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Monday, October 22, 2012

Choux Pastry with Big Hole. Failed!

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!!


16 comments:

  1. So sorry about your bakes. Better luck next time :)

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  2. Just fill up the holes with something - rich creamy filling - then it will look like the holes are there for that purpose. LOL!!!

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  3. fill '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...

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  4. I am sure next time you do, with all the tips, it will be a success! :D

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  5. yup, use silicon or wax paper to line it. it'll be easier to remove. good luck babe!!! ♥

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  6. But it looks good to me, i think it tastes good too, right? Anyway, try again until you have a nice bake.

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  7. I can't help much in this area.... sorry.






    I don't know what is choux pastry? *suaku*

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  8. 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.

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  9. As long as it taste nice.. got hole also nvm.. :)

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  10. Ya, I think Quay Po is right, too hot.
    I'd eat those tho. I'll bet they're nice and crisp :)

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  11. Ling,You sure can do better next round.......

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  12. Try again...you will succeed with so many expert around.

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  13. I bet they still taste wonderful!! But sorry for the disappointment!

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  14. I'm sure they still taste nice! With all the useful tips, the next round your choux pastry will be superb!

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  15. You 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

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