Cooking the choux pastry twice is vital for achieving perfect cream puffs, ensuring they inflate properly and maintain their structure throughout the baking process.
Opening the oven door even once during the first half hour can allow cooler air in, causing the delicate choux pastries to collapse and lose their appeal.
A hollow center is crucial for cream puffs; without it, the pastries can't hold their custard filling, undermining the essence of their delightful nature.
Maintaining a constant and steady heat is essential during baking; the steam builds up within the choux pastry, allowing it to puff beautifully.
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