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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Please help with choux pastry
I have been trying to make eclairs. I cook the pastry to a hardened
state, but when I take the pastries out of the oven to puncture and dry them, they collapse. What can I do to keep them big and round. Also, maybe I am not beating the eggs enough because the pastries come out smaller than I expect. Help-Needed!!! |
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