The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Cream Puff Question

knightrised's picture
knightrised

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
jpchisari

Hi knightrised,


 


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


 


John

qahtan's picture
qahtan

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


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

flournwater's picture
flournwater

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

PeteInAz's picture
PeteInAz

By "both" do you mean the broil and baking elements?
Or are your ovens different from mine?

flournwater's picture
flournwater

My oven rotates between top and bottom heating element.  That helps a lot in maintaining an even temperature throughout the oven cavity during baking. 


ghatan is correct, of course - "cream puffs are choux pastry and puff pastry is "pastry'... qahtan", but don't be concerned about labels.  Choux pastry is often called "puff" pastry, probably because it puffs up during the baking process, so there's should be no embarrassment for using the term in the context you chose.  You've only been around here for about three weeks and we'd like to have you stay for a long time.

jpchisari's picture
jpchisari

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.


John