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Ava C's avatar

So far Ive just tested just the cocoa craquelin coffee choux - seriously so yummy. Honestly just the plain choux with craquelin is so scrummy as a little snack fresh out of the oven. One issue though - this happens sometimes when I make choux, they dont stay crisp at all after cooling down. I poke a hole in the bottom to let steam out, but I still find that they never stay crisp, and soften after just a few hours out of the oven. They have colour, so I dont want to cook them too long and burn them, could this have something to do with not cooking the moisture out long enough on the hob?

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Sunday Bakes with Pari's avatar

Hi! Is it two eggs weighing 50gms or one egg weighs 50 gms ? For the mascarpone pastry cream! Thank you!

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