Bake at 375F for 20 minutes, or until just a little golden brown on top. Then, reduce the heat to 325F and bake for another 25 minutes, or until the puffs are a richer golden and dry. They should sound a bit hollow when tapped. Remove from the oven, and cool completely on a wire rack. These are the directions I use..
Whenever my mother-in-law makes them. Usually for a dessert, but I have been known to sneak one for breakfast.
As close to the time you plan to serve them as possible. They can get soggy if they sit too long.
cream puffs, cannolis, lobster tails
puffs are baked puffs of cream puff dough that are hollow usually filled with whipped cream or cooked puffs. The structure of the puff causes it to ooze fat when touched.
puffs are baked puffs of cream puff dough that are hollow usually filled with whipped cream or cooked puffs. The structure of the puff causes it to ooze fat when touched.
Profiteroles are cream puffs made from choux pastry and cream (ice cream or whipped cream). To make it, one usually makes a hole inside choux paste which is then baked to form big hollow puffs. The puffs will be filled with cream by injecting or slicing and reassembling.
puffs are baked puffs of cream puff dough that are hollow usually filled with whipped cream or cooked puffs. The structure of the puff causes it to ooze fat when touched.
Cream puffs are a French pastry and are very popular.
They will not cook right and you get a big mess of uncooked cream puffs
Yes
baked
no
They will not cook right and you get a big mess of uncooked cream puffs
They will not cook right and you get a big mess of uncooked cream puffs