Cream Puff Assemblageflaky pastrycream puff pastecreamy goocaramelized syrup:1 1/2 cups sugar1 cup waterRoll a flaky pastry dough into a circle 1/4 inch thick and the diameter ofa large layer-cake pan. Bake on a buttered baking sheet in a hot oven for15 minutes, or until the crust is lightly browned. Make 2 dozen small creampuffs with cream puff paste and bake the puffs in a hot oven for 15minutes. Reduce the heat to moderate and bake for 10 minutes longer, orutil the puffs are well browned.

Fill the cooled cream puffs with creamy goo. Melt 1 1/2 cups sugar with 1cup water in a large pan and cook, stirring constantly, until the syrup isthick and caramelized. Dip the cream puffs one at a time into the hotcaramel and lay them around the edge of the pastry circle. Continue to addcream puffs, piling them up in the shape of a pyramid, until all are used.Sprinkle lightly with confectioners´sugar.

Creamy Goo

1 1/2 cups milk
vanilla bean
1/2 c sugar
4 egg yolks
1/4 c flour


Scald 1 1/2 cups milk with a piece of vanilla bean. If vanilla extract isused, it must be added last. Mix in a saucepan 1/2 cup sugar and 4 eggsyolks, working them together with a spoon until creamy and light in color.Add 1/4 cup flour, mixing just enough to blend. Add the scalded milkgradually, stirring until well combined. Cook over a low flame, stirringvigorously, until the cream reaches the boiling point, but do not let itboil. Remove the vanilla bean or add a few drops of vanilla extract andstrain the cream through a fine sieve. Stir the cream occasionally as itcools to prevent a crust form forming.