ok, i'm making cream puffs for only the 2nd time right now and they're deflating! why? what did i do wrong?
they're for church in the morning so i have some time to make a new batch but what the heck did i do wrong?!
any suggestions would really be appreciated!
You're not baking them long enough. They need to dry out. Bake them half the time at 375, then turn them down to 325. When they come out of the oven, stab them with a fork to let the steam escape, so they don't collapse.
Alton's recipe always works.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20682,00.html?rsrc=search
I make cream puffs all the time, unless the consistency of the batter is right they won't come out good.
Do not open the oven when they are cooking. I'm also wondering do you add your eggs one at the time until the batter dries out a little. I have a good recipe, if you need it let me know.
cuillere, I would love to try your recipe if you don't mind.
I also have a recipe that has never failed me. I think I could make them in my sleep! Let me know if you need it 
I make cream puffs all the time, unless the consistency of the batter is right they won't come out good.
Do not open the oven when they are cooking. I'm also wondering do you add your eggs one at the time until the batter dries out a little. I have a good recipe, if you need it let me know.
Cuillere i would like your receipe too' Is that a picture of your dog? if so what breed? I have a female her name is Greta and she looks similar to the pic she is part Bulldog and Tree and Walker hound she is white with brown spots on her ears and one spot on her eye
Here it is
Ingredients
1/4 liter water (250 ml)
200 g flour
100 g butter
pinch of salt
4 eggs
boil water, butter, salt. take the boiling mixture of the stove and add the flour in one shot (all of it). Mix it real well to remove any lumps. put back on the stove and keep stiring until it's dry and a little hard to stir. This is the important part is removing as much moisture from the mix. Put the mixture in your kitchen aid and add the eggs one at a time until each one gets incorporated. By now the batter should be nice and thick, not runny. then spoon your puffs or put the mixture in an icing bag with the coupler alone(no tip) and pipe in a quick circular motion. I use a wet finger to pinch down the tip of the puffs. when cooking them (@ 300 degrees) try not to open the stove just peak from the glass.
That's my bulldog (Diesel) in that picture, I had him for 10 years and sadly Idid put him to sleep about 3 months ago. I loved my dog soo much he was a wonderful watch dog. I think he developped a problem from that dry food situation that was going on at the time. Oh I miss him so much he was my gardening buddy, everytime I was doing yard work he was right beside me.
Here it is
Ingredients
1/4 liter water (250 ml)
200 g flour
100 g butter
pinch of salt
4 eggs
boil water, butter, salt. take the boiling mixture of the stove and add the flour in one shot (all of it). Mix it real well to remove any lumps. put back on the stove and keep stiring until it's dry and a little hard to stir. This is the important part is removing as much moisture from the mix. Put the mixture in your kitchen aid and add the eggs one at a time until each one gets incorporated. By now the batter should be nice and thick, not runny. then spoon your puffs or put the mixture in an icing bag with the alone(no tip) and pipe in a quick circular motion. I use a wet finger to pinch down the tip of the puffs. when cooking them (@ 300 degrees) try not to open the stove just peak from the glass.
That's my bulldog (Diesel) in that picture, I had him for 10 years and sadly Idid put him to sleep about 3 months ago. I loved my dog soo much he was a wonderful watch dog. I think he developped a problem from that dry food situation that was going on at the time. Oh I miss him so much he was my gardening buddy, everytime I was doing yard work he was right beside me.
I am so sorry to hear about Diesel animals just brings lots of joy i thought he had bull dog in him cause he looks a lot like my Greta, What does the g mean after the flour and butter Sorry for the dumb moment.
I just made some last night. I bake mine at 425 for ten minutes and decrease by 350 for another twenty five minutes. The reason for the high temp is to produce a large amount of steam thus making it very puffy. The extended baking will dry the inside out and keep the puff shape. Be sure to cook the flour mixture until it is very dry. I noticed that in my recipe I add one to two less eggs based on the batter thickness.
I'm not hearing anyone say what you do after baking cream puffs. I cool, cut the tops off, pull out any moist pieces, put them back on the cookie sheet and bake another 5-8 minutes or till the insides have dried. If I don't do this I find the puffs are too moist and kind of doughy tasting to me.
Ooooh!! Those look wicked good!!! My DH would love them!
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