Posted 17 January 2013 - 10:31 AM
Generally when I pipe choux for cream puffs or eclairs, they look a little rough after they are baked. I am using a wide, round tip to pipe. I have started using Pichet Ong's choux recipe and it is quite good, but no recipe I've tried has been smooth, so I'm convinced it's in my technique. Is it as simple as using a water-dipped finger to smooth them out once they have been piped? Or is there a special technique to piping them out that I'm missing?
If anyone could help me I'd appreciate it.
Posted 17 January 2013 - 10:42 AM
Then again, if you're going to coat your choux in fondant as shown in the picture, then they'll always look smooth even if they're a little rough - that's a fondant trick, not a choux trick.
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Posted 17 January 2013 - 03:05 PM
Posted 17 January 2013 - 03:56 PM
I have used the choux recipe without the streusel topping, and baked them at 350 as he instructs. Although the temp seemed low to me, I've found that the choux maintained their round shape much better. So the nicest-looking choux I made were done using his method.
I hear many a French pastry chef uses the streusel topping, and I have seen beautiful religieuses done that way.
Posted 17 January 2013 - 05:23 PM
(BTW here is the direct link to the recipe)
Edited by ChrisZ, 17 January 2013 - 05:25 PM.
Posted 18 January 2013 - 05:21 AM
Anyway, thank you so much everyone for replying. I think that is a good point about baking them low. I think mine have always been baked in the 425-ish range but I can't be sure, as I have played with the higher temperatures over the years. Maybe that is the key. Maybe the issue is putting them in a super hot oven makes them puff too fast, giving them their rough appearance. I will definitely check out those links you guys posted.
Thanks again for all your input!