Les Trois Gourmandes

Process	Instructions
1. Prepare	Using a round tool the size of a pencil, punch a hole into the bottom of the small puff shell.
2. Fill	Using a pastry bag with a pastry injector tip(#230), fill the puffs full with the vanilla pastry cream.
3. Glaze	Warm the fondant on a BainMarie until it is 110°f then dip the crowned tops of the puff shells into the fondant. Using a spatula quickly smooth off or remove any excess icing before it sets up.
4. Store	Store chilled.
5. Assemble	Arrange three chilled puffs on a dessert plate. Leave room between each puff. Using a pastry bag and a large star tip, apply the whipped cream in a 'shell border' fashion, brining the cream from the plate up to the center of the three puffs.
6. Garnish	Sprinkle the chocolate shavings in the center of the dessert.
Additional Comments:	Garnish with sliced toasted almonds or chocolate sprinkles.

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