Cherry Cream Puff Ring Recipes

Steps:

• 1. Heat oven to 400 º.
• 2. Heat water & butter to boiling in 1 quart saucepan; stir in flour Stir vigorously until mixture forms a ball, about 1 minute Remove from heat.
• 3. Add eggs; 1 at a time beat until smooth
• 4. Drop dough by tablespoonfuls onto greased baking sheet to form an 8 inch ring (for Valentine's Day I make a heart shape) Smooth with a spatula
• 5. Bake until puffed & golden; around 50-60 minutes.
• 6. Cool
• 7. Cut off top with a sharp knife; pull out any soft dough.
• 8. Beat milk, sour cream, pudding mix (dry) and extract in a small bowl until blended, about 1 minute.
• 9. Fill cream puff ring with the pudding mixture
• 10. Spoon ½ cup cherry pie filling onto pudding mixture
• 11. Replace top of cream puff and spoon the rest of the cherry pie filling on top
• 12. Refrigerate until serving time.

Steps:

• Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the water, 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 egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate., In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk. Drizzle over ring. Refrigerate until serving.

Steps:

• Heat oven to 425°F Line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. Draw an 8-in. circle on the parchment paper; turn paper over.
• Pastry:
• Bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). Cook, stirring constantly, 1 to 2 minutes. Transfer hot dough to a large bowl.
• Using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
• Pipe a ring about 1 inches thick on circle on parchment paper. Pipe a second ring inside first, just touching first ring. Pipe a third ring on top where rings meet. (If there's extra dough, pipe mounds for cream puffs or strips for eclairs.)
• Bake 20 minutes, reduce oven temperature to 375°F and bake 20 to 25 minutes more until puffed, brown and firm. Transfer sheet to a wire rack; let ring cool completely. (Ring will sink; that's OK.).
• Strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. Pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. Stir remaining 2 Tbsp sugar into crème fraîche; gently fold into whipped cream.
• Using a serrated knife and gentle sawing motion, slice top off pastry ring. Pull out and discard soft dough inside base. Carefully transfer base to a serving platter.
• Spoon cream filling into prepared pastry bag. Pipe large rosettes close together into base. Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. Add pastry top. Refrigerate while making Glaze.
• Glaze:
• Microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. Spread on top of pastry ring; sprinkle with almonds. Refrigerate at least 1 hour or up to 8 hours before serving.

Steps:

• Preheat oven to 400°F. Heat oleo and water to boiling in 1 qt saucepan, stir in flour. Stir vigorously till mixture forms a ball about 1 minute. Remove from heat. Add eggs and beat till smooth.
• Drop dough by tablespoonfuls onto greased cookie sheet to form an 8" ring. Smooth with spatula, Bake until puffed and golden 50-60 minutes. Cool ring. Cut off top with sharp knife and pull out any soft dough.
• Beat milk, sour cream, pudding (dry) and extract in small bowl until blended about 1 minute. Fill ring with pudding mixture, spoon 1/2 cup pie filling onto pudding mixture. Replace top of cream puff ring and spoon remaining pie filling on top. Chill till serving time.

Steps:

• Heat oven to 400 degrees. Heat water and butter to boiling in 1 quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoons onto greased baking sheet; smooth with spatula. Bake until puffed and golden, 50 to 60 minutes, Cool ring. Cut off top with sharp knife; pull out any soft dough. Beat milk, sour cream, pudding and pie filling (dry) and extract in small mixer bowl on low speed until blended, about 1 minute. Fill Cream puff ring with pudding mixture. Replace top; then spoon cherry pie filling over the ring. Refrigerate until serving time.

Steps:

• Preheat oven to 400°. In a small saucepan, bring water, butter, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Remove to wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. Cool puffs completely on a wire rack. , Let whipped topping stand at room temperature 30 minutes. Meanwhile, in a small saucepan, bring sugar and milk to a boil over medium heat; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping. , Just before serving, fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers.