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!