Final answer:
If pâte à choux dough is too dry, it can lead to pastries that do not puff properly, are dense, and undercooked. The dough's consistency is crucial to ensure a light, airy texture and easy piping. Proper measurement and adjustment of ingredients are vital to avoid these problems.
Step-by-step explanation:
When cooking pâte à choux dough that is too dry, there are several problems that may occur. The dough may not puff as much as it should, resulting in dense and possibly undercooked pastries. A correct pâte à choux dough needs a precise balance of moisture to produce the steam that causes the dough to rise and create its characteristic hollow center. If the dough is too dry, it lacks the moisture required to generate sufficient steam. As a result, the final texture will not be as light or airy as desired.
Additionally, dry pâte à choux dough can be difficult to pipe because it's less pliable and can crack or break when handled. It may also lead to uneven shapes and sizes of the baked goods.
To prevent these issues, it is important to follow the recipe carefully, measuring ingredients accurately, and if necessary, adjusting the amount of liquid to achieve the right consistency before baking.