Peppermint Cream Puff Ring With Chocolate Glaze Recipes

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.

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:

• 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.

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:

• Mash raspberries, reserving juice; strain and discard seeds. In a small heavy saucepan, combine the sugar, cornstarch and salt; stir in jelly and reserved juice. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; refrigerate until chilled., Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle onto foil; set aside. , In a large saucepan, bring 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 eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop batter by rounded tablespoonfuls onto prepared pan, along the inside of the circle (mounds should be slightly touching). Bake at 400° for 35-40 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. Place ring bottom on a serving plate. , For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Stir in 1/2 cup fudge topping until combined. Fold in chocolate chips and pecans. , Spread filling over bottom of cream puff ring; replace top. Drizzle with chilled raspberry sauce and remaining fudge topping. Refrigerate until serving.