It can be so frustrating when that happens, can't it, Jane? We've certainly experienced this kind of disappointment ourselves. If your shells aren't puffing well, it could be that your choux may have been too thin (from not cooking the flour mixture long enough and/or overbeating) or that you're piping your shells wide and flat rather than narrow and tall. It could also be that the oven temp is simply a bit too low. It's important for the oven to be hot enough to create steam to leaven the pastry. If we can help troubleshoot any further, please feel free to give our Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

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