The Art of French Pastry

choux. Transfer half the
pâte à choux dough to a
pastry bag fitted with a ½-
inch star tip. Pipe fifteen
2-inch rings on sheet
pans lined with
parchment paper. (With
the remaining choux
pastry you can make
other shapes, or pipe 30
rings and freeze half of
them—this recipe only
uses half the dough.)