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!! :) :)
I always used top and bottom heat. I had a Dahlen electric deck oven.
these are two different things,,,,,,,,,,,,,,,,,,,,,,,,
cream puffs are choux pastry and puff pastry is "pastry'... qahtan
I use "both" for "both" for more even heat distrubition.
By "both" do you mean the broil and baking elements?
Or are your ovens different from mine?
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.
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.