"baker1" > wrote in message
...
> Used Julia Child's recipe but got flat bread instead. Choux might
> have been a bit thin (used all 6 eggs)...is this why they didn't puff?
> I've got the pastry cream ready to go, but need to get these puffs
> going.
>
> Thanks for any help.

Without seeing the recipe, it is hard to tell what happened but considering
that Julia's recipes are pretty sound, I would say it most likely has to do
with technique. In general, you should be using high gluten flour for choux
pastry. Make sure you continue to beat it over heat once the dough comes
together. This evaporates enough water so you can add the eggs without it
being too runny. Make sure you are using large eggs, not extra large or
jumbo. Bread flour will absorbed more water and produce a stiffer dough.
You might also consider using 4 whole eggs and 4 egg white instead of six
whole eggs. The whites will give you more structure and help trap more
steam.