Almonds, slivered ** See recipe for Pastry Cream. 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 190ºC . 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.