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Viennese Mocha Nut Crown Recipe
|Basic cream puff paste||1⁄2|
|For chocolate praline filling|
|Hazelnuts/Almonds||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|10x confectioners sugar||1⁄2 Cup (8 tbs)|
|Chocolate glaze||3 Tablespoon|
|Coffee butter cream||4 Tablespoon|
Calories 833 Calories from Fat 546
% Daily Value*
Total Fat 64 g98.9%
Saturated Fat 30.7 g153.7%
Trans Fat 0.6 g
Cholesterol 174.7 mg
Sodium 84.9 mg3.5%
Total Carbohydrates 61 g20.4%
Dietary Fiber 9.6 g38.4%
Sugars 41.3 g
Protein 10 g19.8%
Vitamin A 35.3% Vitamin C 3%
Calcium 10.1% Iron 4.7%
*Based on a 2000 Calorie diet
2. Bake in a hot oven (400°) 40 minutes, or until puffed and golden brown. With a small knife, make slits in ring to let steam escape. Turn off heat; leave ring in oven 5 minutes longer. Remove to wire rack, then cool completely.
3. Make chocolate praline filling: Combine nuts, sugar and water in a small heavy skillet. Bring to a boil, 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 pan to heat; cook over low heat until sugar starts to melt and form a glaze on nuts. Turn out onto a cooky sheet; separate with a fork; cool completely. Crush with a rolling pin, or whirl in a blender until almost powdery. Beat cream with cocoa and 10X sugar in a large bowl until stiff; fold in crushed 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. Spread with chocolate praline filling. Place top of ring in place. Spoon chocolate glaze 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.