Florentine Cream Puffs
Ring-shaped choux puffs dipped in caramel after baking, with crème Chantilly piped in the center as decoration.
Ingredients
Choux pastry
As needed
Sliced almonds
As needed
Caramel (see page 616)
As needed
Chantilly cream (see page 211)
As needed
Egg wash (mentioned in steps)
As needed
Instructions
1
Step 1
On a lightly buttered baking sheet, use a 1-inch (2.5 cm) round cutter dipped in flour to mark circles, or draw circles on parchment paper and flip it onto the baking sheet
2
Step 2
Pipe a ring of choux pastry along the marked lines using a small star tip
3
Step 3
Lightly brush with egg wash
4
Step 4
Bake at 375°F (190°C) until golden and hollow-sounding when tapped. Cool on a wire rack
5
Step 5
Dip the top in caramel. Pipe a rosette of Chantilly cream in the center well for decoration
