The Art of French Pastry

oven, and this helps the
pastry maintain its shape
and look. By contrast, a
cream puff is piped in a
dome shape, which
means that there is a
concentration of an inch
or more of pâte à choux
in one place. When cream
puffs bake, a lot of water
will evaporate from the
same place and cause the
puffs to crack open.