DAY 2 (OR DAY 2 AND DAY 3) Complete the puff pastry turns and roll out to a thickness of ⅛ inch Place on a sheet pan and, using a dough docker or a fork, dock the pastry every ½ inch Let rest in the refrigerator for several hours or overnight Place the rested puff pastry on a cutting board and place a 9-inch ring, tart pan insert, or plate on top near the edge (so that you don’t waste any dough) Cut out a 9-inch circle, turn the disk over, and place it on a parchment paper–lined sheet pan, leaving enough room for 13 cream puffs on one side Refrigerate while you prepare the pâte à choux Preheat the oven to 400°F/200°C Prepare a recipe of pâte à choux following the recipe Place the mixture in a pastry bag fitted with a ½-inch round tip Make a recipe of egg wash Remove the sheet pan with the puff pastry from the refrigerator and glaze the circumference of the disk with a small amount of egg wash Hold the pastry bag vertically 1 inch above the disk and slowly and carefully pipe a ring of pâte à choux onto the egg-washed edge of the puff pastry disk (SEE ILLUSTRATION) Then, holding the bag 1 inch above the disk, pipe a loose spiral of pâte à choux, starting in the center and working your way out (SEE ILLUSTRATION) The piping should not be too tight, and you should leave 1 inch of space between the concentric circles so that some of the base is exposed There should still be enough choux pastry in the bag to pipe ... wash Remove the sheet pan with the puff pastry from the refrigerator and glaze the circumference of the disk with a small amount of egg wash Hold the pastry bag vertically 1 inch above the disk and slowly and... carefully pipe a ring of pâte à choux onto the egg-washed edge of the puff pastry disk (SEE ILLUSTRATION) Then, holding the bag 1 inch above the disk, pipe a loose spiral of pâte à choux, starting in the center and working your... ILLUSTRATION) The piping should not be too tight, and you should leave 1 inch of space between the concentric circles so that some of the base is exposed There should still be enough choux pastry in the bag to pipe