| 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. |
| Using a pastry bag with a pastry injector tip(#230),
fill the shells full with the kirsch pastry cream. |
| 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. |
| 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. |
| After cooling remove the buchette from the tray of
almonds, removing any excess almonds that may stick out. |
| Plug both ends of the buchette with an application
of softened buttercream. |
| Caution should be used when making
and using caramelized sugar. Very serious burn hazard. |
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