This was not my first attempt in making choux pastry. I have lost count of how many times I have ruined this pastry.**period** The top part looks perfect in times but when I scoop out and look at the bottom part¸ I have to pull my hair very de hard.
Look at the big holes. How to fill it up with filling? Baby Sumo is so nice to suggest me with these ideas..
1)Use a piping bag with star tip nozzle, make swirls and cover to the top.
2) Then maybe cover with some fruits
Veron from Quay Po Cooks has shared some useful tips with me :
1) How about using double tray? I think the lower burner of your oven is too hot.
2) Also, you might want to lower your temperature by 10 degrees if using single tray. When you are at the competition, you do not need to since you are using a good commercial oven.
And last but not least Wendy even reminded me on the parchment paper. I don't know if that is one of the factors because the paper I have was almost 2 yrs old..ahhahahhaha
Thanks for all the kind sharing with me. You girls rock!!