These large shells are a very quick way to make an attractive dessert. Fill just before serving, set the tops slightly askew, and dust with powdered sugar. Please read About Choux Paste.

Position a rack in the lower third of the oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Prepare:

Scoop the paste into a pastry bag fitted with a ½-inch plain tip. Hold the tip close to the baking sheet. Do not move it up as you pipe. Simply let the paste bubble up around it until the mounds are about 2 ½ inches wide and 1 inch high. Space the mounds about 2 inches apart on the baking sheet. Before baking, lightly sprinkle a few drops of water over the shapes on the sheet for a light, airy texture. Bake for 10 minutes. Reduce the heat to 350°F and bake until golden brown and very firm to the touch, about 25 minutes more. Transfer to a rack, poke a small hole in the side of each puff with a skewer or the tip of a knife, and let cool completely.

Prepare:

Slice the tops from the puffs. Fill with the cream, place the tops slightly askew, and dust the puffs with: