Ok so I went through the trouble of making pate a choux last night. I used a pastry bag to lay out small ball sized shapes onto a cookie tray lined with parchment paper.
About 10 minutes into the baking (at ~410 degrees) the parchment paper started burn, specifically the portion that extended past the edge of the tray and touched up against the inside wall of the oven.
I took out the tray and sniped it off with a scissor, and placed it back in. However a few minutes later I noticed that the underside of the pastries were now dark brown and burning, while the tops were still white. Somehow the parchment paper or the bottom of the pate a choux was burning.
The tray was on the bottom rack in the oven, and I did apply egg wash to all the pastries, perhaps a bit too much that may have dripped down the sides of each pastry and settled around its underside.
The other thing I forgot to do was add 1/2 cup of water to the batter/paste. I only used 1/2 cup of milk. I’m not sure if that means that they dried out too much, but the paste was silky when I applied it, so I would be surprised if that was the answer.
The recipe called to line the tray with either parchment paper or buttered wax paper. What is the story here? Why would parchment paper burn, and would I have better luck with wax paper? Forgive my ignorance, but wouldn’t the wax melt and get all over the pastries? And wouldn’t it eventually burn too?