Hello everyone! Can I ask for tips/advice? I feel unsure what my mistake is. Today I tried making choux au craquelin with this recipe >
https://www.spatuladesserts.com/choux-au-craquelin-crispy-cream-puff/
I made her éclair recipe before, it turned out great. I tried this craquelin recipe using double the ingredients. I also had a V shape when mixing the eggs. I mostly had trouble piping it into a heart. When it was baking, it wasn’t getting bigger. Everything was according to her photos and oven set to 170C for 40 minutes. I am not sure how to pipe it into a heart. I tried looking on YouTube, it seems difficult. One suggested to do a V shape piping for the hearts and bake at 199C for 17 minutes. I haven’t tried that one yet. Any advice? Thank you! I have attached my photos below.
Today’s result photos: https://imgur.com/a/FR3TnL8
I wrote some notes in my notepad what I can do next time also.
190C at 17 minutes
Open door after baking for 15-20 minutes
Thinner Craquelin?
V shapes piping for the heart
Do you also suggest putting the dough in the fridge? and then put the piped in the freezer?
I made Choux Au Craquelin before just the normal shapes and it turned out great for my first time but the doing the heart shapes seems to have a different technique I guess?
https://www.youtube.com/watch?v=qN6PkgYOFxY
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