Almond Cream Puff Ring

Think of this as a giant eclair in ring form.  

I made this dozens of times.  It's great for a party.

Makes 10 servings.

Cream Puff Ring:

1 cup water

1/2 c. butter

1/4 t. salt

1 c. flour

4 eggs

Almond filling:

1 3-1/2 ounce package instant vanilla pudding

1 c. whipping cream, whipped

Image by thepinkpeppercorn via Flickr

 1 t. almond extract

Chocolate Glaze:

1/2 c. semi-sweet chocolate chips

1 t. butter

1 1/2 t. milk

1 1/2 t. light corn syrup

1. Three hours before serving, heat water, butter and salt until butter melts and water boils, in a 2 quart saucepan.
2. Remove saucepan from heat and stir in flour all at once until mixture forms a ball and leaves sides of pan.
3. Add eggs one at a time, beating after each addition until the mixture is smooth and satiny.
4. Cool slightly.
5. Preheat oven to 400 degrees and lightly grease and flour a cookie sheet.
6. Using a 7" plate as a guide, trace a circle in flour on the cookie sheet.
7. Drop batter by heaping tablespoons into 10 mounds, inside circle to form a ring.
8. Bake ring 40 minutes or until golden at 400°.  Turn off oven: let ring set in oven 15 minutes.
9. Remove and cool.
10. When ring is cool, slice horizontally in half with a long serrated knife.

Almond Filling:

1. Prepare pudding according to package directions but use only 1 1/4 cups milk.
2. Fold in whipped cream and almond extract.
3. Spoon filling into bottom half of ring.
4. Replace top and refrigerate.

Chocolate Glaze:

1.  In a double border heat chocolate chips with butter, milk and corn syrup until smooth.
2. Spoon chocolate glaze over top of ring before serving.  Work fast as it hardens a bit.