Choux Pastry perfection
I am trying to perfect choux pastry for a gougere. I tried Delia's recipe and it didn't work for me - the consistency was too runny. I am very curious as to the term 'strong plain flour'.
My understanding is that there is plain flour (low protein) and strong bread flour (high protein). The idea is if you use a flour like T55 french flour then your choux pastry will not be so chewy but if you use bread flour they will be but you can add more egg.
So could you explain what Delia means by her term 'strong plain flour" in terms of protein % and what the ratio of protein to egg should be? thanks