Yeah, they didn't rise, tossed them all out. Perhaps it was a bit too
thin. I saw Alton Brown the other day making elairs and it looked
pretty cool. I'll try again. Thanks


On Mon, 12 Jul 2004 02:58:57 GMT, Wayne > wrote:

>baker1 > wrote in
:
>
>> Used Julia Child's recipe but got flat bread instead. Choux might
>> have been a bit thin (used all 6 eggs)...is this why they didn't puff?
>> I've got the pastry cream ready to go, but need to get these puffs
>> going.
>>
>> Thanks for any help.
>>
>
>Are we to take it that you've already baked them and they didn't puff?
>If so, there's nothing else you can do at this point.
>
>The choux paste should be fairly stiff, and not at all thin. The oven
>should be fairly hot and dry, around 400°F. It's the eggs and heat that
>give the "puff". I don't have Julia's recipe, but I use the following
>one with regular success.
>
>Choux Paste
>
> ----- Step One -----
> 2 Cups Water
> 1/2 pound Butter
>
> ----- Step Two -----
> 2 Cups Flour
>
> ----- Step Three -----
> 8 Whole Eggs
>
>
>[1) In a round braiser, melt Butter in Water, and bring to a boil.
>
>[2) Add Flour and stir with either a wooden spoon or rubber spatula.
>Stir until batter leaves sides of braiser.
>
>[3) Take off heat and put in Mixer with paddle.
>
>[4) Mix on low speed and add eggs one by one, allowing each egg to mix
>into the batter.
>
>[5) Pipe out of a pastry tube into 1" by 5 1/4" eclairs, onto a lightly
>oiled full sheet pan.
>Pipe 2" rounds for cream puffs.
>
>[6) Bake at 400 for 25 minutes. Inside should be dry.
>
>Open oven door, turn off oven and let pan sit on open door to cool slowly
>so they do not collapse.