Comments on: Simple Pate a Choux and Cheese Puffs

By: matt

matt — Fri, 04 May 2012 21:07:59 +0000

remember the egg is the levening agent. if you do not let the mixture cool before adding them you maybe cooking the eggs while mixing them.

By: Gougere – Golden Parmesan Puffs (regular and gluten-free) — A Food Centric Life

Thu, 26 Apr 2012 05:35:50 +0000

[...] recipe by Dorie Greenspan and from Jaden Hair of Steamy Kitchen. Note, gougere made with white flour do look a little different than a recipe made with whole [...]

By: Chef Mimi (Pastry Chef)

Chef Mimi (Pastry Chef) — Thu, 15 Mar 2012 17:48:30 +0000

Ok everyone, try putting a pan of water in the bottom of the oven. Let this “steam” your pate choux until you turn the oven down, then remove pan. Make sure you bake the puffs or eclair shells long enough so that they are dry. All ovens are different, so you might need to experiment a little to get the cooking time right. DO NOT open the oven while steaming and DO NOT touch or bang the pan while cooling. The other reason they will flatten is that you did not cook out enough of the water or moisture when cooking the dough before adding the eggs. Try these fixes. Buon Apetito!

By: AUSTRALIA.IS.AMAZING

AUSTRALIA.IS.AMAZING — Tue, 28 Feb 2012 10:27:12 +0000

okay so i have made a few recipies from these puffs and really the mixture was too thin and just flattened over my baking tray? i cant wait to try this recipe to see if it is a thicker mixture. also my other recipies deaflated and didnt rise and some also stuck to the baking paper. what am i doing wrong?!!
off to make them.. fingers crossed..

By: Mikie

Mikie — Fri, 20 Jan 2012 03:08:01 +0000

OH! But I did make one adjustment…I used bread flour. It has better structure when rising and less likely to collapse. Sorry about that!

By: Mikie

Mikie — Fri, 20 Jan 2012 03:01:42 +0000

So, I just made this for the second time. Both turned out perfect. The first batch I took to a party and people wouldn’t stop eating them. They said they were some of the best they ever had. If they aren’t turning out well, I can tell you, its something you did wrong.

I tried making some before, using another recipe and they were lead bricks. This recipe produced light, airy, and just slightly crispy cream puffs every single time. They puffed up perfectly and left a nice, gaping hole inside to fill. If yours aren’t rising, it could be you aren’t pipping them correctly. You need to pipe in a small circle and build UP as you go, mine were to about the size of a hand ball. I baked them at 425 for 10 minutes and at 350 for 18 minutes. I leave mine in until they almost seem dry. I underbaked a few to see, and they were more doughy. Not bad, but the drier ones were melt in your mouth perfect.

By: christkelly

christkelly — Sat, 14 Jan 2012 03:54:04 +0000

Same happened to me. If you find put why it would do this please tell me and I’ll do the same.

By: Dan in Chicago

Dan in Chicago — Sat, 07 Jan 2012 02:26:35 +0000

Try again! The egg is what causes the rise and it is important to add one egg, let the mixer (or a wooden spoon and your biceps) incorporate, and then add the next. If you still have trouble try throwing two egg whites in to the mixture toward the end of the mixing–they poof more than the yolks. Good luck!

By: Kelly Friesen

Kelly Friesen — Wed, 04 Jan 2012 20:26:57 +0000

Tried this recipe. Not sure what I did wrong as they didn’t rise. Any advice.

By: Julien Karodia

Julien Karodia — Thu, 01 Dec 2011 10:06:29 +0000

I’ve been looking for this recipe for such a long time and FINELY I found it. I first got this recipe from my aunt and fell in love with it, it’s very versatile and can be used in so many ways. Unfortunately I lost it a couple of years ago and sad to say my aunt passed away and nobody in the family knew what happened to her cook books.
But now that I have it again I will cherish it always!!