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My attempt at making choux pastry failed. The puff did not rise at all. What happens if you use baking powder in choux pastry?
Wiki User
∙ 14y ago
I wouldn't use baking powder in choux, if you follow simple rules the recipe should work.
I always use bakers flour, the more water in a recipe (choux, puff etc) the more gluten you need.
Firstly when you add the flour to the boiled water and butter make sure you beat it well, cook it out over a low heat for a couple of minutes before cooling it prior to adding the eggs. Add the eggs slowly, one at a time, use a mixer if you think you need to. The mix must emulsify before you add anymore egg.
Make sure the oven has moisture in it, if you don't have steam injection mist water over the choux shapes and the tray before putting into the hot oven. Never open the door during the first 15 mins of cooking time. Cook the puffs till a darkish golden brown, and as soon as you take them out cut them in half and scoop out any uncooked dough, if you don't the uncooked dough will soften the puff.
Good luck.
Wiki User
∙ 14y ago
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