Since I'm on duty tonight, decided to make pate a choux as I don't think we'll have time/space to make it next week and I want something homemade to serve our dessert sauces on (other than ice cream).
Melting butter always makes my heart happy.
Doing two shapes to show the possibilities for this pastry.
They didn't puff as well as they usually do, but that could be because we've had thunderstorms and tornado watches all afternoon.
I may try another batch tomorrow if it's as cool and dry as they predict.
Looks like your batter is a wee bit thick. If you can, use a recipe that calls for weight of flour rather than cups. That should remove some of the variance of things, but still can't control all of the issues with flour, because flour hydration is incredibly variable: some flour is kiln dried, some is dried for ages in silos, some is picked while still having higher moisture - it's very hard to control the water to flour/starch ratio perfectly. Weighing it helps a lot, though. Another thing that may be at issue is whether the recipe calls for "flour, sifted" or "sifted flour" - the latter having been sifted into the measure & the former measured and then sifted, which is a big difference in the weight of flour incorporated.
ReplyDeleteI've yet to get kitchen scales~I know that weighing is better. And we'll just draw a veil over whatever flour is sold at Wal-mart...
DeleteI think the humidity also played a huge part...
ReplyDeleteUm, perhaps. The whole tornado thing?
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