i have no luck and end up with heavy lumps lol

sheryl13 - 2018-08-04 09:20:00

Do you mean using choux pastry? I use the recipe in the Edmonds cook book and get good results.

jonnythecat - 2018-08-05 12:15:00

Ignore the nonsense that says you must stir like mad by hand. You can use a mixer or even a food processor. Add the beaten eggs gradually, you can sort of tell when the mix is thick enough.
Bake longer than it says, longer than you think....checking of course so they don't burn. And it works every time.

lythande1 - 2018-08-05 12:33:00

CHOUX PASTRY

4oz Butter
1Cup Water
1Cup High Grade Flour
1. Eggs

1 Boil Butter and Water over moderate heat
2 Add sifted Flour to water while still over heat and beat hard with wooden spoon till mixture forms balls and leaves sides of pan. Cool till lukewarm
3 Add Eggs one at a time, beating each one thoroughly before adding next one, in order to keep mixture stiff
4 The final paste should be smooth, glossy and hold its shape
5 It cannot be rolled and should be shaped by dropping pastry from a spoon or piping bag onto a tray
6 For 20mins bake at 220oC to rise and set pastry. Then lower temperature to 150oC for 30-40mins until crisp

buzzy110 - 2018-08-05 13:32:00

The above is for choux pastry. You may be thinking of cream puffs made with flaky puff pastry.

buzzy110 - 2018-08-05 13:33:00

buzzy110 wrote:

The above is for choux pastry. You may be thinking of cream puffs made with flaky puff pastry.

Wouldn’t they be cream horns?

sarahb5 - 2018-08-05 18:42:00

buzzy110 wrote:

The above is for choux pastry. You may be thinking of cream puffs made with flaky puff pastry.

no, no they are correct, thats exactly what i was after :0)

sheryl13 - 2018-08-05 20:00:00

buzzy110 wrote:

CHOUX PASTRY

4oz Butter
1Cup Water
1Cup High Grade Flour
1. Eggs

1 Boil Butter and Water over moderate heat
2 Add sifted Flour to water while still over heat and beat hard with wooden spoon till mixture forms balls and leaves sides of pan. Cool till lukewarm
3 Add Eggs one at a time, beating each one thoroughly before adding next one, in order to keep mixture stiff
4 The final paste should be smooth, glossy and hold its shape
5 It cannot be rolled and should be shaped by dropping pastry from a spoon or piping bag onto a tray
6 For 20mins bake at 220oC to rise and set pastry. Then lower temperature to 150oC for 30-40mins until crisp

is that 2 or 3 eggs?

sheryl13 - 2018-08-05 20:02:00

lythande1 wrote:

Ignore the nonsense that says you must stir like mad by hand. You can use a mixer or even a food processor. Add the beaten eggs gradually, you can sort of tell when the mix is thick enough.
Bake longer than it says, longer than you think....checking of course so they don't burn. And it works every time.

oh so beat the eggs prior to adding them?
might have added the eggs while the mixture was to hot too i think
2 or 3 eggs?

sheryl13 - 2018-08-05 20:09:00

sheryl13 wrote:

oh so beat the eggs prior to adding them?
might have added the eggs while the mixture was to hot too i think
2 or 3 eggs?

Sheryl-cooling the dough is essential before adding the eggs. I sit the saucepan of dough in some cold water in the sink, otherwise it takes ages. Don't beat the eggs first. The beating is while you incorporate the eggs into the dough. Give it another go!

schnauzer11 - 2018-08-05 21:20:00

schnauzer11 wrote:

Sheryl-cooling the dough is essential before adding the eggs. I sit the saucepan of dough in some cold water in the sink, otherwise it takes ages. Don't beat the eggs first. The beating is while you incorporate the eggs into the dough. Give it another go!

brilliant thankyou, i shall give it another go

sheryl13 - 2018-08-05 21:27:00

Supermarket cheap as.

greenforde - 2018-08-06 08:31:00

This message was deleted.

alexkusu - 2018-08-06 09:04:00

sheryl13 wrote:

is that 2 or 3 eggs?

Didn't check when I copied and pasted from my recipes. It is FOUR (4) eggs.

buzzy110 - 2018-08-06 20:54:00

alexkusu that is a jolly good suggestion. I will use my Kenwood with thee paddle to save all the beating.

retired - 2018-08-11 18:06:00

Years ago I had no end of nightmares making choux pastry - some batches would be perfect, some would be a doughy mess and still others would be flat pancakes until I found a recipe that said to add just enough egg to make piping consistency - have not had a fail since. Sometimes I am left with a whole egg sometimes I have to add another egg - the amount varies hugely each time.

ace441 - 2018-08-18 08:32:00

bump

bev00 - 2019-08-16 01:45:00

My suggestion is to get someone else who can make them to do it. I threw a batch to the chooks once, they were like yellow ping pong balls but hard. I got caught out though, husband came inside a few weeks later and wanted to know what it was the chooks were kicking around like footballs.

articferrit - 2019-08-16 09:36:00

articferrit wrote:

My suggestion is to get someone else who can make them to do it. I threw a batch to the chooks once, they were like yellow ping pong balls but hard. I got caught out though, husband came inside a few weeks later and wanted to know what it was the chooks were kicking around like footballs.

.

buzzy110 - 2019-08-16 11:40:00