said... gosh. another gorgeous bush view from behind upskirts

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said... gosh. another gorgeous picture! your posts and pictures are always so inspirational. :) 1/06/2006 02:13:19 PM   jolyn said... Hi again. I upskirts used your Profiterole recipe but they ended up flat. Was it because the pate a choux was too wet? 1/07/2006 01:06:42 PM upskirts   S upskirts said... hi JolynI've just looked at the recipe I posted for you again. It's pretty much what I followed in the book and it worked for me. You mixed two large eggs plus one additional egg white, then measured out 1/2 cup to use, right? If they rose and then collapsed, it may have been because they were underbaked or you might have opened the oven too soon. (Like souffles, they collapse. It's very important that you not open the oven until they're done).Or your oven might not have been hot enough when you put them in (I've become obsessive about using an oven thermometer because the setting on the dial doesn't always reflect the temperature inside the oven).Another
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