Here is a basic formula for choux:
4 ounces (½ cup) butter
8 ounces (1 cup) water
¼ teaspoon salt
¼ teaspoon sugar
5 ounces (1 cup) all-purpose flour
Your story of recovery from stage 4 cancer is truly inspiring. I just found your blog today because I wanted to do some cream puffs, but I think all the website is great. So I baked the cream puffs and as long as the oven was closed the dough was really puffed, but when I took them out of the oven to release the steam and then left them with the oven door ajar , they almost completely deflated. Do you know what the cause could be? Should I leave them longer with the oven door closed? Thank you very much for your help and your recipes!
I greatly appreciate the note. If the puffs are collapsing it probably means that the outside crust hasn’t crisped up enough so it’ll stand on its own. I’d suggest extending the bake time 5-10 minutes as well as the drying tim.
Let me know how that works for you and get back to me for sure!
How are you?
Does the dough mixture needs to be cooled down completely? Because if I start adding eggs to warm dough, I will be cooking the eggs. The egg is a leveing agent, it makes the dough mixture rise, once the cream puff is inside the oven. I might be wrong, I was thinking if I add egg to warm dough the eggs are going to get cooked.
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