choux pastry going soft
my chouquettes turned out great, but shortly after became soft – losing its crunchy texture. trying to figure out the reasoning behind this. they were baked at 400F. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude