How Oven Temperature Changes Choux Pastry

Same choux pastry. Same preparation. Two completely different starting temperatures. In this video, I wanted to see how much the baking temperature alone can change choux pastry — not only on the outside, but also on the inside. I prepared one classic choux pastry dough, divided it into two batches and baked them differently. One batch started at 130°C / 265°F, the other at 180°C / 355°F. Both were then finished at 150°C / 300°F. The difference in the surface was already clear. But when I cut them open, the result was even more interesting. This is exactly the kind of pastry experiment I want to explore more — looking beyond the recipe and focusing on how technique changes the final result. CHOUX PASTRY RECIPE 75 g milk 75 g water 75 g butter 75 g strong flour 20 g sugar 5 g salt 2 eggs* finely chopped cocoa butter icing sugar *The exact amount of egg may vary. Always adjust according to the final consistency and texture of the choux pastry rather than adding all the egg automatically. CHAPTERS 00:00 Introduction 00:16 Making the choux pastry 03:22 Piping & preparing for baking 04:36 The baking experiment 05:36 The results: outside & inside If you enjoy experiments like this, subscribe — there are more coming. #ChouxPastry #Pastry #BakingScience #FrenchPastry #PastryChef