Or, Choux Part Two. See, I tried to make choux pastry back in 2010 and failed. But some clever spark at Playcentre inspired me to try again, by naming my future cooking show ‘Shoes and Choux’, so another attempt was long overdue. And it kinda worked, because when it came down to it I knew more or less what I had done wrong first time.
First, I let the flour get properly hot once I’d put it in the hot butter mix. Last time I had followed the instructions to the letter and found that this business of ‘forming a ball and coming away from the sides of the pot’ thing happened as soon as you stirred the flour in. Perhaps it is that I am using the Pams flour instead of a higher quality one, but regardless I kept the pot on the stove for a few minutes and let the mixture get hot before I beat in the eggs with my New. Red. Hand. Mixer. Oh my.
I don’t know if that is what is actually meant to happen with the recipe but it was a moderately educated guess. Things worked better this time, but as there is still room for improvement I may choose a different brand next time.
But then there is the matter of cooking the cream puffs and I think that’s really where my problem lies. I have a roasting dish and I have a baking tray but the two do not fit together seamlessly and thus the business of steaming the puffs to towering puffiness does not happen. These ones did rise nicely but not nearly enough. I do seem to remember some kind of roasting dish that can be purchased with a lid that fits nicely on top and is easily removed. Ta da!
Anyway, these were edible. I took them to a party with the brownies I made also, and nobody was complaining… though the brownies were, if I am allowed to say so, much nicer. And there were more of them! And I think I have worked out how to cook with this new oven so there is hope for us all! Hurrah!