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Choux Pastry – cream puffs, eclairs and crackers
Learn how to make perfect choux pastry, then shape cream puffs, eclairs and crispy cracker‑topped puffs. The video details each step, from the initial mixing to baking, including the preparation of the cracker and tips for a professional result.
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Critical Success Points
- • Properly dry the dough (panade) for 5‑6 minutes.
- • Let the dough rest in the refrigerator for at least 2 hours.
- • Reduce the oven temperature without opening the door during baking.
- • Do not open the oven during the puff baking.
- • Allow to cool completely before filling.
Safety Warnings
- • Boiling water and hot butter can cause burns; handle with care.
- • Wear kitchen gloves when removing the dish from the oven.
- • Be careful with knives and sharp metal tips.
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