Botched Cream Puffs

Discussion in 'Pastries & Baking' started by petebwhat, Sep 6, 2012.

  1. petebwhat

    petebwhat

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    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!
     
  2. chefedb

    chefedb

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    Sounds like they were not cooked enough. There is a line that appears on cream puff or eclair shell along the middle. This line when they are baked is a bit darker then rest of puff.  When the line is  slightly darker, I find them done . Also after baking turn oven temp down open door and let sit a bit in oven. This helps dry them out. If you pierce them as you say prior to finish they may fall.
     
  3. chefross

    chefross

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    I usually remove one from the pan (more towards the center) at the end of baking time and set it on the counter. If 3 minutes goes by and the puff hasn't sunk, the rest can be removed. And....it is wise to pierce them when they come out. If they are done enough, they won't fall, and  this will take care of your problem. Oh....and always stuff them after cooling.
     
  4. laurenlulu

    laurenlulu

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    Not sure how you're baking them but try baking at a high heat until lightly browned, pulling them out to pierce the bottom to release steam thej baking at a low heat to dehydrate but not brown them.
     
  5. jellly

    jellly

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    I also start my puffs at a high heat, then lower the oven temperature and continue baking until they are very golden brown and dry.