Puffed Choux

The difference between a well puffed choux pastry and one that falls flat on its face is often due to how quickly you add the eggs to your butter and flour mixture and the quantity of egg actually added. The puff at the bottom of this picture was made with choux pastry that was too wet. The eggs were added too quickly, and as a result too much was incorporated. When baked, it ended up spreading and being like a ‘biscuit’ on the tray. The other choux puff was made with choux pastry that had the eggs added very gradually. As a result the correct amount was added and the final choux puff rose beautifully and held its shape. Choux pastry can be tricky but once you’ve mastered it you’ll wonder what all the fuss was about!