Adapted from Becky Shauberger Turner, AKA Decolady
Pâté à Choux
1 cup water
6 Tbsp butter
1/4 tsp salt
1 cup all-purpose flour
1 egg, beaten
1/4 teaspoon salt
1/2 cup slivered almonds
1 cup heavy cream
2 tablespoons confectioners sugar
Extra confectioners sugar for dusting
Or White Chocolate Buttercream (I used half a batch):
6 ounces white chocolate, chopped
4 eggs whites
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons butter, at room temperature
1 ½ teaspoons vanilla
Preheat oven to 400°F.
Combine water, butter, and ¼ tsp salt in a large heavy saucepan and
bring to a boil over high heat. Remove pan from heat, add flour all at
once, and stir vigorously with a wooden spoon until mixture forms a
thick dough and pulls away from sides of pan, 1-2 minutes. Return pan
to heat and cook, stirring constantly, for 1-2 minutes. Remove pan from
heat, allow dough to cool 5 minutes, then vigorously beat in 4 eggs,
one at a time, making sure each egg is completely incorporated.
Place pâté à choux in a piping bag with a 1" tip (or Ziploc bag with a little piece of the corner cut off) and pipe
a 1" rope into an 8" circle. Pipe another 1" rope inside the second
one, being sure they touch. Finally pipe another 1" ring on top of
where the other two rings meet.
Mix beaten egg with 1/4 tsp salt and brush on pastry ring. Sprinkle on
slivered almonds and bake at 400°F for 15 minutes. Reduce heat to
350° and continue baking another 30 minutes. Turn off oven and open
the door. Let cool for 5 minutes. Remove pan from oven. Cut a few
slits in the side of the pastry to allow steam to escape and let cool
to room temperature.
Whip cream with confectioners sugar and salt until stiff peaks form.
Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
Use mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens.
Using a sharp serrated knife, split the pastry crosswise. Lift off the
top and fill with the flavored whipped cream. Replace top and gently
press. Not too much. You don't want all the filling to come out.
Dust top with confectioners sugar and serve. Serves 8.