List of choux pastry dishes Puns

I’m a traditionally trained pastry chef but I’m vegan so I like veganizing all sorts of recipes (from classics to pastry basics) but I’m just curious to know what people want to be able to make or have! I have an ongoing list of things I want to veganize but what would you want to see? Or what do you find is lacking in vegan blogs in general? Including everything from the recipes themselves to their explanations. Let me know your thoughts!

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I am new to baking! Just started earlier this year and have been baking through Dessert Person. I've had success so far but repeatedly have issues with the Choux dough.

My pastries come out nice and golden, looking fluffy. Yet when I take them out of the oven, they deflate down to concave disks. The dough tastes nice and is flaky inside, but is dense and not the correct texture.

I have been following Claire's recipe, but only add 4 eggs to get that ribbony texture. My oven runs hot so this time I preheated to 425, then turned it to 350 after putting in the dough and baked for just shy of 30 minutes.

Can anyone give me pointers for what could be going wrong? Am I missing something simple or is this a difficult dough?

I'm contributing to a family gathering and couldn't quite figure out how much to make. It'd be a leisurely buffet of an outdoor barbecue. I've settled on apple-compote mascarpone, a shrimp cream salad and craqueline with vanilla cream, but i couldn't decide on the amount.

My regular contribution is usually 2kg worth of flour of various sweet and savoury bread, however this year a relative asked for choux pastry. The goal is for the pastries not to run short if 50 people did turn up, ample leftovers for 30 people are fine.

OK so I've spent like most of today in the kitchen making test batches of choux puffs. I made one that turned out pretty good, puffed up nicely, was hollow, generally a success. Then on the next batch added craquelin and boom. Flat, doughy, sad little things that were concave on the bottom. Both batches were from the same dough and didn't really change anything with the temp or baking time. They just... failed. And I've had a few spectacular failures now specifically when I've used craquelin.

What could be going wrong? I'm honestly at a loss 😞

I'm looking to make a choux craquelin and I would like for my choux pastry to be strong enough to hold cream for a longer period of time. Looking at ones sold at Bibble and Sip in NY , the choux looks stronger and thicker than your average choux craquelin. I'm guessing this helps it hold the pastry cream for longer periods of time without getting soggy. Does anyone know how I can go about doing this?

I make a great savory shrimp and andouille sausage beignets made with choux pastry. They are light as air and everyone loves them. When I deep fry them, however, after the 5th or 6th batch in the deep fryer, a CRAZY amount of grease bubbles start to form to the point where I think it's dangerous. Has anyone experienced this? Is it because there is butter in the choux pastry? How do you get rid of the bubbles? I don't want to throw out fresh oil after one use.

For example, Hubris Z’s dishes are mostly made up of the tropical plants as well as the spices, oils, and other stuff the plants produce and can be safely consumed by it’s inhabitants. the more popular cuisine being Maple Helbrez, a oily Cinnamon like substance and sundried Yuvhiz Leaves

the Inhabitants are mostly Insectoid Humanoids that are all mostly prefer the plants over meats.

Kaliz H’s dishes are varied, but due to the inhabitant’s reliance on meats they would not mind the more carbon and protien based food, but the inhabitants of Hubriz Z would actually like the more sweet tasting foods.