[Two knots]

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.

 

[Wooleybooger]

I'm getting fatter here.

 

[Two knots]

I bought this to my sons house…I would never make it for just us…it too delicious.

 

[PickyPrincess]

I can't pipe anything correctly. 😭

 

[Two knots]

I’m not good at it either…