I followed this EXACTLY (using gram measure, thermometer, making sure eggs were at room temp, etc.), using King Arthur gluten free flour. My chou pastry was still raw, even though I baked it for the full 65 minutes I was supposed to. SO -my question is this. How do I tell when the chou part is done? It was golden brown on top, so I assumed it was done. I definitely want to try this again, but I don't want to spend the time and ingredients again if I'm going to cut into it and have this happen again :( So sad. Any advice is much appreciated.

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