Large Saint Honoré

Process	Instructions
1. Prepare	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.
2. Fill	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.
3. Prepare	In a flat saute or sauce pan 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.
4. Garnish	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.
5. Fill	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.
6. Garnish	Reserve a nice puff to be placed in the center of the cake
Additional Comments:	Serves best after several hours of chilling to set the gelatin.

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