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Using a round tool the size of a pencil, punch a
hole into the bottom of the small puff shell. |
Using a pastry bag with a pastry injector tip(#230),
fill the puffs full with the vanilla pastry cream. |
Warm the fondant on a Bain Marie until it is
110°f then dip the crowned tops of the puff shells into the fondant.
Using a spatula quickly smooth off or remove any excess icing before
it sets up. |
Store chilled. |
Arrange three chilled puffs on a dessert plate. Leave room between each puff. Using a pastry bag and a large star tip, apply the whipped cream in a 'shell border' fashion, brining the cream from the plate up to the center of the three puffs. |
Sprinkle the chocolate shavings in the center of the dessert. |
Garnish with sliced toasted almonds or chocolate sprinkles. |
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