Skip to Recipe Print Share Share on:. Contents hide. And it requires basic pantry staples. Liquid — You can use either water or milk, or a combination of both. Water yields slightly crisper shells, while milk makes the shells a bit more tender. Flour — If you want crispy pastry, use high protein flour, like bread flour.
All-purpose flour works fine too. Butter — I prefer unsalted butter. If you opt for salted butter, omit the salt. Sugar — A little bit of sugar not only adds flavor, but it also helps with browning. Make panade Slowly heat water, butter, sugar and salt over medium low heat, stirring occasionally. The goal is to melt butter and dissolve sugar and salt before the mixture comes to a boil.
Meanwhile, sift the flour. It helps to remove any lumps, so it incorporates into the dough better. Off heat, add all the flour at once into the butter mixture.
The proper consistency of batter is important, because it can make or break your final outcome. Too runny batter will make flat shells, too thick batter is hard to pipe. Batter consistency The batter should be smooth, thick and glossy.
For example, more glutenous the flour, more eggs it needs. Place the pastry bag in a tall glass, as shown above. Too runny choux pastry dough: You probably added too much eggs.
With eclairs, I also prefer to use a French star tip over a round tip. This really helps with maintaining the eclair shell shape. I also prefer to use bread flour, so that the dough will be more sturdy than with AP flour. Eclairs bake better on silpat than on parchment paper!
For more details, check out this post for tips on how to pipe eclairs and make classic chocolate eclairs. Some recipes call for choux pastry to be baked at two different temperatures.
If this works for you, go ahead. As I mentioned earlier, I find that the high temperature makes the shells expand too much, causing cracks.
This means you should never open the door during the first minutes of baking for standard-sized choux pastry; the time goes down for smaller shells and up for larger ones.
I wait till the shells are golden colored before opening the door. This prevents steam from escaping too early, which will cause the shells to collapse. I used to prick each choux pastry shell with a toothpick as soon as they came out of the oven and were cooling down, in order to dry out the shells. So now I open the oven door at the minute mark, prick each shell with a toothpick or skewer during that last mins of baking, and allow the steam inside the shells to escape.
Use a sharp toothpick to pierce the casings. For larger pate a choux pastries more than 2. There are many different types of filling that you can use to fill profiteroles or eclairs!
The most popular filling is vanilla pastry cream, which is also known as creme patissiere. You can get the recipe for creme patissiere right here. OR if you prefer chocolate creme patissiere chocolate pastry cream instead, get the recipe for that right here.
You can get the recipe for Salted Caramel diplomat cream in the recipe for Choux au craquelin with salted caramel cream.
This will give you a softer shell, but it will have more flavor because of the milk. I prefer bread flour to make eclairs, and AP flour for profiteroles. But you can try either of these and see which you like better. Toppings — You can also make little cookie discs craquelin to place on top of the profiteroles, for a crunchy version of choux pastry buns.
Unbaked choux pastry dough can be stored in an airtight container, and in the fridge for up to 2 days. I place the dough in a pastry bag and seal the bag so that the dough has zero contact with air. You can also place the dough in a bowl, and then cover the whole surface with plastic wrap. You can also pipe the choux pastry into the shape you like and freeze as quickly as possible.
As soon as the choux pastry is frozen, you can place them in ziploc bags. The most important thing is to prevent freezer burn. Baked choux pastry can be stored in an air tight container, at room temperature, for 24 hours unfilled. Unfilled cases can also be frozen in airtight container for longer. But will need to be warmed in the oven before being filled. Just go for it! If you are a beginner, start with profiteroles or cream puffs. They are easier and more forgiving to make. Then you can graduate to eclairs , and then even try your hand at these addictively delicious craquelins!
Digital Kitchen Scales. Silpat mats. Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. This site uses Akismet to reduce spam. Learn how your comment data is processed. I made some today that failed. They were all flattened at the exit of the oven. My question now: What can I do with the shells, the flattened ones?
Can I do some kind of dessert? There must be some kind of something I can still use them. Thank you. Hi Serge Sorry for the late reply When I was young I have eaten many flat choux pastry cases that my mom has made, so it is still very much edible and tasty. You can either just pipe a stiff filling on top of the flat cases to serve it like a mini tart.
A savory or sweet filling will work. You can also create a layer of the flat cases in the bottom of a cake pan, top it up with pastry cream or diplomat cream , top it up with more flat pastry cases and allow it to set. Once it is unmolded it can be sliced and served too. You can freeze cream puffs that are filled!
And it's easy to do! Just make them according to the instructions below and freeze the filled cream puffs on a parchment-lined baking sheet until frozen, about 4 hours. Really, it is that simple. There are also a number of other substitutes for heavy cream if the rich stuff isn't your thing. A: Cream puffs can be stored in an airtight container for up to 2 days; freeze for longer storage. If your cream puffs have softened in storage they can be crisped up in the oven before filling and serving.
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