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Thread: choux pastry

  1. 03-Jun-11, 13:53 #1
    sintra307
    sintra307 is offline .Orger
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    Default choux pastry

    ok whos clever? what is the best way to stop this sticking to the tray. just made some for choc eclairs and i have had to stick two together with cream as i lost some of the bottoms.
    they taste right look right but this is not the way i need complete bottoms. so what is the best way please.
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  2. 04-Jun-11, 18:17 #2
    Dreamweaver
    Dreamweaver is offline .Orger
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    Default

    Try using a silicone baking sheet or baking paper.
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  3. 21-Aug-11, 11:11 #3
    wickscorrie
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    Default

    baking paper with water sprinkled on, water creates steam when cooking again easier to lift off
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