Choux paste for profiteroles & eclairs

learntojive | 17:24 Sat 30th Jun 2007 | Recipes

3 Answers

Has anyone got a tried and tested recipe for choux? I've tried about 6 from my various recipe books and my profiteroles always seem to be soggy in the midde rather than a crisp hollow puff. Thanks

traditional primary school recipes

James Martin jam roly poly

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spudqueen

You have to slit them to let the steam out otherwise they will go soggy.

Goodsoulette

once you have slit them you can put them back in the oven for a couple of minutes so they completely dry out.

If you over work choux pastry though the fat will seperate and it will be soggy anyway.

learntojive

Question Author

Thanks for the tips, that's maybe where I'm going wrong

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