Hi all,
I've been making beautiful large hollow cream puffs for over 50 years
Haven't made any since we got chickens, but yesterday I got a hankering for chocolate eclairs!
The pâte à choux baked terribly - small, greasy, solid!!
The only thing different was I used really fresh eggs
I know...
What would be the dilution to add to their water? Any help with this? Thanks! I have a batch of 5 week olds that are starting to act like they have ear mites, possibly from the hay they get :(
Thanks in advance,
Liz