For today's cream puffs I used a REAL pastry bag. (8 for 100yen, from Daiso.) Not a sheet of cooking paper folded into a cone (that's what I've been using until now), but a real piping bag. It made such efficient use of the pastry that I made 16 giant cream puffs in one batch.
They puffed so big I think I should have made 24 normal sized (big) puffs.
By the way, I always use XL eggs (59g)
Here's the Recipe: Crispy Shell Cream Puffs Recipe (Pai-Shuu)