ALMOND CREAM PUFF RING

Steps:

• Preheat oven to 400°F.
• In medium saucepan over high heat, heat 1 cup of water with 1/2 cup of butter until mixture boils.
• Turn heat to low and add 1 cup of sifted flour and 1/4 tsp salt.
• Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
• Quickly transfer dough to a large bowl and with electric mixer at medium speed, beat in 4 eggs, one at a time, beating well after each addition.
• Continue beating until dough is smooth and satiny.
• On lightly floured cookie sheet, using a dinner plate as a guide, trace a circle.
• Drop heaping measuring tablespoons full of dough just inside the circle to form a ring, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
• Bake 40 minutes or until golden brown and firm.
• Turn oven heat off and allow puff ring to rest in the oven 15 minutes.
• Then place on a rack to cool way from any draft.
• Once cool, CAREFULLY cut ring in half and remove soft interior with a spoon and discard, leaving the hollowed shell.
• Combine pudding mix and 1 1/4 cups milk in medium bowl and mix for 3 minutes, then refrigerate 30 minutes until set.
• Remove pudding from frige and gradually fold in the whipped cream and almond extract.
• Fill bottom shell with pudding mixture and set top shell in place.
• In double boiler, over hot (not boiling) water, melt the chocolate chips with 1 tbsp of butter, 1 1/2 tsp milk and 1 1/2 tsp corn syrup until smooth.
• Spread on top of cream puff ring and immediately sprinkle with the toasted sliced almonds so they adhere to the chocolate then refrigerate.
• To serve, slice the ring into individual cream puff portions& enjoy.