We're glad the flavor of this was a success, Whitney, and we're happy to help with the texture! Your baker's instinct is correct that the choux could have used more time on the stove. Some let choux paste cook for a minute, some until it forms a ball, I like to do it until a skin forms on the bottom of the pan. It's usually about 45 seconds to a minute of stirring with a spatula or spoon. Cooking it longer will make it stronger so the inside can puff up and bake off nicely. For the jam, we usually add it when it's still a little warm. The puff cools very quickly so you'll only have a wait a minute or two. Aim for the puff to not be super hot, just because it could liquify the jam and make things soggy. We hope this helps, and that your next Almond Puff Loaf has as lovely a texture as it does flavor! Annabelle@KAF

• Reply