Forktionary

Almond Cream Puff Ring Recipe

Wow your guests with this stunning Almond Cream Puff Ring! Simple to make yet elegant to serve, this recipe is always a crowd-pleaser. This delightful dessert features a light and airy cream puff ring filled with a creamy almond pudding and topped with rich chocolate and crunchy toasted almonds. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 165 mins
Calories 414.8 kcal
Protein 16g
Rating 5.0 (1 Reviews)
Almond Cream Puff Ring 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make Almond Cream Puff Ring

  1. Preheat oven to 400°F (200°C).
  2. In a medium saucepan over high heat, bring 1 cup (240ml) water and 1/2 cup (113g) butter to a boil.
  3. 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).
  4. 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.
  5. Lightly flour a baking sheet. Use a dinner plate to trace a 9-inch circle on the sheet.
  6. Drop heaping tablespoons of dough just inside the circle, ensuring each spoonful touches the next to form a ring.
  7. Bake for 40 minutes, or until golden brown and firm.
  8. Turn off the oven and let the puff ring rest in the oven for 15 minutes.
  9. Remove from oven and place on a wire rack to cool completely away from drafts.
  10. Once cool, carefully cut the ring in half horizontally. Remove the soft interior with a spoon and discard, leaving a hollow shell.
  11. 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.
  12. Remove pudding from the refrigerator and gently fold in whipped cream (amount according to your preference) and 1 teaspoon almond extract.
  13. Fill the bottom cream puff shell with the pudding mixture and top with the other shell.
  14. 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.
  15. Spread the melted chocolate over the top of the cream puff ring. Immediately sprinkle with toasted sliced almonds to adhere to the chocolate.
  16. Refrigerate for at least 30 minutes before serving.
  17. Slice the ring into individual portions and enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

58g

Fat

76g

Carbs

9g

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Time To Make Course Preparation Desserts Dietary 4 Hours Or Less