For an enhanced almond flavor, toast slivered almonds and sprinkle them over the chocolate glaze. Ensure the choux pastry is properly dried out in the oven for a crispier texture. The almond cream filling can be made a day ahead to save time.
Almond Cream-Puff Ring
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs 55 mins
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SERVING10 People
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VIEWS127
An exquisite ring of delicate cream puffs, infused with the subtle essence of almond and crowned with a glossy chocolate cascade. This dessert is surprisingly simple to create, leaving your guests in awe of your culinary prowess.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol137 mg
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Fiber1 g
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Protein6 g
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Saturated Fat15 g
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Sodium320 mg
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Sugar14 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet or line with parchment paper. Trace a circle on the cookie sheet using a dinner plate as a guide. (5 minutes)
02
StepCombine water, 1/2 cup butter, and salt in a 2-quart saucepan over medium heat; bring to a boil. Vigorously stir in flour all at once, using a wooden spoon, until mixture forms a ball and pulls away from the sides of the pan. Remove from heat; beat in eggs, one at a time, until smooth. Drop batter into 10 mounds inside the traced circle on the prepared cookie sheet to form a ring. (20 minutes)
03
StepBake in the preheated oven until golden brown, about 40 minutes. Turn off oven, leave ring inside the oven for 15 minutes. Remove from oven; cool on a wire rack. (55 minutes)
04
StepMeanwhile, combine pudding mix and milk in a bowl to prepare pudding according to package instructions (using only 1 1/4 cups milk); fold in whipped cream and 1 teaspoon almond extract. (10 minutes)
05
StepWhen cool, slice ring in half horizontally. Place bottom ring on a serving plate. Spoon almond cream filling on bottom ring; place top ring on top. Chill in the refrigerator. (10 minutes)
06
StepPlace chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth. Spoon over top of chilled ring. (15 minutes)
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Leopold Koss
Dec 25, 2024Next time, I might try adding a layer of fresh berries to the filling for a burst of freshness.
Cristopher Green
Oct 17, 2024Mine came out a little flat, what could I have done wrong?
Kara Quitzon
Aug 16, 2024Can I use a different extract instead of almond?
Marilyne Stark
Aug 10, 2024The chocolate ganache is so easy to make and adds the perfect finishing touch.
Cloyd Heaney
Jul 28, 2024This recipe was a hit at my dinner party! Everyone loved the almond cream filling.
Evalyn Rutherford
Jul 26, 2024This is my new go-to dessert for special occasions!
Merle Nitzsche
Jul 3, 2024How far in advance can I make this recipe?
Maybelle Roob
Mar 28, 2024I was a little intimidated by the choux pastry, but the instructions were so clear that it came out perfectly.