Marilyn, that's very rich dough indeed! Richer than the one I've been using. So long as you keep it pretty cold, it should be easy to handle, right? I haven't baked mine at the higher temperature you use; not sure if there's any advantage (other than speed), but conceivably the higher temp. could yield a "puffier puff." I'll have to try that sometime — thanks! PJH

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