baker1 > wrote in message >. ..
> 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.

It is important in the preparation of the choux paste that the
procedure is followed and understood.
It is very common with home cooks to be good reader of recipes but
poor followers of the steps involved.
Choux paste is just a simple pastry base but each preparation step
must be done properly.
IF you say that your paste resulted in flat bread instead of plump
looking and open textured product you made a mistake elsewhere in
your step. Try to retrace what have you done.
I am not familiar with the so called Julia's recipe but I assume that
recipe was well tested by the author.
The fault that arises comes from the user of the recipe who may have
missed some very important detail in the process.
Indeed Vox is right it is important that you use a strong flour. But
all purpose flour can still produce a satisfactory choux if you know
what you are doing.
You have to boil the water and fat, and when its rolling boil, add all
the flour and stir until it forms a cohesive ball that does not stick
to the pot.
Remove it and place in the mixing bowl and cool slightly to warm then
add the eggs in multiple portions. That is , Add it one by one while
beating and ensure that the its properly incorporated before each
subsequent addition.
As I am not familiar with your mixer I can not say about the timing
but I presume that you know what Imean.
The batter should not be too stiff nor too fluid. If you scoop it out
with your hand and drop in on the surface it should form mound with
slight flattening on the bottom.
IF the ratio of the components were appropriate you may have added
the eggs when the paste is too hot or too cold and you did not aerate
it properly during mixing.
Another thing is if the product comes out flat it can come possibly
that there was an improper mixing of the eggs with the roux
components.And you cannot bag that out and still maintain its
slightly heaped appearance.
Another thing also was did you bake it at the right temperature?
Assuming there is a fault in the recipe that it is not users friendly
as others have you tired other recipes as a comparison?
A lot of people can have peculiar success with alternative recipes
but failure in others.
I suggest give your choux paste another try and see if it comes out
the same. Just be careful in its preparation.
If possible try another recipe as well for comparison. There is
plenty of examples of choux recipe in the web to try.
But before you embark on such trials try to understand the recipe so
that you will have more likelihood to succeed.
BTW, bake it in a hot oven not lesser than 200 deg Centrigrade.. And
if possible do not be anxious to open the oven door while the paste is
baking as that can also cause the choux to collapse. Bake it out
thoroughly.
Roy