Polish Ptysie Cream Puffs Recipe That Will Make Your Mouth Water! (2024)

FAQs

Why are my cream puffs doughy inside? ›

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

Troubleshooting Cream Puffs and other Pastries

Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate. Opened the oven during the baking process, or set the temperature too low.

Some important things to take note of:

Cook the flour mixture until a thin film of residue forms on the bottom of the pot. [Step 4 of recipe] Allow pastry to cool before adding eggs in. If pastry is too hot, it may cook the eggs, thus giving your cream puffs an eggy taste.

Do unfilled cream puffs need to be refrigerated? No - they should be kept in an airtight container. Once filled, (with cream) they need to be kept in the the refrigerator until you are ready to serve them. If kept, filled, in the fridge, they will go soft.

Why do my cream puffs flatten? You're probably putting too many eggs into the dough. Sometimes recipes call for 3 or 4 eggs, but don't specify medium, large or extra large. Good choux paste is a matter of texture, and you just need to practice until you know the proper thickness from experience.

After they have finished baking, turn your oven off and take the puffs out of the oven. Give them a poke or a little slit with a sharp paring knife. Return them to the oven (turned off) and crack the oven door with a wooden spoon. Let the puffs sit there and bask in their beauty for about 15 to 30 minutes.

Why do my cream puffs flatten? You're probably putting too many eggs into the dough. Sometimes recipes call for 3 or 4 eggs, but don't specify medium, large or extra large. Good choux paste is a matter of texture, and you just need to practice until you know the proper thickness from experience.

If you've used too many eggs in your pastry dough, water in the egg yolk will start to separate from the yolk. Once the pastry is baking in the oven, this water then evaporates, causing the structure of the pastry to tighten up and shrink. The dough is too thick to pipe.

If your batter ended up being too runny, possibly you have added a little too much eggs. To fix this, cook a paste using roughly half the choux recipe (water, milk, flour, butter similar to how you started).

What are the common faults in choux pastry? ›

Potential reasons for each fault include insufficient cooling, eggs added too quickly, not beating the mixture enough, incorrect baking temperature or time, insufficient baking, and allowing the liquid to cool too much before adding flour.

To revive them, place the puffs on a sheet tray and toast in a 350°F oven for 5-15 minutes depending on the size of the pastry shell. Fill and prepare as if they were freshly baked (they'll taste like they were).

The popular Polish krówka candy is made from a creamy caramel mix of milk, butter, and sugar. These simple ingredients are stirred and boiled, then poured out and cooled. After the mixture has set, it is sliced and packaged in paper wrappers with the image of a cow – hence the name ('krówka' means 'cow' in Polish).

The national dessert of Poland is the paczki (pronounced "punch-key"). Paczki are deep-fried doughnuts typically filled with jam or other sweet fillings, such as custard or cream. They are traditionally eaten on Fat Thursday, which is the last Thursday before Lent, but they are also popular throughout the year.

The most popular Polish breakfast food are open-face sandwiches featuring slices of hard cheese, cold cuts, tomatoes and cucumbers. Also eaten are different style eggs (soft and hard boiled, fried, scrambled, etc.), pot cheese with radish and chives or honey or jam served with fresh bread and rolls.

When baking Puff Pastry, note that it's done when it's golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.

Without the right consistency, they either won't rise or they won't set. Dough that's too dry won't have the steam power to lift the cream puffs, and they won't form a hollow center.

Crunchy, not soggy: Do not overcrowd the frying pan, as the puff puffs will absorb excess oil and sometimes get soggy. Hold the salt: You may cut back on the salt if you are watching your salt intake.

The pastry is first baked at a high temperature and then the oven temperature is lowered. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells.