Hi there, Sandy. We're very sorry to hear that you had some trouble with your Almond Puff Loaf. Thank you for bringing the varying baking times in the two blog articles to our attention — we sure do appreciate it! Because the interior of your loaf didn't cook through at all though, we wonder if your second layer (pâte à choux) needed to be cooked a little bit longer on the stove top and this prevented the structure from setting. You want to cook the mixture on the stove until there is a fond, or film, on the bottom of the pot that is hard to scrape off with your mixing utensil. We hope this helps for future baking adventures. Kindly, Morgan@KAF

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