06Pipe the choux pastry into 1 ½-inches wide and 1-inch high rounds You should have about 18 - 20 puffs.
07With a wet finger then lightly press down the swirl or peak of each puff. Then using your fingers, slick water drops all around the cookie sheet and puffs. This will create steam in the oven and help your puffs to rise up.
08Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes.
09Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or topping.
10Cover and store the puffs in the fridge for up to 3 days.