Instructions
0. See also "Creme Brulee Filling (Pastry Cream Style)", included in this collection.

1. Mix egg and water to make egg wash.

2. On a floured surface, roll out one sheet of puff pastry dough 1/8 inch thick.

3. On a floured surface, roll out one sheet of puff pastry dough 1/4 inch thick.

4. Cut the same number of circles from each piece of dough with a round 3-inch cutter.

5. With a round 2-inch cutter, cut out the centers of the thick circles.

6. Optionally, dock the thin circles.

7. Wash the thin circles with egg wash and place one of the thick rings on top of each. Wash the top of the rings carefully -- do not drip wash down the sides -- and let rest 30 minutes.

8. Place a sheet of greased parchment paper over the tops of the shells to prevent them from toppling over while baking.

9. Bake in preheated 400 oven until brown & crisp.

10. Cool completely. Check the shells to make sure there is a sufficient indentation in the center. If not, carefully cut out the center taking care not to pierce the bottom of the shell.


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Yields: 0
    

notes:  http://forums.egullet.org/index.php?showtopic=22843&st=40

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