What is craquelin made of?
The dough is softened bits of butter, sugar, and flour. The dough will keep for up to two months in Lees meer
What is a common mistake in choux pastry?
Job de Bruijn
2025-11-18 12:45:14
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One of the most common mistakes when making choux pastry is not cooking the dough long enough. It's very important to cook the flour mixture for 2-3 minutes until it pulls away from the pan and forms a smooth, cohesive ball. The mistake of using cold eggs cannot, however, be avoided on many occasions whereby they seize up the dough, thereby resulting in an imbalanced batter. Opening the oven door too soon risks your pastries collapsing. Suddenly, the dropping temperature will delay their rising into the right dimensions. If your oven temperature is too high or too low, your choux pastry may not puff up properly. Not letting the dough cool before adding eggs is also a common mistake, when the dough is hot, it cooks the eggs, creating a curdled mixture.
Luna Zowran von Ranzow
2025-11-09 00:20:47
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Insufficient cooling of the flour before adding the eggs, eggs added too quickly.
Self-raising flour used, oven too cold, too short baking time.
Insufficient baking, further period of baking sometimes remedies this defect.
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How to caramelize choux?
Pour the sugar in a pan and melt it over medium heat without stirring. Once the caramel has a nice a Lees meer
Pien Volcke
2025-10-30 02:37:05
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One of the biggest mistakes in baking cream puffs is opening the oven door while they are baking. This causes cooler air to rush in, lowering the overall temperature inside the oven, which can cause the delicate pastries to collapse. You may have heard that frequently opening the oven door is one of the biggest mistakes in baking, but in the case of cream puffs, opening it at all — especially within the first half hour — is a surefire way to ruin them. The steam builds up inside the pastry, inflating the cream puffs, and if it escapes, they deflate and lose structure. If you must check on your cream puffs, wait at least 30 minutes to allow the dough to bake enough to hold its structure.