Swiss Rings Recipe
This Swiss Rings recipe is good enough to surprise your family in a pleasant way. The European Swiss Rings is eaten as a Dessert. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
Cream Puff Paste:
1/2 cup (125 g) butter
1 cup (250 ml) water
Pinch of salt
1 cup (150 g) all-purpose flour, sifted
4 eggs
Frosting:
4 tablespoons (50 g) apricot jam
4 oz. (100 g) semisweet chocolate
Filling:
1/4 cup plus 1 tablespoon (40 g) cornstarch
3/4 cup (180 g) sugar
4 eggs, separated
2 cups plus 2 tablespoons (500 ml) milk
1 teaspoon vanilla extract
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.
