PREPARATION

Prepare the choux dough according to the recipe in the link.

Prepare a vanilla cream or Roger’s chocolate cream (or the one you wish) – as described in the other links.

Spray the dough using piping bag on plate lined with parchment paper or baking foil as circles, puffs or Eclairs. Brush with beaten yolk and bake in a preheated oven at 356°F for 20 minutes. Then insert the spatula into the door ajar and bake for 10 more minutes.

After cooling, cut the puffs horizontally in half, fill with desired cream and close them. Sprinkle them with icing sugar and enjoy them.

A dose of choux pastry is sufficient to:
A Paris Brest with a diameter 10-11 inch
10 Eclairs 5 inch long
12 chouxs
4 small cirkles with a diameter of 14 cm.