| 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. |
| 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. |
| 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). |
| 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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