These are very delicious, but didn't quite "puff up" like I had hoped. I too, read all the reviews before cooking and here is what I have to offer. I followed the recipe to a "T" and baked for 20 minutes flat. Perfect time. Use parchment paper, definitely, a MUST! Despite users saying 4 eggs was "too eggy" I thought the taste of the puffs were amazing with the sweetness of the filling. I used previous tips from AllRecipe users of poking the puffs immediately after baking to prevent deflating and it worked for the most part, but some still went flat, but it did not affect taste! I used one-and-a-half 1-oz. sugar free pudding mixes in place of the usual 3.5 oz. pudding mix. Lemon and Vanilla, both were phenomenal. (The sugar free makes more.) Filling was too thick to put through frosting dispenser, so I sliced and spoon filled them. I did not cool the batter, instead I added each egg and IMMEDIATELY used my hand mixer to mix the eggs in before they "cooked" in the hot batter. Wished I had powdered sugar or chocolate sauce to top the cream puffs with. Puffs are not sweet, but I liked it that way. The filling is very sweet so the "neutral" taste of the puffs was the perfect companion. I chose to top the finished cream puffs with lowfat Cool Whip, which my son and his friends loved. These cream puffs were a hit and I froze some for future deliciousness! Would make again. The kids are already begging for more, a week later!
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These are very delicious, but didn't quite "puff up" like I had hoped. I too, read all the...