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Old 02-26-2013, 10:41 AM   #1
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Cream Puffs

I've been hearing a lot lately about using bread flour to make cream puffs. The reason stated is the increased gluten makes it puff better and increases stability. Has any one tried it and if so, what do you think ?

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Old 02-26-2013, 10:59 AM   #2
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Quote:
Originally Posted by quaker View Post
I've been hearing a lot lately about using bread flour to make cream puffs. The reason stated is the increased gluten makes it puff better and increases stability. Has any one tried it and if so, what do you think ?
A cream puff is supposed to be light. I've only used AP flour. At the end of baking I let them sit in the oven with the door ajar. I would think bread flour would cause them to lose some of their lightness and make them heavy.
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Old 02-26-2013, 11:24 AM   #3
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People have been suggesting bread flour for ages.

I've tried it. It does give the Pate a Choux a bit of extra rise, but it also makes them a bit tough and kind of hard or chewy.

I didnt like the texture so went back to AP flour.

But I know people that don't mind the texture and like the puff that bread flour gives them.

I'd suggest experimenting and see what works best for you.

Or maybe use bread flour for gougeres and AP for cream puffs and eclairs
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