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Classic French Pastry
Hi there- I have a question for Chef Jonathan Mougel, My name is Petra and I am a student of your Classic French Pastry class. I am attempting to make the Paris Breast but I am failing! I don’t seem to have the lift/height you have and my shell is not empty… It’s delicious though! I had to make my own hazelnut praline because I live in Australia and it is not easy to find or it’s extremely expensive. Can you give me advice please? Another question, my choux pastry was wet underside when I let it cool. Do you advice to take them off the pan and cool on racks immediately? Thank you in advance.
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6 Replies
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Hi Petra 👋 How are you?
Welcome to our Community! 😊I hope you feel totally at home. I’m Sol from Buenos Aires and I’m the Community Builder.
I’ll bring @sussan_scoolinaryteam to this thread so she can help us with your questions.
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Take care and we hope to see you around often!
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Thank you so much! Nice to meet you. 🙂
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😘
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Hi Petra
I think you needed to cook the choux dough a little more, it could be that it has excess liquid (eggs, milk) and that’s why your dough didn’t rise. Another important point is the temperature of the oven, it must be exact since a lower temperature will prevent the choux dough from rising in the first minutes and that is very important.
Once ready or baked, your choux dough should be placed on a cooling rack so that the steam is released and does not become moist.
We hope this information is helpful
Greetings.
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Yes, you are right. I have to get smaller eggs.. my jumbo eggs were a bit over! I will try again.
I have a thermometer in the oven . It’s to monitor the actual oven heat. So that one I think is ok.
Thank you for the advice..I appreciate it.🙏
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Hi Petra
Great, tell us later how it goes.
Greetings.
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