Almond Cream-Puff Ring Recipe - Allrecipes.com
Almond Cream-Puff Ring Recipe
  • READY IN ABOUT 3 hrs

Almond Cream-Puff Ring

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    2 hrs 55 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2011

Sooo easy, tasty, and quick. Don't worry about making the ring - it normally doesn't hold together, and the individual ones are just as good and probably preferable (people avoid breaking things apart). Great way to make cream puffs - and you can avoid drawing circles. I made these twice of how quick it is. Highly recommended.

 
Most Helpful Critical Review
Feb 11, 2014

Wasn't satisfied with this recipe. Followed instructions twice and the puffs weren't puffs, they were like a heavy biscuit. I've made these before and it wasn't anything like the ones I made with another recipe.

 

32 Ratings

Jun 28, 2010

This was awesome! I didn't make any changes and don't know if this did a thing to help the dryness (breaking apart), but I put a pan of water in the oven while the pastry was cooking.

 
Nov 25, 2006

WOW!!! These are so easy to make. I've used a recipe similar to this one...but this one is great. Dazzle your guests and you won't be sorry.

 
Nov 08, 2008

This was a huge hit at the halloween party I took this too. I followed the recipe exactly, except I did not have semi-sweet morsels on hand so I substituted 3 squares of semi-sweet baking squares chopped up. My puffs did not stick together in a ring when I removed from the baking sheet, but that was okay, I just placed them back together on the serving tray. Also, I ended up just cutting the top off each puff, pulled out the "webbing" inside, filled with the cream and put the top back on. Very yummy! Thanks for sharing your recipe. I will definitely make this again!

 
Jun 27, 2008

This is the perfect mixture of fancy and easy. It's easy enough to make on a weeknight and fancy enough for company. I have always been a bit intimidated by Pate-a-choux but this recipe proves how easy it really is. This has become a favorite of mine.

 
Sep 14, 2009

very easy to prepare! This was a hit! I made these and brought them to a party in all of 5 minutes they were gone and I had MANY people asking me for the receipe I would not change a thing

 
Feb 07, 2011

Loved this recipe!!

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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