profiteroles

[Kathy O'Gorman]

After attending the Foundation Course I made some profiteroles. They spread out too much on the baking tray so I thought I might have added too much egg ( the recipe stated 2 eggs). I made some more without adding all the egg. They were better but I still think they should rise more. Any suggestions? By the way, they still tasted delicious!

Kathy

[Charlie Woodall]

Potentially added the egg too fast? Make sure you add a little of the egg at a time and beat it into the dough with a wooden spoon until it comes away from edge of the pan, then repeat with rest of the egg. 

might not be the case, but I've had that issue before.

[Claire Lawry]

You should definately add only a bit of egg, and beat it in really well before adding more.  Also, make sure the paste is cooled a bit before adding the eggs or they will cook.  Also, it takes practice to know when you have beaten the mixture enough, because it can go runny if you beat it too long.

[Joe Bartlett]

Hi Kathy , you may have split the mix by over working. The recipe should have a smooth dropping consistancy when finished. The recipe will pretty much take the two whole eggs.

[Philip Oram]

Maybe by adding the egg to early to the mix the heat within mix itself started to cook the eggs prematurely therefore they would not rise as much as the egg that was beaten into a cold choux pastry. Always check the oven is up to temperature as well so the profiteroles form a skin on top that traps the steam to ceate lift.