RE: Beard Papa's Sweets Cafe in SF
Sorry, I meant to say cream puff pastry, as in pate a choux, which I have made a lot....I realize the term was not correct, and puff pastry refers to the "flaky".
However, I am still unclear s to how they put a pie crust on a cream puff pastry....the basic recipe that I have always used involves mixing the butter, flour, and water, and then beating in the eggs one by one, creating an aerated pate. Dropped by spoonfuls on a baking tray, they then get baked.
When is the pie crust put on the pate a choux? Wrapping pie dough around spoonfuls of it before being put on the baking sheet? Seems to me it would inhibit the raising of the pate.