Well I was reminded with this challenge that its not because you know how to make something that you will always succeed. i have made pâte à choux a many times in my life and always without a hitch basically….except this time. I don,t know why when I took them out of the oven they almost all deflated. I also forgot the egg wash but did put some on about 5 after for a prettier top. But my flat balls did not change the taste. I decided to for with a fort formation rather then a cone. I thought it would work better considering my flattened choux. It was a successful mistake!
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or Croque en Bouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
into this 
