What I’ve learned 👇🏻🤍✨ The consistency of choux pastry after adding the eggs is crucial! If the dough is too liquid, the choux will spread, bake flat, and turn out too moist. If you don’t add enough eggs, the dough will be too stiff, won’t expand properly in the oven, and the choux will be dense and uneven. The exact amount of eggs needed can vary. It depends on how much moisture evaporated while boiling the liquids and how well the dough was dried before adding the eggs. That’s why there’s n
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What I’ve learned 👇🏻🤍✨ The consistency of choux pastry after …
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Compressed Choux Pastry Sphere - 🪐 A compressed choux pastry into a sphere, what better way than to transform it into a planet, spun sugar into the rings of Saturn, adorned with flowers and gold leaf to represent twinkling stars and particles of rock like the Saturns rings. I deliberately spun the sugar with some thick drops to add texture. The inside is filled with chocolate whipped pastry cremeux. 💋 Because I am not the type to love anything to the moon and back, more like to the stars and t
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Choux pastry can be tricky to master as there's no yeast or baking powder to help you out - just steam 💨. In my new book The Science of Baking I dive into the science behind Choux Pastry and what key elements you need to pay attention to. It ships next month in the UK - preorder here today! https://geni.us/TheScienceOfBaking | Matt Adlard
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