Don'tknow where you're living, but at 10:00 pm just in a minute or two, on
PBS-U, Julia Childs' guest is making proferliteroles.
Dee

"DigitalVinyl" > wrote in message
...
> Trying to make these for a recipe.
> After two attempts I realized the recipe I was using was wrong when I
> compared it to others. I'm trying a recipe that agrees with most of
> them for amounts/ratios/ingredients.
>
> The instructions said the dough/paste should be glossy and smooth. It
> wasn't that glossy and I thought thicker than smooth. I made a small
> bath from this, then added another egg. The resulting paste was much
> smoother, and shiny. I know baking needs very exact measurements...is
> this wrong...should I have added something other than egg?
>
> When I pulled the first small batch out they deflated immediately.
> Not baked enough?
>
> What excactly makes them .. puffy? The egg?
> DiGiTAL_ViNYL (no email)