Directions for the final assembly of the cream puffs

With the point of a skewer gently make a hole near the base of each individual cream puff from the inside edge of the ring.

Spoon one third of the pastry cream into a pastry bag fitted with a ¼-inch plain tip and carefully fill each puff with a little of the cream.

To prevent the puffs from rushing or loosening at this stage, hold each one lightly with one hand while filling it with the other.