What can happen to cream puffs if the oven door is open during baking?

Opening the oven door during baking cream puffs can have several negative consequences:

* The temperature will drop. This can cause the cream puffs to deflate and become dense. The sudden temperature change can also disrupt the delicate balance of steam and heat that is crucial for puff pastry to rise.

* Steam will escape. The steam trapped inside the cream puffs helps them rise and develop their airy texture. Opening the door allows steam to escape, hindering this process.

* The pastry will become tough and dry. The prolonged exposure to cooler air can dry out the pastry, making it less tender and more difficult to fill.

* Uneven baking. The temperature fluctuations can lead to uneven cooking, resulting in some areas being undercooked while others are overcooked.

In short, opening the oven door during baking cream puffs can significantly compromise their texture, appearance, and overall quality. It is best to resist the urge to peek and allow the pastry to bake undisturbed until it's done.

Here are some tips to ensure successful cream puffs:

* Use a good quality recipe.

* Pre-heat the oven to the correct temperature.

* Don't open the door for the first 15-20 minutes of baking. This allows the puffs to rise properly.

* Check for doneness by lightly tapping the bottom of the puff. If it sounds hollow, it's ready.