choux pastry

Bella79

Hi all

Ive never made this type of pastry before and ive been looking on the internet to find a recipe, however they all seem slightly diffrent, does anyone know a good tried and tested recipe for it ?

THankyou in advance
x

Penelope_Penguin

owens3116 wrote: »

Hi all

Ive never made this type of pastry before and ive been looking on the internet to find a recipe, however they all seem slightly diffrent, does anyone know a good tried and tested recipe for it ?

THankyou in advance
x

This is what I use - never failed for me

HannahIOW

I used practically the same recipe when I was a dessert chef and occasionally made profiterole towers, however I heated the water and butter on the stove until it began to bubble, then immediately removed from heat and poured into a food processor turned on high, containing the flour. Much kinder on your wrists then let it cool for a few minutes so as not to cook the egg you will add, then put on low and dribble the egg in slowly.

rosie-lee

Please does anyone have any advice.

12 eggs and six sorry looking lots of sloppy batter, it's a complete disaster and I can't for the life of me work out why?

My original recipie used 3 eggs but I have now swapped to Delia's which is:
150ml/5 fl oz water
50g/2oz butter
60g/2.5oz plain flour
2 eggs, well beaten
pinch of sugar or salt

Basically I'm fine gently melting the butter in the water.
I'm fine adding the flour, but even at this stage is's rather more of a batter than a paste, so by the time I add the eggs it's completely sloppy.

The last batch, I used about half the liquid and a just a bit of the eggs and it's still very sloppy.
After using normal plain flour, I have also tried some Booths strong white bread flour, no improvement.

Done a google search and no-one else seems to have this problem
SO it be something I'm doing wrong.


I've 2 tubs of whipping cream in the fridge bought to fill them with and it's going to be off by tomorrow - I'm completely baffled and really fed up:o

Any helpful tips ladies..and gentlemen please will be gratefully received.

custardy

rosie-lee wrote: »

Please does anyone have any advice.

12 eggs and six sorry looking lots of sloppy batter, it's a complete disaster and I can't for the life of me work out why?

My original recipie used 3 eggs but I have now swapped to Delia's which is:
150ml/5 fl oz water
50g/2oz butter
60g/2.5oz plain flour
2 eggs, well beaten
pinch of sugar or salt

Basically I'm fine gently melting the butter in the water.
I'm fine adding the flour, but even at this stage is's rather more of a batter than a paste, so by the time I add the eggs it's completely sloppy.

The last batch, I used about half the liquid and a just a bit of the eggs and it's still very sloppy.
After using normal plain flour, I have also tried some Booths strong white bread flour, no improvement.

Done a google search and no-one else seems to have this problem
SO it be something I'm doing wrong.


I've 2 tubs of whipping cream in the fridge bought to fill them with and it's going to be off by tomorrow - I'm completely baffled and really fed up:o

Any helpful tips ladies..and gentlemen please will be gratefully received.

are you cooking the panada out at this point?

rosie-lee

Sorry, I'm a bit of a beginner, what's the panada?

custardy

rosie-lee wrote: »

Sorry, I'm a bit of a beginner, what's the panada?

before you add the eggs



so after you add the flour,are you cooking it out?

tessie_bear

in my experience thats how choux looks...i use delias recipe and keep mixing...dont panic and dont change the recipe...keep beating...im sure i read someone describing the choux as looking like porridge...hth

rosie-lee

Oh, now I have been taking it off the heat as soon as I add the flour, could this be the problem?

jackieglasgow

yes you need to cook the flour in the butter, just like a roux

rosie-lee

Thank you so much.
Going to have a final try tomorrow and will let you know.

My first recipie definately said to take it off the heat and put in the food processor and as Delia's said to turn off the heat immediately, I've assumed it should be cooling. I Appreciate the advice.