1. Roll puff paste to a thickness of 1/4 inch (6 mm) on a lightly floured surface.
2. Dip a round patty cutter (approximately 3 inches / 7.5 cm in diameter, the most common period size) in flour, then cut out an even number of rounds.
3. Using a smaller round cutter (approximately 2 inches / 5 cm in diameter), cut the centres out of half the rounds to create rings. Reserve the cut-out centres.
4. Lightly brush the top edge of each uncut round (the bases) with cold water, staying near the edge only. Fit one ring on top of each base, pressing lightly to adhere.
5. Wrap the assembled shells in a clean kitchen towel, place them between pans filled with crushed ice, and chill until the paste is thoroughly stiff and cold — approximately 20 to 30 minutes. If the ambient temperature is below 40°F (4°C), they may be chilled outdoors instead.
6. Heat the oven to 425°F (220°C). Line an iron or tin baking sheet with brown paper (parchment paper is an acceptable modern substitute).
7. Arrange the chilled shells on the prepared baking sheet. Bake for 25 minutes total at 425°F (220°C). Within 12 to 15 minutes the shells should have risen to their full height and begun to take on a light golden colour; continue baking the remaining 10 to 13 minutes until the shells are a deep, even golden brown, dry on the sides, and sound hollow when tapped on the base. An internal temperature of 200°F (93°C) confirms doneness.
8. The reserved centre pieces may be placed on the same baking sheet and baked as covers (lids) for the finished shells, or they may be stacked carefully, patted together, re-rolled, and cut for use as bases. Trimmings from puff paste should be laid on top of one another (never kneaded together), patted gently, and re-rolled to preserve the layers.
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