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Discussion Starter · #1 ·
Does anyone know of any egg replacers that would hold up for pate a choux? There is so much egg in it that I'm not entirely sure that's possible, but I think it's worth a try. Help, anyone?
 

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Discussion Starter · #3 ·
I have tried many different recipes and none of them have panned out. I have tried both deck and convection ovens and five different recipes and so far none of them have come out with the proper consistency. I figured, as there are many professionals here, someone might have a better idea than what can be found via google, which mainly consists of bloggers and recipe forums.
 
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