St Honore Shell

Process	Instructions
1. Prepare Base	On a floured surface, roll out the puff pastry so that you can cut a 10½ inch circle from it. I use my 10 inch cake pan (turned upside down). Prick the puff pastry evenly with a table fork, or use a docking tool. Place on a parchment covered baking pan.
2. Prepare	Prepare a batch of Pâte à Choux as directed, bag out 16 cream puffs on a separate pan, and bake them till brown and dry. The remainder of the Pâte à Choux will be used to make the spiral on the puff pastry base. Start at the edge and make a perfect circle first, then gradually spiral inward to the center.
3. Bake	Bake in a hot 450°(F) oven, until crust and Pate au Choux is puffed fully. Reduce heat to 350°(F) and bake until a golden brown color. (Possibly an hour).
Variations:	After cooling this base could be stored in the freezer (for short terms) or Dry Storage - covered - if for the next days use.

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The French Pastry Chef	St Honore Shell
Base Formulas
Class: Shell	Batch Size: 1- Shell (set)	Storage Conditions: Dry Storage
Photograph: Album

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