Baking Method For Cream Puffs

Baking By liz at sugar Updated 7 Feb 2014 , 2:03am by liz at sugar

liz at sugar Posted 6 Feb 2014 , 11:43pm
post #1 of 4

Hi everyone!  Have a quick question for those of you who make cream puffs or eclairs.  I have always been of the camp to just cook them at one temp the whole time.  Usually 375 for 30 to 40 minutes.  Poke to let out steam.  But I've been researching lots of other recipes, and there is a wide variety of methods out there - let me know if you use one of these, or something different!


A.  Start high at 400 to 425 for about 10 minutes, turn down to 350 for last 20 or 30.


B.  Start with preheated oven, place puffs in, let dry for awhile.  Turn on oven and cook at 350 for 10 to 15 minutes, then turn up to 400 for remaining time.  (This method was new for me).


C.  Bake at 350, open oven door and leave ajar with wooden spoon after 10 minutes.


D.  Bake at 350, don't dare open oven door until they are done. :)


Of course the recipe is always pretty much the same, just the method that varies.





3 replies
MimiFix Posted 7 Feb 2014 , 1:32am
post #2 of 4

Hi Liz,  method A, but drop temps 50 degrees if using commercial convection oven.

morganchampagne Posted 7 Feb 2014 , 1:51am
post #3 of 4

AMethod A was what we learned in pastry school...

I should add though that I had never made them before then so I have nothing to compare it to. Don't know if that's better or not

liz at sugar Posted 7 Feb 2014 , 2:03am
post #4 of 4

Yes, method A is how I made them when I was younger (courtesy of the Betty Crocker cookbook), but I just got lazy at some point and just set the oven at 375, and didn't notice any difference in the result.


I was really intrigued with method B, which I just read about recently.  I tried it today, and didn't really see any difference in the finished puff.


Thanks for your input ladies!



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