How do I get the filling inside pâte à choux?
How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form?
Also, is there a way to get the filling inside without a pastry bag? Using a pastry bag is always really messy!
Best Answer
They are a little hard to find, but if you can find a "Bismarck" pastry tip, they have an elongated tip that is perfect for poking into your cream puff to fill. And, on a side note, a couple ways to keep your pastry tube from getting so messy... Put it inside a drinking glass and fold it down over the sides to fill it. This holds it open and you're less likely to spill all over the edges. Then, once you gather the open end, use a rubber band to tightly hold it closed. This reduces the mess dramatically.
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Why are my cream puffs not hollow?
This happens if you added too much eggs, OR you didn't cook the dough long enough, and have too much water in your dough. Whatever you do, NEVER ADD EXTRA FLOUR!How do you fill the bottom of cream puffs?
Working one at a time, begin piping with steady pressure to generously fill the bottom half of each puff. Cover with the top half of each puff. Repeat until all cream puffs are filled. Serve immediately.How do you fill a pipe into choux?
Raw, it's a dense, slightly fatty, dough. However, once cooked and baked, it forms a slightly crunchy hollow shell, that's very light and airy. Baked choux contains more air than dough. These large hollow spaces within are the perfect place for fillings, such as creme patisserie.3 Ways To DEAL With That FEELING Of EMPTINESS
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Answer 2
You can either use a piping bag with a metal nozzle to push through the base of the puff and inject it with filling, or you can cut them in half and fill with a spoon.
The first way is trickier but obviously gives a neater finished product, whereas the second way is easier but not as 'perfect'. You can also sit on the fence, cut the puff in half, then use a star nozzle to pipe nice neat whorls of filling onto one half.
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