Need a foolproof recipe for Choux Pastry and/or trips for avoiding common mistakes. Thanks!

Every time I make choux, something goes wrong. Either it doesn't rise, it's chewy, or it comes out stale and soggy.

My main issue is that when I'm supposed to cook the dough on the stove (whilst mixing it) until a thin layer of dough briefly coats the pot, I have no idea what that's meant to look like. For some reason, I am never sure I'm doing that step properly.

If you have any resources for perfecting your choux technique, please share them!

Thank you.

EDIT: Title should say "tips," not "trips"

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