| I marked the back side of my baking paper with a circle
traced from the edge of a ten inch cake pan. |
| Using a pastry bag with a large star tip, dispense
a circle of the choux onto the baking paper. Then draw a second concentric
circle just inside the first. The third circle of choux is dispensed
centered and stacked on top of the first two. Sprinkle lightly with
coarse decorative sugar. |
| In a preheated 390°(F) oven bake for about 1 hour.
Reduce the heat if it seems to get to much color. Under baking a piece
this size will cause an almost immediate collapse, when removed from
the oven. |
| Cool on the pan - before filling. |
| Sliced almonds could be substituted for the Decor Sugar. |
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