pastry making in hot and humid climate

Discussion in 'Professional Pastry Chefs' started by mizp, Oct 4, 2012.

  1. mizp

    mizp

    Messages:
    7
    Likes Received:
    10
    Exp:
    At home cook
    Hi

    Just wondering if any of you ever made puff pastry in hot and humid weather? If so, how did you do it?
     
  2. prettycake

    prettycake Banned

    Messages:
    352
    Likes Received:
    17
    Exp:
    Cook At Home
    I don't know where you live,  but here in California ,  in the Sacramento area,  it is around 105 degrees during Summer.  Sometimes humid.  I make Pate Chioux anytime I want and have not had a problem..
     
  3. fermi fang

    fermi fang

    Messages:
    48
    Likes Received:
    10
    Exp:
    Culinary Student
    im currenty in hong kong

    choux is not a problem

    combi oven 180 degrees celcius

    then slowly turn down after it gets colored

    keep going down in intervals of 20 degrees until its "crisp enough" <this part is personal preference... in asia people like SOFT puff.. europeans like crunchy puff>

    and the ONLY thing that really gets into my nervs with hot humid climate is making macarons

    holy @#@# lol

    u need to prebake the almond powder stuff like 2 times and keep em as dryyy as possible

    then after u pipe em out

    u need to "wind dry emm" cuz if u just leave it out in any random place.. they get soaked up with water and get wasted like WHAM
    then when u bake... u gotta bake a bit longer cuz.... ITS JUST TOO DAMN HUMID

    <cheers.. just my input haha>