This is a trick I learned in baking school. When the puffs are done, turn the oven off and prop the door open a bit with a wooden spoon or spatula. Leave them in the oven to cool for about 30-45 minutes.
Many times, if you take them out of the oven just one or two minutes too soon, the steam inside will wilt your beautiful pate a choux as it tries to escape, and they fall flat. It's so disappointing to watch!
Hi there! Hmm, did the batter hold its shape well when it was piped? It could be that it was just a bit too wet (maybe the eggs were on the bigger side?). It also could be that the pâte à choux just needed some more time in the oven, or that the oven door was opened too many times before they came out (a temptation that's difficult to resist, we know). Hope you'll give it another shot!
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Many times, if you take them out of the oven just one or two minutes too soon, the steam inside will wilt your beautiful pate a choux as it tries to escape, and they fall flat. It's so disappointing to watch!