Comments on: Our favorite choux pastry method

By: Loredana Stoian

Loredana Stoian — Tue, 19 Oct 2021 15:44:20 +0000

In reply to Loredana. Sorry for the spelling, I was in a hurry... That was "should I leave the dough "

By: Loredana

Loredana — Tue, 19 Oct 2021 15:43:07 +0000

Hello and thank you for the recipe!
Should weeave the dough to rest flr a while (1 h and half) so the gluten can relax and have a finished product without craks? I has reading that somewhere…

By: Vincent

Vincent — Tue, 13 Apr 2021 06:29:23 +0000

I have been making gougères for many years with great results: 200g water 100g flour 50g butter 3 large eggs.
I add freshly ground nutmeg for special flavor! I mix 75g of comté cheese finely diced.
Arrange walnut sized dollops on parchment paper et voilà!

By: Weekend Bakers

Weekend Bakers — Thu, 30 Apr 2020 14:22:39 +0000

In reply to Stu.

Thank you Stu,
Wonderful we got to be a small part of your baking success and your wife’s happiness too 🙂 Nothing better than the honest praise of your partner and sharing a bun or two (or more) together.

Enjoy your pastry baking and the rest of your baking journey!

Greetings from Holland,
Ed & Marieke
WKB

By: Stu

Stu — Tue, 28 Apr 2020 20:02:51 +0000

If I am my harshest baking critic, my wife is my fairest and most honest. I made Choux for the first time today, along with your Creme Pat recipe as a filling… She’s says: ‘These are fantastic!’

Thank you for the recipe, and the notes and suggestions to make these perfectly. Really appreciate your website, your time and knowledge, and the opportunity to make others happy.

Erg bedankt

By: Weekend Bakers

Weekend Bakers — Wed, 22 Apr 2020 09:03:25 +0000

In reply to Vie. Thank you for trying and liking the recipe Vie! Enjoy your choux baking

By: Vie

Vie — Mon, 20 Apr 2020 06:32:07 +0000

Thank you for the recipe. So delicious.

By: Weekend Bakers

Weekend Bakers — Mon, 13 Apr 2020 17:49:15 +0000

In reply to Cary. Thanks fro sharing this Cary!

By: Cary

Cary — Fri, 10 Apr 2020 07:56:37 +0000

In reply to Joe.

Yep, you have to cook that protein out.
I add my eggs one by one, however just before I get to the consistency I’m after, I even drop down to half an egg.
🙂

By: Weekend Bakers

Weekend Bakers — Thu, 05 Mar 2020 15:19:02 +0000

In reply to sofia.

We have never done this, but we are sure the right moment would be to put the drops in with the first egg you add.

We would always love to see your results. You can share it on our website:
www.weekendbakery.com/send-…your-loaf/

By: Weekend Bakers

Weekend Bakers — Thu, 05 Mar 2020 15:14:10 +0000

In reply to sofia. Hello Sofia, Yes, that is fine as an alternative (see ingredients list)

By: sofia

sofia — Thu, 05 Mar 2020 11:48:12 +0000

if I wanted to die my choux pastry when would I have to do this

By: sofia

sofia — Thu, 05 Mar 2020 11:43:10 +0000

would it still work if I add plain flour?

By: Weekend Bakers

Weekend Bakers — Tue, 19 Nov 2019 14:43:35 +0000

In reply to Joe.

Hello Joe,
Runny is not good. We think, if like you say you used the right amount of egg (220g) then maybe something went not according to plan with one of the other steps. This step is really important!:
Return the pan to low to medium heat and stir for one more minute, so the flour can cook. This step is very important to stabilize the dough, even though it may seem not much is happening.
And this one too:
Transfer the dough to a mixing bowl. Now, either with a mixer or by hand beat the paste for a few moments and then immediately mix in the first egg, while the paste is still warm.
So follow the steps and work quickly but precise. Look at the pictures as to judge the consistency.
Vanilla sugar is just sugar with a vanilla taste which you can buy or make yourself by adding a vanilla bean (even a used one) to a bag of sugar.

Hope the next time will be great!

By: Joe

Joe — Thu, 14 Nov 2019 01:17:10 +0000

It was my first time making choux. I followed the recipe exactly by volume, and it came out way too runny to even stay in the piping bag. I’m sure it’s my own fault for adding too much of the egg even though I weighed it all exactly. I didn’t follow the last step about slowly adding the last egg.

One question, what do you mean by “(vanilla) sugar”?

I ran out of eggs so I’ll have to try again tomorrow.

By: Weekend Bakers

Weekend Bakers — Thu, 29 Aug 2019 07:25:58 +0000

In reply to chris.

Hi Chris,
Yes this is what we know too. We have also seen people dusting the choux buns with some icing sugar before sprinkling on the pearl sugar for better ‘adhesion’. We have not tried this ourselves.
Hope it will be great and enjoy your studies and baking!

By: chris

chris — Fri, 23 Aug 2019 02:15:31 +0000

In reply to Weekend Bakers.

Hi Ed & Marieke
To make chouqettes, we just need to sprinkle pearl sugar at the last step ya?

Thanks for the detailed guide!

By: Weekend Bakers

Weekend Bakers — Mon, 14 Jan 2019 17:33:47 +0000

In reply to Krystal Beggs. Hi Krystal, Hope it will be a success and best of luck with your pastry studies. Let us know about your results!

By: Krystal Beggs

Krystal Beggs — Fri, 11 Jan 2019 04:52:03 +0000

I’m studying cret 3 partissre next month and I know at the end of my course this is one of the challenges they ask so I’ll deffinaly be trying this recipe out before then , I like how you show pics of the method as well as for me it helps to see where I’m at when I try making this . 🙂

By: Weekend Bakers

Weekend Bakers — Tue, 05 Dec 2017 18:34:03 +0000

In reply to Patrick.

Hi again Patrick,
So nice of you to share with us. You are one creative baker, using your engineering skills to do what you love best.
And thank you for your very kind words.

Have a lovely holiday season with your loved ones and a successful start of the new year!