I've been making these for over 15 years now, in the beginning it was tricky to get them to bake and (puff).
What I realized was if the oven isn't pre-heated to 450 degrees all the way before you put them in, they will deflate ! I bake them at 450 for the first 10-12 mins., then lower the oven temp to 325 and finish baking for another 10-15 mins. I watch the tops through the oven door, and just when they puff and turn slightly brown, I lower the temp and continue baking until done. I also noticed that if I use bottled or filtered water, they come out better. I also whisk my eggs together before adding them to the pot, I found that this was easier than adding one at a time. I do it by hand with a whisk all on the stove and I also add a dash of vanilla extract into the water and butter mixture. You need to use alot of elbow greese while mixing the eggs into the dough mixture, keep turning vigorously until all the egg is absorbed and the dough is very sticky and sticking to the sides of the pot. I make double batches of these each time I make them. When they come out of the oven, I slide them right off into a big aluminum tin to cool. I cut about a 1 1/2 inch slit on the sides with a small pearing knife and then fill them with a demitass coffee spoon ! I found this worked the best for me ! Hope it helps you.
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I've been making these for over 15 years now, in the beginning it was tricky to get them to...