How do you fix soggy choux pastry?
Online Answer
Why my pastry shells are soggy and doughy inside? You didn't make slit on the side of shells to allow steam to escape in the last 5 minutes of baking. FIX: Make sure to make a small slit (0.5-inch slit) and bake for 5 minutes before removing the baking sheet out of the oven.
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A: Nicole Rees replies: Brushing with an egg wash gives a different effect than using milk, so they are not interchangeable. ... Pastry chefs use an egg wash primarily for shine, though the egg yolk will contribute a golden color to the finished baked product..
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Richard's solution: Soggy bottoms can be a right nuisance, even though they don't really alter the taste of your bake. They are usually the result of either a filling that's too wet in your bake or an under-cooked or thin pastry base. These are easily remedied though using a few simple tips..
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