I’ve been diving into French pastries lately and I’m amazed at how much precision is involved. For example, mastering the pâte à choux requires perfect heat control and timing to get that puff just right. I’m curious about any tips or techniques you all might have for perfecting the various elements of these pastries.
I totally get that! For pâte à choux, I always keep a kitchen thermometer handy to really nail that water temperature before adding the flour. It’s a game-changer for puffing! Have you tried adding a bit of cornstarch for extra crispiness?
Pâte à choux is tricky! I find mixing the dough till it’s shiny really helps with the puff. What do you think about using a pastry bag for better control? @benharr.