Recipe

Cream Puff Ring Recipe

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Ingredients

1 tbsp sugar .
3 tbsps toasted sliced almonds (optional) .
1 tbsp light corn syrup .
1/2 c unsalted butter, cut in 8 pieces .
2 oz bittersweet chocolate, sliced .
Glaze .
1 1/3 c heavy cream (whipping) .
4 large eggs .
1/2 c whole milk .
1 tbsp heavy cream (whipping) .
1 c all-purpose flour .
1/4 tsp salt .
2 tbsps sugar .
Pastry .
1/2 c cold creme fraiche or sour cream .
1/2 c water .
1/4 c sugar, plus

Directions

Step #1 Heat oven to 425°F Line a baking sheet with parchment paper & have ready 1 gallon-size ziptop bag & a pastry bag fitted with a large star piping tip.
Step #2 Draw an 8-in.
Step #3 circle on the parchment paper; turn paper over.
Step #4 Pastry: Bring milk, butter, water, sugar & salt to boil in a medium saucepan over medium-high heat.
Step #5 Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour).
Step #6 Cook, stirring constantly, 1 to 2 mins.
Step #7 Transfer hot dough to a large bowl.
Step #8 Using a sturdy mixer, beat in eggs, 1 at a time, until each is mixed (dough will be thick & shiny).
Step #9 Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
Step #10 Pipe a ring about 1 inches thick on circle on parchment paper.
Step #11 Pipe a second ring inside first, just touching first ring.
Step #12 Pipe a third ring on top where rings meet.
Step #13 (If there’s extra dough, pipe mounds for cream puffs or strips for eclairs.
Step #14 ) Bake 20 mins, reduce oven temperature to 375°F & bake 20 to 25 mins more until puffed, brown & firm.
Step #15 Transfer sheet to a wire rack; let ring cool completely.
Step #16 (Ring will sink; that’s OK.
Step #17 ).
Step #18 Strain cream into a measuring c, adding more chilled heavy cream if needed to make 1 1/3 c.
Step #19 Pour into a large bowl, add 1/4 c sugar & beat with mixer on medium speed until stiff peaks form when beaters are lifted.
Step #20 Stir remaining 2 Tbsp sugar into crème fraîche; carefully fold into whipped cream.
Step #21 Using a serrated knife & gentle sawing motion, slice top off pastry ring.
Step #22 Pull out & discard soft dough inside base.
Step #23 Carefully transfer base to a serving platter.
Step #24 Spoon cream filling into prepared pastry bag.
Step #25 Pipe large rosettes close together into base.
Step #26 Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes.
Step #27 Add pastry top.
Step #28 Refrigerate while making Glaze.
Step #29 Glaze: Microwave chocolate, cream & corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts & glaze is smooth.
Step #30 Spread on top of pastry ring; sprinkle with almonds.
Step #31 Refrigerate at least 1 hr or up to 8 hrs before serving.
Enjoy the Cream Puff Ring recipe