(no subject)

[serene]

The bottoms of the cream puffs are a little overdone again. I need to either pull them out sooner (possibly unwise) or move them up in the oven. Or maybe I should bake them a little cooler. I dunno. Any of you make cream puffs? The pate a choux recipe I use is more butter-heavy than most, so maybe I should try decreasing the butter, wrong as that sounds. :-)

Comments

[klwalton.livejournal.com]

Double pan them. Put a pan the same size underneath the pan with the cream puffs. That'll temper the heat getting to the bottom.

[serenejournal.livejournal.com]

Oh, excellent idea. Thanks! Have you ever tried those air-filled baking sheets? If so, do they help?

[klwalton.livejournal.com]

I have six of 'em :). I won't use anything else for cookies or pate choux, they're fantastic.

[serenejournal.livejournal.com]

No burning? Could be worth the expense.

[klwalton.livejournal.com]

No burning. Not even with molasses cookies. And mine have lasted for - thinks back - 25 years? Wow, yep, 25 years. At least.

Definitely worth the expense.

[ljgeoff.livejournal.com]

mmmm... cream puffs ....

[berkeleyfarm.livejournal.com]

Do you have parchment paper? It really helps for cookies and biscuits.

But yeah, listen to Kathy. ;)

[serenejournal.livejournal.com]

I did them on parchment paper, to which I'm a relatively recent convert. They cooked perfectly except for the burned bottoms, which I've been cutting off in a thin slice, and stuffing the puffs from the bottoom. :-)

[berkeleyfarm.livejournal.com]

No problem, I had to ask ;)

I think I'm going to try cream puffs and gougeres pretty soon. I do have some excellent quality pans, but will take the double-panning advice to heart.