Chocolate-Raspberry Cream Puff Ring |
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Prep Time: 70 Minutes Cook Time: 35 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This recipe began as a basic cream puff ring. I decided to make it more special by adding hot fudge topping and a raspberry sauce. A friend declared the best dessert she's ever had!Mitzi Babb, Boulder, Colorado Ingredients:
1/2 cup fresh raspberries |
2 tablespoons sugar |
1/4 teaspoon cornstarch |
dash salt |
2 tablespoons red currant jelly |
pastry: |
3/4 cup water |
6 tablespoons butter, cubed |
1/2 teaspoon salt |
3/4 cup king arthur unbleached all-purpose flour |
3 eggs |
filling: |
2 cups heavy whipping cream |
1/2 cup plus 3 tablespoons hot fudge ice cream topping, warmed, divided |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup miniature semisweet chocolate chips |
1/2 cup chopped pecans |
Directions:
1. Mash raspberries, reserving juice; strain and discard seeds. In a small heavy saucepan, combine the sugar, cornstarch and salt; stir in jelly and reserved juice. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; refrigerate until chilled.
2. Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle onto foil; set aside.
3. In a large saucepan, bring 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 eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
4. Drop batter by rounded tablespoonfuls onto prepared pan, along the inside of the circle (mounds should be slightly touching). Bake at 400° for 35-40 minutes or until golden brown.
5. 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. Place ring bottom on a serving plate.
6. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Stir in 1/2 cup fudge topping until combined. Fold in chocolate chips and pecans.
7. Spread filling over bottom of cream puff ring; replace top. Drizzle with chilled raspberry sauce and remaining fudge topping. Refrigerate until serving. Yield: 12 servings.
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