I've been perusing many, many pâte à choux recipes, and about half say to cut a slit to release the steam after baking and half don't and just say to cool the baked puffs on a rack.
It's been a loooong time since I've baked pâte à choux and I honestly can't recall what I did before.
Curious as to what all of your experiences are -- do you slit? Keep them whole?
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