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.

Francois Payard, co-owner of Payard Patisserie & Bistro, 1032 Lexington

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