Been pushing temps and times, 310f for 14m gives you crackers.
Just been trying to hunt for full shells, and trying different things with temps. Cooked em for too long and too high and you get the messiest macs ever. Shells just explode when you eat them.
by suddz
3 Comments
suddz
Convection btw
Nymueh28
Crackers are what you want for jam and curd fillings! They’ll mature for a couple days when filled and soften up.
If you use just barely cooked shells meant for a buttercream with wetter fillings, the shells get soggy.
Combos like buttercream and jam filling together will want something in the middle.
If you accidentally overbake based on your intended filling moisture content, you can save too hard shells by brushing the bottoms with sugar water before filling.
Unfortunately I can’t help with hollow shells, it’s the one issue I’m still fighting after a decade. Though I have noticed bigger hollows when my batter is stiffer with more air. I’ve been slowly thinning my batter and getting slightly fuller shells as I go.
VisibleStage6855
So what’s the result of your experiment? Temp/time/technique wise?
With regards to hollow shells, from my experience ovens that are weaker tend to produce hollow shells more often. I have a professional convection oven, and with the exact same batter, temperature, time, technique, the shells are full in my stronger pro oven and the shells are 80% full in my crappy little cheap oven.
3 Comments
Convection btw
Crackers are what you want for jam and curd fillings! They’ll mature for a couple days when filled and soften up.
If you use just barely cooked shells meant for a buttercream with wetter fillings, the shells get soggy.
Combos like buttercream and jam filling together will want something in the middle.
If you accidentally overbake based on your intended filling moisture content, you can save too hard shells by brushing the bottoms with sugar water before filling.
Unfortunately I can’t help with hollow shells, it’s the one issue I’m still fighting after a decade. Though I have noticed bigger hollows when my batter is stiffer with more air. I’ve been slowly thinning my batter and getting slightly fuller shells as I go.
So what’s the result of your experiment? Temp/time/technique wise?
With regards to hollow shells, from my experience ovens that are weaker tend to produce hollow shells more often. I have a professional convection oven, and with the exact same batter, temperature, time, technique, the shells are full in my stronger pro oven and the shells are 80% full in my crappy little cheap oven.