Cream puffs: What makes them go flat?

The Baltimore Sun

I have been having some problem with my cream puffs. The pastry puffs do not puff properly and go flat on standing. I set the oven at 425 degrees. Can you tell what I am doing wrong?

Choux puffs aren't the easiest things to bake. The dough is a mixture of flour, butter and water, raised with eggs. Steam from the water plays a part in raising the dough, also. Follow a good recipe to get the right proportions of each. The temperature you are setting may be a bit too high. Try setting it back to 375 and baking for a longer time. Higher temperature may brown the puffs too quickly, before the structure has had time to firm up, resulting in the collapse on standing.

Other points to keep in mind: Allow enough space between puffs, to let the steam escape when they expand. Do not open the oven door prematurely or the rush of cold air will deflate the puffs. (In an electric oven, you can let out the built-up steam after the first 10 minutes by opening the door just a crack.) Bake for the full time until the puffs are deep golden brown; the puffs may look deceptively done but will collapse when cooled. Cool them completely on a rack before filling.

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