- Serves 8.
- 3/4 cup water
- 3/4 cup unsalted butter
- 3/4 cup flour
- 3 eggs
- 2 Tablespoons slivered almonds
- Mocha Buttercream
- 1/4 cup instant coffee granules
- 4-1/2 teaspoons water
- 1 stick unsalted butter, room temperature
- 1-1/4 cups confectioners sugar
- 3/4 cup plus 2 Tablespoons heavy whipping cream, chilled
Boil water and butter together until butter melts. Add flour all at once. Stir over medium heat until mixture clings to spoon and forms a ball. Remove from heat and beat in eggs, one at a time, blending well after each addition. Spoon mixture onto ungreased baking sheet, forming a 9-inch circle with a 3- or 4-inch opening in the center. Sprinkle slivered almonds on top. Bake 8 minutes at 400°, reduce heat to 350° and bake 30 minutes longer until deep, golden brown. Prick ring several times with sharp knife tip to let steam escape. Let stand in oven with heat off and door open for 5 minutes. When cool split in half and fill with Mocha Buttercream.
Dissolve coffee granules in water. Place all ingredients in food processor and process until light and fluffy (about 5 minutes). Stop several times to scrape down the sides with rubber spatula. Transfer mixture to a mixing bowl and, using electric mixer, beat 15 to 20 minutes on medium-high speed, stopping frequently to scrape down sides. Mixture should be light and fluffy. Spoon mixture between layers of pastry ring.