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Chocolate Cream Puff Ring
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Recipe Information
Source:
Harold

Serves/Makes:Makes about 12 servings.

Ingredients
  • 1/4 tsp (1 ml) salt
  • 1 1/4 stick and 1 tbsp (15 ml) margarine or butter
  • 1 cup (225 ml) all purpose flour
  • 6 lg eggs
  • 1 pkg (12 oz) semi-sweet chocolate pieces (includes 1/2 cup (125 ml) for glaze)
  • 1/4 cup (60 ml) milk
  • 2 cups (475 ml) heavy or whipping cream
  • *CHOCOLATE GLAZE:
  • 1/2 cup (125 ml) chocolate pieces
  • 1 tbsp (15 ml) butter or margarine
  • 1 pt strawberries
  • 1-1/2 tsp (7 ml) light corn syrup
  • 1-1/2 tsp (7 ml) milk
Preparation
  • In 2 quarts (1900 ml) pan over medium heat, heat salt, 1/2 cup (125 ml) (1 stick) butter,
  • and 1 cup (225 ml) water until butter melts and mixture boils.
  • Remove from heat and vigorously stir in flour all at once until mixture forms a ball and leaves sides of pan.
  • Add 4 eggs to mixture one at a time, beating well after each addition, until mixture is smooth and satiny.
  • Cool slightly.
  • Preheat oven to 400 degrees (200 C.).
  • Lightly grease and flour large cookie sheet, using a 7 inch plate as guide, trace a circle in flour on cookie sheet.
  • Drop batter by heaping tbsp into 12 mounds, inside circle, to form
  • a ring.
  • Bake 40 minutes or until golden.
  • Turn off oven; let ring remain
  • in oven 15 minutes.
  • Remove and cool on cookie sheet on wire rack.
  • Mousse Filling:
  • In heavy 3 quarts (2850 ml) pan over low heat, heat 3/4 package (1 1/2 cups) chocolate pieces (keep remaining 1/2 cup (125 ml) for glaze) with milk, and 2 tbsp (30 ml) butter (1/4 stick), stirring occasionally until smooth.
  • Add 2 eggs, one at a time, stirring mixture constantly with wire whisk. Continue stirring, about 5 minutes, until mixture thickens slightly.
  • Remove from heat and let cool at room temperature, about 1 hour.
  • When mixture is cool, in large bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
  • Gently fold in to chocolate mixture, half at a time, until blended.
  • With long serrated knife, cut cooled ring horizontally in half.
  • Spoon chocolate mousse into bottom of ring, replace top and refrigerate. Prepare chocolate glaze, spoon over ring and garnish center with strawberries.
  • Chocolate Glaze:
  • In 1 quart (950 ml) pan over low heat, heat the 1/2 cup (125 ml) chocolate pieces with 1
  • tablespoon butter, 1-1/2 tsp (7 ml) milk and 1-1/2 tsp (7 ml) light corn
  • syrup until smooth, stirring constantly. Drizzle over the crust.
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