Super easy, I first made this as a trial run for a dinner party. Then as I have been asked to make them more often I started reading through all the reveiws of all the recipes (hundereds!!) After reading, this is what I found out... All the cream puff recipes have the same ingredients and measurements. The difference is the baking directions. I did find a review (by Magique) that said that Cream puffs need a high temperature so they will rise quickly and leave a hollow center and to set the shape of the shells. Then they need a lower temperature to continue baking, which allows the insides to dry out. So, following hers and several others suggestions I started with 450 degrees for 10 minutes, reduced oven to 350 degrees (too low causes the egg or butter not to bake right) and continued to bake for 15-20 minutes or until golden and sound hollow when tapped. Remove puffs to wire racks to cool. Immediately cut a slit in each for steam to escape (or poke a hole a few minutes before removing from oven, I’ve done both ways, and either way works fine.) I have never had to “scoop out” soggy dough. I also have never had too leave in the oven to prevent falling. Once cooled, I just pipe in some filling (ziplock baggie works great) If I don’t have pudding on hand, sprayed reddi whip into puff, and topped with chocolate, kids loved them. They are so wonderful, elegant and easy!!! Also, I sometimes cut the recipe down to 1/4 (so only one egg, "5 servings") and get 6 nice sized p
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Super easy, I first made this as a trial run for a dinner party. Then as I have been asked to...