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/ck/ - Food & Cooking

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3824005 No.3824005[DELETED]  [Reply] [Original]

Any pastry chefs on?

I was just making up some choux pastry using a new recipe, but it came out way too runny. I tried putting it in a piping bag but it just ran out the bottom. I then tried adding about another cup of flour, but I fear that I've already ruined it. What could be the problem? Too many eggs? I also read that you need to beat it very thoroughly before adding the eggs.

It calls for 8 eggs, 300g (10.5oz) of flour and 200g (7oz) of butter.

>> No.3824017

8 eggs is a lot, Are you sure it said to use the whole eggs, and not something like 8 yolks, but only 4 whites?

>> No.3824025

>>3824017
It was this recipe. I halved the ingredients.

http://www.sbs.com.au/food/recipe/12911/Croquembouche/

>> No.3824033

Not a pastry chef here, but I would say use less egg whites and more of the egg yolk. Increasing the amount of flour by a tiny bit won't hurt too bad.

>> No.3824045

Pastry is an exact science. There's little room for improvisation.

>> No.3825719
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3825719

Bump.

>> No.3825826

sounds like too much water maybe.

also:
Remove from the heat and add the flour. Return to the heat and continue beating to cook the flour.

thats pretty important step. its sorta like making a roux.

but im no pastry fag.

>> No.3825854

I'm a pastry chef

I would say maybe try >>3824033 idea, since choux paste does have so many few basic ingredients it may just be better to start over again. Might have something to do with humidity?

>> No.3825943

>>3824045
This guy
Also where's your cornstartch OP its the thickening agent boost you're needing

>> No.3825946

>>3825943
Have never had to use cornstarch for choux paste. :S

>> No.3825948

>>3825946
Im sorry i forgot, i live in a very very humid area and use corn starch to assist my puffs so disregard my advice unless you live in humid area

>> No.3825952

>>3825948
Ahhhh makes sense

>> No.3825965

Do the choux paste as normal, wait for the flour, butter and wtaer mixture to cool after you have cooked it out. The reason you cook out the flour is to gelatinis the flour before cooking it so all you get is reise.
Once cool add the egg slowly in about 3-5 incraments. The recipie is very veriable depending on humidity, so you will need to use more or less egg depending on that. A good indication that you have the right amount of egg is running your finger through the dough and having an even gentle fall of the ridges back together from both sides, if not a slow but steady fall back together (the fall should take about 10 seconds) add more egg, if it goes too quikly, there is really not much you can do. Or mix it with a thicker cooked out roux mixture or start again.

And yes by adding that extra flour you munted it, as the rise will be incorrect as that flour had not been gelatinised before cooking.

>> No.3826002

>>3824045
That idea is wildly inaccurate...

>> No.3826722
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3826722

I think I know why your pastry dough went runny. When I for 40 years ago learned to make choux pastry, I was warned that the eggs should be added IMMEDIATELY while the dough still was hot OR wait until the dough was completely cold. If you add eggs to a lukewarm dough it turns runny at once.
I use to boil the water in a pot that's so large that I can use it as bowl, too. In this way I avoid transferring the dough to a bowl and it's still warm when I add the eggs.

<------ Animooted