We subscribe to the Spanish Pastry Magazine "So Good". In the 7th volume they feature a parisienne bakery "pane de sucre" who make these amazing pate a choux croustillante with different fillings. They have a crispy shell around the pate a choux that somewhat resembles the topping on a mexican pan dulce.
We would like to make these at the hotel but the problem we are running into is this: how the heck do you make them?
I have found 3 recipes; 2 in French, 1 in Spanish that are just an ingredient list, they contain no instructions for applying the croustillant to the pate a choux. (This is a common problem I run into when trying to make recipes from Continental Europe, I believe the recipe author assumes you just know.) I need to know how the croustillant is applied and wether or not using it changes the baking procedure?
Any help would be appreciated.