Zutaten für Almond Cream Puff Ring
- 1 cup (240ml) water
- 1/2 cup (113g) butter, 1 tablespoon (14g) butter
- 1 cup (120g) sifted all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 1/4 cups (300ml) milk, 1 1/2 teaspoons milk
- 1 cup heavy cream
- 1 teaspoon almond extract
- 6 ounces (170g) semi-sweet chocolate chips
- 1 1/2 teaspoons corn syrup
- 1/2 cup sliced almonds, toasted
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Cream Puff Ring? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Almond Cream Puff Ring
- Preheat oven to 400°F (200°C).
- In a medium saucepan over high heat, bring 1 cup (240ml) water and 1/2 cup (113g) butter to a boil.
- Reduce heat to low. Add 1 cup (120g) sifted all-purpose flour and 1/4 teaspoon salt. Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan (about 1 minute).
- Transfer the dough to a large bowl. Using an electric mixer on medium speed, beat in 4 large eggs, one at a time, mixing well after each addition until the dough is smooth and satiny.
- Lightly flour a baking sheet. Use a dinner plate to trace a 9-inch circle on the sheet.
- Drop heaping tablespoons of dough just inside the circle, ensuring each spoonful touches the next to form a ring.
- Bake for 40 minutes, or until golden brown and firm.
- Turn off the oven and let the puff ring rest in the oven for 15 minutes.
- Remove from oven and place on a wire rack to cool completely away from drafts.
- Once cool, carefully cut the ring in half horizontally. Remove the soft interior with a spoon and discard, leaving a hollow shell.
- In a medium bowl, whisk together instant pudding mix (according to package directions using 1 1/4 cups (300ml) milk) and mix for 3 minutes. Refrigerate for 30 minutes to set.
- Remove pudding from the refrigerator and gently fold in whipped cream (amount according to your preference) and 1 teaspoon almond extract.
- Fill the bottom cream puff shell with the pudding mixture and top with the other shell.
- In a double boiler, melt 6 ounces (170g) semi-sweet chocolate chips with 1 tablespoon (14g) butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup until smooth.
- Spread the melted chocolate over the top of the cream puff ring. Immediately sprinkle with toasted sliced almonds to adhere to the chocolate.
- Refrigerate for at least 30 minutes before serving.
- Slice the ring into individual portions and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
58g
Fat
76g
Carbs
9g
