We're sorry to hear this, Megan! We wonder if your choux layer needed to be cooked longer in the pan before adding the egg. You want to cook the mixture until a fond forms on the bottom of the pan — you should think to yourself "ugh, this one is going to be a soaker" and that's usually a good indicator that the mix is ready to go into the mixer and have the egg added. Another reason that the choux might not bake properly is if a bit too much egg is added, I like to whisk the eggs in a small bowl or measuring cup so I can slowly add them. You want to see the egg is totally absorbed, the choux paste is shiny, and falls off the paddle leaving behind a "V" shape on the end of the paddle. Both of these things will help ensure the choux pastry gets nice and crisp and fully puffs. We hope this helps for future baking adventures! 

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