You can pipe the dough from a pastry bag as we do in this recipe. Or another option is to scoop the dough onto the parchment rather than pipe it. This method works great, too, and it is what the directions instruct in my vintage Betty Crocker cookbook. This is how the baked cream puffs look when you scoop the dough instead of piping it.u003cbr/u003eu003cimg class=u0022wp-image-38221u0022 style=u0022max-width:100%;u0022 src=u0022https://www.thegunnysack.com/wp-content/uploads/2020/08/Cream-Puffs-Rack.jpgu0022 alt=u0022cream puffs cooling on a wire racku0022/u003e