Almond-Cream Puff Ring Recipe
Although individual cream puffs are an awesome dessert, they require a lot of preparation time...and time is one thing I often don't have enough of! That's why I rely on this recipe.
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 Eggland's Best Eggs
- 1-1/4 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 teaspoon almond extract
- 1 cup heavy whipping cream, whipped
- 1/2 cup semisweet chocolate chips
- 1 tablespoon butter
- 1-1/2 teaspoons light corn syrup
- 1-1/2 teaspoons milk
- Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the 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 egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 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. Transfer to a serving plate.
- In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk. Drizzle over ring. Refrigerate until serving. Yield: 10-12 servings.
Originally published as Almond-Cream Puff Ring in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p89
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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