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what is wrong with my cream puffs?
i used this recipe http://itsybitsyfoodies.com/cream-puffs/
and i used it last year and it turned out fine i followed the directions exactly.
i tried 3 times and they turn out burned and they rise a little but they turn into oval like crackers and i didn't even put it in the whole like only 10 minutes and they are dark brown
please help
i took a picture of it http://www.flickr.com/photos/91086202@N04/82721323... they are really hard
i cracked one egg at a time into the bowl and beat it into the mixture and then beating the mixture well in-between but i did not beat the eggs before putting them in to the mixture also i used 3 large eggs. i think there was too much eggs. I'm trying to add some more flour into the next batch to see. it is more thicker and creamier.
2 Answers
- M WLv 78 years agoFavorite Answer
For starters, it looks like your oven temp is way off. Buy a little thermometer and hang it inside the oven. Ovens can go haywire at any time.
Perhaps you didn't cook the butter/flour mixture long enough before you added the eggs. If you tried it three times and it failed 3 times, then I would find a new recipe.
Pate Choux is very easy and almost foolproof if you take your time.
- Nikki PLv 78 years ago
First...and you did not ask about this but I always use parchment paper for cream puffs, actually for any baked good.
Is your oven temperature correct?
Did you beat the eggs in one at a time and beat well between each?
Also and less likely but air humidity may play a part in the outcome of a cream puff.
Very well could be the use of more egg if the eggs were larger than usual.
