Swiss Rings Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) (Cream Puff Paste:) | |
| Water | 1 Cup (16 tbs) (Cream Puff Paste:) | |
| Salt | 1 Pinch (Cream Puff Paste:) | |
| All-purpose flour | 1 Cup (16 tbs), sifted (Cream Puff Paste:) | |
| Eggs | 4 standard (Cream Puff Paste:) | |
| Apricot jam | 4 Tablespoon (Frosting:) | |
| Semi-sweet chocolate | 4 Ounce (Frosting:) | |
| Cornstarch | 1/4 Cup (16 tbs) (Filling:) | |
| Sugar | 3/4 Cup (16 tbs) (Filling:) | |
| Eggs | 4 , separated (Filling:) | |
| Milk | 2 Cup (16 tbs) (Filling:) | |
| Vanilla extract | 1 Teaspoon (Filling:) |
Directions
Preheat oven to 400°F (205°C).
Grease a baking sheet.
To make cream puff paste, put butter and water into a medium saucepan; heat until butter has melted.
Add salt and bring to a boil.
Add flour all at once and stir vigorously until mixture leaves sides of pan and forms a smooth ball.
Cool slightly then beat in eggs one at a time.
Using a pastry bag fitted with a fluted nozzle, pipe 16 rings of dough onto baking sheet.
Bake 20 to 30 minutes or until golden and firm.
Make a 1/2-inch (1-cm) slit in each ring after cooking to allow steam to escape; cool on a rack.
To make frosting, warm jam; spread over tops of rings.
Melt chocolate in a double boiler over low heat.
Spoon over rings.
To make filling, blend cornstarch, sugar, egg yolks and a little milk in a medium bowl.
Heat remaining milk in a medium saucepan; stir hot milk and vanilla into cornstarch mixture.
Return to heat and bring to a boil, stirring constantly.
Boil a few seconds then cool to lukewarm.
Beat egg whites until stiff; fold into cornstarch custard which should be just warm.
Cool completely.
Cut rings in half; fill with cornstarch custard.
Grease a baking sheet.
To make cream puff paste, put butter and water into a medium saucepan; heat until butter has melted.
Add salt and bring to a boil.
Add flour all at once and stir vigorously until mixture leaves sides of pan and forms a smooth ball.
Cool slightly then beat in eggs one at a time.
Using a pastry bag fitted with a fluted nozzle, pipe 16 rings of dough onto baking sheet.
Bake 20 to 30 minutes or until golden and firm.
Make a 1/2-inch (1-cm) slit in each ring after cooking to allow steam to escape; cool on a rack.
To make frosting, warm jam; spread over tops of rings.
Melt chocolate in a double boiler over low heat.
Spoon over rings.
To make filling, blend cornstarch, sugar, egg yolks and a little milk in a medium bowl.
Heat remaining milk in a medium saucepan; stir hot milk and vanilla into cornstarch mixture.
Return to heat and bring to a boil, stirring constantly.
Boil a few seconds then cool to lukewarm.
Beat egg whites until stiff; fold into cornstarch custard which should be just warm.
Cool completely.
Cut rings in half; fill with cornstarch custard.
Chef
