*SORRY I FORGOT THERE IS A BAKING/PASTRY FORUM*
So I just baked pate a choux which turned out greatly I believe.Firstly should the outer crust have a crunch to it?I think I couldve dropped the temperature down earlier,but it has a nice golden color to it(without a egg wash).
But my question is,leftover dough.I dont want to keep making that recipe.Is there anything else I can do with that base for a dough?
(not including adding herbs and stuffing it with cheese or anything sweet,rather cooking technique wise)
Edited by justpicked - 12/16/12 at 1:55pm