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Chocolate Glazed Cream Puff Ring Recipe
|Boiling water||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||1⁄3 Cup (5.33 tbs)|
|Cocoa||1⁄4 Cup (4 tbs), unsweetened|
|Unsweetened chocolate square||1|
|Powdered sugar||1⁄2 Cup (8 tbs)|
Calories 553 Calories from Fat 352
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 17.8 g89.1%
Trans Fat 2.2 g
Cholesterol 201.6 mg
Sodium 64.3 mg2.7%
Total Carbohydrates 43 g14.3%
Dietary Fiber 4.7 g18.7%
Sugars 19.5 g
Protein 9 g17.9%
Vitamin A 4.5% Vitamin C
Calcium 6.3% Iron 21.2%
*Based on a 2000 Calorie diet
Draw a seven inch circle on greased cookie sheet.
Spoon cream puff paste into six puffs, almost touching, within the seven inch circle.
Preheat oven to 400 degrees.
Add the boiling water to the short-ening in a small pot.
Bring to a boil, slowly.
Stir in flour and mix well.
Remove from heat, let cool slightly.
Add eggs, one at a time, beating each one for sometime before the next.
Spoon onto seven inch circle as described above.
Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and continue to bake for another 20 minutes.
After baking, cool for 30 minutes.
After cream puff ring has cooled, split the whole ring in half very carefully.
Fill with chocolate whipped cream as follows,
Chocolate Whipped Cream:
Combine all ingredients.
Beat with mixer until very fluffy.
Put top half of ring back on filled cream puffs.
Top with chocolate glaze as follows:
Combine first 3 ingredients in double boiler.
Heat until melted.
Remove from heat.
Mix in powdered sugar.
Spoon over puffs.
Top with chocolate whipped cream that you set aside from before.
Optional:Sprinkle with nuts and one cherry for each puff.