RabbitsAndChickensOhMy
In the Brooder
- Apr 4, 2022
- 2
- 0
- 20
Hi all,
I've been making beautiful large hollow cream puffs for over 50 years
Haven't made any since we got chickens, but yesterday I got a hankering for chocolate eclairs!
The pâte à choux baked terribly - small, greasy, solid!!
The only thing different was I used really fresh eggs
I know that really fresh eggs don't hard-boil quite the same as older eggs, so could this possibly be the problem? I tried THREE times, each batch was horrible!
Fortunately I only made one 'test' cream puff from the 2nd & 3rd batches and I'll use the uncooked batter in my next couple loaves of bread - yum! - so no waste of those beautiful eggs.
Also the custard I made with 4 eggs & 2 cups of milk didn't set, it's more like stirred custard, although completely yummy!
Thanks for any help/advice given!!
Liz
I've been making beautiful large hollow cream puffs for over 50 years
Haven't made any since we got chickens, but yesterday I got a hankering for chocolate eclairs!
The pâte à choux baked terribly - small, greasy, solid!!
The only thing different was I used really fresh eggs
I know that really fresh eggs don't hard-boil quite the same as older eggs, so could this possibly be the problem? I tried THREE times, each batch was horrible!
Fortunately I only made one 'test' cream puff from the 2nd & 3rd batches and I'll use the uncooked batter in my next couple loaves of bread - yum! - so no waste of those beautiful eggs.
Also the custard I made with 4 eggs & 2 cups of milk didn't set, it's more like stirred custard, although completely yummy!
Thanks for any help/advice given!!
Liz
