Trouble with Choux

I found out why my choux and Trini Choux is soft. Although it tastes great the way we make it for our cheese, chicken or tuna fillings, if we want the French Pastry we have to bake at high temp and then let dry out..also add salt to the dough....
I will try it..



From French Pastry Chef


Bake in a hot oven (425) until they have puffed and gotten some color, then reduce the temperature (350) until they dry out inside. Do Not Underbake or they will fall flat. Cut one open to check the inside for wetness, before removing from oven, if your not sure that they are done.

Additional Comments : Make into small puffs - large puffs - small eclair - large eclair - small buchette - large buchette and riviera shells

This formula will yield 25 to 30 small puff/eclair or 8 to 10 large items.