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 ?
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.