I followed the directions exactly. My eggs cooked even though I stirred rapidly after each addition. I tried cooking them anyway and they didn't puff up at all. They were greasy balls.
Super easy recipe! It came together in minutes.
A wonderfully easy, yet showy recipe. I did let the butter/flour mixture cool slightly before adding the eggs (I used 2 whole eggs instead of the whites) so as not to scramble them. I then let the puffs cool and placed them in a ziplock overnight (make sure puffs are totally cool or condinsation will build up in the bag and make puffs soggy). Next day I returned them to the oven to crisp them up a bit, then filled them with a combination of sour cream, sweetened cream cheese, and pumpkin butter (Kittencal's Delicious Pumpkin Butter (Fat Free)). These were a huge hit at my fall party. Thank you for a very nice recipe with easy shortcuts/tips.