-
Chocolate Choux Pastry
Okay Mr. Fran Segura, let’s talk about your chocolate choux pastry dough.
I’ve made choux pastry plenty of times – I followed your recipe to a T, and that means weighing everything out in grams. It turned out way too loose. I knew it wasn’t going to work, but I had already made it, so I gave it a shot anyway. I piped it with the star tip nozzle, and while baking, the ridges disappeared.
45 minutes in a 320F oven, and they came out mostly flat and misshapen, with no ridges.
I’m convinced there’s something wrong in your recipe. 200 grams milk, 300 water, 520 eggs, and only 200 flour plus the 50 of cocoa. That does not seem like enough flour.
It’d be great if someone in scoolinary could double check/test this recipe. I’m not holding my breath, but I know I measured everything correctly, I know there’s something wrong. Pardon the angsty vibe within this message, but I just wasted a ton of ingedients on this.
Thank you,
Kyle
-
2 Respuestas
-
I am going to send your question so that the content team can review the recipe. As soon as I have a response, I will contact you again.
Greetings.
-
The content team just contacted me and told me that the recipe is correct, maybe you can adjust the amount of liquid, not all flours absorb the same amount of liquid.
Remember that the dough must also rest for a while so that the flour absorbs the moisture.
We hope this information is helpful.
Log in to reply.