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Choux pastry
Xavier Donnay
I want to ask about the choux pastry . I followed the recipe but after baking the choux pastries became not as puffy as they used to be .
What is the reason ?
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3 Replies
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Normally choux dough is not spongy when baked, its main characteristic is being a crispy dough on the outside and with a cavity inside to be filled.
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Reduce the amount of egg you incorporate into the panada.
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