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