Not sure how you're baking them.. I bake at 425 for 15 minutes then turn it down to 250 for another 15 or 20 until they are somewhat dehydrated and firm. Then I cut a hole in the bottom and lay them on their side to cool, let's the interior steam escape so that they don't get soggy quickly.
Bake them, then LEAVE them in there on low heat to dry out. They should remain crunchy even after cooling.
This is a proper chouquette thats been left in the oven to dry until it was crunchy, it retains its crunch even after hours of cooling and thus re-hydrating in a humid kitchen, AND being filled with maple pot de creme.
posting your recipe and technique would help narrow down your problem.
Also have you made them correctly in the past and now it does work or are you a novice with this recipe?
Godd luck otherwise...
Luc H.
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