Squeeze the pastry bag evenly to ensure a smooth, uniform shape. Allow an inch of space between small shapes on the baking sheet, two inches for larger shapes. Tamp down the tips so they don't burn. The piped dough should be uniform in size but needn't be perfectly shaped. With a wet finger or a spoon, smooth any points or rough edges of paste, which may burn before the pastries are fully cooked.
Some chefs brush an egg wash, consisting of beaten egg thinned with water, over the piped shapes.
However, the egg wash isn't really necessary as this dough develops a nice golden color and glaze on its own. A wooden skewer inserted into the center should come out almost dry. Puncture the puffs to let steam escape. These hollow shells are perfect for filling with ice cream and drizzling with chocolate. A convection oven is ideal for most pastries, including choux pastry, yielding a more uniform color and puffiness.