Directions (continued)

• in jelly and reserved juice. Bring to a boil; cook and stir for 1
• minute or until thickened. Transfer to a small bowl; refrigerate
• until chilled.
• Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle
• onto foil; set aside.
• In a large saucepan, bring water, butter and salt to a boil. Add
• flour all at once and stir until a smooth ball forms. Remove from
• the heat; let stand for 5 minutes. Add eggs, one at a time, beating
• well after each addition. Continue beating until mixture is smooth
• and shiny.
• Drop batter by rounded tablespoonfuls onto prepared pan, along the
• inside of the circle (mounds should be slightly touching). Bake at
• 400° for 35-40 minutes or until golden brown.
• Lift foil and transfer to a wire rack. Immediately cut a slit in the
• side of each puff to allow steam to escape; cool. Carefully cut ring
• in half horizontally and set top aside; remove soft dough from
• inside with a fork. Place ring bottom on a serving plate.
• For filling, in a large bowl, beat cream until it begins to thicken.
• Add confectioners' sugar and vanilla; beat until soft peaks form.
• Stir in 1/2 cup fudge topping until combined. Fold in chocolate
• chips and pecans.
• Spread filling over bottom of cream puff ring; replace top. Drizzle
• with chilled raspberry sauce and remaining fudge topping.
• Refrigerate until serving. Yield: 12 servings.