CHOCOLATE-RASPBERRY CREAM PUFF RING
This recipe began as a basic cream puff ring. I decided to make it more special by adding hot fudge topping and a raspberry sauce. A friend declared it the best dessert she's ever had! -Mitzi Babb, Boulder, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 401 calories, Fat 29g fat (15g saturated fat), Cholesterol 122mg cholesterol, Sodium 207mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
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Monir Hossian
[email protected]This cream pie is a great way to use up leftover pie crust. It's quick and easy to make, and it's always a hit.
Azizurmasud Momo
[email protected]I'm not a big fan of cream pies, but this one was really good. The crust was flaky and the filling was creamy and flavorful.
Biru Khawa
[email protected]This cream pie is the best I've ever had! The crust is perfectly flaky and the filling is creamy and smooth. I highly recommend this recipe.
Arisha ibnat
[email protected]The cream pie was okay, but I've had better. The crust was a bit too thick and the filling was a bit too runny.
Miranda Irvine
[email protected]This cream pie was a disaster! The crust was raw and the filling was lumpy. I won't be making this recipe again.
Joyce Ann Blue
[email protected]The crust was a bit soggy, but the filling was delicious. I would try this recipe again with a different crust.
faiz choudary
[email protected]The cream pie was a bit too sweet for my taste, but overall it was a good dessert.
ria highley
[email protected]This cream pie is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Jaime V.
[email protected]I love this cream pie! The crust is so flaky and the filling is so creamy and smooth. It's the perfect dessert for any occasion.
danish rana
[email protected]The cream pie was easy to make and the instructions were clear. The end result was a delicious and impressive dessert.
Yusuf Abdulrasheed
[email protected]I've made this cream pie several times and it always turns out perfectly. It's a great dessert to have on hand for unexpected guests.
Farhat Bano
[email protected]This cream pie was a hit at my party! The crust was flaky and the filling was creamy and delicious. I'll definitely be making this again.