Paris Cream Puff Pastry

Directions

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.