The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Cream Puff Question

knightrised's picture

Baking Cream Puff Question

Do we usually use just the bottom heat of the oven to bake puff pastry, or do we use *both* the top & bottom heat? Please let me know. Thanks!! :) :)

jpchisari's picture

Hi knightrised,


I always used top and bottom heat. I had a Dahlen electric deck oven.



qahtan's picture

these are two different things,,,,,,,,,,,,,,,,,,,,,,,,

 cream puffs are choux pastry and puff pastry is "pastry'... qahtan

flournwater's picture

I use "both" for "both" for more even heat distrubition.

jpchisari's picture

If we are splitting hairs on names, Cream Puffs are made from "Eclair Paste" or "Pate a Choux".    Page 247 "Professional Baking" by Wayne Gisslen

"Puff Pastry" is correct.

"Puff Pastry is rolled in dough, like Danish and croissant doughs. This means that it is made of many layers of fat sandwiched between layers of dough"

Page 233 "Professional Baking" by Wayne Gisslen

This book is used extensively in Culinary schools to teach baking in the US and Canada.