If you accidentally cook cream puff dough after mixing in the eggs, the dough will not turn into the light and airy pastry you'd expect from cream puffs. Instead, the eggs will start to cook and coagulate, resulting in a dense and lumpy mixture. This happens because the high heat causes the proteins in the eggs to denature and bind together, leading to a less desirable texture.
Cream puff dough, also known as choux pastry, relies on steam created by the moisture in the dough to puff up during baking. When you mix the eggs into the dough and then apply heat prematurely, the steam production will be compromised, and the dough won't be able to rise properly.
To make cream puffs correctly, the dough should be cooked on the stovetop until it forms a smooth paste and pulls away from the sides of the pan. Then, it should be allowed to cool slightly before gradually adding the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This method allows the dough to retain its proper consistency and enables it to puff up beautifully in the oven.
If you accidentally cook the dough with the eggs already mixed in, unfortunately, there's not much you can do to salvage it for cream puffs. However, you can still find creative ways to use the mixture in other recipes or repurpose it for different baked goods. But for a classic, light, and airy cream puff, it's best to start over with a fresh batch of choux pastry and follow the proper steps for success.