u/ByrdMass

My first try at choux dough and it worked out great. I used the recipes for pastry cream and choux dough from Claire Saffitz' Dessert Person. I got the hang of piping the dough about halfway through, but they all baked up nice.

My first attempt at a laminated dough and it worked out pretty good. I only have one muffin pan, so I baked half of them on a sheet pan and I kinda liked those better.

I had trouble on the second set of turns because the sugar seemed to make the dough wet in spots. Any advice on fixing that?