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Viennese Mocha Nut Crown Recipe
|Cream puff paste||1⁄2 Cup (8 tbs) (1/2 Basic Recipe)|
|Hazelnuts/Almonds||1⁄2 Cup (8 tbs) (Unblanched)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Cocoa powder||1⁄3 Cup (5.33 tbs) (Not A Mix)|
|Confectionery sugar||1⁄2 Cup (8 tbs) (10X Sugar)|
|Chocolate icing||1⁄2 Cup (8 tbs)|
|Coffee butter cream||4 Tablespoon|
Serving size: Complete recipe
Calories 3561 Calories from Fat 2393
% Daily Value*
Total Fat 275 g422.3%
Saturated Fat 141.5 g707.7%
Trans Fat 5 g
Cholesterol 796.2 mg
Sodium 384.1 mg16%
Total Carbohydrates 280 g93.2%
Dietary Fiber 33.2 g133%
Sugars 196.4 g
Protein 43 g86.8%
Vitamin A 141.4% Vitamin C 12%
Calcium 53.7% Iron 80.5%
*Based on a 2000 Calorie diet
2. Bake in hot oven (400°) 40 minutes, or until puffed and golden brown. With a small knife, make small slits in ring to let steam escape. Turn off heat; leave ring in oven 5 minutes longer. Remove to wire rack; let cool completely.
3. Make the filling: Combine nuts, granulated sugar and water in a small, heavy skillet. Bring to boiling, stirring constantly. Boil rapidly, uncovered, until nuts make a popping sound, about 10 minutes. Remove from heat; stir with a wooden spoon until sugar crystallizes and becomes dry. Return to pan to heat; cook over low heat just until sugar starts to melt and form a glaze on nuts. Turn out on a cookie sheet; separate with a fork; cool completely. Crush with a rolling pin, or whirl in a covered electric-blender container until almost powdery. Beat cream with cocoa and 10X sugar until stiff in a large bowl fold in nuts; chill.
4. To assemble: Split ring in half horizontally. Scoop out any filaments of soft dough.
5. -Place bottom half of ring on serving plate. Fill with chocolate praline filling. Set top of ring in place. Spoon Chocolate Icing over each puff. Decorate top with small rosettes of Coffee Butter Cream. Garnish with whole nuts, if you wish. Refrigerate 1 hour, or until ready to serve.