Venetian Turban from Peppe's Ristorante

Components:
Pate a Chou Paste
Whipped Cream Filling
Toasted Sliced Almonds
Carmelized Sugar

Pate a Chou Paste:
1 1/4 cups water
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 teaspoon salt
1 1/2 cups unbleached flour
4 large eggs

1 cups sliced almonds
1 cup heavy whipping cream
2 teaspoons confectioner sugar

Carmelized Sugar:
2 cups sugar
enough water to saturate the sugar

Method
In a heavy saucepan bring water to a boil with butter and salt over high heat. Reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from sides of pan, forming a dough.

Transfer dough to bowl of a standing electric mixer and beat in 4 eggs, 1 at a time, on high speed, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. Place in a pastry tube with a large star tip and squeeze into small turban shape on a parchment lined baking sheet. Bake in oven at 375 degrees until golden brown. Once cool, slice turbans in half to create a top and bottom.

Place sliced almonds on a parchment lined baking sheet, toast in a 350 degree oven until almonds turn a light to medium brown. Remove and let cool.

Prepare whipped filling by placing cold heavy whipping cream in a bowl with confectioners sugar, with an electric mixer beat on high until cream forms stiff peaks. Cover and refridgerate until ready to fill turbans.

Place granulated sugar in a frying pan and cover with just enough water to saturate. Place pan over medium heat and cook until the sugar starts to turn a light golden brown color around edges. Stir with a metal spoon until entire mixture turns light borwn. Remove from heat and use immediately as to prevent burning.

Spoon a thin layer of carmelized sugar on each turban top and sprinkle toasted almonds over the carmelized sugar. Go over each top with additional layers of carmelized sugar until almonds are covered. Once cooled, use a large kitchen knife to shop turban top out of excess sugar.

Place whipped cream in a piping bag with a large tip, pipe each turban bottom with filling until about 2 inches high. Finish by placing the carmelized turban on top.