What occasionally cause cream puffs to ooze fat during baking?

* Too much butter: The classic recipe calls for a specific ratio of butter to flour. If you use too much butter, there's simply more fat present, which can lead to oozing.

* Over-mixing the dough: Mixing the dough too long after the butter and water have come to a boil can develop the gluten in the flour too much. This can create a dough that's too tough and less able to hold in the moisture and fat.

* Not baking at a high enough temperature: The initial high heat is essential for the puffs to rise quickly and form their characteristic hollow shape. If the oven is too cool, the dough will cook slowly, and the fat will have more time to melt and escape.

* Undercooked dough: If the cream puffs aren't baked long enough, the dough won't fully set, and the fat will still be liquid and prone to oozing.

* Using low-quality butter: Some butters have a higher water content, which can lead to more liquid and a greater chance of oozing.

Tips to Prevent Oozing:

* Measure ingredients carefully: Follow the recipe exactly, especially for the butter and flour.

* Don't overmix the dough: Once the butter and water have boiled, mix the dough until it comes together in a ball.

* Preheat the oven to a high temperature: The traditional baking temperature for cream puffs is 400°F (200°C).

* Bake until golden brown and dry: The puffs should be dry to the touch and sound hollow when tapped.

* Use high-quality butter: Choose butter with a lower water content.

By following these tips, you can ensure that your cream puffs rise beautifully and remain free of any unwanted fat oozing.