Cruller troubleshooting: Pate a choux doesn’t hold.


I simply gave making crullers a move, and I'm deflated via their consequence. Once fried, they didn't grasp their form really well. My most effective ideas are that I had the speculation of including a drizzle of vanilla extract to the dough. The dough itself seemed nice, held form when piped. It's simply as they fried they didn't grasp the nozzle form, and those that did had been overcooked.

I had the temperature of the oil at 350F and adopted this Anna Olson recipe.

Here is how they grew to become out crullers

And those are the elements. Anna Olson recipe ingredients

submitted via /u/Own-Cupcake5971


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