dip the rounded top about one-third of the way into the caramel Scrape the edge on the foil-covered side of the pan and place the puff on the sheet pan Repeat with the other puffs 13 Once all of the puffs are glazed, reheat the caramel if necessary so that it is soft and suitable for dipping Place the round puff pastry base in front of you Hold a cream puff by the top, dip the bottom part into the soft caramel, and glue it onto the ring at the 12 o’clock mark Repeat with 3 more puffs and glue at the 6 o’clock, 3 o’clock, and 9 o’clock marks Glue the remaining puffs, placing 2 puffs between each mark so that you have 12 puffs on the edge of the base 14 Fill the pastry bag with the remaining crème légère and pipe half of it into the center of the cake in a ½-inch layer Press half the fresh raspberries into the cream and cover with another ½ inch of crème légère Smooth it flat with a small offset spatula 15 Fit a pastry bag with a St Honoré tip or a ¾-inch star tip and fill with the crème chantilly Pipe the chantilly on top of the crème légère Place the last puff in the middle of the cake and decorate with the remaining fresh raspberries IT’S DONE WHEN IT’S DONE The baked pâte à choux and puff pastry cake should be golden brown and firm STORAGE Because this cake is made with pastry cream and caramel it is best eaten the same day; it will get soggy overnight in the refrigerator ...for dipping Place the round puff pastry base in front of you Hold a cream puff by the top, dip the bottom part into the soft caramel, and glue it onto the ring at the 12 o’clock mark Repeat with 3 more... légère and pipe half of it into the center of the cake in a ½-inch layer Press half the fresh raspberries into the cream and cover with another ½ inch of crème légère Smooth it flat with a small offset spatula... spatula 15 Fit a pastry bag with a St Honoré tip or a ¾-inch star tip and fill with the crème chantilly Pipe the chantilly on top of the crème légère Place the last puff in the middle of the cake and decorate