Paris Cream Puff Pastry
powdered, to dust
Boil water in a pan with butter and salt.
Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball.
Off the heat, beat in eggs, one or two at a time, until incorporated and smooth.
Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet.
Make another circle just inside the first, and a third on top of the first two.
Preheat oven to 375℉ (190℃).
Paint with melted butter and top with almonds.
Place it in the oven and bake for 30 minutes.
Remove and cool on a cake rack.
When cool, split horizontally and fill bottom ring with pastry cream.
Replace top ring and dust with powdered sugar.
Note: The preceding recipe is a basic pate a choux, or cream puff pastry, and it may be used in other recipes.