Pate A Choux

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1 cup water
1/2 cup butter cut into cubes
1 tsp suar
pinch salt
1 cup flour
3 large eggs

Bring water, sugar and salt to a boil. Take off heat and add the flour and beat with a wooden spoon until it is blended. Put it back on the heat and beat for about 30 seconds until it comes together into a ball and does not leave a film on the pan.

Remove – put mixture into a mixer bowl. Beat eggs in, one at a time till well blended.

Pipe rounds onto a parchment line sheet. Using a wet finger, smooth out the tips.

Bake at 400 degrees for about 20 minutes until golden. Remove from the oven and pierce a a small hole in the side. Put back into the oven and back an additional 10 minutes.

Cool completely before filling.

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Puffed Almond Coffee Cake

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1 cup flour

1/2 cup softened butter

2 tbsps water

Cut the butter into the flour using a pastry blender or a fork. Add the water and using a fork, mix until it forms a dough. Remove, cut in half. Put each half onto an ungreased cookie sheet and flatten with your until it is approximately 12″ x 3″

1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs

In a saucepan, heat the butter and the water to boiling. Remove from heat, stir in almond extract and then add the flour. Using a wooden spoon, quickly blend the mixture. Put it back on the stove and keep stirring for about 30 seconds or until it comes into a ball and does not leave a film in the pan. Remove. Add eggs one at a time using a mixture until well blended.

Spread one half mixture on top of each bottom. Bake at 350 degrees for about an hour until crisp and brown.

Glaze:

Mix 1-1/2 cups confectioners sugar with a 1/2 tsp almond extract. Add about 1-2 tbsps milk. Blend well. If too thick, add drops of milk until it is of drizzling consistency.

Drizzle glaze over cakes and top with slivered almonds.