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If you are following the recipe it may be that you are using a larger size egg than called for. Usually large eggs are used, not Extra Large. Ensure that you blend only one egg at a time and beat until well blended then add the next egg and so forth. I have a friend who always puts the eggs all in at the same time and the mixture is always wet. Just a suggestion to think about.

That's "choux" j, not shoe. At any rate, cream puff pastry is fairly wet. Did you beat the eggs in well after each addition? Here is my recipe, you can compare to see if there is a difference.

Cream Puffs

1 cup water

1/2 cup butter

1 cup flour

4 eggs

Bring water to a boil, add butter and melt over med. heat. Return to a boil and add flour all at once. Beat vigorously until mixture forms a ball that comes away from the sides of the pan. Remove from heat. Add unbeaten eggs, one at a time and beat each one in thoroughly before adding the next one. Beat mixture long enough to obtain a smooth texture or until you can cut through with a clean knife without anything sticking to the blade.

I use this all the time and have no problems. Bake at 425 20 min, reduce to 325 and bake another 15 min. Remove from oven, slit each puff with a sharp knife. Let dry and fill with whatever you want. I like whipped cream.

Good luck and I hope this helps.

Mmm...one of my favourites!

Don't worry..even if you have to start again...they only take minutes to prepare.

I'm guessing you're at the stage where you're about to put them on the baking sheet (by the spoon full or by piping) I think at this stage I don't think you should add anything (the only thing that would thicken the mix is flour and that could make them too heavy)

Why not wait a few minutes...then....try a couple out on a baking sheet in the oven...depending how they work out...you can either continue with the rest of the mix...or...start again ...knowing what you need to look out for.

If you go for "plan B" (starting again) there is a "easy first time" recipe on bbctv/food web site...just key in the dish you want the recipe for and up come your choice of chef's recipes.

Good luck...:)

Keep cooking it in the pan and see if it dries up a bit, if not add a little sifted flour, that should dry it out. Do it with a wooden spoon to be sure you get ride of lumps, etc.

Add flour...a little bit at a time

shoe paste is tricky best to start again i have done this many times my self