I have notes on storing the cream puffs when made in advance, I typically advise not filling them and keeping longer than 2 days because they will begin to get soggy. If you don’t fill the choux pastry right away, you can likely get a couple of more days out of the choux pastry. I hope that helps. 🙂

Hi Rose! I wonder if you didn’t fill them as much as I did?

I ended up with double the cream mixture and not enough of the pastry?

Hi Andrea! You could double the batter. You will just want to make sure either your oven is big enough to hold 2 pans or the pan is large enough to hold all of the cream puffs. Having 2 pans in the oven may increase the bake time.

I made these for the very first time (just started baking in March 2023 at 56 years old) on New Year’s Eve. Followed the recipe exactly (because…chemistry) and they turned out perfectly! My one “oops” was that I may have made my choux too big, because I ran out of pastry cream and had to fill the last 7 with chocolate whipped cream instead (sorry!) I also dipped them in ganache, because…yum! I have only attempted choux 1 other time to use in an eclair cake because I was too chicken to try and make the choux buns! It was good in that recipe too, but I wanted the real deal! Thanks!

Hi Kaitlyn! Unfortunately, I am not sure how almond flour would work here. 🙁

I made this recipe and it was delicious! do you have any advice on making this with almond flour instead?

Hi Savannah! Unfortunately I can’t say for sure how the lactose free milk would turn out. 🙂

Do you have to use Whole Milk or would Lactose Free work as well?

Hi Voji! I would suspect it would work fine. Make sure to use the proper substitution. 🙂

Instead of all purpose flour would we be able to add cake flour. Does it make a difference?

Yes, that can certainly cause a runny pastry cream too! We’re glad you were still able to use it regardless. Your banana pudding sounds delicious 😋

After a Google search on causes of runny pastry cream, I think I probably removed it from the heat too soon. Once it thickens I’m supposed to keep stirring over the heat for another minute or so. I dont think my heat was too high.
I ended up adding whipped cream to it and made a smaller portion of banana pudding, adding toasted coconut and biscoff biscuits to the layers. Everyone loved it!

Oh no! Is it possible that your heat was a bit too high while cooking? We’ve made the new version several times with success, so it sounds like something might have gone awry this time 😞 It should be fine to use as a filling for the banana pudding though; just note that you might be a little short compared to the quantity made in that recipe.

Hi Rita! I actually link to both the saucepan and the baking sheet just below the ingredients. 🙂

Yup. 🙂

I’m glad your husband enjoyed it! I hope everyone at church does too. 🙂