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choux pastry
ok whos clever? what is the best way to stop this sticking to the tray. just made some for choc eclairs and i have had to stick two together with cream as i lost some of the bottoms.
they taste right look right but this is not the way i need complete bottoms. so what is the best way please.
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Try using a silicone baking sheet or baking paper.
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baking paper with water sprinkled on, water creates steam when cooking again easier to lift off
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