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· Founding Member
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I used my bottom ring of my 7” spring form pan and drew a circle on wax paper…removed the ring and piped the dough ( on top of the wax paper) around and piled it up 3 rings high…After baking and before filling it, I slipped the baked ring under the cake for stability. Also, the 7” pan underneath made it easier to fill the center…You could easily trace a 9” form for a bigger cake…one cream puff recipe gave me the 7” cake and nine cream puffs.

The recipe for the cream puff dough…
It’s the basic cream puff recipe
1 stick butter
1 cup water
1 teaspoon vanilla.
1 cup + 1 - 2 Tablespoons extra sifted flour.
4 large eggs scrambled
pinch of salt.
Note: save a little of the scrambled egg to coat the cake (with a pastry brush) and apply the almonds.
bake 400* for 25 min then lower oven to 350* and bake an additional 13 min…use regular bake - not convection bake.

The cream filling 1 pkg of vanilla pudding…the kind that you cook… ( use only 1 3/4
cup of milk and I recommend only 1 cup whipped cream,
I did 1 3/4 cup cup of heavy cream…it was delicious but
too loose to fill the cake…for the cream puffs however, it was excellent.

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