trying to make cream puffs but dont seem to be drying out on the inside and still a bit doughy.is this how they are supposed to be?
harrislucinda,
Nov 27, 4:29am
x1
notreallyistheovenhot?
fugazi71,
Nov 27, 7:57am
x1
After you take them out of the oven prick a small hole in each one. This releases the steam from them and should allow them to crisp up. I think if you don't prick them the hot air stays inside them and makes them a bit moist and soft.
cookessentials,
Nov 27, 8:28am
x1
Yes, that's right. Poke a small hole in each and return to the warm oven to dry out.
flower-child01,
Sep 13, 9:59pm
x1
http://brama-sole.co.nz/recipes/choux-pastry-eclairs-cream-puffs/ for the recipe & instructions, and works. I made profiteroles filled with creme patisserie for my daughters birthday on Friday,they went down very well. Oooh just remembered, there are some still in the tin, mmm I might make some more custard up and fill them. Yum.
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