With a rubber spatula, scoop the pate
a choux into the pastry bag and pipe out approximately 25 (1 - inch) rounds, spaced 1 to 2 inches apart on the parchment paper - lined baking sheet.
Whack
the choux into the hot oven then turn the heat down to 200oC (400oF).
Not exact matches
There's a more detailed look
into making the pate a
choux.
While the
choux cools, pour heavy cream
into a large, preferably chilled bowl, and beat with a mixer on high speed until soft peaks form.
These classic French pastries are also known as cream puffs, as the
choux pastry dough puffs up
into hollow rounds that are perfect for filling with fluffy whipped cream.
In class, we made pâte à
choux (a light dough used for filled pastries like éclairs), and then at home I crafted it
into swan boats, with piped - in Jell - O instant pudding.
These savory puffs blend cheese
into a basic pâte à
choux dough.