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| Kirsch Buchette shells are made by baking a long
tube of Pate au Choux. The baked shell is trimmed on the ends and
divided. All cuts are at an angle. Hollow the buchette shells with
a rod or a wooden chopstick to ease in the filling process. |
| Using a pastry bag with a special pastry injector
tip; fill the buchette shells with pastry cream from both ends. |
| Use a spatula to smooth the filling and then plug
the end with a small amount of soft buttercream. |
| Mix the sugar, water and vinegar in a heavy saucepan.
Wash the sides of the pot with a wet brush to ensure all sugar is
dissolved. Bring to a boil and reduce heat as syrup thickens.
Darken until a golden dark brown. |
| Dip each filled buchette shell top down into the
caramel, or drizzle it on with a spoon. Then place quickly onto a
flat pan of toasted almonds. Leave alone until caramels cools. |
| Remove excessive almonds and chill until needed. |
| CAUTION: Hot caramel is very dangerous, handle with
proper care !! |
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