| 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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