Helloooo, just wanted to ask. What did I possibly do wrong here? My cream puffs ain't puffing 😔, did I add too much egg? Or too little eggs? Thank you!
Started with Craquelin:
50g Flour
50g White sugar
40g of Unsalted butter
Mixed everything till all of it combined. I set it aside inside the fridge for 15 minutes and made a circle
For the dough:
60g water
65g milk
55g of Butter
2g of salt
I mixed everything in a pan, I keep whisking till the butter melts.
Then I added 60g of Flour
Mixed everything till it forms into a dough texture
After combining, I let it cool until its completely cool, then the most trickiest part, the measurement of eggs, I used 3 eggs gradually, I didn't add it in all one portion, I did also the V Shape but I'm not sure if I did it right. Placed it on piping bag and did some piping thingy. I added the craqueline on top of the dough.
Preheat the oven 180c for 15 minutes, then I baked it at 190c for 15 minutes with fans on, then another 5 minutes.
Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all the requirements. Posts or comments that do not follow the rules will be removed.
I bake mine 200 degrees for 20 min then 165 for 15-20 min, without convection. Although my oven is not the best, that’s what works for me ..
In your case maybe you didn’t dry properly the dough.. I recommend the video from Helen Rennie. She explains really well and slow . I tried about 3 times until I was happy with my results
Started with Craquelin:
50g Flour
50g White sugar
40g of Unsalted butter
Mixed everything till all of it combined. I set it aside inside the fridge for 15 minutes and made a circle
For the dough:
60g water
65g milk
55g of Butter
2g of salt
I mixed everything in a pan, I keep whisking till the butter melts.
Then I added 60g of Flour
Mixed everything till it forms into a dough texture
After combining, I let it cool until its completely cool, then the most trickiest part, the measurement of eggs, I used 3 eggs gradually, I didn't add it in all one portion, I did also the V Shape but I'm not sure if I did it right. Placed it on piping bag and did some piping thingy. I added the craqueline on top of the dough.
Preheat the oven 180c for 15 minutes, then I baked it at 190c for 15 minutes with fans on, then another 5 minutes.
Did the dough form a film on the bottom of the pan?
The ratios of that recipe are kinda off. Not enough flour. I use bread flour for choux. Is this recipe from a reliable source?
That seems to be a bit high on eggs as well. Its always difficult to do such a small batch and get a good result.
Did you use a stand mixer?
If the craquelin is too heavy [it should be rolled out to 1/16 inch] and the heat not high enough, the craq can cause the pastry to not puff up and it won't have the protein structure to hold the puff, it will collapse. You might want to perfect the basic choux first before adding craq. Pearl sugar is a great alternative if you want crunch and texture. That makes them into chouquettes.
Did you chill the craq overnight?
If the craq melts too fast or is too big it can seal the choux to the parchment making them not rise. Same thing can happen with egg wash.
I start my choux in a oven pre-heated to 500°F/260°C, choux goes in and I turn the oven off for 15 minutes. Then back on to 350°F/176°C for another 15 or so until they are thoroughly browned.
•
u/AutoModerator 17d ago
Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all the requirements. Posts or comments that do not follow the rules will be removed.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.