Piped Pastries

Pâte à choux can be piped into oblongs for éclairs, into rings for Paris-Brest, into domes for cream puffs, or into more intricate shapes, such as the classic swan. After baking, a filling is piped into the pâte à choux either by slicing it open or by using a small pastry tip to puncture the shell and inject the filling. Pastries of this type are typically glazed or dusted with confectioners’ sugar to finish. It is important when preparing either type of shell (meringue or pâte à choux) that it be baked until dry and crisp and allowed to cool completely before filling.