ALMOND CREAM-PUFF RING
This recipe is so easy to make, but your guests will think you spent all day in the kitchen! Delicious! Make about 3 hours before serving.
Provided by SYNCHORSWIM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 26.7 g, Cholesterol 136.9 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 14.6 g, Sodium 320.2 mg, Sugar 13.6 g
CHERRY CREAM PUFF RING
Making an impressive cream puff ring might seem like a challenge, but it's actually easy. Spread cherries over the rich, creamy filling to create a brunch pastry fit for any special occasion.-James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 211mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
BERRIES & CREAM PUFF RING RECIPE BY TASTY
Here's what you need: large egg, sugar, cornstarch, vanilla, milk, water, unsalted butter, salt, all-purpose flour, large eggs, heavy cream, strawberries, blackberries, blueberries, powdered sugar
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the custard: In a medium microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and milk. Cover with plastic wrap.
- Cook the custard in a microwave for 4 minutes, stirring after every 2 minutes until very smooth. Re-cover with plastic wrap, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- Make the pastry: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
- As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
- Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and let cool for 5 minutes.
- Add 4 of the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough, but continue stirring vigorously and they will eventually come together to form a smooth, shiny dough. When the dough drops making a V shape, it is ready!)
- Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch (17-cm) ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top. Beat the remaining egg, then brush over the ring.
- Bake for 20 minutes.
- Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
- Turn off the oven and leave the puff pastry inside for another 10 minutes.
- Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Top with berries. Place the top half of the shell. Dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 2 grams, Protein 10 grams, Sugar 14 grams
CARAMEL TOPPED CREAM PUFFS
Provided by Food Network
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Make the cream puffs: Heat the oven to 425 degrees F.
- Combine the water, butter, salt, and granulated sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
- Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, about 2 minutes to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg, and mix until completely incorporated. Grease and line 2 cookie sheets with parchment paper.
- Using the pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto a cookie sheets.
- Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To make the caramel, pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat, and rest the bottom in the ice bath for 15 seconds to stop the cooking.
- Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth, flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.
- When ready to serve, carefully turn the puffs over and cut each one horizontally in half using a long serrated knife. Fill each with a small scoop of ice cream or sweetened flavored whipped cream. Place the lid on top and serve immediately.
CHOCOLATE CREAM PUFF RING
This is heaven for all chocoholics! My sister-in-law gave me the recipe in high school over 30 years ago, since then it has become a signature dish. Several of my children's friends request it for their birthdays. Don't let the length of the prep. discourage you. The ring is fast and easy to make. I have made it in heart, candy cane and tree shapes for different occasions. You can also make bite size or full size individual puffs (or anything in between), though the ring is the quickest to make.
Provided by momaphet
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside.
- In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
- Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg.
- Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
- Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
- Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool.
- FILLING. Prepare while baking the ring or earlier in the day.
- Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla.
- Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour.
- GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
- ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve.
- Serves 6. Double the recipe for 12 servings.
- For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze.
- I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.
Nutrition Facts : Calories 498.6, Fat 40.9, SaturatedFat 24.5, Cholesterol 226.2, Sodium 349.7, Carbohydrate 31.1, Fiber 3.5, Sugar 17.4, Protein 9.1
TOFFEE CREAM PIE
Frozen desserts are ideal for party hosts, but guests who don't have far to travel will also appreciate this make-ahead favorite. I've prepared it with chocolate, vanilla and white chocolate instant pudding, too. -Tammy Campbell, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust., Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm.
Nutrition Facts : Calories 445 calories, Fat 23g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 367mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM PUFF RING
Pastry (Steps 1 through 4) can be prepared, frozen, removed to a freezer bag and frozen up to 2 months. To bake, don't defrost; add about 10 minutes to baking time. The assembled and glazed ring can be refrigerated up to 8 hours.
Provided by frozenmargarita
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
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.
TOFFEE CREAM PUFF RING
What's not to like about toffee? Added to the wonderful texture of a cream puff and you have a wonderful treat! Recipe from Land O Lakes.
Provided by nonnie4sj
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Line baking sheet with kitchen parchment paper.
- Draw one (9-inch) circle on parchment sheet, turning over parchment so marking shows through.
- Combine 1 cup water, butter, sugar and salt in 2-quart saucepan over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 6 minutes).
- Remove from heat; beat in flour.
- Stir until dough forms a ball.
- Return to heat.
- Cook, stirring vigorously, until mixture leaves sides of pan and forms a ball (1 to 2 minutes).
- Remove from heat.
- Let cool 5 minutes.
- Add 4 eggs, one at a time, beating well after each addition, until batter is smooth.
- Whisk remaining egg and 1 teaspoon water in small bowl to make egg wash.
- Set aside.
- Place dough in pastry bag fitted with star tip; pipe 9-inch circle onto prepared baking sheet.
- Pipe 3 concentric circles next to and inside first circle making ring.
- Pipe second layer of circles on top of first until all dough is used.
- Brush top and sides with egg wash; (Do not to let egg run onto parchment.)
- Sprinkle with almonds.
- Bake for 10 minutes.
- Reduce heat to 375°F
- Continue baking for 30 minutes.
- Turn off heat.
- Leave ring in oven for 15 minutes with oven door ajar.
- Remove from oven; cool completely on wire rack.
- Meanwhile, beat whipping cream in large bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes).
- Gently stir in toffee chips.
- Slice ring in half horizontally.
- Remove excess dough filaments.
- Fill bottom half with whipped cream mixture; cover with top half of ring.
- To serve, cut into wedges.
Nutrition Facts : Calories 259, Fat 22.6, SaturatedFat 13.4, Cholesterol 157.7, Sodium 110, Carbohydrate 9.9, Fiber 0.3, Sugar 0.9, Protein 4.6
TOFFEE ICE CREAM PIE
"This is my sister's recipe, but I modified it to save time in the kitchen. No doubt about it, you'll want a second serving." Janell Greisen - San Dimas, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 51mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
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