I saw some expert advice for someone's problems with Choux pastry posted here: Choux pastry (Chocolate eclairs) doesn't rise

I'm having problems with this 'cheat' recipe here:


The choux uses:

  • 1 cup water
  • 8 tablespoons butter
  • ½ cup flour
  • ½ cup of crushed Oreo cookie crumbs.
  • 4 eggs (one at a time)

Judging by the advice on the other thread, this recipe was very unlikely to work. It there any advice on what needs to change to make it more viable?

While I can use the advice on the linked post to make normal Choux, I'm confused if I can just adjust it by dropping the flour for cookie crumbs?

Or is it easier to drop the cookie crumb recipe and simply substitute some flour for cocoa to make a chocolate choux case?

  • 1
    Dom, you can't adress a question to a single user, having the comunity chime in is the norm here. Take the tour and visit our help center to learn more. This was flagged as "unclear, what you are asking" - please edit your post to clarify, more in our help: How to Ask. And: welcome to Seasoned Advice!
    – Stephie
    May 30, 2016 at 18:39


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