| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Christmas | 10 | Servings |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter |
| 1 | ts | Granulated sugar |
| 1/4 | ts | Salt |
| 1 | c | All-purpose flour |
| 4 | Eggs | |
| 2 | c | Whipping cream |
| 1/2 | c | Granulated sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1 | ts | Vanilla or almond extract |
| 3 | oz | Semisweet chocolate |
| Chocolate leaves |
INSTRUCTIONS
CREAM PUFF RING CHOCOLATE FILLING GLAZE GARNISH Cream Puff Ring: In saucepan, combine water, butter, sugar and salt; bring to boil. Add flour all at once; beat with wooden spoon until mixture leaves side of pan. Remove from heat. With wooden spoon or electric mixer, beat in eggs, one at a time, until dough is smooth and shiny. (Alternatively, after flour is added, transfer to food processor. With motor running, add eggs, one at a time, blending well after each.) On buttered baking sheet, trace 9 inch circle. Drop large spoonfuls of dough onto circle to form ring, making sure puffs are barely touching. Bake in 400°F oven for about 40 minutes or until lightly browned. Let cool on wire rack. Chocolate Filling: In mixing bowl, combine cream, sugar, cocoa and vanilla; beat just until stiff. Using sharp knife, slice top half from cream puff ring, reserving top. Remove any moist dough inside. Spoon in filling; replace top. Glaze: In saucepan, melt together chocolate and butter over low heat; drizzle over ring. Garnish with chocolate leaves. Refrigerate until serving time. Makes 10 servings. Source Canadian Living Merry Christmas Cookbook. Typed in MMFormat by Cindy Hartlin. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 29, 1999
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