Cream puff shell shaping

I am trying to figure out the best way to shape my cream puff shells into a volcano shape for baking. Any suggestions? Thanks!

puff-pastry

Best Answer

My mother used a large cake decorating sleeve for her pastries. She would squirt out a mound, and then cut the middle out after it was finished baking.

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How do you shape cream puffs?

Puff Pastry Shell

Pre-heat oven to 350 degrees.

Roll out slightly thawed and pliable puff pastry dough. ...

Carefully cut out the puff pastry shapes and place them on a large baking sheet that's lined with parchment paper.

Once all puff pastry shapes are cut out, re-roll the dough and cut out more if needed.

How do you keep cream puffs from collapsing?

Try setting it back to 375 and baking for a longer time. Higher temperature may brown the puffs too quickly, before the structure has had time to firm up, resulting in the collapse on standing. Other points to keep in mind: Allow enough space between puffs, to let the steam escape when they expand.

How do you keep cream puff shells crispy?

How to keep crisp and not soggy. I find that filled cream puffs will stay crisp when stored in the refrigerator uncovered, for about 3 days. The refrigerator is cool but dry, so the shells don't get soggy.

The Recipe for Perfectly Shaped Mini Cream Puff Shells (Pate a Choux)

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