Quote:
Originally Posted by amina9183
alright then let me run and pray some nafls for the success of your cream pufss 
my mom wants me to make more for her friend, so i have to make more. this time ill take pics along the way so u can see the state of the dough at every step. post it up in a bit iA |
i love your pictures, although i will say that when i make cream puffs i use a recipe where the dough is thicker than yours is. it's thick enough so that i can pipe it through a pastry bag (or ziploc bag)- which is good for making eclairs. also, my recipe requires using a spoon (not whisk) until the mixture just comes together; i don't beat it very long.
sally, normally when you make choux pastry (what you made), you need to make sure to form the puffs and stick them in the oven before the dough gets cold; it should still be warm.
amina, just out of curiosity, where'd you get your recipe?
this is the recipe i use:
- 1/2 c. butter
- 1/4 tsp salt
- 1 c. flour
- 4 large eggs
heat margarine, salt, and 1 c. water over medium heat until mixture boils. remove from heat. with wooden spoon, vigorously stir in flour all at once until mixture forms ball/leaves side of pan. add eggs to mixture one at a time, beating well after each egg, until mixture is smooth and satiny. shape and bake warm batter (depends on what you're making, but in order to get that initial quick high rise, your oven usually needs to be *pre-heated* to about 400 degrees [make sure it's at that temp first]).
(this recipe is from good housekeeping)