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(gary) wrote in message . com>...
> unsalted butter for the roux, temp to be maintened when adding egg (37.5)

That is reasonable.. but .even if you use butter you still had to
prepare it in a classical way( initially boiling the fat with water,
then stirring in the flour until it cleans the side of the pot).Cool
it down from warm to lukewarm depeding upon the fat characeristics,,,
but this stage is not a big deal...
Only pastry apprentices and beginners worry about that the
'tempered' roux temperature is higher or lower.. The physical
chemistry involved during the creaming and emulsification with eggs
remains the same.
But the extent of mixing that the choux batter undergo will not(
usually) cool dowm much below blood heat.Eventhough it cooled lower
than body temperature if the emulsification was properly done and
made up properly( in the end it will come out satisfactorily).
The keypoint here is that you allowed the starch granules to expand
during cooking( roux preparation) and the gluten to be partially
modified that will allow it expand properly in the oven.
Roy