Ingredients: |
Ingredients: Éclair Ring
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes; an additional hour leaving in an open oven
Yield: 10 servings
Dry Ingredients
1 teaspoon salt
1 cup of flour
Wet Ingredients
1 cup cold water
1 stick unsalted butter
3 eggs, large eggs
Whipped cream - 2 packages of vanilla pudding,
1 small container of whipping cream; beaten and combined
You can fill them with sweetened whipped cream by putting a little confectionery sugar and a teaspoon of vanilla in heavy whipped cream and beat until stiff. Ice cream with chocolate sauce is very good, and ricotta or Mascarpone sweetened with sugar and strawberries or chocolate shavings with chocolate frosting is a very elegant dish.
Frosting:
Sprinkle withConfectionery sugar
or
Drizzle Chocolate frosting
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Directions: |
Directions: In a saucepan, boil the cold water, butter and salt. Add the flour all at once and stir over low heat until it forms a ball. Add the eggs, one at a time, stirring until each egg is completely absorbed. The mixture will be very sticky.
Cover a cookie sheet with parchment paper and spoon out the mixture onto the paper forming a large doughnut shaped ring. Build the mixture up high rather than flat.
Preheat the oven to 400 degrees. Place the cookie sheet on the middle rack. Bake for 20 minutes without opening the oven during the 20 minutes cooking time. Peek in the oven quickly to make sure it is not cooking too fast or needs 10 to 15 minutes more cooking time. The ring should be golden brown when it is done. (The cream puffs can also be made individually in any size that you wish.)
Shut off the oven, and open the door slightly. Leave the ring in the oven to cool gradually; about 1 hour. Remove it from the oven and let it sit on the counter uncovered. The ring can be made the day before serving.This step is very important as the inside of the cream puffs must dry out completely otherwise they will be doughy.
Assembly: Slice the éclair ring through the middle into 2 halves with a serrated knife. Fill the bottom half with the filling and cover with the top half. Refrigerate before serving. When you are ready to serve, put the frosting on. For the recipe here, use confectionery sugar. |
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