Paris-Brest Shell - Empty Shells

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	Ingredient	Quantity
1.	Pâte a Choux	1 Batch
2.	Coarse Decorative Sugar	1 Tablespoon

Process	Instructions
1. Prepare	I marked the back side of my baking paper with a circle traced from the edge of a ten inch cake pan.
2. Dispense	Using a pastry bag with a large star tip, dispense a circle of the choux onto the baking paper. Then draw a second concentric circle just inside the first. The third circle of choux is dispensed centered and stacked on top of the first two. Sprinkle lightly with coarse decorative sugar.
3. Bake	In a preheated 390°(F) oven bake for about 1 hour. Reduce the heat if it seems to get to much color. Under baking a piece this size will cause an almost immediate collapse, when removed from the oven.
4. Cool	Cool on the pan - before filling.
Variations:	Sliced almonds could be substituted for the Decor Sugar.

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