Why did my cream puffs go flat?
Higher temperature may brown the puffs too quickly, before the structure has had time to firm up, resulting in the collapse on standing. ... Bake for the full time until the puffs are deep golden brown; the puffs may look deceptively done but will collapse when cooled. Cool them completely on a rack before filling.
What does adding egg to dough do?
Eggs added to dough help with rising. A bread dough rich with egg will rise very high, because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit. Eggs also contain the emulsifier lecithin.
Why do my eclairs crack?
First and foremost, make sure you use French star piping nozzle as with a simple round nozzle almost 100% you will get cracks on the eclair surface. Inappropriate piping technique eg. applying uneven pressure while piping can also cause cracks on the eclair.
What is crucial in preparing choux pastry?
The four ingredients in a classic choux dough are butter, flour, water and eggs, with a touch of salt sometimes also included. The dough rises and forms the finished choux pastry through the use of steam, avoiding chemical or biological agents, like baking powder or yeast, to aid in the leavening process.
How long do profiteroles stay fresh?
within 2 days
Can I make profiteroles in advance?
The shell of a profiterole can be made in advance and either stored in an airtight container or even frozen. If you decided to freeze the choux buns, don't forget to thaw them first (ideally on a wire rack) and then add to the oven for about 10 minutes to crisp up.
Can choux pastry be made in advance?
Make-ahead pâte à choux: The choux dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking; thaw the dough overnight in the fridge before using. The shaped or piped pastries can also be frozen for up to 3 months and baked straight from the freezer.
How far in advance can you make eclairs?
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving. The shells can be frozen and kept for 2 months before being thawed and filled. Eclairs are best when served within a few hours of assembly.
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