Best 10 Cream Puff Ring Recipes

ALMOND CREAM-PUFF RING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
• In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
• Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
• To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
• To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.

CHOCOLATE-RASPBERRY CREAM PUFF RING

Steps:

• Mash raspberries, reserving juice; strain and discard seeds. In a small heavy saucepan, combine the sugar, cornstarch and salt; stir in jelly and reserved juice. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; refrigerate until chilled., Cover a baking sheet with foil; grease the foil. Trace a 6-in. circle onto foil; set aside. , In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop batter by rounded tablespoonfuls onto prepared pan, along the inside of the circle (mounds should be slightly touching). Bake at 400° for 35-40 minutes or until golden brown., Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Place ring bottom on a serving plate. , For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Stir in 1/2 cup fudge topping until combined. Fold in chocolate chips and pecans. , Spread filling over bottom of cream puff ring; replace top. Drizzle with chilled raspberry sauce and remaining fudge topping. Refrigerate until serving.

CHERRY CREAM PUFF RING

Steps:

• In a large saucepan, bring the water, milk, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.

CREAM PUFF RING

Steps:

• Heat oven to 425°F Line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. Draw an 8-in. circle on the parchment paper; turn paper over.
• Pastry:
• Bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). Cook, stirring constantly, 1 to 2 minutes. Transfer hot dough to a large bowl.
• Using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
• Pipe a ring about 1 inches thick on circle on parchment paper. Pipe a second ring inside first, just touching first ring. Pipe a third ring on top where rings meet. (If there's extra dough, pipe mounds for cream puffs or strips for eclairs.)
• Bake 20 minutes, reduce oven temperature to 375°F and bake 20 to 25 minutes more until puffed, brown and firm. Transfer sheet to a wire rack; let ring cool completely. (Ring will sink; that's OK.).
• Strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. Pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. Stir remaining 2 Tbsp sugar into crème fraîche; gently fold into whipped cream.
• Using a serrated knife and gentle sawing motion, slice top off pastry ring. Pull out and discard soft dough inside base. Carefully transfer base to a serving platter.
• Spoon cream filling into prepared pastry bag. Pipe large rosettes close together into base. Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. Add pastry top. Refrigerate while making Glaze.
• Glaze:
• Microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. Spread on top of pastry ring; sprinkle with almonds. Refrigerate at least 1 hour or up to 8 hours before serving.

BERRIES & CREAM PUFF RING RECIPE BY TASTY

Steps:

• Make the custard: In a medium microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and milk. Cover with plastic wrap.
• Cook the custard in a microwave for 4 minutes, stirring after every 2 minutes until very smooth. Re-cover with plastic wrap, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Make the pastry: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
• Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and let cool for 5 minutes.
• Add 4 of the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough, but continue stirring vigorously and they will eventually come together to form a smooth, shiny dough. When the dough drops making a V shape, it is ready!)
• Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch (17-cm) ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top. Beat the remaining egg, then brush over the ring.
• Bake for 20 minutes.
• Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
• Turn off the oven and leave the puff pastry inside for another 10 minutes.
• Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Top with berries. Place the top half of the shell. Dust with powdered sugar.
• Enjoy!

ALMOND-CREAM PUFF RING

Steps:

• Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate., In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk. Drizzle over ring. Refrigerate until serving.

PHILLY CREAM CHEESE CREAM PUFF RING

Steps:

• Bring water and margarine to boil.
• Add flour and salt; stir vigorously over low heat until mixture forms ball.
• Remove from heat.
• Add eggs, one at a time, beating well after each addition.
• Drop ten 1/2 cupfuls of dough on lightly greased cookie sheet to form 9-inch ring.
• Bake at 400 degrees, 50 to 55 minutes or until golden brown.
• Remove from cookie sheet immediately; cool.
• For filling and topping:.
• Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended.
• Reserve 1/2 cup cream cheese mixture; fold whipped cream and bananas into remaining mixture. Chill.
• Carefully cut top from ring; fill with whipped cream and banana mixture. Replace top.
• Add remaining sugar, chocolate and milk to reserved cream cheese mixture; mix well. Spread over ring.

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.

CHERRY CREAM PUFF RING

Steps:

• 1. Heat oven to 400 º.
• 2. Heat water & butter to boiling in 1 quart saucepan; stir in flour Stir vigorously until mixture forms a ball, about 1 minute Remove from heat.
• 3. Add eggs; 1 at a time beat until smooth
• 4. Drop dough by tablespoonfuls onto greased baking sheet to form an 8 inch ring (for Valentine's Day I make a heart shape) Smooth with a spatula
• 5. Bake until puffed & golden; around 50-60 minutes.
• 6. Cool
• 7. Cut off top with a sharp knife; pull out any soft dough.
• 8. Beat milk, sour cream, pudding mix (dry) and extract in a small bowl until blended, about 1 minute.
• 9. Fill cream puff ring with the pudding mixture
• 10. Spoon ½ cup cherry pie filling onto pudding mixture
• 11. Replace top of cream puff and spoon the rest of the cherry pie filling on top
• 12. Refrigerate until serving time.

PEPPERMINT CREAM-PUFF RING WITH CHOCOLATE GLAZE

Steps:

• For pastry:
• Position rack in center of oven and preheat to 425°F. Using 8-inch round cake pan bottom as guide, draw 8-inch circle on piece of parchment paper; turn paper over and place on baking sheet. Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat. Add flour all at once; mix in with wooden spoon. Reduce heat to medium-low.
• Stir constantly and vigorously until dough comes together in smooth mass. Continue cooking until dough pulls away from sides of pan, stirring constantly, about 2 minutes. Transfer hot dough to heavy-duty electric mixer fitted with paddle attachment. Add 3 eggs, 1 at a time, and beat until each egg is fully incorporated before adding next. Whisk remaining egg in small bowl to blend; very gradually add enough egg to form thick, shiny, and silky dough.
• Spoon warm dough into pastry bag fitted with 3/4-inch-wide plain piping tip. Pipe 1-inch-thick ring of dough along outline of circle on parchment. Pipe second ring of dough inside first ring, just touching first. Pipe third ring of dough on top of circle where first and second rings of dough meet.
• Bake dough ring 15 minutes. Reduce oven temperature to 375°F and bake until ring is puffed, brown, and firm, about 20 minutes. Turn off oven; leave ring in oven 5 minutes. Using serrated knife, cut off top of pastry ring in 1 piece. Cool both top and base pieces completely. Using fingers, gently remove any soft dough from inside of base and discard. (Can be made 6 hours ahead; let stand at room temperature.)
• For peppermint cream:
• Bring 1 1/3 cups heavy cream and 40 mint leaves to boil in medium saucepan. Remove from heat. Cover and let steep 1 hour, then refrigerate until cold, about 3 hours. Strain cream into measuring cup; add enough additional chilled whipping cream to measure 1 1/3 cups.
• Using electric mixer, beat crème fraîche and 2 tablespoons sugar in medium bowl until thick. Using electric mixer, beat mint cream and remaining 4 tablespoons sugar in large bowl to firm peaks. Fold crème fraîche mixture into mint mixture. Mix in peppermint extract if stronger mint flavor is desired.
• Carefully place base of pastry ring on platter. Spoon mint cream into large pastry bag fitted with large star tip. Pipe large rosettes into hollowed-out base. Pipe second row of rosettes atop first row. Gently place pastry top on mint cream. Refrigerate while making glaze.
• For glaze:
• Stir chocolate, cream, and corn syrup in small bowl set over simmering water until melted and smooth. Using small icing spatula, spread glaze over top of pastry. Sprinkle nuts over glaze. (Can be made 6 hours ahead. Keep refrigerated.) Garnish with additional mint leaves.