Problem: Soggy crusts: Causes: This can be from using a shiny aluminum pan which conducts heat and browns the top too quickly.Your oven temperature may have been set too low. Most pies bake at higher temperatures (375° to 425° F, 191° to 218° C).If your filling is...
Pate choux (pronounced “Patty Shoe”) is one of those recipes that is easy, but can get a little finicky on certain steps. The main problem people seem to run into most often is the dreaded puff deflation. But fear not, there are some easy tricks you can...
