I wish that I had read all of the tips here before starting out on this.... I read some of them, but missed the one about the dough not puffing up... My first attempt at this is currently in the oven, about 15 or 20 minutes left of bake time, and it's totally flat. I used only 2 eggs in the 2nd layer, because all I had were jumbo eggs, and the consistancy looked right, a very very soft dough, but not like a custard, which is how it appears in the photo. What went wrong? Hi, Llinda - This can be a bit tricky; the flour/liquid ratio has to be pretty close, so could be the jumbo eggs. Also, did you use King Arthur all-purpose flour? Any other flour would make a difference, too, as other flours are lower protein, and the dough would be slacker, and wouldn't puff as much... Finally, sometimes mine don't puff - and I always make them exactly the same. So it can be an unsolved mystery. Try again with large eggs, make sure you use KA flour, and hopefully the next one will puff! PJH

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