puff pastry

[W.DeBord]

Nice catch all word "feuilletes"! Exactly Anneke, your great with words. I was dumb struck on explaining that.

I've never had a problem with un-even rise with puff pastry?? It could link back to you using egg wash, it could be sealing your edge down too much? Water works just as well and is more forgiving. You must try the cornsyrup addition (I forgot to mention I put a splash of h2o in the spray bottle, to slightly thin the syrup, after you apply then you continue your bake until golden brown).

[Eeyore]

If your looking for more of a bowl shape than a cup shape:

How about spreading the puff with a light coating of something...like brown sugar and/or cinnamon for sweet...and then rolling it up, cutting 1/2 size pinwheels then rolling them out very thin to make a larger round...then shape it over the ramekin? It wont lose its shape nearly as much.

[angrychef]

I make bowl shaped cups out of puff by first cutting thin circles, pressing them in crystallized sugar and then baking them draped over mini foil pie tins. The sugar caramelizes giving them a nice crunch and shine and sort of preserves the cups for next day service.