Cream Puffs is a classic French pastry. I first tasted cream puffs when we arrived in Canada. It was summer and to counter the heat, we went to the frozen aisle of the grocery where we saw the tubs of mini cream puffs.
The first time I baked it, the pastry deflated due the low temperature of the oven. Secondly, I took the pastry earlier because I was afraid it would get overcooked. Eventually, I found out that high temperature is needed in order to form the steam that provides the puff in the pastry. It is also recommended to pierce the cream puff once it is taken out of the oven to release the steam. To aid in letting the steam out, you can use a toothpick to prick it.
