← Replies in Profiteroles Recipe

I do not know what the problem was, at first it was good and the texture was very cohesive, but when I started and added the eggs, it became very liquid So I started adding flour not knowing if it was good or not 🥲

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Jenn G· last year

If you ever want to make this again, the Pâte à Choux dough is a tricky recipe. https://sallysbakingaddiction.com/choux-pastry/ is a great recipe. Do what it says. Mix until the eggs disappear. Hth