Baking

The formed paste is put into a hot (425°F/219°C) oven (directly from the freezer without thawing, if frozen) to produce the maximum amount of steam, which rapidly expands the paste and leaves a large, empty space in the center. The heat coagulates the gluten and proteins that set the structure and make a firm shell. After approximately 10 minutes, the heat is reduced (375°F/190°C) to finish baking and allow the shells to become firm and dry without getting too dark. Simply turning the thermostat control will not lower the heat quickly enough. Open the oven door partway as well to reduce the temperature, but do not open it fully; a sudden drop in temperature at this stage can cause the shells to collapse.