Large Vanilla Puff - Pate a Choux

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	Ingredient	Quantity
1.	Large Puff Shell	8
2.	Small Puff Shell	8
3.	Vanilla Pastry Cream	18 ounces
4.	Vanilla Fondant	12 ounces
5.	Buttercream	6 ounces

Process	Instructions
1. Prepare	Large Shells need a flat spot leveled on the top to assist in the even assembly of the two pieces of choux.
2. Fill	Fill pastry bag with the pastry cream. I use a pastry injector tip on a coupler device with a plastic pastry bag. Fill the large puff through the top flattened area, and the smaller puff through its bottom.
3. Apply	Using a spatula apply some of the warmed fondant to the top of the large puff. Dip the top crown of the smaller puff into the fondant to ice it. Stick it down onto the top of the flattened spot on the larger puff.
4. Garnish	Using a small star tip in a pastry bag, apply three small rosettes to the sides of the pastry. (See photo)
Additional Comments:	Store chilled

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