Cream Puffs Recipe (VIDEO) (2024)

FAQs

What is the common problem in making cream puffs? ›

Why did my cream puffs collapse? If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

Bake until puffs rise and are golden brown, about 30 minutes.

The biggest culprits: Not incorporating the eggs enough, or dough that's too wet or too dry, or dough that was too cool when you added the eggs, or too hot when you piped it. That might sound intimidating, but there are easy markers to know you're on the right track.

If your batter ended up being too runny, possibly you have added a little too much eggs. To fix this, cook a paste using roughly half the choux recipe (water, milk, flour, butter similar to how you started).

Using only water and no milk would result in a rather pale cream puff shell. Conversely, only using milk gives a very brown cream puff shell. I like that, so I prefer the only-milk version. ? If you suffer from a strong lactose intolerance, you can use water instead of milk for the cream puff shell.

If your cream puffs are moist inside after baking, this is because they did not bake long enough. In addition, the puffs need to dry out on the inside after baking. To help the pâte à choux dry out properly, turn the cream puffs upside down and use a toothpick to poke a hole in each one.

The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

Second, it is important to cook the flour for a few minutes before adding the eggs. This will help to develop the gluten in the flour, which will give the dough its structure. Finally, it is important to not overmix the dough after the eggs are added. Overmixing can make the dough tough.

Too much moisture causes the choux pastry to sink. The other important reason is your oven was not preheated enough. The oven must be very hot the moment you put your choux pastry dough in to bake. The last reason your pastry collapsed is because you baked with uneven heat.

Why are my cream puffs heavy? ›

In fact, if you don't use enough eggs the dough will remain heavy and gluey. You should add as many eggs to your dough as possible! Make these (amazing) cream puffs and picture the lakes of Minnesota when you do.

Do the cream puffs needs to be refrigerated? Yes they do. They can stay out for about 4 hours but then need to be refrigerated.

Leaving the puff pastry at room temperature too long.

This leaves the dough sticky and really hard to work with, and may result in the pastry not holding its shape while baking.

The five faults listed are: mixtures being too soft, pastry not rising and having a solid texture after baking, sinking after removal from the oven, pastry being too thin, and pastry being too thick.

Too much moisture in dough from the eggs.

If you've used too many eggs in your pastry dough, water in the egg yolk will start to separate from the yolk. Once the pastry is baking in the oven, this water then evaporates, causing the structure of the pastry to tighten up and shrink.

The reason is simple if you understand the science: You need to gelatinize the starch in the flour. Get the panade hot enough and the starch will properly hydrate and swell, readying it to thicken the choux as the eggs get mixed in.

Why did my cream puffs deflate? Cream puffs usually collapse for one of the following reasons: Your oven wasn't properly preheated or is not at the right temperature. High heat is critical for getting these puffs to rise and bake up structurally sound.