Timeline for My éclair (pâte à choux) was doughy
Current License: CC BY-SA 3.0
27 events
| when toggle format | what | by | license | comment | |
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| Mar 23, 2017 at 7:54 | comment | added | alim1990 | Yeah. I think I didn't cook the dough enough after adding flour, when it forms the ball I remove from the heat and start adding the eggs | |
| Mar 23, 2017 at 7:53 | vote | accept | alim1990 | ||
| Mar 23, 2017 at 0:42 | comment | added | Megha | Leaving it in a hot oven an extra five minutes would, I think, counterbalance the lesser heat from having the oven shut off the last five minutes of baking. A dish left in a hot oven does continue cooking in the residual heat, and I would not expect an oven to cool down enough so quickly (especially if unopened) to leave it under-cooked after forty minutes of baking. I would guess there was some other problem, not the baking time. | |
| Mar 22, 2017 at 15:10 | answer | added | Sobachatina | timeline score: 4 | |
| Mar 22, 2017 at 9:21 | comment | added | BaffledCook | Even if it's not a duplicate, you should check out this question cc @rumtscho | |
| Mar 22, 2017 at 6:57 | history | tweeted | twitter.com/StackCooking/status/844443008800100352 | ||
| Mar 22, 2017 at 6:14 | comment | added | alim1990 | They puffed normally to the desired size, but still not have big hole inside. Per example if I sliced them into half to put the cream, it will be like cutting a piece of bread | |
| Mar 21, 2017 at 19:57 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
added 19 characters in body
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| Mar 21, 2017 at 17:53 | history | reopened | rumtscho♦ | ||
| Mar 21, 2017 at 17:53 | comment | added | rumtscho♦ | @droidnation OK, then we should reopen. How would you describe the interior? Was there no big hole to fill, despite them being larger than before baking? Or did the hole exist, but its walls were creamy instead of set? Something else? | |
| Mar 21, 2017 at 17:51 | comment | added | alim1990 | @rumtscho they rised properly but they still didn't dry enough from the inside | |
| Mar 21, 2017 at 17:16 | history | closed | rumtscho♦ | Duplicate of Choux pastry (Chocolate eclairs) doesn't rise | |
| Mar 21, 2017 at 17:15 | comment | added | rumtscho♦ | It is not clear from the question itself, but from the "should be hollow in the inside right" comment it looks like your eclairs simply didn't rise. I am putting it on hold as a duplicate, whose answer is a very good troubleshooting list for eclairs. If I misunderstood you and you meant that they rose but something else happened on the inside, please edit in a more detailed explanation, and flag for reopening. | |
| S Mar 21, 2017 at 17:12 | history | suggested | Kareen | CC BY-SA 3.0 |
Confidently translated the French (I'm a native speaker) and fixed some English grammar
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| Mar 21, 2017 at 17:06 | review | Suggested edits | |||
| S Mar 21, 2017 at 17:12 | |||||
| Mar 21, 2017 at 17:03 | history | edited | Catija | CC BY-SA 3.0 |
deleted 45 characters in body
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| Mar 21, 2017 at 16:13 | comment | added | dougal 5.0.0 | I would suggest the last five minutes of cooking were important to help 'dry' out the interior. Just try it again and see what happens. Good luck! | |
| S Mar 21, 2017 at 15:22 | history | edited | Debbie M. | CC BY-SA 3.0 |
Improved grammar
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| S Mar 21, 2017 at 15:22 | history | suggested | Ken Graham | CC BY-SA 3.0 |
Improved grammar
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| Mar 21, 2017 at 14:39 | comment | added | alim1990 | I got it from his book, pierre herme pastries. | |
| Mar 21, 2017 at 13:12 | comment | added | BaffledCook | I suspect there's something wrong with the method, not with the oven | |
| Mar 21, 2017 at 13:11 | comment | added | BaffledCook | Do you have a link to the recipe? How did you prepare it… exactly? | |
| Mar 21, 2017 at 13:10 | comment | added | alim1990 | it should be hollow from the inside right ? It wasn't. So when I fill it with cream, it pop to outside instead of filling the Chou. | |
| Mar 21, 2017 at 12:12 | review | Suggested edits | |||
| S Mar 21, 2017 at 15:22 | |||||
| Mar 21, 2017 at 10:04 | history | edited | BaffledCook | CC BY-SA 3.0 |
Translation
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| Mar 21, 2017 at 10:01 | comment | added | BaffledCook | Welcome to the site. "Doughy" as in uncooked, or something else? | |
| Mar 21, 2017 at 6:50 | history | asked | alim1990 | CC BY-SA 3.0 |