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Why didn't my cream puffs puff?

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Why didn't my cream puffs puff?

EggyEggoo | Feb 14, 2013 11:28 AM

I have made cream puffs many, many times in the past and they're usually successful. I made them the other night and they didn't puff! They turned golden and dry, and didn't taste terrible (kind of like a firm donut?) but they didn't puff up. I'm not sure what I did wrong this time. Any ideas?

FYI, I used Mark Bittman's method from How to Cook Everything:

1 C water
8 T butter
Pinch salt
1 C flour
4 large eggs
Preheat oven to 400 F. Combine water, butter and salt in a medium saucepan; turn the heat to medium-high and bring to a boil. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less. Add the eggs one at a time, beating hard after each addition. This is a little bit of work; feel free to use an electric mixer. Stop beating when the mixture is glossy. Bake immediately for 30 minutes or cover and refrigerate for up to 2 days before using.

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