Help with Pate a choux (cream puff, gougeres, etc....)
I'm following Michael Ruhlman's ratio - 2 (water): 1 (butter): 1 (flour): 2 (eggs)
I ended up using 4 large eggs which is slightly less than a cup - but the dough seemed done - I was taught that a wooden spoon should just fall over (not stand up)- mine fell over pretty quickly.
I piped them about the size of a golf ball
Put them in the oven at 425 for ten minutes and without opening it - dropped the temp to 375 (read this in another recipe) and then took a peek - they rose great but clearly weren't done - let them go a total of another six or seven minutes - nicely browned but could have been a little more -
Took them out and they fell immediately - they seem either uncooked inside or too eggy - I'm having a hard time figuring it out -
Some quick input is needed - I'm making another batch now!!
I use Julia Child's recipe and method and have never had a problem once I learned that it is important NOT to use an insulated (double layer) baking pan.
You can find the recipe and method here: http://www.labellecuisine.com/Archive...
Pate a choux is about halfway down the page.
I've never made the Ruhlman ratio one but it doesn't sound like you baked them long enough. I bake mine at 400 for over 20 minutes (usually 22-23 mins) for golf ball sized ones.
Is this the recipe? Your ratio isn't the same as this one.
This recipe says to bake 425 for 10 mins then 350 for 18-30.
I know this is an old thread, but it came up on a search I was doing. Ruhlman's ratio is . . . . wrong . . . and I don't know if this is the ratio from his book or if it is just from his website. But he even contradicts himself on his website in different recipes.
2(water) : 1 (butter) : 2 (flour) : 2 (eggs)
I think you didn't have enough flour.
Here is another recipe from his site for Pate a choux with what I feel is the right ratio (and different from what he posts on his site when he is talking about ratio for pate a choux)
99% of the time his recipes are well vetted. This is just one on his site where I've seen his "ratio" change from recipe to recipe. I don't know if it is a typo, an oversight, or if he has changed his recipe over time. But sometimes his ratio is as I posted above, and sometimes it is as you cooked them. I sent him a note through his site but . . . what can you do.
I am not so sure whether Ruhlman is contradicting himself or not. The Recipe on his website and in Ratio is the same:
1 cup water
1/2 cup butter (1 stick)
1 cup flour
1 cup eggs (4 large eggs)
Which yields the following weight/volume measurements according to Ratio:
8 oz water
4 oz butter
4 oz flour
8 oz eggs
Which is 2:1:1:2 in both cases.
Ahhh - that is probably it, sometimes he posts recipes by volume and other times he talks about them as weight ratios.
They aren't the same in both cases. . . .
By weight 2:1:1:2
By volume 2:1:2:2
That would account for too little flour in the OP (too little flour in my opinion. . . ). Good catch!
I'd say he could be more clear. It should indicate fluid ounces or dry.
I am a bit motivated about this as I am getting ready to try his pate a chaux as dumplings in chicken and the remainder for Parisienne gnocchi. It seemed like a good idea for me to see how this worked for others before setting forth.