Hallo again ka khun gam :) a few days ago I had a chance to try Mont Blanc at a japanese patisserie and it was soooooo yummy!! and I really want to make it but I didn't particularly liked the pie that was underneath the chestnut pate. And I found this recipe in ur site and its perfect because I love the profitterols! I've never made it before! So I made the custard cream first and made the chest nut pate, and then the pastry..but..I failed miserably 3 times!!! 3 different batch and none of them got fluffy like yours. I dont know what I'm doing wrong. Could it be my oven because it's a fan forced oven and I cant turn off the fan (so my macarons dont work properly also -_-) All of them stays the shape that I piped out from the bag.. Its very sad. Can you please help me figure out what the problem is cos if its the oven, then there is nothing I can do. If its too long to explain, could I bother you to reply back to my email at wikki.ploy@gmail.com pleaseeeee
hi again ka khun gam :) regarding my previous comment. I looked up about fan forced oven and basically have to reduce the oven by 20 degrees but keeping the same baking time. So now the choux cream rises!! Its still now as pretty and petit as yours of course, but It managed to rise to about a ping pong ball size.
Thanks you for all the inspirational photos and recipes!!