Why do Cream Puffs Deflate?
Cream puffs may deflate for two main reasons:
- Opening the oven prematurely, which leads to heat loss and impedes their ability to rise.
- Under-baking, causing them to collapse shortly after being removed from the oven.
Please note that if you’re making larger 2″ wide cream puffs, you’ll have 18 cream puffs that require longer baking times (10 minutes at 425˚F, followed by 25 minutes at 325˚F). To test for doneness, the color is your best indicator; they should be a deep golden hue. You can also take one cream puff out at the recommended time and break it open to check – the center should be mostly hollowed out. If the inside dough appears very moist and spongy, continue baking for an additional 2 minutes.
More French Desserts to Try:
The French are renowned for their exceptional desserts and pastries. These French dessert recipes are simple and will make you feel like a pro!
