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Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: whats4t on February 01, 2009, 06:31:43 am

Title: choux pastry pg 119 -failure
Post by: whats4t on February 01, 2009, 06:31:43 am
My daughter attempted the profiteroles and got a consistency similar to runny custard - and threw it away. I looked at the ratio of flour to water and compared it to other cookbooks. I think 250 water : 150 plain flour is out of proportion. Has anyone had success with the recipe from the everyday cookbook?  I am going to try it again using Donna Hay's recipe.
Title: Re: choux pastry pg 119 -failure
Post by: UnConundrum on February 01, 2009, 04:51:01 pm
I'd suggest switching them, 250 Flour and 150 water....
Title: Re: choux pastry pg 119 -failure
Post by: brazen20au on February 01, 2009, 08:54:39 pm
sorry, i've never made it
Title: Re: choux pastry pg 119 -failure
Post by: Thermomixer on February 02, 2009, 01:18:34 am
Sorry, haven't made in the TMX, but the ratio of flour to water sounds ok.  It is a soft pastry mix that can be piped out of bags for eclairs etc.

I will endeavour to try the recipe and report back. 
Title: Re: choux pastry pg 119 -failure
Post by: whats4t on February 02, 2009, 08:44:34 am
Thanks, for the advice,
I tried again with with  a little less water 1cup of water and 1 cup flour :(. still no good- and I kept cooking for 14 minutes, then the butter started to separate out.  I'm thinking maybe 100degrees is not hot enough, because I have had no trouble making choux  pastry on my cooktop.  Or it could be the flour was not "strong" enough - it is Anchor Lighthouse brand. I ended up adding a fair bit of cheese to the mixture and blobbing  it on a tray, it got eaten!
Title: Re: choux pastry pg 119 -failure
Post by: Soni@ on February 02, 2009, 09:38:49 pm
Hello everybody!
I've checked the Choux pastry on the Portuguese book and it seems to be the same: 250g water, 160g flour (+ 100g butter etc).
This seems to work, you can check the pictures here (Profiteroles recipe):

http://www.forumbimby.com/forum/index.php?topic=672.0

I hope it helps.

Title: Re: choux pastry pg 119 -failure
Post by: judydawn on February 23, 2009, 07:49:26 am
I also had a failure with this recipe but not so much in the mixture as that seemed perfect.  It seemed more to do with the cooking temperature or time perhaps as, although they were crisp when they came out of the oven, they still had some clumps of uncooked dough inside when I went to fill them and they quickly went soft once filled which good profiteroles don't do.  My sister in law is the queen of profiterole making and she told me she starts the temperature on 200oC for 15-20 minutes then cuts it back to 180oC for the rest of the cooking time. Some recipes say to leave them to cool in the turned off oven with the door ajar.  I'm sure someone out there has got this recipe under control and can let us know the correct way to achieve it. 
Title: Re: choux pastry pg 119 -failure
Post by: Karonjulie on February 23, 2009, 11:08:59 am
I made these the other week and they turned out great...yes even a surprise to me!!!!   I made the custard and chocolate sauce also out of the every day cook book and they were yummmmy :P

The consistency was nice and firm, my only problem was how big a dobs I put on the making tray.  I will  make again following the exact recipe ;D

Title: Re: choux pastry pg 119 -failure
Post by: meganjane on April 07, 2009, 01:26:00 pm
I'm not sure which recipe book you're using, but I have an old one and my recipe has 150g water and 80g flour. If doubled, this would be 300 water and 160 flour, which sounds like the correct ratio.
Title: Re: choux pastry pg 119 -failure
Post by: Thermomixer on April 07, 2009, 01:57:20 pm
Thanks for reminding me of another unfinished task  :-[ :-[ :-[ :-[
Title: Re: choux pastry pg 119 -failure
Post by: bron on April 07, 2009, 06:14:30 pm
My daughter attempted the profiteroles and got a consistency similar to runny custard - and threw it away. I looked at the ratio of flour to water and compared it to other cookbooks. I think 250 water : 150 plain flour is out of proportion. Has anyone had success with the recipe from the everyday cookbook?  I am going to try it again using Donna Hay's recipe.
I have 2 recipes from Spanish books, one which appears to be the same as the Portuguese 160g flour, 250g water, 100g butter, but in the special dessert and pastry book (that I got for Valentines  ;D ;D ;D) it differs...


130g water
120g milk
100g butter
pinch salt
5g sugar
160g flour
4 medium eggs (250g approx)

First mix milk, water, butter, salt & sugar 5 mins, 90 Speed 2
Add flour, 15 seconds, Speed 4. Leave to cool, removing jug from THX for 5 to 10 mins.
Place jug in place and program Speed 4 , and add one egg at a time through the hole at the top.
Place in pastry bag and pipe out.

Hope this helps, maybe it works easier with milk??? ??? ??? ???
Title: Re: choux pastry pg 119 -failure
Post by: Thermomixer on September 05, 2009, 04:50:51 am
Thanks to JD - reminded of this task - I did make the GF profiteroles and all worked out OK.   BUT I didn't let the mix cool before adding the eggs, because i never did with regular choux recipes.  Just added them to the machine one at a time while the machine was running on speed 4 and allowed each to mix well before adding the next.

(http://farm3.static.flickr.com/2671/3888001513_ca6edd5b87.jpg)

(http://farm4.static.flickr.com/3098/3888001733_0dfe6277df.jpg)
Title: Re: choux pastry pg 119 -failure
Post by: judydawn on September 05, 2009, 06:46:59 am
They look pretty damn good to me Thermomixer.  Well done - great photography too.
Title: Re: choux pastry pg 119 -failure
Post by: brazen20au on September 05, 2009, 08:59:20 am
wow!!!
Title: Re: choux pastry pg 119 -failure
Post by: JulieO on September 05, 2009, 12:39:32 pm
Yum!   ;D
Title: Re: choux pastry pg 119 -failure
Post by: Paulinel on September 25, 2009, 08:22:44 am
I also had great success with these - I think the big thing is to let mixture cool before adding eggs   ;D ;D ;D
Title: Re: choux pastry pg 119 -failure
Post by: Thermomixer on September 25, 2009, 09:36:30 am
... - I think the big thing is to let mixture cool before adding eggs   ;D ;D ;D

I didn't let the mixture get cold - just waited for a couple of minutes and it worked fine for me ??  Not sure?
Title: Re: choux pastry pg 119 -failure
Post by: cookie1 on September 25, 2009, 10:07:23 am
I haven't actually made the choux pastry in the TMX yet but when making it by hand I was always taught to leave the dough for a little before you added the eggs. I must try them in the TMX as we haven't had them for ages.
Title: Re: choux pastry pg 119 -failure
Post by: cooking-good-looking on June 22, 2012, 11:56:26 pm
Can I just ask, how do you "fill" them? Cut them in half? Pierce a hole and pipe it in? Very nervous to attempt these for guests this evening! I am guessing you fill with cold custard?
Title: Re: choux pastry pg 119 -failure
Post by: stacelee on June 23, 2012, 12:06:52 am
I use a piping bag and either custard or cream depending on who is eating them
Title: Re: Re: choux pastry pg 119 -failure
Post by: Brumington on July 27, 2013, 10:08:36 am
I know this is an old topic but I tried the EDC recipe today and it was a major fail. Firstly they were HUGE (it said the mix made 15 but I think if I'd have made them the correct size I would have had at least double that) but secondly they were really eggy and not cooked on the inside (perhaps cause they were too big?).  Any tips for my next shot apart from piping a lot smaller? I do recall reading somewhere somebody who had tried a few times and failed before having great success after changing the recipe......I can't remember who. Was it CP63?
Title: Re: choux pastry pg 119 -failure
Post by: goldfish on July 27, 2013, 10:15:44 am
Hi Brumington - I have no experience with this, but would this help?

http://tenina.com/2008/08/if-the-choux-fitsoris-a-profit-e-roll-s-anything-like-a-muffin-top/
Title: Re: choux pastry pg 119 -failure
Post by: Cornish Cream on July 27, 2013, 10:25:49 am
Cream Puffs Choux Pastry  (http://www.forumthermomix.com/index.php?topic=4048.0) recipe Brumington. ;) ;D
Title: Re: choux pastry pg 119 -failure
Post by: Brumington on July 27, 2013, 10:30:30 am
Thank you both!  It's lucky I have chickens in the back garden cause it doesn't feel like such a waste - eggs were free and the chickens have some scraps (what goes around comes around 😁). I'm going to try again using Creampuffs recipe.
Title: Re: choux pastry pg 119 -failure
Post by: goldfish on July 27, 2013, 11:15:23 am
 ;D ;D Great recycling there, Brumington!! . . got to love chooks!! ;D ;D
Title: Re: choux pastry pg 119 -failure
Post by: cookie1 on July 27, 2013, 01:02:04 pm
CP's recipe will work well for you. I have used it for both sweet and savoury puffs.
Title: Re: choux pastry pg 119 -failure
Post by: achookwoman on July 27, 2013, 11:41:27 pm
CP's recipe for Cream Puffs is an all time favourite here,  just make sure you bake them well.
Title: Re: choux pastry pg 119 -failure
Post by: Brumington on July 28, 2013, 02:20:22 am
Thank you for the tips. I think I'm attempting them tonight after the boys go to sleep. I 'unwind' in the evening by cooking! LOL!
Title: Re: choux pastry pg 119 -failure
Post by: achookwoman on July 28, 2013, 02:22:40 am
Thank you for the tips. I think I'm attempting them tonight after the boys go to sleep. I 'unwind' in the evening by cooking! LOL!
Ha!  Don't we all.