TT Tip: The unfilled puffs can be baked and then frozen up to 1 month. Defrost the puffs at room temperature and then reheat in a 375° oven for 3 to 5 minutes until fragrant and crisp.

TT Tip: Instead of piping the choux paste into rounds to make puffs, pipe them into 3-inch-long strips and bake, then fill for eclairs.