Measure your ingredients carefully.
Bring the fat and liquid just to a rolling boil, remove from heat, then add the flour. Too much evaporation of the liquid can alter the ingredients’ proportions and affect your results.
Avoid overcooking the flour-fatliquid mixture when drying it on low heat in the saucepan, or the fat will separate from it. After the eggs are added, the fat will then ooze from the paste during baking.
Add the eggs slowly to the paste for a smooth emulsion, which is necessary for good expansion in the oven.
Be certain to bake the paste until completely done so it doesn’t collapse when it is removed from the oven.
