Recipe courtesy of Martha Stewart
Yield:
2 (8-inch) cakes
Level:
Advanced

Ingredients

For the Pate Feuilletee (Puff Pastry):
For the Pate a Choux (Cream Puffs):
For the Creme Patissiere (Pastry Cream):
For the Caramel:
For the Creme Chantilly (Whipped Cream):

Directions

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