Spoon the pâte à choux into a pastry
bag fitted with a 1.5-cm plain tip. Pipe a 20-cm diameter by 2.5-cm wide ring, following the pencil line
, so that the center of the piped dough is on the line
. Pipe a second ring of dough inside, but touching the first. Finally, pipe a third ring on top of, and centered on, the other two
. Gently brush the surface with egg
yolk mixture. Then sprinkle the slice
almonds over the surface.