I had trouble getting puffy cream puffs so I came to KAF to get help. The advise I received said to be sure and let the flour/butter/water mix cool down to at least 125 degrees before adding the eggs one at a time. My second batch was perfect! Why don't you suggest that in this recipe? I have made this recipe before and it turned out very flat and gummy and no one liked it. At least not like they did the cream puffs. Why the difference in directions?

• Reply