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[Kyle Taylor]

I tried using Fran Segura’s chocolate pate a choux recipe, and the dough turned out very loose. I’ve made choux plenty of times before – followed this recipe to a T, and I knew it was off. Seems like there’s too much liquid. I tried baking if off, they mostly just stayed flat and also cracked really badly. I’m just asking if someone could review that recipe. I’ve seen other choux recipes before and it’s always a stiffer dough. This was almost like cake batter.