This recipe is fabulous IF you read the comments of how to successfully make them. If you don't read the comments you will end up with beautiful cream puffs that deflate while cooling. Here's how the directions should read:
1. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
2. Transfer the dough to your electric mixer and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the eggs and continue to mix until you have a smooth thick paste.
3. Spoon or pipe mounds of dough onto the baking sheet spacing them a couple of inches apart.
4. Bake at 400 degrees for 15 minutes and then reduce the oven temperature to 350. Bake for a further 30 to 40 minutes or until the shells have browned and are dry inside.
5. PRICK EACH PUFF WITH A TOOTHPICK to allow steam to escape and prevent them from falling. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10-15 minutes. Remove from oven and let cool on a wire rack.
I hope this helps all new cream puff chefs and prevents you from having your first attempt flop like me.
Was this review helpful?
163 users found this review helpful
This recipe is fabulous IF you read the comments of how to successfully make them. If you...