The Baker's Hotline

August 6, 2015 at 11:36am

It's a mixture of gelatin and dextrose that thickens without heating. Another option would be to use a bit of Instant Clear Jel to hold the cream in the puffs- or just eat the cream puffs sooner! Happy baking! Laurie@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.