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

Opening the oven door during baking cream puffs can lead to a few problems:

* Deflated puffs: The sudden change in temperature can cause the steam trapped inside the puffs to escape, resulting in them collapsing and becoming flat.

* Uneven baking: The temperature fluctuations can lead to uneven baking, with some parts of the puffs being overcooked and others undercooked.

* Soggy puffs: The steam escaping can also cause the puffs to become soggy.

Here's why:

* Steam is crucial: During baking, the steam trapped inside the puffs helps them rise and become light and airy.

* Temperature shock: Opening the oven door lets the hot air escape and cool down the oven rapidly. This sudden change in temperature can disrupt the delicate balance of steam and heat needed for proper puffing.

To avoid these problems, try to:

* Avoid opening the oven door unless absolutely necessary.

* Use a good oven thermometer to ensure the temperature is consistent.

* If you must open the door, do it quickly and for a short period.

* Don't overfill the puffs with pastry cream, as this can cause them to collapse more easily.

By keeping these tips in mind, you can ensure that your cream puffs bake beautifully and rise to their full potential.