Petite Kirsch Buchette

Process	Instructions
1. Prepare	Dispense choux onto a flat pan in long even lines, and bake until done. Buchette shells are cut at an angle every 1-1/4 to 1-1/2 inches.
2. Fill	Using a pastry bag with a pastry injector tip(#230), fill the shells full with the kirsch pastry cream.
3. Prepare	Mix sugar,water & vinegar together in a small flat bottom microwave dish. Microwave on full power about 3 minutes. Reduce power when syrup gets thick. Stop cooking just as caramel starts to turn amber in color.
4. Dip	Carefully dip the tops of the buchette into the caramel syrup, shake the excess and place the buchette onto a tray of sliced toasted almonds. Almonds must be previously toasted and cooled.
5. Remove	After cooling remove the buchette from the tray of almonds, removing any excess almonds that may stick out.
6. Apply	Plug both ends of the buchette with an application of softened buttercream.
Additional Comments:	Caution should be used when making and using caramelized sugar. Very serious burn hazard.

Divider