Fool-proof eclairs?
My eclair pastry just won't puff up enough and when it does it collapses. Help!! Any suggestions? Sue |
Fool-proof eclairs?
"Sue K" > wrote in message ... > > My eclair pastry just won't puff up enough and when it does it > collapses. Help!! Any suggestions? > > Sue 1. Check your oven temperature - buy a el cheapo oven thermometer and check the temperature. 2. What recipe are you using or are we supposed to guess. 3. Are you mixing by hand or using a mixer to incorporate the eggs? Dimitri |
Fool-proof eclairs?
"Sue K" > wrote in message ... > > My eclair pastry just won't puff up enough and when it does it > collapses. Help!! Any suggestions? > Here are a few things you can do 1) use a high protein bread flour instead of AP flour. 2) make sure you remove as much water as possible from the dough before adding the eggs. Keep stirring the dough over heat to dehydrate it. The more water you remove, the more egg that the dough will absorbed. Eggs help make the puff and the strong network of gluten from the bread flour helps to trap the steam. 3) Replace some of the whole eggs with an equal volume of egg white. For each whole egg you subtract, add two egg whites. Egg whites add structure to the pastry dough. After the whites are added, start adding the whole eggs. 4) Make sure the oven is hot enough. You need the heat to make steam. If there is adequate heat and adequate structure you should be able to get good volume and a stabile pastry. |
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