Transfer the pâte à
choux batter to a piping bag fitted with a ⅝ - inch round tip (# 808 tip).
Not exact matches
When you're making the
choux pastry dough, the
batter should be tacky and stretchy, but still wet.
The
batter will puff up like a
Choux Paste in an uneven, often lopsided ball and will deflate quickly when removed from the oven.