why does my cream puff with sable dough doesn't come out nicely and also doesn't have a beautiful crack on top?
is it because i pipe it too low, or is it because when i placed the sable dough i press down slightly or is it because i left it on the table for too long( almost an hour just to wait for others)
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When I look at your photo, they don't look bad at all....but I would venture a guess and say the oven isn't hot enough. If there are multiple people in and out of the ovens, or you put your pan in after it has been open for a period of time, the burst of heat that choux need is going to escape before you can utilize it. I always put mine in at 375 - 400F (depending on what I'm making), and leave the oven closed for a good period of time (often 10 - 12 minutes). Keep us posted!