Page 203 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

3
. Transfer the paste to the bowl of an electric mixer fitted with the
paddle attachment. Mix it for a minute to allow some of the steam

to escape. Add the eggs, one at a time, mixing after each addition
to make sure the egg is fully incorporated. Continue to add eggs
until a smooth, thick paste is formed that isn’t runny but will flow
readily from a piping bag. Depending upon the on relative humidity,
you may need more or less than 5 eggs.

4
. Transfer the paste to a large pastry bag fitted with a large open tip
and refrigerate it until needed.

Assembly
1

. Prepare the pastry cream according to the directions on page 35,
reducing the amount of salt to a pinch. Keep chilled until ready to
use.

2
. Preheat the oven to 375°F (190°C). Transfer the puff pastry round
onto a parchment-lined sheet pan. Dock the dough. Pipe 4
concentric choux circles, each about ½ inch (12 mm) thick, on the
pastry round, starting at the outermost edge and finishing in the
middle (space them a little bit apart). Pipe half-dollar-sized dollops

of choux directly on the space remaining on the sheet pan to create
the little cream puffs you’ll be attaching to the edges of the pastry
later. Bake until both the choux and pastry are puffed and golden
brown. Set them aside to cool completely (do not refrigerate, as
this will make the pastry soggy).

3
. In a large bowl, with a hand whisk, whip the cream into stiff peaks.
Stir the chilled pastry cream with a wooden spoon until it loosens
and becomes smooth. Fold half of the pastry cream into the

whipped cream until there are no white streaks left. Transfer this
lightened pastry cream to a large pastry bag fitted with a
medium/small open tip.