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Cream puffs

post #1 of 3
6/23/06 at 5:33am
Thread Starter 
Hi

The puff becomes soft and lose its strength when it gets cold.
How do I prevent this ?

Will reheating the puff make the outer layer of the puff harder ?

Will appreciate suggestions
Thanks:look:
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post #2 of 3
7/14/06 at 12:24am
foodi4lif has good advice. You can add more egg whites to your paste to get a crispier texture. In place of whole eggs, that is. I like to use a knife or toothpick to poke a hole in the side after most of the cooking is done and put them back in the oven to really dry the puffs out.
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post #3 of 3
7/19/06 at 5:24am
Thread Starter 

Cream puffs

Hi

I tried the method suggested by poking the bottom section of the puff with a toothpick and then putting back into the oven for another half hour. It works beautifully.

Thanks everyone for the tip

Regards:)
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