Faults that occur when making choux pastry

1. Flat or sunken choux pastry: This can happen if the dough is too wet or if it is not baked at a high enough temperature. Make sure to follow the recipe closely and bake the pastry at the correct temperature.

2. Cracked choux pastry: Cracks can occur if the dough is overmixed or if it is not baked at a high enough temperature. Be careful not to overmix the dough and make sure to bake it at the correct temperature.

3. Unevenly cooked choux pastry: This can happen if the pastry is not piped evenly or if the oven temperature is not consistent. Make sure to pipe the pastry evenly and rotate the baking sheet halfway through baking to ensure even cooking.

4. Gummy or doughy choux pastry: This can occur if the pastry is underbaked or if it is not allowed to cool properly. Make sure to bake the pastry until it is golden brown and crisp, and allow it to cool completely before filling.

5. Hollow choux pastry: Hollow shells can occur if the dough is too wet or if it is not baked at a high enough temperature. Make sure to follow the recipe closely and bake the pastry at the correct temperature to ensure a light and airy texture.

Faults in Choux Pastry

1. Pastry does not rise or rises insufficiently:
- Incorrect proportions of ingredients
- Insufficient cooking of the roux (flour and butter mixture)
- Overworking the dough
- Leaking steam during baking

2. Pastry is too hard or chewy:
- Overcooked roux
- Insufficient liquid in the dough
- Using cold or insufficiently beaten eggs
- Insufficient oven temperature

3. Pastry is too soft or gummy:
- Overworking the dough after adding eggs
- Insufficient cooking time
- Using too much liquid
- Opening the oven door during baking

4. Pastry has an uneven surface or cracks:
- Insufficient whisking of the eggs
- Improper piping technique
- Baking at too high a temperature
- Overheating the oil in the deep fryer

5. Pastry is greasy:
- Using too much butter in the roux
- Insufficient cooking of the roux
- Overworking the dough

6. Pastry is too dry:
- Insufficient liquid in the dough
- Using too much flour
- Overcooking the pastry

7. Pastry burns easily:
- Baking at too high a temperature
- Insufficient filling in the pastry
- Overcrowding the baking sheet

Tips to Avoid Faults:

- Follow the recipe carefully and use accurate measurements.
- Cook the roux until it is light brown and bubbly.
- Avoid overworking the dough.
- Whisk the eggs thoroughly before adding them to the dough.
- Bake the pastry at an appropriate temperature and for the correct amount of time.
- Allow the pastry to cool completely before filling or eating.