Steve Wertz wrote:

> I looked at two recipes for choux, both were pretty much the same.
> I used this:
>
> http://frenchfood.about.com/od/bread...s/r/eclair.htm
>
> After step 2, you end up with a ball of dough in the pan, nothing
> that can be cooked for 4 minutes like it says in step 3. I added
> 2 tablespoons of water at this point and that still didn't work,
> so I skipped #3.
>
> I was able to get the "string" mentioned in #5.
>

The reason for step 3 is to dry out the dough somewhat. The
dryer it is, the more egg it will take. The more egg, the
more puff.

The amount of drying you need will vary. The four minute
thing is not good advice. Sometimes it needs a minute
or two, sometimes it doesn't need any.

> Deep fry wings, then toss with Mae Ploy Sweet Chili Sauce and a
> tablespoon of Huy Fong Chili Garlic Sauce for added heat. Simple
> and very tasty. It's gotta be Mae Ploy brand chili sauce - accept
> no substitutes. Nothing gormay about it, sorry ;-)
>
> I don't usually like sweet meat, but this is the exception.

Looks like a good dish for this weekend. Thanks.

--
Reg