INGREDIENTS

INSTRUCTIONS

confectioners' sugar, and vanilla. Beat on high speed until the
mixture forms stiff peaks, 2 to 3 minutes. Chill until ready to use.
TO ASSEMBLE THE CAKE: Heat the oven to 375 degrees. Line two baking
sheets with parchment paper, and set aside. Roll the dough out to an
1/8-inch thickness. Using a plate or a bowl as a guide, cut out two
8-inch circles from the dough. Prick the circles all over with a fork
or a pastry docker to prevent the dough from rising. Place the  circles
on the prepared baking sheets. Brush the outer edge of the  circles
with the beaten egg. Place the reserved pate a choux dough in  a pastry
bag fitted with an Ateco #9824 tip. Pipe dough around the  rim of each
circle. With remaining dough, pipe a spiral in the center  of each
circle, starting in the middle. Bake until the pastry is  crisp and
deep-golden brown, 50 to 55 minutes. Transfer baking sheets  to a rack
to cool. Dip uncoated sides of cream puffs, one by one, in  the
caramel. Arrange 9 per circle, leaving space in between; the  caramel
will hold the cream puffs to the pastry. Combine the  remaining pastry
cream and one-fourth of the creme chantilly in a  bowl. Place the mixed
cream in a pastry bag fitted with an Ateco  #9824 tip. Fill the center
of each circle with cream mixture. Place  the remaining creme chantilly
in a pastry bag fitted with an Ateco  #9824 tip. Pipe large rosettes
between the caramel-covered cream  puffs. Cover the center of each
circle with the remaining cream.  Garnish with caramel fans, and serve.
Makes two 8-inch cakes.  Recipe Source: Martha Stewart Living -
<www.marthastewart.com> Recipe  from Francois Payard, co-owner of
Payard Patisserie & Bistro, 1032  Lexington Avenue, New York, NY 10021
212-717-5252  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Recipe by: Francois Payard  Converted by MM_Buster
v2.0l.

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