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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1 cup(s) water |
1/2 cup(s) butter |
1/4 teaspoon(s) salt |
1 cup(s) all-purpose flour |
4 eggs |
1 1/4 cup(s) cold milk |
1 package(s) (3.4 ounces) instant vanilla pudding mix |
1/2 teaspoon(s) almond extract |
1 cup(s) heavy whipping cream, whipped |
1/2 cup(s) semisweet chocolate chips |
1 tablespoon(s) butter |
1 1/2 teaspoon(s) light corn syrup |
1 1/2 teaspoon(s) milk |
Directions:
1. • Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. • Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate.
3. • In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk. Drizzle over ring. Refrigerate until serving. Yield: 10-12 servings.
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