Michael

April 21, 2023 at 5:18pm

Two questions:

1. When making the dough ahead of time and freezing completely, do they need to be defrosted (or partially defrosted) before frying? I would think that the completely frozen dough would cook differently than fresh or chilled.

2. Can you explain the differences (and why) between the choux used in this chorro recipe versus the choux used in a French cruller recipe?

Your email address will not be published.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.