How to fix lumpy choux batter ???
Hi lovely people,
I'm trying to fix my friend's 'failed' choux batter, it is quite lumpy and sadly has been left overnight uncovered, so the top is a little bit dried out.
I'm thinking of putting the whole thing into a blender, and since it looks kind of dry (compared to all the lovely choux batters I've seen on cooking blogs), maybe adding an egg or a bit of milk (?)
My friend told me to just throw the batter away and mix up a new batch, but it's not my style to waste food, and I would like to be experimental and try to fix this haha.
As Im totally a newbie in making choux, I would like to hear your opinion. I would appreciate ANY suggestions.
Wish you all stay safe at home and happy baking <3