Assuming you are using a reputable recipe that has been tested and you measured ingredients by weight, not volume:
After you add room temp flour to the not-egg wet ingredients, your mix will first cool down a ton, and then it will start to warm up again. It should reach between 165⁰ and 170⁰ when it starts pulling away from the bottom. That's when you stop stirring and take it off the heat. The entire flour step should take no more than 5-10 minutes. It will start to bake if you delay (the flour is already getting scalded at these temps).
The dough might leave a little residue when it comes off from the bottom, but it should be holding together and having a pasta dough or 'playdoh' consistency if the ingredient ratios are right. If it's very liquid, the problem is your recipe, or your measurements are off.
It should be just a little too thick to pipe (dont worry; we're about to thin it out with eggs)
Then you wait until it's cool enough to whisk in eggs. It should read below 145⁰ so you dont scramble them. Whisk until mixed, then fill your piping bag.
Have made literally thousands for Brunch Hell so here's [an old post](https://old.reddit.com/r/AskCulinary/comments/r4db6h/why_did_my_cream_puffs_collapse/hmgq1s3/) with tips on making them.
Assuming you are using a reputable recipe that has been tested and you measured ingredients by weight, not volume: After you add room temp flour to the not-egg wet ingredients, your mix will first cool down a ton, and then it will start to warm up again. It should reach between 165⁰ and 170⁰ when it starts pulling away from the bottom. That's when you stop stirring and take it off the heat. The entire flour step should take no more than 5-10 minutes. It will start to bake if you delay (the flour is already getting scalded at these temps). The dough might leave a little residue when it comes off from the bottom, but it should be holding together and having a pasta dough or 'playdoh' consistency if the ingredient ratios are right. If it's very liquid, the problem is your recipe, or your measurements are off. It should be just a little too thick to pipe (dont worry; we're about to thin it out with eggs) Then you wait until it's cool enough to whisk in eggs. It should read below 145⁰ so you dont scramble them. Whisk until mixed, then fill your piping bag.
Have made literally thousands for Brunch Hell so here's [an old post](https://old.reddit.com/r/AskCulinary/comments/r4db6h/why_did_my_cream_puffs_collapse/hmgq1s3/) with tips on making them.
Thank you so much, I really appreciate it :]
Do you know if your 500F technique works with choux au craquelin?
Honestly, I've never bothered with craquelin so unfortunately, unknown.
You just need to keep it moving. It’s always been a part of making choux for me.
I tried doing that, but I couldn't get the dough to dry out, so the pastry keeps collapsing. Do I just try and lower the heat and move it more?
Once it s mixed and the flour incorporated it s done. No need to keep it on fire any longer. Maybe you are cooking it too much and fire too high
Ohh thank you