Cream Puffs

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.

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.

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.