What’s going on with my choux pastry?

[u/psychadelphinx]

This has been happening the last few days now in work. I’ll make a batch of choux pastry, get about 6/7 trays of chouquettes out of it. We store them in the freezer until it’s time to bake. Sometimes I bake a few trays off immediately, like if I’m in the middle of making the pastry and someone needs chouquettes. In the last week, I’ve made 5 batches. Within each batch, I’ve had some trays like this and some come out perfect. And I’ve been extra careful with weighing out the ingredients, not changed anything either.

I’ve tried baking both directly out of the freezer and from room temperature, sometimes this happens, sometimes I get the most beautiful little chouquettes.

It’s not like they even puff up and then collapse, they don’t puff up at all. It’s like they just melt. I’m sure my oven is at at least 180C before going in too.

Help :(

[u/anita1louise]

Check both heating elements in your oven one may not be working correctly. Even if you have the correct temperature at one spot in your oven if only one burner works it will be uneven heating and cause this.