The Art of French Pastry

bottom of it into the
caramel, then place it
against the cone at the
bottom of the cone. Take
another puff, glaze a side
of it with soft caramel,
and stick it next to the first
puff. Repeat until you are
1 puff away from
completing the circle. The
last puff that completes
the circle should be
glazed on both the right