Once the pastry puffs are formed and frozen on the baking sheets, they can be stored in resealable freezer bags for up to three weeks. Top with rounds of Tart Dough and bake as directed; they do not need to be thawed first.

　　

Ingredients

makes 3 dozen

　　All-purpose flour, for marking

　　Pâte à Choux (page 358)

　　1 cup granulated sugar, for sprinkling

　　1/2 recipe Tart Dough (page 224)

　　3/4 cup heavy cream

　　Pastry Cream (page 392)

　　Confectioners’ sugar, for dusting

　　

Step 1

Line three large baking sheets with nonstick baking mats, such as Silpats, or with parchment paper. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on the prepared sheets. Transfer Pâte à 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. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs (on sheets) until firm, about 30 minutes.

　　

Step 2

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. 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. Using a 1 1/2-inch cookie cutter, cut out three dozen rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat the oven to 375°F, with racks in the upper and lower thirds.

　　

Step 3

Bake puffs, rotating sheets halfway through, until light golden brown all over, 25 to 30 minutes. Transfer sheets to a wire rack to cool completely. Once cool, the puffs can be kept overnight in an airtight container at room temperature before proceeding with the recipe.

　　

Step 4

In a medium bowl, whip cream to stiff peaks. Stir Pastry Cream to soften. Working in two batches, fold whipped cream into Pastry Cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Insert tip into bottom of each pastry puff, and fill. Dust with confectioners’ sugar. Once filled, these are best enjoyed within a few hours; store in an airtight container in the refrigerator.

　　

Cream Puffs how-to

Step 5

A floured cookie cutter marks circles on a nonstick baking mat; the circles serve as guides for piping the Pâte à Choux.

　　

Step 6

Sugared Tart Dough cutouts are placed on top of the puffs before baking.

　　

Step 7

A combination of whipped cream and Pastry Cream is piped into the bottom of each baked puff to fill.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter