I have made cream puffs before, both large and small, so that part of the method was familiar. I remember my mom teaching me how to make them and how different it was from a cake or cookie recipe, with the hot liquid butter and water, and then beating in the eggs.
|Ready for baking|
They puffed up very well in the oven, and I made sure to bake them long enough - in the past I have removed cream puffs from the oven too early, and they can be a little soggy and deflated. They are a little irregular looking, but I think uniformity would take away their personality :-)
All in all, a lot of fun and a recipe I would definitely prepare again.