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/ck/ - Food & Cooking


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>> No.14092520 [View]
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>> No.9897630 [View]
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Every time I'm about to finish the pat a choux part or whatever the fucking French word is for the pastry, when I add the last egg, the last FUCKING egg, my dough stops being nice and malleable and turns into soup. My gougeres end up looking like miniature pancakes. What am I doing wrong, am I not stirring the dough enough while it is hot? Should I only add three eggs? For the dough I'm using half cup water, half cup milk, 5 tbsp butter, a little salt/pepper/sugar, and then adding a full cup of flour. Maybe I need to increase the flour? Someone with baking experience please help.

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