What are the 3 shapes used when piping choux pastry?

1. Ball: This is the most basic shape and is used for profiteroles, cream puffs, and éclairs. To pipe a ball, hold the pastry bag perpendicular to the baking sheet and pipe a small mound of dough.

2. Éclair: This shape is used for éclairs and is made by piping a long, thin strip of dough. To pipe an éclair, hold the pastry bag at a 45-degree angle to the baking sheet and pipe a strip of dough about 4 inches long.

3. Religieuse: This shape is made by piping two balls of dough, one on top of the other. The bottom ball should be slightly larger than the top ball. To pipe a religieuse, hold the pastry bag perpendicular to the baking sheet and pipe a small mound of dough. Then, hold the pastry bag at a 45-degree angle to the baking sheet and pipe a smaller mound of dough on top of the first one.