Although I got excellent results with the basics of this recipe, I decreased the rating due to the unnecessary complexity of the directions. I am only rating the pastry part of the recipe because I didn't make the whipped cream filling. I prefer a bakery cream type filling. Some people had problems with their puffs falling flat, or being filled with bits of uncooked dough. This is directly related to the amount of liquid used, and the cooking method. Most recipes are written for large sized eggs. If using extra-large eggs, you must decrease the eggs to 3, as I did. Also, you must remove the pastry mixture from the heat and allow to cool for 10 minutes before beating in the eggs, one at a time. The puffs should be cooked at 400 degrees for anywhere between 25-35 minutes. Watch them closely (without opening the door) and remove them when they are golden and dry. There is no need to change temperatures or take them out of the oven and place them back again. Cool them on a wire rack. I did not cut the tops off. I simply poked a straw through to make small holes. I then filled with cream using a pastry bag with a tip smaller than the hole I created. I filled them with the Pastry Cream recipe from this site. (I separated the filling into two bowls, and added about 1/2 jar of Nutella to one of the bowls.) The ending was quite nice. I made a huge baking sheet full of pastries. They were devoured in about 2 hours.
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