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Question

Yoo...!!

I tried to make cream puff many times but i always end up with cream non-puff!!!!

i tried so many books..and i also took the recepie from the internetbut no use..!!

i dont what is the problem..but they just dont puff..!!

and when finish eveything..and put the cream puff i notice that its kinda melted..like water..

is the problem in the egg?? maybe i should use the egg white alone??

Answer 1

Puffing problem is usually caused by the eggs.. nice call.

Don't go with just whites though, you need the richness.

After the choix mixture has cooled, you should add the eggs one at a time beating well after each one.

You may also want to experiment with sizes of puffs. I find that smaller ones are easier to get perfect. Large ones get soggy fast.

  

Answer 2

poke a hole in them the last few minutes of baking otherwise they will collapse

Answer 3

I've made these for 30+ years, and have never had a problem:

BASIC CREAM PUFFS

1 c. water

1/2 c. butter

1 c. all purpose flour

4 eggs

Heat oven to 400.  Heat water and butter to rolling boil;   stir in flour.  Stir vigorously over low heat, about 1 min, or until it forms a ball (wooden spoon).  Remove from heat.  Beat in eggs, all at one time; continue beating until smooth (it will look weird at first - keep beating!).  Drop dough by scant 1/4-cupfuls onto ungreased baking sheet.  Bake 25-35 min, or until puffed and golden.  Cool on rack.  Cut off tops and remove the filament.  Fill as desired (pudding, whipped cream & berries, ice cream) ...makes 12

You can even make miniature ones and fill with savory fillings (egg, ham, chicken salad) for appetizers

Answer 4

This recipe has never failed me:

Ing:

  *1 cup water

  *1/2 cup butter

  *1/8 tsp salt

  *1 cup all-purpose flour

  *4 LARGE eggs

  *3 cups whipped cream, pudding or ice cream (for filling)

  *powdered sugar for dusting (optional)

Dir:

  1.  Preheat oven to 400-deg F.  Grease baking sheet.  In a medium saucepan combine the water, butter, and salt.  Bring to boiling.  IMMEDIATELY add flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball.  Remove from heat and cool for 10 minutes.  Add eggs one at a time, beating well with wooden spoon after each addition.

  2.  Drop 12 heaping tbsp of dough onto prepared baking sheet.  Bake for 30-35 minutes or until golden brown and firm; cool.

  3.  Cut tops from puffs; remove soft dough inside.  Fill with desired filling & replace tops.  If desired, dust with powdered sugar.

~~Things to remember when making puffs:

  *always use large eggs

  *measure water carefully

  *add the flour promptly after the butter melts and the water boils; this prevents the water from boiling away in the saucepan

  *cool dough for PRECISELY 10 minutes (set timer) before beating in the first egg

  *remove puffs from the oven only when they are golden brown, firm, and dry

  *fill just before serving

Answer 5

Sweet or Savory Pate a Choux

Recipe courtesy Alton Brown

Show:   Good Eats

Episode:   Choux Shine

1 cup water

3/4 stick butter (6 tablespoons)

1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)

1 teaspoon salt (for savory)

5 3/4 ounces flour

1 cup eggs, about 4 large eggs and 2 whites

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.  

Answer 6

nope sorry