mdebacco

Patron

I cut the sugar in the apples in half

It will look very thin at the end, but will thicken as it cools. If it's a little bitter from being overdone, add more cream/butter/vanilla to mellow it out

Modified glaze recipe:
1/4c butter
3/4c packed brown sugar
3/4c powdered sugar
1/2c heavy cream
Put butter and brown sugar in a saucepan over medium heat until all the sugar is completely melted. Take off heat and whisk in powdered sugar and add cream. Put back on heat to whisk/melt out any lumps. Drizzle right away

High altitude adjustments for choux:
1 c minus 1 Tbl water
1 c plus 1-2 Tbl flour (start with 1)
Eggs: start with 3 (one at a time) and check for "V-drip"
Bake 400° for 1st 10-15 min then reduce to 375°, don't open oven for 1st 20-25 min
**sift 1Tbl cornstarch in with 1/2c powdered sugar, and the powdered sugar will stay on top**