In a medium pot bring water and butter to boiling. I can tell you first hand that I prefer convection ovens for puff pastry because they give you direct instant heat around the product since puff pastry is NOT baked in a pan. If you want, the cream puffs can be prepared up to 12 hours before the filling. The mixture will come together in a loose ball. Use a knife or a pizza cutter to slice the puff pastry into 9 pieces. Puff pastry is a common ingredient in French recipes that many culinary classes use for desserts, like tarts, and for viennoiseries like croissants. 2. If you've baked your puff pastry in the past at 375 then it's probably not a temperature problem, however I usually bake it between 400-425 degrees (400 convection or 425 in standard oven). I use a frozen puff pastry sheet and follow instructions on a website to roll up the pastry, cut it and twist it (with a little cinnamon sugar on the inside). To recrisp Puff Pastry, place them in a 350° F convection oven for 3-4 minutes. Baking Food: Can We Bake Puff Pastry in a Microwave? Then I'm supposed to put it in a 400 oven, lower to 375 and cook for half an hour. To cook the puffs in this recipe, just place them thawed on a baking sheet. Lay the pastry squares out in a single layer on a baking sheet that has been lined with parchment paper or a silpat. Pie Crust and Puff Pastry. 3. This cranberry apple pie is a great candidate for convection baking. TOP CATEGORIES Serve immediately or discard any leftovers. Add the flour and salt at once and cook the mixture for 1-2 minutes, stirring constantly. You can just freeze them to store longer, just make sure that they are wrapped airtight. From browsing through my cookbooks, my recipes and studying Bake in your preheated oven for 15-20 minutes until lightly golden. The hot, dry air produced in a convection bake setting is ideal for pie crust and puff pastry because the water in the fat evaporates quickly creating the beautiful, crisp flaky layers. If you want good pastry made right, here is a great convection oven recipe. I like to use my convection feature because I like the shells to dry out. I am a professional baker. To get a proper puff out of the pastry for a pie is to cook the filling seperately and the pastry separately and pastry cut slightly wider than the pie, not only that but to turn the cooked top of the pastry over to the under side and continue cooking it and it will really raise itself high, the layers will separate and show and it … 4. Pastry making is a combination of art and technique, creativity and precision, essential raw ingredients and technology. Preheat oven to 400 degrees. Keep an eye on them at 15 minutes, you don’t want the bottom to burn! 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