query: My éclair (pâte à choux) was doughy
positive_passages.docid: 56711
positive_passages.text: Choux pastry (Chocolate eclairs) doesn't rise
negative_passages.docid: 89490
negative_passages.text: What causes the crown of the bread to crack during baking?
negative_passages.docid: 70044
negative_passages.text: Distinct permutations of the word "toffee"
negative_passages.docid: 129788
negative_passages.text: Egg replacer for bread dough?
negative_passages.docid: 99557
negative_passages.text: Smeared creamy look effect
negative_passages.docid: 145893
negative_passages.text: How to prevent food colouring changing the taste of food?
negative_passages.docid: 74769
negative_passages.text: What is the rule of thumb for mixing doughs?
negative_passages.docid: 156957
negative_passages.text: Converting yeast amounts from old recipes
negative_passages.docid: 73633
negative_passages.text: Spoonerisms in the English language
negative_passages.docid: 18660
negative_passages.text: Why did my roast beef turn out chewy and not tender? Where did I go wrong?
negative_passages.docid: 2001
negative_passages.text: Piping cream through a piping tip
negative_passages.docid: 66288
negative_passages.text: How do I draw an annulus (doughnut) using GDI+?
negative_passages.docid: 116614
negative_passages.text: Are there any recipe ingredients that scale in a non-uniform manner?
negative_passages.docid: 121364
negative_passages.text: Food in hand luggage
negative_passages.docid: 40494
negative_passages.text: Powdered milk in bread recipe
negative_passages.docid: 99336
negative_passages.text: Is there an alternative to spreading flour when rolling the dough?
negative_passages.docid: 116565
negative_passages.text: How to achieve a thin caramel sauce/coating that stays fluid when refrigerated