Why was the choux so dense?

Answer 1

Choux pastry can become dense due to insufficient moisture, which prevents proper steam formation during baking. If the dough is not mixed enough, it may not incorporate enough air, leading to a heavy texture. Additionally, using too much flour or not enough eggs can also result in a denser final product. Proper technique, including thorough mixing and correct ingredient ratios, is crucial for achieving the light, airy quality characteristic of choux pastry.