pate a choux - Bottom puffs up
Posted: 15 September 2011 07:03 PM   [ Ignore ]
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I’m not sure how to describe this but sometimes when i make pate a choux the bottom rises as well so instead of a flat bottom i get a bottom that has a dent in it.  I noticed this tends to happen when i use silpats.  But I’m not sure if its because the silpat or something else.  Any of you had this happen to you before?  Any idea on why its doing it?

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Posted: 15 September 2011 07:18 PM   [ Ignore ]   [ # 1 ]
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I make it all the time, never had this problem…but always have used a greased and floured regular metal pan.  never used a silpat liner.

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Posted: 16 September 2011 03:42 AM   [ Ignore ]   [ # 2 ]
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I think the silpat is just too slippery. I find parchment paper works very well. Try and see if it makes a difference.

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Posted: 25 November 2011 08:39 AM   [ Ignore ]   [ # 3 ]
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I made these for Thanksgiving (cheese version/gougeres) and used parchment brushed with clarified butter and sprinkled with a little Wondra.  They released beautifully, lifted right off.

I was wondering what would happen if baked on a silpat, and why none of the recipes I looked at (from several different authors) mentioned silpats, perhaps you’ve answered my question.  I’m speculating that the texture of the silpat allowed enough air beneath them to help form your indents.

I also noticed that the puffs that I piped in a rosette pattern formed a hollow in the bottom/middle, could that have contributed to your result as well?

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Posted: 25 November 2011 10:08 AM   [ Ignore ]   [ # 4 ]
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I also made the gougeres from the PPB recently and baked mine on a silpat with no additional greasing, flouring. I piped the base first, then did a second swirl of piping on top. Most of the gougeres had a flat base, but some did have the indentation described; I assumed it was my piping method on those few that caused this….perhaps not filling my base layer in completely.

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Posted: 07 April 2017 08:55 PM   [ Ignore ]   [ # 5 ]
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Hi I found this post while trying to debug my own recipe and i was wondering if anyone can provide me with some insight as to why my creampuffs have a ring around the bottom. for this batch, i baked them at 375F for 30 mins and the image im showing is the result of putting them on the bottom rack(rack level 4 out of 4) but as you can see from the background, it also happened to puffs i placed in the middle rack(rack level 2 out of 4). it also happened when i made a previous batch and put them in at 350F for 40 mins. HELP!!!! I also used a silpat

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Posted: 22 June 2017 12:54 AM   [ Ignore ]   [ # 6 ]
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rltan - 07 April 2017 08:55 PM

Hi I found this post while trying to debug my own recipe and i was wondering if anyone can provide me with some insight as to why my creampuffs have a ring around the bottom. for this batch, i baked them at 375F for 30 mins and the image im showing is the result of putting them on the bottom rack(rack level 4 out of 4) but as you can see from the background, it also happened to puffs i placed in the middle rack(rack level 2 out of 4). it also happened when i made a previous batch and put them in at 350F for 40 mins. HELP!!!! I also used a silpat

1. Ingredients were not properly mixed at the correct temperature.  It’s important for the water and butter to be hot when you add the flour.  The first stage of mixing over heat is important.  A film should develop on the interior of the pan.

2. Not creating an emulsion.  Pate a Choux is a dough, but it’s also an emulsion.  Water and fat don’t mix. So it’s important to create that emulsion. 

3. Releasing the steam. Steam trapped inside will deflate a pate a choux puff.  When they are just done, remove from oven, pierce the puffs (I make a tiny slit) with a sharp knife to release the steam, then put the tray back in the oven for a few minutes. 

I recommend this recipe.
http://www.chefeddy.com/2010/03/choux-paste/

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