Wow, I just made an account on a foreign-language-site I rarely visit, just to post my opinion on those dumb 1 and 2-star-ratings.
But first of all:
Did them ad though I failed choux pastry in the past(I guess I didnt knead enough), those were great.
Even though my oil was WAY to hot(no thermometer =/ - they got dark brown(yummy- really!) within a minute), they came out great because my mothers dough-syringe has a rather small tip.
Though I have to say they got soggy too fast- advice would be appreciated. Or does this happen naturally? I figured mine might have been a little undercooked or something. Once I was done with the batch and chocolate, the latest made were soggy and I hate that feeling in the mouth.
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Oct. 5, 2012