Rye Party Puffs - where did I go wrong?
Where did I go wrong? I attempted this recipe today. The flour was very very lumpy. I stirred very hard to get rid of the lumps (did I develop too much gluten?) It never came together. Instead, I have a brown curdled looking mass, sitting in a puddle of belted butter.
I measured carefully - even weighed the flours. When all seemed lost, I tossed it in the mixer and mixed for a few minutes on low, hoping it would come together. Still a brown, lumpy, curdled mess.
Any guidance? Is it my inexperience with pate choux or is it the recipe?
1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400Ã¯Â¿Â½ for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.