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Choux Pastry Faults Remedies

The document discusses common faults that can occur when making choux pastry and their potential causes and remedies. The five faults listed are: mixtures being too soft, pastry not rising and having a solid texture after baking, sinking after removal from the oven, pastry being too thin, and pastry being too thick. Potential reasons for each fault include insufficient cooling, eggs added too quickly, not beating the mixture enough, incorrect baking temperature or time, insufficient baking, and allowing the liquid to cool too much before adding flour. Suggested remedies include cooling the mixture, baking at the correct temperature, drying after baking, cooking and beating the mixture properly, and not boiling the liquid for too long.

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Ihsan Badsha
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4K views1 page

Choux Pastry Faults Remedies

The document discusses common faults that can occur when making choux pastry and their potential causes and remedies. The five faults listed are: mixtures being too soft, pastry not rising and having a solid texture after baking, sinking after removal from the oven, pastry being too thin, and pastry being too thick. Potential reasons for each fault include insufficient cooling, eggs added too quickly, not beating the mixture enough, incorrect baking temperature or time, insufficient baking, and allowing the liquid to cool too much before adding flour. Suggested remedies include cooling the mixture, baking at the correct temperature, drying after baking, cooking and beating the mixture properly, and not boiling the liquid for too long.

Uploaded by

Ihsan Badsha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Choux Pastry Faults & Remedies Chef Raj

Sl. Faults Reasons Remedies


No
1 Mixture too soft Insufficient cooling of the flour before adding the eggs; Cool the mixture, then add
eggs added too quickly egg
2 Pastry did not rise, Close it has not been beaten enough Bake at correct temperature
and solid texture after it has been cooked in too hot an oven.
baking oven too cold; too short baking time.

3 Sinking after removal from Insufficient baking; further period of baking sometimes Dry it after baking
oven remedies this defect
4 The pastry is too thin a) the flour and liquid have not been cooked enough
b) the mixture has not been beaten sufficiently
c) the liquid has been allowed to cool too much before
adding the flour
5 The pastry is too thick The liquid has been boiled for too long

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