I tried this recipe as close as I possibly could to what's written and unfortunately, the choux layer on mine came out flat and soggy. I think a few things may have happened: I removed it from the saucepan on the stove right away and I think it could have benefitted from a few extra cooking minutes to dry out the dough and I think the oven temp could be raised to 375 as that's what I'm seeing (or higher) from a lot of other recipes. Mine took forever to puff up in the oven and at 50 minutes was golden brown but clearly not baked enough or allowed to "dry" out enough. It also would have been helpful to know how/when to finish it (do I let it cool and for how long?). I may try again with some tweaks. The flavor was great and I could see the potential!

• Reply