| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter or margarine |
| 1/4 | ts | Salt |
| 1 | c | All-purpose flour |
| 4 | Eggs | |
| 1/4 | c | Slivered almonds |
| Filling | ||
| 1 | c | Milk |
| 3 | Egg yolks | |
| 1/3 | c | Plus 2 tablespoons sugar |
| 2 | tb | Cornstarch |
| 1 1/2 | ts | Almond extract |
| 1 | c | Heavy cream |
| Powdered sugar |
INSTRUCTIONS
RING The grand finale-a classic almond cream puff ring with a rich cream filling. Heat water butter and salt in a 1 1/2 -quart saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball. Place mixture in bowl. Attach bowl and flat beater. Turn to Speed 2 and add eggs, one at a time, beating 30 sec- onds alter each addition. Stop and scrape bowl. Turn to Speed 4 and beat 15 seconds. Using a 7-inch waxed paper circle as a guide, drop batter by heaping tablespoons in 10 mounds to form a ring. Sprinkle with slivered almonds. Bake at 400F for 10 minutes, then reduce heat to 375F and bake 30 minutes longer. Cut several slits in side of ring. Let stand 15 minutes in turned off oven with door ajar. Cool completely. Place milk in a small saucepan and bring to a boil over medium heat. Remove from heat, cover and set aside. Place egg yolks and 1/3 cup sugar in bowl. Attach bowl and wire whip. Turn to Speed 4 and whip 4 minutes, until mixture becomes thick and light colored. Stop and scrape bowl. Turn to Stir Speed and add cornstarch, mixing just until blended. Add 1 teaspoon almond extract to milk. Turn to Speed 2 and gradually add milk to egg mixture, about 30 seconds. Whip 30 seconds longer. Return mixture to saucepan and bring to a boil over medium heat. Boil 1 minute, stirring constantly. Remove from heat and cool completely. When cool, place egg yolk mixture in bowl. Attach bowl and wire whip. Turn to Speed 4 and whip 1 minute, until fluffy. Remove from bowl and set aside. Place cream and remaining almond extract in clean bowl. Attach bowl and wire whip. Turn to Speed 8 and whip until cream begins to thicken. Continuing on Speed 8, gradually add remaining sugar, whipping until stiff. Reduce to Stir Speed and add egg yolk mixture, whipping just until blended. Slice ring in half crosswise to form a top and bottom. Spoon filling into bottom of ring. Place top of ring on filling and dust with powdered sugar. Chill before serving. Yield: 10 servings. Note: Instructions are given for the Kitchen Aid mixer but can be adapted to any home mixer. Source: Kitchen Aid Mixer Book Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 16, 1998
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