I tried to make custard puff shell but when i added flour into the butter, it did not turn into a ball.?

Question

I've tried different types of method I got from the net. However I still could not get it right. Why is that so?

Answer 1

Did you use a little water? Water helps hydrates the flour and activate the gluten and makes the dough "sticky" enought to ball up.

For pie shells and puff pastry, you need a little water for the wheat to ball up.

If it's just flour and butter, you're essentially making shortbread cookies, not puff pastry shells.

Answer 2

with pate chou, you have to mix the dough till the gluten breaks out!
here go a recipe:
1 c. water
1/2 c. butter
Salt

Boil above. Add all at once 1 cup flour. Stir with hand mixer for 5 minutes; remove from heat. Cool slightly. Should look like mashed potatoes.

Beat in 4 egg yolks, one at a time. Drop by greasy teaspoon on greased cookie sheet.

Bake at 400 degrees for 15 minutes. Turn down oven to 350 degrees and bake an additional 15 minutes. For larger shells use tablespoon and add 10 minutes more to each baking time.

Answer 3

Try this recipe

State Fair Cream Puffs

"The Wisconsin Bakers Association has served these treats at our state fair since 1924," says Ruth Jungbluth of Dodgeville.


INGREDIENTS


* 1 cup water
* 1/2 cup butter
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs
* 2 tablespoons milk
* 1 egg yolk, lightly beaten
* 2 cups heavy whipping cream
* 1/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* Additional confectioners' sugar


SERVINGS 10
CATEGORY Low Carb
METHOD Baked
PREP 25 min.
COOK 35 min.
TOTAL 60 min.


DIRECTIONS



In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth an shiny.
Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
In a chilled large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 servings.

Answer 4

it sounds to me your looking for a "chioux" pastry recipe. I can't remember it off the top of my head, but it's available on the web. When you do try it, just remember to use HOT water and pipe it onto a paper lined greased pan. Good luck.

Answer 5

Make sure that you are using REALLY cold butter and cut it i dont use beaters either.

Answer 6

i think you are missing a little bit of yeast that needs to go into there.