We recently went to the King Arthur class in Skagit Valley - and we’re determined to perfect our cream puffs without a grown-up (Geoff) next to us… However while they look pretty they almost immediately deflated once removed from the oven. In retrospect we did not let the mixture cool enough before adding the eggs but wondering if that was our only mistake or if there was more we were unaware of… We cooked at 425 per directions

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