FAQ		| Educ.& Training Serv. | Glossary | References | Image Pages | Faq to Top Site Sponsor to Top College of Health and Human Sciences, Oregon State University Dedicated to improving the lives, health, and environment of individuals, families and communities. What is the reason for cream puffs not rising in the oven and having fat separate from the dough during baking? to Top Generally, this occurs when there has been improper emulsification of the butter or margarine. This may have occurred for a number of reasons, some of which might be: -incomplete starch gelatinization -gelatinized starch too hot and egg protein cooked before emulsifying the fat -improper proportion of ingredients and measurement -nonstandard egg used and yolk does not emulsify. to Top Updated: Wednesday, April 21, 2010.
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