Paris Cream Puff Pastry

1. 1

   Boil water in a pan with butter and salt.

2. 2

   Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball.

3. 3

   Off the heat, beat in eggs, one or two at a time, until incorporated and smooth.

4. 4

   Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet.

5. 5

   Make another circle just inside the first, and a third on top of the first two.

6. 6

   Preheat oven to 375F (190C).

7. 7

   Paint with melted butter and top with almonds.

8. 8

   Place it in the oven and bake for 30 minutes.

9. 9

   Remove and cool on a cake rack.

10. 10

    When cool, split horizontally and fill bottom ring with pastry cream.

11. 11

    Replace top ring and dust with powdered sugar.

12. 12

    Note: The preceding recipe is a basic pate a choux, or cream puff pastry, and it may be used in other recipes.

* Per serving · 4 servings · Values may vary.