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Use the chilled water in the puff pastry dough in hot weather to keep the dough and yeast cool before starting the lamination process, and also keep it chilled when incorporating the butter so it doesn't melt.
Knead the dough very well so it doesn't tear during proofing and baking.
Chill the dough for just 30 minutes before using it.
The butter should be pliable, not hard, so it incorporates well into the dough without tearing it.
You can freeze the dough before cutting to get clean, even pieces, but this step can be skipped.
Bake at 200°C with fan, then reduce to 180°C. Bake until golden brown, time may vary depending on your oven.
Don't open the oven or move the tray before they are fully baked, or they will collapse like a cake.
Let them bake until they are crisp on the outside.
If they puff up too much and then deflate, don't worry, the pastry cream will still be delicious.