This recipe is amazing! However, If you do not do it right, you will waste a lot of time and money, so follow these instructions EXACTLY:
1)Make sure measurements are EXACT. Too much or little of one ingredient will make the cream puffs too doughy or runny, and the cream puffs will not puff!
2)You MUST bring the water and butter mixture to a boil. Otherwise, the starch in the flour will not swell. You will end up with hard, flat bread.
3)Mix the flour in IMMEDIATELY after the water and butter boil, on the stovetop over low heat. This is important for reason in 2).
4)Let the dough cool until it is warm. If it is too hot, the eggs will cook. When it is warm, and the eggs in one a time, and stir.
5)You MUST stir the dough thoroughly (5 minutes). I used a whisk to beat the dough mixture. The dough needs to become have air dissolved in it, so mix it throughly to incorporate as much air as possible. The dough should be elasticy.
6)Put the cream puffs on the bottom of the rack! The heat from the bottom of the oven will cause the cream puffs to rise. The temperature of the oven MUST be a hot 425 so that the cream puffs rise quickly!!
7)NEVER open the oven to check on the status of the cream puffs. This will lower the oven temperature, and the creams puffs WILL NOT puff up.
8)AFTER the cream puffs have puffed up, slit a hole in them with a sharp knife or toothpick, so it can dry out. Cook until inside is dry.
9)Add 2 tsp vanilla and 1 TBSP sugar to cream
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This recipe is amazing! However, If you do not do it right, you will waste a lot of time and...