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Almond Cream Puff Ring Recipe

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This recipe for Almond Cream Puff Ring, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Jach
Added: Friday, May 15, 2009


1 c. water
c. butter
tsp. salt
1 c. flour
4 eggs

Almond Cream Filling
1 (4 or 5 oz.) package vanilla instant pudding mix
1 c. milk
1 c. whipping cream, whipped
1 tsp. almond extract

Chocolate Glaze
c. semisweet chocolate chips
1 tsp. milk
1 tsp. butter
1 tsp. light corn syrup

Combine the water, butter and salt in a 2-quart saucepan. Bring to a boil. Remove from heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Add the eggs, one at a time, beating after each addition until smooth and satiny in appearance. Cool slightly. Preheat the oven to 400 degrees. Trace a 7-inch circle using a plate as a guide on a lightly greased and floured baking sheet. Drop the batter by heaping teaspoonfuls into 10 mounds inside the circle to form a ring. Bake at 400 degrees for 40 minutes, or until golden brown. Turn off the oven. Let stand in closed oven for 15 minutes. Remove to wire rack to cool. Slice top from the cooled puff ring with a serrated knife. Reserve the top portion; scoop out doughy center.

To prepare Almond Cream Filling, prepare the pudding mix with milk using package directions. Blend in the whipped cream and almond extract. Spoon the Almond Cream Filling into the puff ring; replace the top.

To prepare the Chocolate Glaze, combine chocolate chips and milk in a medium saucepan. Heat over low heat until the chocolate melts, stirring constantly. Add the butter and corn syrup and stir until the mixture is thick and smooth. Drizzle the Chocolate Glaze over the top of the ring.

Chill for 1 hour before serving.




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