what is the secret in making a cream puff double in size once baked?

Question

i've been trying to bake cream puffs for how many times now but then i always end up having a unpuffed cream puff!HELP!

Answer 1

It's in the technique. If you follow the instructions and add the eggs one at a time and don't overbeat, your cream puffs should rise.

Don't try to fill or slice them until they are cool.

Directions

1. Preheat the oven to 375 degrees;. Line a baking sheet with parchment paper, and set aside. Combine butter, salt, and 1/2 cup water in a small saucepan, and place over medium heat. Cook until butter is melted and the water just comes to a boil.
2. Remove from heat, add flour, and stir rapidly. Return the pan to the heat, and cook mixture, stirring constantly, until it comes together and pulls away from the sides of the saucepan, about 5 minutes. Remove saucepan from heat, and let cool for 5 minutes.
3. Add eggs one at a time, beating until they are completely incorporated and the pastry is smooth. Scoop or use a pastry bag with a large plain tip. Bake until the puffs are golden brown all over, about 30 minutes. This depends on your oven. Remove from the oven, transfer to a wire rack, and let cool completely.

Answer 2

All of the above answers are correct. You must follow the directions on anything you cook. I learned the hard way a long time ago, there are no short cuts! I tried on a lot of things til I finally smartened up. I have made cream puffs several times and they came out fine. Good luck.

Answer 3

It would be helpful to know HOW you bake them. Your oven needs to be hot, your rack low, you adjust the temp after the first 10 minutes and don't peek! Someone else told me that on rainy days she has trouble. I have never found that to be the case. I am at a sea level altitude, but still. Don't over beat either. Just incorporate each egg into the batter before adding the next one and once it comes together as a mass, it should be ready to drop onto the sheets.
I hope this helped. Try again! Feel free to email me directly if you have any additional questions.

Answer 4

your cream puffs might desire to be deflating because of three issues, in case you keep establishing the oven to envision them, the version in temperature might cause them to deflate, additionally the commonest element is in all threat final the oven door too no longer hassle-free. steam is the only leavener that makes the cream puffs upward push, it truly is why there's an excellent open area interior the middle. the tops being delicate might desire to easily be the recipe. additionally, do no longer EGG WASH! this might overwhelm the puffs and save them from growing to be, ensuing in flat puffs.

Answer 5

Alton Brown had a great show on cream puffs and eclairs. If you can catch that episode of good eats, it really taught me alot.

Answer 6

The flour needs to be well cooked out in the bit you do on the stove, the eggs have to be added very slowly to the mixture, the mix needs to be the right consistency and cool before piping and they have to go into a superhot oven and then you turn it down when they have puffed to dry them out. Do not disturb them until they have puffed.

Answer 7

If you beat the batter too much before cooking; well hard as rocks.