|Cream puff/Choux paste||1 Cup (16 tbs)|
|French pastry cream||1 Cup (16 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
1. Force puff paste dough through a pastry tube or drop by tablespoonfuls 2 inches apart onto a lightly greased baking sheet.
2. Bake at 450°F 15 minutes. Turn oven control to 350°F and bake 20 to 25 minutes longer, or until golden brown. Remove to rack and cool.
3. Cut off tops of puffs and pull out any soft, moist dough. Fill with French Pastry Cream. Replace tops and sift confectioners' sugar over cream puffs.