Cream Puff Ring Food

GRAMMY'S GIANT CREAM PUFFS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt butter in boiling water in a large saucepan. Add flour and salt. Stir until mixture forms a ball, then remove from heat and transfer to mixer. Beat to cool slightly, then add eggs one at a time, mixing well after each, until smooth.
• Transfer dough to a pastry bag fitted with a large round tip; pipe 2-inch puffs 4 inches apart on lined baking sheet. Bake until golden brown and puffed, about 1 hour.
• Let cool completely, then split in half and remove any uncooked dough from center. Fill with Grammy's Cream Puff Filling and dust with powdered sugar.
• Pour heavy whipping cream into a mixer fitted with the whisk attachment. Add powdered sugar and vanilla extract. Beat on high speed until light and fluffy, about 10 minutes. Transfer to a pastry bag fitted with a round tip.

CHERRY CREAM PUFF RING

Steps:

• 1. Heat oven to 400 º.
• 2. Heat water & butter to boiling in 1 quart saucepan; stir in flour Stir vigorously until mixture forms a ball, about 1 minute Remove from heat.
• 3. Add eggs; 1 at a time beat until smooth
• 4. Drop dough by tablespoonfuls onto greased baking sheet to form an 8 inch ring (for Valentine's Day I make a heart shape) Smooth with a spatula
• 5. Bake until puffed & golden; around 50-60 minutes.
• 6. Cool
• 7. Cut off top with a sharp knife; pull out any soft dough.
• 8. Beat milk, sour cream, pudding mix (dry) and extract in a small bowl until blended, about 1 minute.
• 9. Fill cream puff ring with the pudding mixture
• 10. Spoon ½ cup cherry pie filling onto pudding mixture
• 11. Replace top of cream puff and spoon the rest of the cherry pie filling on top
• 12. Refrigerate until serving time.

BERRIES & CREAM PUFF RING RECIPE BY TASTY

Steps:

• Make the custard: In a medium microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and milk. Cover with plastic wrap.
• Cook the custard in a microwave for 4 minutes, stirring after every 2 minutes until very smooth. Re-cover with plastic wrap, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Make the pastry: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
• Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and let cool for 5 minutes.
• Add 4 of the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough, but continue stirring vigorously and they will eventually come together to form a smooth, shiny dough. When the dough drops making a V shape, it is ready!)
• Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch (17-cm) ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top. Beat the remaining egg, then brush over the ring.
• Bake for 20 minutes.
• Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
• Turn off the oven and leave the puff pastry inside for another 10 minutes.
• Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Top with berries. Place the top half of the shell. Dust with powdered sugar.
• Enjoy!

CHERRY CREAM PUFF RING

Steps:

• In a large saucepan, bring the water, milk, 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. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.

CHOCOLATE CREAM PUFF RING

Steps:

• CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside.
• In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
• Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg.
• Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
• Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
• Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool.
• FILLING. Prepare while baking the ring or earlier in the day.
• Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla.
• Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour.
• GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
• ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve.
• Serves 6. Double the recipe for 12 servings.
• For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze.
• I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.

CREAM PUFF RING

Steps:

• Heat oven to 425°F Line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. Draw an 8-in. circle on the parchment paper; turn paper over.
• Pastry:
• Bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). Cook, stirring constantly, 1 to 2 minutes. Transfer hot dough to a large bowl.
• Using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
• Pipe a ring about 1 inches thick on circle on parchment paper. Pipe a second ring inside first, just touching first ring. Pipe a third ring on top where rings meet. (If there's extra dough, pipe mounds for cream puffs or strips for eclairs.)
• Bake 20 minutes, reduce oven temperature to 375°F and bake 20 to 25 minutes more until puffed, brown and firm. Transfer sheet to a wire rack; let ring cool completely. (Ring will sink; that's OK.).
• Strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. Pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. Stir remaining 2 Tbsp sugar into crème fraîche; gently fold into whipped cream.
• Using a serrated knife and gentle sawing motion, slice top off pastry ring. Pull out and discard soft dough inside base. Carefully transfer base to a serving platter.
• Spoon cream filling into prepared pastry bag. Pipe large rosettes close together into base. Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. Add pastry top. Refrigerate while making Glaze.
• Glaze:
• Microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. Spread on top of pastry ring; sprinkle with almonds. Refrigerate at least 1 hour or up to 8 hours before serving.

TOFFEE CREAM PUFF RING

Steps:

• Heat oven to 425°F.
• Line baking sheet with kitchen parchment paper.
• Draw one (9-inch) circle on parchment sheet, turning over parchment so marking shows through.
• Combine 1 cup water, butter, sugar and salt in 2-quart saucepan over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 6 minutes).
• Remove from heat; beat in flour.
• Stir until dough forms a ball.
• Return to heat.
• Cook, stirring vigorously, until mixture leaves sides of pan and forms a ball (1 to 2 minutes).
• Remove from heat.
• Let cool 5 minutes.
• Add 4 eggs, one at a time, beating well after each addition, until batter is smooth.
• Whisk remaining egg and 1 teaspoon water in small bowl to make egg wash.
• Set aside.
• Place dough in pastry bag fitted with star tip; pipe 9-inch circle onto prepared baking sheet.
• Pipe 3 concentric circles next to and inside first circle making ring.
• Pipe second layer of circles on top of first until all dough is used.
• Brush top and sides with egg wash; (Do not to let egg run onto parchment.)
• Sprinkle with almonds.
• Bake for 10 minutes.
• Reduce heat to 375°F
• Continue baking for 30 minutes.
• Turn off heat.
• Leave ring in oven for 15 minutes with oven door ajar.
• Remove from oven; cool completely on wire rack.
• Meanwhile, beat whipping cream in large bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes).
• Gently stir in toffee chips.
• Slice ring in half horizontally.
• Remove excess dough filaments.
• Fill bottom half with whipped cream mixture; cover with top half of ring.
• To serve, cut into wedges.

ALMOND-CREAM PUFF RING

Steps:

• 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., 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., 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.

CHERRY CREAM PUFF RING

Steps:

• Heat oven to 400 degrees.
• Heat water and butter to boiling in one-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball,about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoonfuls onto greased baking sheet to form 8-inch ring. Smooth with spatula. Bake until puffed and golded, 50-60 minutes. Cool ring. Cut off top with sharp knife; pull out any soft dough.
• Beat milk, sour cream, dry pudding mix and extract in small mixer bowl on low speed until blended, about 1minute. Fill cream puff ring with pudding mixture; spoon 1/2 cup of the cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon dabs of remaining cherry filling on top.Refrigerate until serving time.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

ALMOND CREAM PUFF RING

Steps:

• About 3 hours before serving:
• In a 2 quart pan over medium heat, heat water, butter, and salt until butter melts and mixture boils. Remove from heat.
• With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves sides of pan. Add eggs to flour mix, 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 a large cookie sheet. Using a 7 inch plate as a guide, trace a circle in the flour on the cookie sheet. Drop batter by heaping tablespoons into ten mounds, inside circle, to form a ring.
• Bake Ring 40 minutes or until golden. Turn off oven. Let ring remain in oven 15 minutes. Remove from oven, cool on wire rack. When cooled, slice in half, horizontally, with a long serrated knife.
• Prepare Almond Cream filling:
• Prepare pudding as label directs, but use only 1 1/4 cups milk. Fold in 1 cup heavy or whipping cream and 1 tsp. almond extract. Spoon almond filling into bottom of ring, replace top ring. Refrigerate.
• Prepare Chocolate Glaze:
• In double boiler, over hot, not boiling water (or in heavy 1 qt. pot over low heat), heat 1/2 cup Chocolate pieces, 1 Tbsp. butter or oleo, 1 1/2 tsp. milk and 1 1/2 tsp. light corn syrup until smooth, stirring occasionally. Spoon Glaze over top of ring.

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

ALMOND CREAM PUFF RING

Steps:

• Preheat oven to 400°F.
• In medium saucepan over high heat, heat 1 cup of water with 1/2 cup of butter until mixture boils.
• Turn heat to low and add 1 cup of sifted flour and 1/4 tsp salt.
• Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
• Quickly transfer dough to a large bowl and with electric mixer at medium speed, beat in 4 eggs, one at a time, beating well after each addition.
• Continue beating until dough is smooth and satiny.
• On lightly floured cookie sheet, using a dinner plate as a guide, trace a circle.
• Drop heaping measuring tablespoons full of dough just inside the circle to form a ring, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
• Bake 40 minutes or until golden brown and firm.
• Turn oven heat off and allow puff ring to rest in the oven 15 minutes.
• Then place on a rack to cool way from any draft.
• Once cool, CAREFULLY cut ring in half and remove soft interior with a spoon and discard, leaving the hollowed shell.
• Combine pudding mix and 1 1/4 cups milk in medium bowl and mix for 3 minutes, then refrigerate 30 minutes until set.
• Remove pudding from frige and gradually fold in the whipped cream and almond extract.
• Fill bottom shell with pudding mixture and set top shell in place.
• In double boiler, over hot (not boiling) water, melt the chocolate chips with 1 tbsp of butter, 1 1/2 tsp milk and 1 1/2 tsp corn syrup until smooth.
• Spread on top of cream puff ring and immediately sprinkle with the toasted sliced almonds so they adhere to the chocolate then refrigerate.
• To serve, slice the ring into individual cream puff portions& enjoy.

PHILLY CREAM CHEESE CREAM PUFF RING

Steps:

• Bring water and margarine to boil.
• Add flour and salt; stir vigorously over low heat until mixture forms ball.
• Remove from heat.
• Add eggs, one at a time, beating well after each addition.
• Drop ten 1/2 cupfuls of dough on lightly greased cookie sheet to form 9-inch ring.
• Bake at 400 degrees, 50 to 55 minutes or until golden brown.
• Remove from cookie sheet immediately; cool.
• For filling and topping:.
• Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended.
• Reserve 1/2 cup cream cheese mixture; fold whipped cream and bananas into remaining mixture. Chill.
• Carefully cut top from ring; fill with whipped cream and banana mixture. Replace top.
• Add remaining sugar, chocolate and milk to reserved cream cheese mixture; mix well. Spread over ring.