An Eclair Haven
January 15, 2010 § 1 Comment
Have you ever failed in baking something new? On Wednesday, we made pate choux. Pastry chef always weigh their ingredients accurately. Same measurements and technique from the recipes. Culinary on the other hand is a little bit of this and a little bit of that. Pate choux is a mix of both. U can never judge how much eggs are used until the mixture is to the right consistency; you must also make sure the choux is cooked in the pan until a layer of “skin” coats the bottom. Keeping these in mind, we went ahead and follow the rest of the recipe.
First attempt: too much butter
Second attempt: water/milk/butter did not come to a boil
Third attempt: success! but came out too little.