Hi Ines, there's a few pieces of advice we have for you. First is the oven temperature. We've found that starting out at a high temperature (425°F) gives the choux pastry a nice lift and creates steam inside the pastries. Lowering the temperature to 350°F then allows them to dry out and become crispy, so you may want to give this approach a try. Additionally, be sure your batter is not too hot when you're adding the eggs initially — they're the only leavening ingredient in the dough, and if they get too hot they'll start to cook and won't perform correctly in the batter. Lastly, consider using a mixture of water and milk for the liquid in your choux dough. Milk encourages browning while the water makes them crispy. It sounds like you're looking for a combination between the two, so you might want to give this a try. Good luck! Kye@KAF

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