1 Puff paste (prepared and shaped prior to this step)
1 Brown paper (for lining baking sheet)
Instructions
1. After shaping the puff paste, refrigerate it until thoroughly chilled, at least 30 minutes, before placing it in the oven.
2. Heat the oven to 425°F (220°C), ensuring the greatest heat comes from the bottom element or floor of the oven, so the paste rises properly.
3. Line a rimmed baking sheet (approximately 13 x 18 inches / 33 x 46 cm, a standard half-sheet pan) with a double thickness of brown paper, or use a dripping pan (roasting pan) lined similarly. Place the chilled paste on the prepared sheet.
4. Bake at 425°F (220°C). While the paste is rising, monitor the oven temperature closely: if the top begins to color too quickly, reduce the oven to 375°F (190°C) by cracking the oven door briefly. Rotate the pan every 8–10 minutes so the paste rises evenly on all sides.
5. Once the paste has reached its full height — puffed, visibly separated into flaky layers, and no longer increasing in volume — slide a second baking sheet beneath the first to create an insulating layer and prevent the bottom from scorching.
6. For patties (small filled pastry cases): bake at 425°F (220°C) for 18–22 minutes total, until deep golden brown, firm and dry to the touch on the sides, and hollow-sounding when tapped on the base.
7. For vol-au-vents (large pastry cases): reduce oven to 375°F (190°C). Cover loosely with a sheet of brown paper or foil for the first 30 minutes to prevent scorching on top, then uncover and continue baking 15–20 minutes more, until the sides are set and a deep even gold throughout, internal layers visible and dry, 45–50 minutes total.
8. Transfer finished pastry to a wire rack. The crust should feel rigid and dry, not soft or damp, when pressed gently on the side.
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