Large Choux Chantilly - Pate a Choux

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	Ingredient	Quantity
1.	Large Choux Puff Shells	5
2.	Whipped Whipping Cream	10 ounces

Process	Instructions
1. Prepare	Cut the shells in half, keep the halves together so they can be replaced from where they came.
2. Fill	Using a pastry bag and a large star tip, fill each bottom with a 2 ounce rosette of whipped cream.
3. Apply	Set the top of each shell back onto the rosette of whipped cream. Press down very slightly.
Additional Comments:	Can be dusted with powdered sugar to garnish. The shells pictured were sprinkled with coarse decorative sugar prior to being baked.

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