How can I fix hollow cream puffs?

I'm very proud of how my cream puffs turned out. I followed this recipe although I did NOT use any xanthan gum at all. I also substituted Earth Balance for butter.

They rise beautifully and they're only half hollow. They're soft on the inside, possibly slightly undercooked. I'm concerned that if I bake them any longer they might burn. Here are some pics: https://imgur.com/a/mglMU

Which ingredients or steps are responsible for the hollow anatomy of these delicious beauties?

Does anyone have advice for either tweaking the recipe or my cooking time or some other part of my technique to ensure a nice hollow shell?

Recipe details:

1/3 cup + 1tbsp gluten free flour
2 Tbsp cornflour/cornstarch
2 xl eggs
50g Earth Balance in place of butter
1/2 tsp powdered sugar

Place 1/2 cup + 2tbsp water in saucepan with butter and heat to a boil that can’t be stirred down.

Add flour mixture of all dry ingredients and mix with spatula until smooth

Remove from heat and allow to cool for 2-3 mins

Add 1 egg and mix until incorporated

Incorporate the second egg

Pipe and bake in a 425°F preheated oven for 25 mins

Best Answer

This recipe uses a substitution for a key structural ingredient (gluten), which is always likely to lead to compromises. If you omit the xanthan, it is even less likely to work, basically it has nothing to hold the structure. Some bakers are happy with the results of such substitutions, but for you the final structure seems to be quite important.

The first thing you should do is to use the xanthan. If that doesn't help, there isn't much else you can do except try to be perfect in your temperature at every step (while still using the xanthan).

Pictures about "How can I fix hollow cream puffs?"

How can I fix hollow cream puffs? - Photo of Man Wearing Black Jacket While Standing Near Table

How can I fix hollow cream puffs? - From above of bacon near plate with roasted appetizing patties for burgers and yummy golden bun on ornamental paper sheets on wooden table with sesame seeds

How can I fix hollow cream puffs? - Person in Black Long Sleeve Shirt Holding Spray Can

Quick Answer about "How can I fix hollow cream puffs?"

Place 1/2 cup + 2tbsp water in saucepan with butter and heat to a boil that can't be stirred down.

Add flour mixture of all dry ingredients and mix with spatula until smooth.

Remove from heat and allow to cool for 2-3 mins.

Add 1 egg and mix until incorporated.

Incorporate the second egg.

How do you fix deflated cream puffs?

Try setting it back to 375 and baking for a longer time. Higher temperature may brown the puffs too quickly, before the structure has had time to firm up, resulting in the collapse on standing. Other points to keep in mind: Allow enough space between puffs, to let the steam escape when they expand.

What makes cream puffs hollow?

Water and Butter The more fat, the more tender the cream puff. Too much fat and it will interfere with gluten production, and your cream puffs will collapse.

Can I Rebake cream puffs?

If your cream puffs have softened in storage they can be crisped up in the oven before filling and serving. To re-crisp; bake uncovered in a 300\xb0F for about 5 to 8 minutes. Cool completely before filling.

Why are my cream puffs not puffy?

If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked. My cream puffs are soft.

Cream Puff \

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Daria Shevtsova, Andrea Piacquadio, Jonathan Borba, Andrea Piacquadio