or Connect
New Posts  All Forums:Forum Nav:

Botched Cream Puffs

post #1 of 5
Thread Starter 
Hi all -- hoping someone with a bit of experience can help me figure out what I did wrong tonight while trying to make cream puffs for the first time...

Everything was fine when they first came out of the oven, but when they cooled, they started tasting a bit soggy and very eggy. I've been doing some research online and in some of my cookbooks, and I've seen suggestions ranging from piercing the puffs as soon as they finish baking and allowing them to cool in a slightly open oven for 10 minutes to slitting them open and scooping out anything inside.

Can anyone suggest what the best method is or what happened? Also, does it make more sense to stuff them while they're hot or once they've cooled?

Thanks!
post #2 of 5

Sounds like they were not cooked enough. There is a line that appears on cream puff or eclair shell along the middle. This line when they are baked is a bit darker then rest of puff.  When the line is  slightly darker, I find them done . Also after baking turn oven temp down open door and let sit a bit in oven. This helps dry them out. If you pierce them as you say prior to finish they may fall.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 5

I usually remove one from the pan (more towards the center) at the end of baking time and set it on the counter. If 3 minutes goes by and the puff hasn't sunk, the rest can be removed. And....it is wise to pierce them when they come out. If they are done enough, they won't fall, and  this will take care of your problem. Oh....and always stuff them after cooling.

post #4 of 5

Not sure how you're baking them but try baking at a high heat until lightly browned, pulling them out to pierce the bottom to release steam thej baking at a low heat to dehydrate but not brown them.

post #5 of 5

I also start my puffs at a high heat, then lower the oven temperature and continue baking until they are very golden brown and dry.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking