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**
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