Just Solved Baking Choux au Craqueline in Deck Oven Conundrum

I've never quite had problem with choux alone, but when cookie dough is added on top, that's when I feel it's troublesome. Took me 10 batches to figure out the right baking setup.

One requires high temperature, the other one is temperature sensitive. It's really a balancing act.

The first 9 batches turned out burnt and deflated. What I did with the successful tenth; I baked them for 15 minutes, 250 °C upper 190 °C lower; another 15 minutes, 200 °C upper, 150 °C lower (the gas was off for 5-10 minutes as the oven cooled down); turned off the oven for 20 minutes vent-closed, then another 10 minutes vent-opened.

Put cooling rack on top of stone if you have giant hunk of stone that makes the stone practically irremovable.

Jay