Steve Wertz wrote:

> ObFood: Thai sweet chili garlic wings, regular 'ol salad, and
> choux cream puffs + rum sauce for dessert tonight. My choux
> didn't rise very well, so filling them was a little tricky. But
> its the taste that counts.

Cook choux hot at first, about 400 F, they should puff
quickly. Then lower to 350 F until finished. If you
want them really dry poke them in the side with a
knife when they're almost done, then cook a few
minutes longer.

I like them dry for savory profiteroles, not so much
for cream puffs.

I'd like to see your wings recipe if you
get the chance.

--
Reg