I have had the same experience as you. The consistency is what matters not how many eggs. Learned the hard way. Also as has been previously mentioned allow the dough ball to cook a little more after it comes together. I turn off the heat and continue to mix until it dries out a bit. You know it's too runny when it leaks out of the pastry bag before you even have a chance to position and get started.
6/7/15 at 9:25am