- 10
- 30 mins
- 180 mins
Ingredients
- Cream-Puff Dough:
- 1 1 1 cup water
- 1/2 1/2 1/2 cup butter
- 1 1 1 cup flour
- 4 4 4 eggs
- Filling:
- 1 1 1 cup heavy cream
- 1 1 1 package vanilla-flavor instant pudding (4 serving size)
- 1 1/4 1 1/4 1/4 cups milk
- 1 1 1 teaspoon almond extract
- Chocolate Glaze:
- 1/2 1/2 1/2 cup semisweet chocolate chips
- 1 1 1 Tablespoon butter
- 1 1/2 1 1/2 1/2 teaspoons light corn syrup
- 1 1/2 1 1/2 1/2 teaspoons milk
Preparation
Step 1
Preheat oven to 400 degrees F. Grease and flour, or use parchment, a large cookie sheet.
Prepare cream puff dough:
In 2-quart saucepan over medium heat, heat water and butter until butter melts and mixture boils. Remove saucepan from heat. Add flour all at once; with wooden spoon, vigorously stir until mixture leaves side of pan and forms a ball. Add eggs, 1 at a time, beating well with wooden spoon after each addition until batter is smooth and satiny.
Using a 8-inch plate as a guide, trace circle in flour on cookie sheet (or draw circle on back of parchment paper). Drop batter by heaping tablespoons (yellow handled portion scoop #20), pushing off with rubber spatula, into 10 mounds, to form ring. Bake ring 40 minutes or until golden. Turn off oven; let ring remain in oven 15 minutes. Completely, cool ring on wire rack. With long serrated knife, slice ring horizontally in half.
While ring is baking prepare filling:
In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form; set aside.
In large bowl, with wire whisk, prepare instant pudding as label directs, but use only 1 1/4 cups milk. Whisk in almond extract once mixture is thickened.
With rubber spatula, gently fold whipped cream into vanilla pudding.
Spoon whipped-cream mixture onto bottom of ring. Replace top of ring.
Prepare Chocolate Glaze:
In heavy saucepan over low heat, heat semi-sweet chocolate chips, butter, corn syrup, and milk. Stir frequently, until melted and smooth.
Spoon glaze over top of ring.
Refrigerate cream-puff ring if not serving right away.