Berries Cream Puff Ring Recipe By Tasty

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
• Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
• Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
• Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
• Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
• Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
• Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
• Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
• Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
• Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
• Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
• Enjoy!

Steps:

• Preheat oven to 425°F (220°C).
• Cut the tops off the strawberries and cut into pieces. Set aside.
• In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
• Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
• Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
• In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
• Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
• Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
• Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
• Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
• Dip the top of each filled cream puff into the chocolate, dripping off any excess.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
• In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
• Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
• To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
• To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.

Steps:

• Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
• In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
• Lightly flour the surface and roll out puff pastry on top to flatten.
• Cut each sheet of puff pastry into 9 equal squares.
• On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
• NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
• Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
• Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
• Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
• Bake for 15-20 minutes or until pastry is golden brown and puffed.
• Enjoy!

Steps:

• In a large saucepan, bring the water, milk, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.