I absolutely HAD to try this the night I read the recipe. I followed the recipe exactly except for crumbling bits of real almond paste and dabbing it on the top prior to baking. Although it did not puff it was delicious. I was out of KAF, it was yummy even at 2am warm! As a self-professed chemistry geek who loves almond filling, I decided to try to incorporate almond paste into the topping layer. After reading oodles of almond fillings on dozens of sites I decided to chunk up the almond paste and add it to the water and butter prior to adding the flour in the choux. The texture was way too wet: it spread, did not puff, and the taste was less almond-y than the first try. It paradoxically seemed drier, too, though the color was very similar. Any hints (besides my tried and true KAF)? How about a diff. almond layer before the choux? A sweetened cream cheese filling instead? Thanks in advance. All critiques will be instructive. (Though most non-yeast baked goods/desserts I try are yummy, imho, I'm terrified of yeast. Think I'll get bold and try some of your recipes this winter.) Know I'll get lots of support from you experts who have developed a knack. Wendy, I think it's best to leave the choux and first layer as is; don't try adding almond paste, as it definitely affects the rise and texture, as you saw. Instead, how about simply crumbling the almond paste onto the hot pastry as soon as you pull it out of the oven? Or mixing it with something to make it spreadable (cream cheese and milk? Milk and some sugar?), and substituting it for the jam and glaze, simply adding toasted almonds on top? As for yeast, once you get familiar with it, it's the EASIEST, most forgiving, most flexible ingredient to work with. Just jump in and start experimenting; no-knead breads are a good place to start. Good luck - PJH

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