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?