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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.
Edited by Dobzre - 10/21/14 at 9:57am