Pate a Choux | Making Choux Pastry with Craquelin!

[@dimester2]

This is a wonderful explanation. I made my first batch and realized I didn't have a piping bag. I used parchment paper, which worked for the pastry, but when I went to pipe the inside instead of breaking open the top, the parchment paper broke. sadly I didn't have filled ones, but they still turned out well. This will make it easier next time. thank you!

[@MaddieBrehm]

Thanks for watching! And good luck with your next batch of choux!

[@robertfinwe3264]

Oh I love this! 😊

[@MaddieBrehm]

I’m so happy to hear that!

[@spiffybluehippo]

Hi Maddie, thanks so much for the detailed instructions. I baked a batch successfully based on your recipe. They rose nicely and were crispy. After cooling, I left them unfilled at room temp inside an airtight container. But they were all soft the next day. Is that normal? If not, what did I do wrong? How long are unfilled shells supposed to stay crispy?

[@MaddieBrehm]

Thanks for giving it a try! Yep that sounds normal - choux should either be used the same day you bake them, or frozen and flash baked to return them to their original consistency if you plan to use them a different day!

[@tammyc4236]

Hi Maddie, great introductory video! Assuming you're making medium-sized choux (yours look like they're about 2-3 inches in diameter), how many would this recipe yield? Also, what size piping tip are you using here?

[@MaddieBrehm]

Thanks! I’m not really sure about the yield- I split the batch into several recipes and I often make different sizes! For large choux I would recommend 804-806 for a piping tip, but it’s all about personal preference!

[@daibule]

I enjoyed the video and your clear instructions. I watched a similar recipe on America’s Test Kitchen and then found and saved your video. One thing in the ATK video they mentioned was to put a 3/4 inch slit to release steam and return to oven (off with door ajar) to drive off moisture from the inside. What do you think?

[@MaddieBrehm]

I’m happy to hear you enjoyed it! Thanks for watching! Yep many chefs choose to use the oven-ajar method, but it is not one that I like or use in my kitchen!

[@pichahu5615]

If I want to let the dough rest overnight, should I put it in the fridge? And do I have to let them come to roomtemperature the next day, if I want to pipe it?

[@MaddieBrehm]

Yep the dough can be stored overnight in the fridge- just make sure the dough is covered on contact with plastic wrap! You can pipe it immediately from the fridge, but it might be a little hard to pipe- so you can let it sit at room temp for a bit before you pipe it!

[@kamilacisek7048]

My dough came out really oily, I measured everything with scale. What could’ve gone wrong?

[@MaddieBrehm]

Hmm 🤔 I have never had that happen to me, but my guess is that if your finished choux were oily (it’s normal for the dough to look just a bit oily before the eggs are added) then the dough might not have been cooked enough or the craquelin layer might have been too thick? I promise this is the exact recipe I use every time I make choux and I have not had an issue with it - so hopefully it works better for you next time!

[@gummybites2194]

The same happened to me. Bought a new oven and took me few trials to find the best settings for the macarons. After several successful batches in my new oven, I started having lopsided macarons and it really killed me 😢 I can’t make successful batches anymore. Idk why. But the same recipe helped me get the best macarons I have tried so far

[@MaddieBrehm]

It can take some testing to figure out a new oven or new kitchen! Good luck with your macaron trials!

[@rosamariacanizalesserda5874]

Hello, do yo have spanish class plis?

[@MaddieBrehm]

No, just English! But you can use an online translator to translate my recipe in the description box :)