For the cream puffs
Place the pate a choux in a pastry bag fitted with a plain pastry tip. Pipe the pate a choux into bulbs 4cm in diameter onto a parchment-lined baking tray and brush lightly with egg wash. Stick several almond slices into the top of each bulb so that they protrude from the top. Sprinkle each lightly with the granulated sugar. Bake at 180⁰C until the cracks formed in the pastries are no longer yellow, about 50 minutes. Cool to room temperature. Slice the top off each of the baked pastries. Pipe the pastry cream into the bases using a plain pastry tip, being careful not to overfill them. Pipe the whipped cream on top of the pastry cream using a star tip. Place the tops of the pastries on the Chantilly cream and lightly dust with confectioners’ sugar.