Help URGENT - My profiterole mixture is too runny

[Katymac]

I think the eggs were too big

What can I do?

Will they work??

beat it more?

add more flour to compensate? (am way out of my depth here)

My instinct would be to beat it more over the heat a little more as this will stiffen up the eggs.

I'm with Carmenere- beating will encourage the flour to form gluten which will trap the air as the profiteroles heat up. It should thicken a little bit more. Make sure the oven is properly heated. good luck!

I beat over the hob (turned off) and then used it

Everyone had seconds & asked for thirds - so they can't have been that bad

profiteroles for lunch?

am too to care right now

We I get paid to feed the C/Med children & I like Profiteroles (& homemade choc sauce)

I continued to beat my mixture over a low heat until it became the correct consistency. Thanks for the tip!!