Large Kirsch Bûchette

Process	Instructions
1. Prepare	Kirsch Buchette shells are made by baking a long tube of Pate au Choux. The baked shell is trimmed on the ends and divided. All cuts are at an angle. Hollow the buchette shells with a rod or a wooden chop stick to ease in the filling process.
2. Fill	Using a pastry bag with a special pastry injector tip; fill the buchette shells with pastry cream from both ends.
3. Apply	Use a spatula to smooth the filling and then plug the end with a small amount of soft buttercream.
4. Boil	Mix the sugar, water and vinegar in a heavy saucepan. Wash the sides of the pot with a wet brush to ensure all sugar is dissolved. Bring to a boil and reduce heat as syrup thickens. Darken until a golden dark brown.
5. Dip	Dip each filled buchette shell top down into the caramel, or drizzle it on with a spoon. Then place quickly onto a flat pan of toasted almonds. Leave alone until caramels cools.
6. Finish	Remove excessive almonds and chill until needed.
Additional Comments:	CAUTION: Hot caramel is very dangerous, handle with proper care !!

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