I am in no way a chef but saw a cooking contest on tv, and when the cream puff shells came out of the oven, they poked holes in either end to let the steam out so they didn't get soggy and collapse. It might help.My Mom used to make the best Cream Puffs in the world. When she was still alive I had no time or interest to cook. Now am retired and newlywed to a man that just loves my cooking. However...my Cream Puffs fall flat every blasted time. Can you walk me through the technique? The flavor is right just not the texture. My recipe came from an antique cookbook to the instructions are vague.