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Table of Contents:
- What does Croquembouche mean in French?
- How is Craquelin pronounced?
- What causes pate a choux to rise?
- What can go wrong with choux pastry?
- How do you keep cream puffs from deflating?
- How long will choux pastry last?
- Why are my eclairs not crispy?
What does Croquembouche mean in French?
Name. The name comes from the French phrase croque en bouche, meaning "[something that] crunches in the mouth."
How is Craquelin pronounced?
What is Choux au Craquelin (pronounce shoo-o-krat-ker-lan)? They are baked mini cream puffs with a sweet, crackly, crunchy topping.
What causes pate a choux to rise?
Once pâte à choux hits the heat of the oven, all this liquid quickly turns to steam, leavens the paste, and makes it rise. In addition, the proteins in the eggs uncoil, stretch, and “puff.” The signature hollow-ness of baked choux is a result of these proteins being stretched so far that they break.
What can go wrong with choux pastry?
What can go wrong with pâte à choux?
- Profiteroles or eclairs have collapsed. They are flat, or look deflated. ...
- Choux pastry is too soft and soggy. Usually profiteroles or eclair shells have a crisp shell. ...
- Profiteroles or eclair shells have a lot of cracks on top. ...
- Choux pastry shell is too dry, doughy or crumbly.
How do you keep cream puffs from deflating?
Set the puffs on a rack to cool and poke a small hole in the top of each one with a skewer to release excess steam that could cause them to collapse. A solid outer crust will keep these small vent-holes from deflating the puffs like pricked balloons. Cool them completely before frosting or filling.
How long will choux pastry last?
1 to 2 days
Why are my eclairs not crispy?
This happens if your choux pastry dough is too runny (with too much water, eggs, or both). Or you opened the oven too early while baking, causing steam to escape, which makes the eclair shells collapse. Or you didn't bake them long enough.
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