So far Ive just tested just the cocoa craquelin coffee choux - seriously so yummy. Honestly just the plain choux with craquelin is so scrummy as a little snack fresh out of the oven. One issue though - this happens sometimes when I make choux, they dont stay crisp at all after cooling down. I poke a hole in the bottom to let steam out, but I still find that they never stay crisp, and soften after just a few hours out of the oven. They have colour, so I dont want to cook them too long and burn them, could this have something to do with not cooking the moisture out long enough on the hob?
Hey Ava. I KNOW EXACTLY what you mean and I've been there. What is your oven like? Does it run quite hot? I'm wondering if we need to adapt the choux baking time to suit your oven. Whenever I make choux in a different oven, I find it takes a few times to get it right. For example, when I was prepping for lark, I was struggling to get a good rise on my choux and they were soggy inside because the ovens where I was were so STRONG that the crust was setting before it had a chance to expand to max volume.
So, for you I think you may need to reduce the oven temp more often and more quickly during your bake as it sounds like it may need longer. I appreciate your worry about it getting too dark so perhaps a prolonged bake at say 140c OR even leaving them in the oven to cool down (like meringues) with the temp off.
Drying it out on the stove shouldn't make this much of an impact on your final bake so don't worry too much about that.
This looks so so incredible Nicola! If I wanted to leave the alcohol out of the pastry cream, would I need to up the milk quantity by that amount or is that not necessary?
Hiya! ahh thats a great point which I totally forgot to include. I actually tested it without the alcohol first (and just stirred the booze in once it was broken down) and only updated the method to add alcohol whilst still warm to make it easier, so the starch amount doesn't actually take into account that 50ml. Long story short - you don't need to replace the alcohol with milk
So far Ive just tested just the cocoa craquelin coffee choux - seriously so yummy. Honestly just the plain choux with craquelin is so scrummy as a little snack fresh out of the oven. One issue though - this happens sometimes when I make choux, they dont stay crisp at all after cooling down. I poke a hole in the bottom to let steam out, but I still find that they never stay crisp, and soften after just a few hours out of the oven. They have colour, so I dont want to cook them too long and burn them, could this have something to do with not cooking the moisture out long enough on the hob?
Hey Ava. I KNOW EXACTLY what you mean and I've been there. What is your oven like? Does it run quite hot? I'm wondering if we need to adapt the choux baking time to suit your oven. Whenever I make choux in a different oven, I find it takes a few times to get it right. For example, when I was prepping for lark, I was struggling to get a good rise on my choux and they were soggy inside because the ovens where I was were so STRONG that the crust was setting before it had a chance to expand to max volume.
So, for you I think you may need to reduce the oven temp more often and more quickly during your bake as it sounds like it may need longer. I appreciate your worry about it getting too dark so perhaps a prolonged bake at say 140c OR even leaving them in the oven to cool down (like meringues) with the temp off.
Drying it out on the stove shouldn't make this much of an impact on your final bake so don't worry too much about that.
How are you storing your choux?
x
Hi! Is it two eggs weighing 50gms or one egg weighs 50 gms ? For the mascarpone pastry cream! Thank you!
Could I replace the whole egg with two egg yolks for the crème pâtissière?
This looks so so incredible Nicola! If I wanted to leave the alcohol out of the pastry cream, would I need to up the milk quantity by that amount or is that not necessary?
Hiya! ahh thats a great point which I totally forgot to include. I actually tested it without the alcohol first (and just stirred the booze in once it was broken down) and only updated the method to add alcohol whilst still warm to make it easier, so the starch amount doesn't actually take into account that 50ml. Long story short - you don't need to replace the alcohol with milk
Excellent, thank you! Can't wait to make it 😁