Reviewed on Mar. 14, 2012 by bake4all
AnnieWarriorPrincess asked about leavening. When making cream puffs, such as this, it's the beaten egg which causes these to puff up with steam. It's critical to follow instruction for adding eggs one at a time, and as soon as they come out of the oven, make a slit to allow the steam to escape. If not, you'll have a soggy puff. I've made this recipe many times through the years, and always get applause! Please give it a try!