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!!
So sorry about your bakes. Better luck next time :)
ReplyDeleteJust fill up the holes with something - rich creamy filling - then it will look like the holes are there for that purpose. LOL!!!
ReplyDeletefill 'em up and call me... i will go and pick up!... or maybe fill up with tiramisu , extra rum pls... yeee haaa! BTW, if need more of the good stuff, buzz me...
ReplyDeleteI am sure next time you do, with all the tips, it will be a success! :D
ReplyDeleteyup, use silicon or wax paper to line it. it'll be easier to remove. good luck babe!!! ♥
ReplyDeleteBut it looks good to me, i think it tastes good too, right? Anyway, try again until you have a nice bake.
ReplyDeleteI can't help much in this area.... sorry.
ReplyDeleteI don't know what is choux pastry? *suaku*
some plus and minus there but its a good learning experience. btw thanx for the lovely chocolate banana cuppies. I shared them with my troopers for Friday night's appetizer coz dinner at the shop was far too slow.
ReplyDeleteAs long as it taste nice.. got hole also nvm.. :)
ReplyDeleteYa, I think Quay Po is right, too hot.
ReplyDeleteI'd eat those tho. I'll bet they're nice and crisp :)
try and try again
ReplyDeleteLing,You sure can do better next round.......
ReplyDeleteTry again...you will succeed with so many expert around.
ReplyDeleteI bet they still taste wonderful!! But sorry for the disappointment!
ReplyDeleteI'm sure they still taste nice! With all the useful tips, the next round your choux pastry will be superb!
ReplyDeleteYou memang rajin baking! You'll manage this eventually and will be proudly posting it up in your blog and we will be here, drooling at them :D
ReplyDelete