My cream puffs don’t rise very much. Investors been baking these for 50 years and never had a problem except for the last two times.

Hi PatsyG! Usually, when cream puffs don't puff up, it's because the choux pastry dough is too wet/sticky, or the temperature isn't quite hot enough when you're piping it. Perhaps the butter you've used these last two times has a higher water content than the butter you've worked with before, and needs a few more minutes of cooking down for the water to evaporate fully? When you're making the dough, look for a film to form at the bottom of the pan—this is the sign that the starches in the flour have absorbed the water effectively and have gelatinized. (Our Baking Expert in Residence, Erin McDowell, has a detailed tutorial on making choux pastry, and visual cues to follow, here: https://food52.com/blog/14068-how-to-make-crullers-master-pate-a-choux-along-the-way)

And case it helps, here's also our guide to the best butters for baking (turns out, the cheapest one has proven the best!): https://food52.com/blog/24032-best-butter-for-baking-unsalted-american-style-taste-test

Happy Thanksgiving!