Sister mentioned she hadn't had profiteroles or eclairs for a long time, as the ones here are stuffed with custard of pastry cream, which she doesnt like. So I thought I'd attempt to make them....not the first time.
Now, I reckon they look decent, but actually, they were flaccid. I don't know what I've done wrong. Maybe they need to cook a bit more. I know its impossible to obtain the texture of the Beard Papa pastry, as they have two layers, one a pie crust and inside the choux. Oh well, if any of you know how to keep your choux crispy, do share.
And on a different note, HAPPY BIRTHDAY BALD EAGLE, OH YOU GREAT HERO WHO JUST COMPLETED THE 42KM SCKL MARATHON!!! (and hobbled the last 12km!)
