transfer enough choux
pastry to a pastry bag
fitted with a ⅜-inch round
tip to fill the bag halfway.
See for instructions on
filling the bag and piping.
Pipe the desired shapes—
1¼-inch rounds (for all
cream puffs), 1½-inch
ovals (for Salambos, 3- to
3½-inch strips (for
Éclairs), 1-inch rounds (for
Croquembouche)—onto a
chris devlin
(Chris Devlin)
#1