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Chocolate-Raspberry Cream Puff Ring

 Chocolate-Raspberry Cream Puff Ring
This recipe began as a basic cream puff ring. I decided to make it more special by adding hot fudge topping and a raspberry sauce. A friend declared it the best dessert she's ever had! —Mitzi Babb, Boulder, Colorado
12 ServingsPrep: 70 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup fresh raspberries
  • 2 tablespoons sugar
  • 1/4 teaspoon cornstarch
  • Dash salt
  • 2 tablespoons red currant jelly
  • PASTRY:
  • 3/4 cup water
  • 6 tablespoons butter, cubed
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 eggs
  • FILLING:
  • 2 cups heavy whipping cream
  • 1/2 cup plus 3 tablespoons hot fudge ice cream topping, warmed, divided
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans

Directions

  • Mash raspberries, reserving juice; strain and discard seeds. In a
  • small heavy saucepan, combine the sugar, cornstarch and salt; stir

2 of 2

Chocolate-Raspberry Cream Puff Ring (continued)

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.
Nutritional Facts: 1 slice equals 401 calories, 29 g fat (15 g saturated fat), 122 mg cholesterol, 207 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.
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