Thank you for finding this long lost family recipe of mine. My mother made this all the time. She used chopped walnuts for the topping. ❤ I also let the pastry form the film on the pot and it did puff while baking. It was airy and gummy in some spots but all in all the same as I remembered.
To help with your choux pastry, add flour after butter and water are boiling. Cook on low heat until the flour mixture leaves a film on the bottom of your saucepan. Remove from saucepan to bowl of stand mixer. Beat until steam stops rising from hot mixture. Add eggs 1 at a time to incorporate. Mixture should be thick but semi fluid, should fall off paddle in a "V" shape. You may not need all the eggs in the recipe depending on the moisture/ humidity in your kitchen. I hope this helps for future recipes.
Usually when I make choux pastry I use a wooden spoon to quickly incorporate the flour and then switch to a hand mixer (or even a stand mixer) to incorporate the eggs, one at a time.
Toasting the almonds on a tray in the toaster (watch closely) may have up’d the almond flavor as well as crunch and less pale appearance. Good job! Some of these older recipes are written in a way that makes it hard to know exactly. We’re blessed we have video where we can watch the way to make recipes now.
Thank you for finding this long lost family recipe of mine. My mother made this all the time. She used chopped walnuts for the topping. ❤ I also let the pastry form the film on the pot and it did puff while baking. It was airy and gummy in some spots but all in all the same as I remembered.
To help with your choux pastry, add flour after butter and water are boiling. Cook on low heat until the flour mixture leaves a film on the bottom of your saucepan. Remove from saucepan to bowl of stand mixer. Beat until steam stops rising from hot mixture. Add eggs 1 at a time to incorporate. Mixture should be thick but semi fluid, should fall off paddle in a "V" shape. You may not need all the eggs in the recipe depending on the moisture/ humidity in your kitchen. I hope this helps for future recipes.
My pastry teacher at bakery school had "once boiling, add the flour all at once and stir like the dickens!" written in the recipe.
Yes, I also let it create a film on the bottom of the pan.
Usually when I make choux pastry I use a wooden spoon to quickly incorporate the flour and then switch to a hand mixer (or even a stand mixer) to incorporate the eggs, one at a time.
I feel like the extra bake time would have definitely helped those.
Toasting the almonds on a tray in the toaster (watch closely) may have up’d the almond flavor as well as crunch and less pale appearance. Good job! Some of these older recipes are written in a way that makes it hard to know exactly. We’re blessed we have video where we can watch the way to make recipes now.
A little Less word salad too. Otherwise ok