tag:blogger.com,1999:blog-4001189483359117348.post61965629749767809..comments2024-03-26T16:35:28.861-07:00Comments on Loving Creations for You: Tiger Chocolate Choux PastrySusanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4001189483359117348.post-16368677452367171042022-01-25T17:29:51.767-08:002022-01-25T17:29:51.767-08:00Yes definitely! Use whatever you have on hand and ...Yes definitely! Use whatever you have on hand and whatever you are comfortable with. Can be royal icing, chocolate, fondant or marzipan. Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-44483990263698341792022-01-23T23:38:48.277-08:002022-01-23T23:38:48.277-08:00for the facial details, can i replace candy melt c...for the facial details, can i replace candy melt chips with other ingredients ?Jhttps://www.blogger.com/profile/00226408728955199330noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-48411518767827222902021-12-19T03:56:21.347-08:002021-12-19T03:56:21.347-08:00Hi Serena,
You need to bake longer at a lower tem...Hi Serena,<br /><br />You need to bake longer at a lower temperature that thoroughly dries your pastry case. This can take up till an hour of baking time but varies according to size of pastry. I have no issues keeping the craquelin coated choux pastries crisp for a week stored at room temperature. But I really made sure it is baked till thoroughly dry. As for what temperature to dry your pastries, it depends on your oven. I can keep mine at 130c without browning them no matter how long they are in there. Let the pastry cases cool completely before storing too. I let the pastries sit on paper towels to wick away any excess oils that seep from the pastry. If need be, bake extra cases and sacrifice some by cutting a hole at the base and sticking your finger in to touch the interior of your pastry. It should feel very dry and crisp. <br /><br />I hope this helps! Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-14318859842444459872021-12-11T21:26:40.082-08:002021-12-11T21:26:40.082-08:00Hi Phay Shing, I noticed my craquelin is not crisp...Hi Phay Shing, I noticed my craquelin is not crispy even after putting the unfilled choux (with craquelin) buns in airtight container. Is this normal? Otherwise, how can I keep my choux pastries with craquelin crispy? I even leave my choux pastries (with craquelin) in the oven 10mins after baking but they are still not crispy a few hours later. Serenanoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-9032122195618184542020-05-15T15:58:45.869-07:002020-05-15T15:58:45.869-07:00Thank you, love your creations! :)Thank you, love your creations! :)Anonymoushttps://www.blogger.com/profile/09747235763008440993noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-25384884474362636672020-05-14T19:38:47.361-07:002020-05-14T19:38:47.361-07:00You may use all purpose flour. I explained in my b...You may use all purpose flour. I explained in my book that traditionally choux pastry is made using bread flour for a crispier crust and for more structural stability. But if you prefer a more tender bite you may use all purpose flour which has lower protein content than bread flour. Phay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-86409187068877684802020-05-14T09:35:57.164-07:002020-05-14T09:35:57.164-07:00Hi, is there a specific reason for using bread flo...Hi, is there a specific reason for using bread flour? Would all-purpose flour work just as well? Anonymoushttps://www.blogger.com/profile/09747235763008440993noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-87435865055493419532019-04-24T16:12:33.984-07:002019-04-24T16:12:33.984-07:00Thanks Thanks Little Princehttps://www.blogger.com/profile/03673376043764423359noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-42100597403618642882019-04-23T07:48:09.594-07:002019-04-23T07:48:09.594-07:00Hi please refer to points 6 and 7 😊. You can choo...Hi please refer to points 6 and 7 😊. You can choose to pipe batter on baking tray or freeze and then bake the frozen batter. Both have their own advantagesPhay Shinghttps://www.blogger.com/profile/05605174072497751030noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-47884386096580931912019-04-23T06:36:00.691-07:002019-04-23T06:36:00.691-07:00Hi is it a must to freeze the choux batter or we c...Hi is it a must to freeze the choux batter or we can bake straight already? Little Princehttps://www.blogger.com/profile/03673376043764423359noreply@blogger.com