Cream Puff Paste

Ingredients

130 gr all purpose flour
240 ml water
65 gr sweet
1 gr salt
4 eggs
1 egg with a drop
1 water to make an egg wash
4 eggs have been in
376 cream puffs
4 lon if you are using the recipe given above
16 pastries
10 circle on the surface of the buttered
1 wide halo of cream puff paste right on top of the circle youve outlined
1 wide ring of dough adjacent
15 no more than
400 cream puff rin bake the former at
775 about
1 fill individual pastries cream puffs

Instructions

To fill a cream ring: Use a slicing knife with a long serrated blade to cut the top off a cream puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate cream) filling. Fill a pastry bag with sweetened whipped cream. use a nozzle with a zigzag edge (like pinking shears) to squeeze out a layer of fancy puff-balls of whipped cream all over the layer of praline cream filling. Finally, replace the lid and dust the top with 10X powdered confectioners' sugar. Keep the cream puff ring in a cool dry place until serving time.