Viennese Mocha Nut Crown Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings4Cuisine
CourseMethod

Ingredients

 Basic cream puff paste1⁄2
For chocolate praline filling
 Hazelnuts/Almonds1⁄2 Cup (8 tbs)
 Granulated sugar1⁄3 Cup (5.33 tbs)
 Heavy cream2 Cup (32 tbs)
 Unsweetened cocoa1⁄3 Cup (5.33 tbs)
 10x confectioners sugar1⁄2 Cup (8 tbs)
 Chocolate glaze3 Tablespoon
 Coffee butter cream4 Tablespoon

Nutrition Facts

Serving size

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

Directions

1. Make basic cream puff paste. Draw a 7-inch circle on an ungreased cooky sheet. Spoon paste in 6 mounds, just inside circle. Or, press paste through a pastry bag. Puffs should almost touch.
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.
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