I'm bakeing cream puffs and they're a disaster HELP!?!

I'm bakeing cream puffs and they're a disaster HELP!?

ok im bakeing cream puffs. my oven doesnt have a light so i cant tell when their done without opening the over, and if i open the oven, i heard that will deflate them. my last batch came out charred inside and out.
also, im filling them with a peanutbutter mousse when their done, its heavy and rich...how long before serving should i fill them??

PLease answer because im about to throw everything away and stop at the market for premade brownies on the way. (just kidding i would never do that, everyone is expecting an extravagant desert...imajine if i showed up with those funfetti premaid brownies. ha.ha. ha.)
AHHH HELP!

10 hours ago
WOW, what a coinsidence! THATS THE RECIPIE I USED.
that doesnt help me.

The cream puffs will only deflate if they are undercooked and still have raw dough inside. Did you make the dough yourself, or did you buy the frozen kind?

Do you have a thermometer in your oven to see if it reaches the proper temperature? The puffs need really high heat (400) for 15 mins or so, and then about 30-45 mins at 350. Are you using parchment paper? That'll help if the bottoms are getting charred.

The best way to test for doneness is to pull one out, let it cool, and make sure it's totally dry inside. Also, poke a small hole on the side to let the heat escape, and that'll help dry it out and make the puff stiff and not soggy.

I would fill them no more than an hour before serving, and as close to serving time as possible, otherwise they'll get gross and soggy.

**** It really does sound like either your oven is too hot or you're baking them too long. How big are your puffs? Are you doing the really small kinds or large? If they're small, they probably only need like 8-10 mins at high temp and 15 at lower. Definitely check on them when the temp is decreased. Don't open the door when the temp is 400, tho, but once you cool down the oven it's okay!