The recipe is deceptively basic.
My choux puffs are too small/too dense/have no cavity/have too small a cavity.
If any of the above describes your choux, theres not enough egg in your batter.
That said, it should not berunny.
If its runny, youve added too much egg.
My choux puffs are sad and flat.
Where was I…ah, yes: This time, youve addedtoo muchegg.
Sadly, thats not how it works.
After baking youll see only low-grade puffing action from the dough, which will appear smooth instead of craggly.
The texture will be soft, and maybe a bit rubbery.
To avoid this, take the egg-adding step slowly.
Between egg additions, check the consistency to see how the paste is coming along.
Save that egg for an omelet.
My choux puffed up in the oven but deflated when they cooled.
Sometimes eggs arent the problem.
There are two of them, and they are needed to create the requisite gluten.
The good news is, if the mixture is fine then you probably dont have to start completely over.
With your next tray, adjust the time so they can dry out for 10 more minutes.
They look great, but they arent crispy.
The humidity from the inside has permeated through to the outer crust.
One of the delights of well-made pate a choux is the textural contrast.
However, in the battle between the dry and the moist, one (the moist) always wins.
Return the puffs to the oven for another two or three minutes.
My choux were soggy the next day.
Sorry to say, but you stored your pastries incorrectly.
The freezer is the best home for baked, unfilled choux shells.
Fill and prepare as if they were freshly baked (theyll taste like they were).
I tried to fill choux puffs and made a mess/they were half empty.
Both styles look equally elegant and are well practiced in the food industry.
(Note that piping in the filling can sometimes be a nightmare if youre not accustomed to it.)
Apply slow pressure to the bag; youll feel the bag push back as the shell gets full.
Dont rush the process, as thats how you end up with half-empty pastry shells.
Cut the pastry in half with a serrated knife and remove the top.
Fill the base with your filling of choice, and place the top back on.
Can I make cream puffs without a piping bag?
Part of the charm is that they become cracked and craggly after puffing anyway, so spoon away!
Theyre impressive, tasty, and versatile enough to have countless applications.
Even a choux puff that didnt turn out looking quite as you planned still tastes darn delicious.
