When you get to the 4th egg, consider 'will adding one more egg make it too runny?' If so, leave it out or add half an egg.Ģ. If the volume of egg is too much it may make the pastry too runny.

If you've done everything else right it must just be the egg size is different.As soon as you've piped the pastry onto the tray, place it in the very hot oven immediately (so that the pastry blobs don't droop), and quickly, so that the oven temperature doesn't drop.I use eggs from the fridge, they cool the mixture slightly as you beat them in.Beat in each egg really well before adding the next egg.Add the flour to the butter/water mixture when it's still at boiling temperature, and as you mix, it slightly cooks the flour and makes it a very firm ball.There are a few points that are vital to getting the cream puff magic right. In my early shu cream experiences I did that a few times and I think I know just about every mistake that can possibly be made. What went wrong?Ī) Actually it's pretty easy to do. Custard Cream: If you prefer a lighter, velvety custard cream, whip 1/2 cup fresh cream and then fold into the cold custard cream.ġ.Vanilla Beans: I got excellent quality vanilla beans from India on ebay, sooo cheap!.Cream Puffs can be made using margarine, but the custard cream needs real butter if you want the flavour just right.Put the cold filling in right before serving.

If you want them really dry and crisp (like Beard Papa's) leave them in a cool oven (100degC or less) for longer (1 hour or more), until just before you serve/eat it.If storing shells in the fridge or freezer, freshen them before serving by placing in a moderate oven for 5 min.Fill cream puffs as close as possible to serving time, to preserve crispness.Placing them in a lidded container or in the fridge will allow the shells to loose their crispness as the inner moisture equalises with the outer crispness. If you need to make them the day before, leave them out on a tray or plate in the open air or in the oven (switched off, of course). Custard Cream can be made the day before, but Cream Puff shells are best made the day they will be served.

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