Cream Puff Ring
1 cup water
1/2 cup butter or margarine
1/4 tsp salt
1 cup all-purpose flour
In 2 quart pan over medium heat, place water, butter (or margarine), and salt. Heat until
butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously
stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs
to flour mixture, one at a time, beating after each addition until mixture is smooth and
satiny. Cool mixture slightly.
Preheat oven to 400. Lightly grease and flour large cookie sheet. Using a 7" plate as
guide, trace a circle of flour on cookie sheet. Drop batter by heaping tablespoons into
10 mounds, inside circle, to form a ring. Bake ring 40 minutes, or until golden. Turn
oven off, and let ring remain in oven 15 minutes. Remove ring from oven, cool on wire
rack. When cool, slice horizontally with long serrated knife. Fill bottom of rind with
pudding or whipping cream.
1/2 cup semi-sweet chocolate pieces
1 tbsp butter (or margarine)
1 1/2 tsp milk
1 1/2 tsp light corn syrup
In double boiler over hot (not boiling) water, heat chocolate pieces with butter
(or margarine) milk, and corn syrup until smooth, stirring constantly. Spoon glaze
over top of ring.
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