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?
This looks so so incredible Nicola! If I wanted to leave the alcohol out of the pastry cream, would I need to up the milk quantity by that amount or is that not necessary?
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?
Could I replace the whole egg with two egg yolks for the crème pâtissière?
This looks so so incredible Nicola! If I wanted to leave the alcohol out of the pastry cream, would I need to up the milk quantity by that amount or is that not necessary?