puffs on the sheet pan
and find the perfect puff
for the perfect fit.
Continue until you have
completed a second
round; the last puff will be
glazed on the left, right,
and bottom to make sure
that all the puffs are
connected. If the caramel
gets too cold, reheat it
slightly and stir with a
spoon or spatula until it
chris devlin
(Chris Devlin)
#1