It’s important to give yourself plenty of time to make this cake so that the puff pastry will have enough time to rest Once you have completed all of the turns and rolled out the pastry to a thin sheet, ideally you will be able to refrigerate it for a full day before cutting the round cake base If you don’t let it rest sufficiently the round will shrink the moment you’ve cut it because of the gluten in the flour, and the base will be oval I have watched my students try to rush through the process and after all that work they end up with an oval cake BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Equipment for Puff Pastry Equipment for Pâte à Choux Equipment for Pastry Cream Equipment for Caramel One 9-inch ring, tart pan insert, or plate Scissors 2 sheet pans lined with parchment paper 1 pastry bag fitted with a ½-inch round tip 1 pastry brush 1 fork 1 KitchenAid or standing mixer fitted with the whisk attachment, stainless steel hand whisk, or handheld electric mixer 1 small bowl 1 rubber spatula 2 medium mixing bowls ...will shrink the moment you’ve cut it because of the gluten in the flour, and the base will be oval I have watched my students try to rush through the process and after all that work they end up with an oval cake... BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Equipment for Puff Pastry Equipment for Pâte à Choux Equipment for Pastry Cream Equipment for... One 9-inch ring, tart pan insert, or plate Scissors 2 sheet pans lined with parchment paper 1 pastry bag fitted with a ½-inch round tip 1 pastry brush 1 fork 1 KitchenAid or standing mixer fitted with the