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    2 cups flour
    1 teaspoon salt
    3/4 cup cold butter, cut into pieces
    2 teaspoons sugar
    5 teaspoons cold water

    1 cup water
    1/2 cup butter
    1 cup flour
    4 large eggs

    For Caramel
    3/4 cup sugar
    1/3 cup water


    1 envelop unflavored gelatin
    2 teaspoons water
    2/3 cup sugar
    4 egg yolks
    1/4 cup flour
    1 cup milk
    4 egg whites
    1/4 teaspoon cream of tartar



    In a food processor, process on pulse, flour, salt, butter, and sugar to mix. Add water. pulse to blend. Roll out dough 10 inches in diameter and transfer to a baking sheet. Refrigerate.

    For cream puff dough:
    Preheat oven to 350 degrees. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube. Brush the prepared pastry with egg glaze and pipe a circle of cream puff dough around the edge of pastry. Pipe a second circle inside and touching the first. Then pipe a 1-inch mound of the cream puff in the center of the base. Bake until puffed, golden brown and dry. Let cool on rack. On a second sheet pan, pipe the remaining cream puff dough into 1-inch mounds about 2 inches apart. Brush with egg glaze. Bake until puffs have doubled and are golden brown and firm to touch. Transfer puffs to rack and let cool.

    Combine sugar and water in a small saucepan, and bring to a boil over low heat. Boil until mixture turns into a golden caramel color.


    Dissolve the gelatin in water and let stand for 5 minutes. In a mixing bowl, whisk sugar and egg yolks till thick and creamy. Mix in the flour. Boil the milk and gradually pour over the egg mixture. Pour mixture in a heavy-bottom sauce pan. Whisk over medium heat until thick. Transfer to a bowl and mix in the softened gelatin. Beat the egg whites with cream of tartar until stiff peaks form. Stir 1/3 of the egg whites into the hot pastry cream with a whisk, then fold in the rest. Fit a pastry tube with a medium star tip and fill with the pastry cream. Pipe the cream decoratively over the bottom of pastry ring. Then pipe a large rosette of cream between each cream puffs. Chill before serving.
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