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'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 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.