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1
Line three large baking sheets with nonstick baking mats, such as Silpats, or with parchment paper.
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2
Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on the prepared sheets.
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3
Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco #808) and pipe puffs to fit in the flour circles.
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4
Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising.
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5
Freeze pastry puffs (on sheets) until firm, about 30 minutes.
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6
Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place Tart Dough on top of sugar, patting out dough into a rough round.
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7
Sprinkle another 1/2 cup sugar on top of dough and roll to a scant 1/8-inch thickness, continually coating both sides of dough with sugar to keep dough from sticking to the rolling pin or work surface.
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8
Using a 1 1/2-inch cookie cutter, cut out three dozen rounds, and place a round on top of each frozen puff.
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9
Return to freezer until firm, at least 15 minutes.
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10
Preheat the oven to 375F, with racks in the upper and lower thirds.
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11
Bake puffs, rotating sheets halfway through, until light golden brown all over, 25 to 30 minutes.
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12
Transfer sheets to a wire rack to cool completely.
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13
Once cool, the puffs can be kept overnight in an airtight container at room temperature before proceeding with the recipe.
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14
In a medium bowl, whip cream to stiff peaks.
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15
Stir Pastry Cream to soften.
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16
Working in two batches, fold whipped cream into Pastry Cream.
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17
Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
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18
Insert tip into bottom of each pastry puff, and fill.
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19
Dust with confectioners sugar.
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20
Once filled, these are best enjoyed within a few hours; store in an airtight container in the refrigerator.
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21
A floured cookie cutter marks circles on a nonstick baking mat; the circles serve as guides for piping the Pate a Choux.
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22
Sugared Tart Dough cutouts are placed on top of the puffs before baking.
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23
A combination of whipped cream and Pastry Cream is piped into the bottom of each baked puff to fill.
