Bite-sized choux pastry puffs perfect for a snack or an after-dinner treat.
Pearl sugar, for decorating puffs Adjust oven rack to middle position and preheat to 400°F . Line one aluminum half-sheet tray with parchment paper. Pipe a small amount of choux paste under each corner of parchment paper .
Using a pastry brush, gently brush a light layer of egg wash on each mound, being careful not to let excess egg wash drip down onto the parchment.
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