Lobster tails baking help

[Lvalot]

My grandfather has been trying to master lobster tails for a few years now and cannot get the baking part to work for the finished result. He has tried lowering the rack, changing the temp and using more shortening. He is getting dark on the bottom, not blown up in the middle enough or raw Pate choux, or flat pastries in general. Any helpful hints or tips or links to videos?

 

[retired baker]

the tray he is using is too thin, try heavy duty trays or double up the trays to protect the bottoms.

https://www.amazon.com/dp/B09N7T4CSH/ref=sspa_dk_detail_5?psc=1&pd_rd_i=B09N7T4CSH&pd_rd_w=ay3Gz&content-id=amzn1.sym.386c274b-4bfe-4421-9052-a1a56db557ab&pf_rd_p=386c274b-4bfe-4421-9052-a1a56db557ab&pf_rd_r=61GB6B7QREC4XVHNRNGA&pd_rd_wg=Ba7Rx&pd_rd_r=dc3da450-514d-4ba5-9464-92a887d9d6cb&s=home-garden&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWxfdGhlbWF0aWM

Filling is supposed to be a semolina pastry cream.

The dough should feel almost dry and crumbly .

see this version,

 

[EdwardGuerra]

Try placing the lobster tails on a higher rack to avoid excessive browning on the bottom. This can help in achieving a more even bake.

 

[Steelman]

It sounds like your grandfather is close to perfecting his lobster tails! A few tips might help: First, check the oven's temperature with an oven thermometer to ensure accuracy. Placing the baking tray in the upper third of the oven can prevent the bottoms from darkening too much. Using parchment paper or a silicone mat might also help protect the pastry. Consistent piping of the dough is crucial for even baking, and make sure to keep the oven door closed as much as possible to avoid temperature fluctuations. For a visual guide, he might find helpful videos by searching "how to bake perfect lobster tail pastries" on YouTube. Keep practicing, and I’m sure he’ll master it soon!

 

[Mona]

It sounds like your grandfather is putting in a lot of effort to perfect his lobster tails. If the pastries are coming out dark on the bottom, it might help to lower the oven temperature slightly and bake them for a longer period to ensure even cooking. Using a light-colored baking sheet can also help prevent over browning. For the dough not puffing up enough, make sure the oven is fully preheated before baking, and avoid opening the door during the first part of baking, as this can cause the dough to deflate. A good tip for pate choux is to ensure the dough is properly dried out during cooking on the stovetop before adding the eggs, as this helps it rise and hold its shape better. I hope these suggestions help, and good luck to your grandfather with his baking!