Comments on: Simple Pate a Choux and Cheese Puffs

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!!

By: Basic Pate a Choux and Gougeres (Cheese Puffs) | CAB Cooks

Basic Pate a Choux and Gougeres (Cheese Puffs) | CAB Cooks — Fri, 25 Nov 2011 16:58:41 +0000

[...] make yorkshire pudding for Thanksgiving dinner since we were having rib roast. But after reading Steamy Kitchen‘s post as to how easy it was to make the basic pâte à choux dough, I said to myself, [...]

By: Elizabeth @Mango_Queen

Elizabeth @Mango_Queen — Wed, 23 Nov 2011 15:27:01 +0000

What a great cream puff recipe! I’ve been looking for a quick, but nice homemade bread and here it is. Love your site, Jaden. You give me such wonderful ideas. Happy Thanksgiving to you and your family!

By: Homemade Vanilla Wafers | Fix Me A Snack

Homemade Vanilla Wafers | Fix Me A Snack — Mon, 21 Nov 2011 00:58:07 +0000

[...] the dough into a gallon-sized freezer bag. This is a bit easier if the corner of the bag to be filled up is resting inside a large wide-mouthed glass. Cut off the [...]

By: alan

alan — Thu, 17 Nov 2011 01:50:17 +0000

try the classic “Paris Brest” simple twelve inch doughnut sliced horizontally, inserted and layered with choc mousse, gran marnier whipped cream, kiwi thinly sliced and strawberries sliced and layered as well put the top on and drizsle with chocolate. cut with serrated knife. have fun.