Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
When I make cream puffs, I like to slice one side but leave a hinge, clamshell style. Then pipe in whipped ganache.
Using some water instead of all milk and adding extra egg whites instead of all whole eggs is supposed to make lighter, crisper choux.
When I make cream puffs, I like to slice one side but leave a hinge, clamshell style. Then fill with whipped ganache.
Using some water instead of all milk and adding extra egg whites instead of all whole eggs is supposed to make lighter, crisper choux.
