Spray the mounds with nonstick cooking spray. Bake the choux for about 35 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through. Let cool completely. Using a serrated knife, slice off the tops and reserve. Fill the bottom halves with sweetened whipped cream and fresh raspberries, or Chocolate Pastry Cream. Replace the tops, dust with confectioners’ sugar and serve.