| The thickened pastry cream must be stirred to ensure
it is creamy. Dissolve the flavored coffee powder in the syrup and
then add to the stirred pastry cream. |
| Use a chop stick or other suitable tool to
poke holes in the bottom of the small cream puffs. On the shell -
poke holes every two to three inches, along the spiral of choux. Using
a pastry bag and a small round tip, insert the tip into the holes
and fill as desired. |
| In a flat sauté or saucepan combine the granulated
sugar, water and vinegar. Dissolve to a wet paste, and be sure that
it is all rinsed down from the sides of the pan. Heat to boiling,
reduce and bring slowly to a nice amber colored caramel. |
| The shell is garnished with the caramel puffs. They
must first be dipped into the caramel to coat their tops, allow to
cool. Now dip the bottoms of the puffs into the caramel and use
it to stick the 10 puffs to the outer edge of the shell. |
| Using a pastry bag fitted with a large star tip,
apply a nice rosette of the Bavarian cream filling, between each of
the caramel puffs. Making large rosettes fill the shell with the remainder
of the Bavarian. |
| Reserve a nice puff to be placed in the center of
the cake |
| Serves best after several hours of chilling to set
the gelatin. |
Main Menu
Large Cakes (17)
