Connie, there are many different paths to any destination. And LOTS of variables, including egg size, butterfat content of butter, etc. I've never taken the temperature of my flour/butter/water mixture before adding the eggs, and I usually add them after just a couple of minutes. The mixture isn't super-hot, so I assume it's under 125°F (since 125°F is VERY hot, like you wouldn't want to stick your hand in something that hot). If you try this recipe again, definitely get our your thermometer and wait until the pastry is below 125°F; I'll be interested to see if that makes the difference in your final product. Good luck — PJH

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