Comments on: Cream Puffs

By: Chellie

Chellie — Sun, 17 Feb 2013 21:48:49 +0000

I tried making this for the first time and is was a success. However, when I tried making them again, my dough was really runny and liquidy. Do you know what I did wrong ?

By: Lyssa

Lyssa — Sat, 15 Dec 2012 21:17:33 +0000

Delicious and easy! We love Beard’s Papa in San Francisco and these are just as delicious. I think there are a couple of errors in the filling however. The directions don’t say when to add the sugar (with the eggs and milk at the beginning) or vanilla extract (after it’s off the stove). The ingredients list says vanilla extract but the instructions say vanilla beans (I used extract). If using beans it’s helpful to know quantity as a little bit goes a long way. Thank you for your site. I will make these again!

By: Audrey

Audrey — Mon, 10 Dec 2012 01:20:58 +0000

Like a few of the others, I found the dough runny by the time I added the 3 egg. I’ve tried twice and got the same result. Adding some flour at least made the puff edible. The other problem was the puffs flattened when I took them out.

By: Pei

Pei — Sat, 01 Dec 2012 19:27:05 +0000

Me too… Total failure on pastry and the custard….

By: siewloon

siewloon — Fri, 23 Nov 2012 14:02:16 +0000

You need to cool the dough longer before adding the eggs. Beat well till combined for each egg before adding another egg. It should be sticky but not runny. The dough will rise when you bake it.

By: siewloon

siewloon — Fri, 23 Nov 2012 13:59:35 +0000

yes from behind

By: Rasa Malaysia

Rasa Malaysia — Thu, 22 Nov 2012 03:05:57 +0000

Sorry that the recipe didn’t work out. Let me check with my contributor about the recipe.

By: Felicia

Felicia — Thu, 22 Nov 2012 01:52:52 +0000

Just like VLi and Doreen, I also tried the recipe but failed. The dough is so watery. I cooled before putting it to the mixer but as I added in the egg one each time, the dough did not stiff up. In the end, I used papercup to hold the “water dough”. Pretty disappointed ;o(.

By: yavui

yavui — Tue, 20 Nov 2012 00:28:48 +0000

hi, when do you add the sugar for the creme?
not mentioned in the recipe.
thanks

By: doreen

doreen — Mon, 29 Oct 2012 05:51:59 +0000

I tried the recipe but failed, because the dough was runny. I looked up almost bourdain blog and discovered the hot dough from the stove should cool for one minute and then add the 4 beaten eggs in small portions at a time and mix with a wooden spatula into sticky dough. Cooled dough won’t bind with cold or room temperature eggs.