A classic dessert filled with your choice of rich pastry cream, whipped cream, or crème légère.
To Make the Choux Puffs:
Adjust oven rack to middle position and preheat to 400°F . Line two aluminum half-sheet trays with parchment paper. Pipe a small amount of choux paste under each corner of parchment paper . To pipe the puffs, hold the filled pastry bag at a 90° angle, apply steady downward pressure, and pipe a 2-inch wide puff onto a tray. To stop piping, cease applying pressure and swirl the pastry tip away. Continue to pipe puffs about 3 inches apart, for a total of 9 puffs. Repeat with the second tray. To smooth the surface of any uneven puffs, dip a finger into cold water and gently pat down any bumps. If using, dust puffs evenly with powdered sugar.
Working one at a time, insert tip of pastry cream–filled bag into hole in each choux puff and begin piping with steady pressure until filled . Wipe away any excess pastry cream. Repeat until all cream puffs are filled. Serve immediately.Using a serrated knife, slice each puff in half to create a top and bottom "bun.” Transfer your choice of filling to a pastry bag fitted with a 1/2-closed star tip.
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