Posted by hans on September 07, 1998 at 02:59:24:
In Reply to: creme puffs posted by Melanie Jean on September 06, 1998 at 22:15:43:
: I need help with my creme puffs. I have been cooking and baking for 35 years. I started at age 10. I have made creme puffs for years but sometimes they are perfect and sometimes they don't puff. What is the variable factor? Can anyone give me the answer. It is making me crazy. Thanks
Melanie,
Are you using breadflour all the time? That will give a good structure and texture.
You might be adding the eggs to a too hot mass, sometimes and not at other times, precoagulating them. That way they are not available to inflate the puffs. You could also be adding the eggs too fast, curdling the mass.
Another could be oven temperature. Use 375F-400F, depending on size.
Adding a small amount of ammonium salt will make them puff all the time.
If you need a reliable recipe, email me (No housewife quantities)
Sincerely,
HWK