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Any Tips for a Crispy Choux?

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Any Tips for a Crispy Choux?

CavaJava | Jan 10, 2006 08:01 PM

Does anyone have tips on how to create a crispy choux for cream puffs, like the ones at Beard Papa? Beard Papa's website describes their pastry shell as a two-layer shell consisting of a choux pastry inside and a piecrust shell outside. How is that implemented??

Thanks in advance for any suggestsions.

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