Cornstarch | 15 grams | 1ẵ tablespoons Cake flour | 15 grams | 1ẵ tablespoons Granulated sugar | 45 grams | ẳ cup less 1 teaspoon Egg yolks | 90 grams | About 6 yolks, depending on the size of the eggs Kirschwasser or rum, optional | 12.5 grams | 1 tablespoon Caramel | 1 recipe | 1 recipe Sliced almonds | 25 to 50 grams | ẳ to ẵ cup METHOD Preheat the oven to 400F/200C and line sheet pans with parchment paper Make the choux pastry following the instructions in the master recipe Using a pastry bag fitted with a ⅜-inch round tip, pipe 1½-inch ovals onto sheet pans lined with parchment paper (see for piping instructions) and bake as directed in the master recipe, reducing the oven heat to 325°F/160°C after the first 15 minutes When done, remove from the oven and allow to cool Turn the oven down to 300°F/150°C Make the pastry cream using the quantities listed above and following the method in the master recipe If desired, add the kirschwasser or rum to the finished pastry cream and whisk until smooth Transfer to a sheet pan lined with plastic wrap, cover airtight with additional plastic wrap, and cool in the freezer for 15 minutes If you are not using right away, transfer to the refrigerator ... bake as directed in the master recipe, reducing the oven heat to 325°F/160°C after the first 15 minutes When done, remove from the oven and allow to cool Turn the oven down to 300°F/150°C Make the pastry cream... 300°F/150°C Make the pastry cream using the quantities listed above and following the method in the master recipe If desired, add the kirschwasser or rum to the finished pastry cream and whisk until smooth... Preheat the oven to 400°F/200°C and line sheet pans with parchment paper Make the choux pastry following the instructions in the master recipe Using a pastry bag fitted with a ⅜-inch round tip, pipe 1½-inch ovals onto