MY CHOUX PASTRY (ECLAIRS OR

PROFITEROLES) IS TOO DRY, DOUGHY

OR CRUMBLY
You do get a nice crisp shell, but when you
crack it open, it’s not as deliciously
“custardy” or soft on the inside. Or even
worse, it hasn’t risen at all and tastes like
egg bread. Whoopsie!
Reason 1
You added too much flour, or not enough
eggs. If you didn’t get a glossy sheen on
your dough, then you didn’t add enough
eggs.
Or if you added raw flour to your dough
because it’s too runny, then you added too
much flour.
Reason 2
You baked it too long, and the shells are
almost burnt, and it’s very obviously going
to be too dry. Another reason is because
you let the choux pastry dry out too much
– especially if you let the choux pastry
cool in the oven, and you forget to take it
out.
This can also happen if you let the choux
pastry stand outside uncovered, for hours,
after they’ve been cooled.

HOW TO FIX CHOUX PASTRY THAT IS

DOUGHY, DRY, OR CRUMBLY?
Baking time
If you baked it too long the first time,
simply reduce the time in the oven by a
few minutes next time. Every oven is
slightly different depending on how hot it
actually is, and also the hot and cold
spots you get in every oven.
Dough consistency
Make sure to check the consistency of the
dough, and not add raw flour to fix runny
dough.
If your dough doesn’t have a sheen even
after adding all the eggs, don’t worry! Just
add extra eggs until you get that right
consistency. Chances are you may have
cooked the dough too long and too much
water evaporated, but it can easily be
fixed by adding extra eggs. Just make
sure to add a little at a time, rather than a
whole egg at once.
Type of flour
Using bread flour (instead of AP flour) can
also produce choux pastry that has a
thicker shell than choux pastry made with
AP flour. But if you bake it right, the inside
will and should still be custardy.
Bread flour choux pastry does result in
profiteroles and eclair shells that are
more sturdy, and hold their shape better,
so for that reason I prefer using bread
flour to make my eclairs.