Transfer the Pate a Choux dough into a mixer bowl.

Add eggs, on speed 4, one-by-one, beating well after each addition.

The paste is ready to use, when all the eggs are absorbed and the paste looks smooth.

The paste should hold its shape when piped.

Using a pastry bag fitted with a 14mm round tip, pipe rounds to the size of a quarter onto a baking sheet lined with a baking mat or parchment paper.
Do not use greased pans, they will cause the paste to spread and flatten.

Using a bit of water, flatten the tops with a wet finger.

Leave on hot baking sheet in a warm area to cool. Product may collapse, if removed too soon or cooled too quickly.

Next: continue with Crème Anglaise for Vanilla Ice Cream or
jump to Bubble Sugar Decoration - Plating - Final.