Sunday, October 7, 2012

Chocolate Filled Cream Puff Ring

When one little cream puff just doesn't cut it you need to call in the big guns.... yep... a Chocolate Filled Cream Puff Ring...

Chocolate Filled Cream Puff Ring


Cream Puff:
  • 1 cup water
  • 75g butter
  • 1 cup plain flour
  • Pinch salt
  • 4 eggs

Whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons sugar

Cream Puff Paste:
  • 1 cup water
  • ½ cup butter
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Chocolate filling:
  • 1 cup butter
  • 1 cup sugar
  • 4 squares of unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 6 eggs

Chocolate Glaze:
  • 2 squares semi-sweet chocolate
  • 2 tablespoons butter

  • Sliced Almonds

Cream Puff:
Put water and butter in a pan, slowly bring to the boil (butter must be completely melted when boiling point is reached). 

Sift together flour and salt and add.  Beat well over a low heat with a wooden spoon until ingredients are well combined and mixture forms a ball and comes away from sides of pan.

Remove from heat and cool for about 5mins.  Beat in the eggs, one ata  time, beating each until completely mixed in before adding the next.  (The mixture should be thick, smooth and glossy.)

Butter a 9 inch circle on baking paper placed on a tray.  Drop cream puff paste to form a ring just inside the circumference of the circle (You can also pipe the mixture on if easier).

Bake in a preheated oven on high (190 celsius) for 40mins or until puffed and brown.  Cool on a rack.

Chocolate Filling:
Cream butter and sugar until light and fluffy.  Beat in chocolate and vanilla, then add eggs one at a time, beating two mins after each one is added.  Continue to beat until sugar is dissolved, then chill.

Chocolate Glaze:
Melt chocolate and butter and stir to combine.

Whipped Cream:
Beat cream and sugar until stiff.  If you prefer chocolate flavoured whipped cream add powdered unsweetened cocoa to taste whilst beating.

To Assemble:
A few hours before serving carefully slice the cream puff ring with a long sharp thin bladed knife and gently lift off top.  Fill with the chocolate filling and replace top.  Drizzle with chocolate glaze, then sprinkle with almonds.  Chill for several hours or until ready to serve.  Serve with small dollops of whipped cream for some extra goodness!

Don’t forget to watch all the live recipes on Cocina de Mama’sYouTube channel.

Cocinar, comer y ser feliz.

*pic in this post courtesy off Living the Life.

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