Turn individual cream puffs into one show-stopping cake!
1/2 cup water
1/4 cup milk
6 tablespoons unsalted butter
1/4 teaspoon salt
1 table spoon sugar
1 cup all-purpose flour, sifted
3 to pieces egg, beaten lighty
1/3 cup almonds, (slivers), toasted
1 pack (1-liter) whipping cream
2 teaspoon vanilla extract
1/2 to 2/3 cup confectioners' sugar, sifted
1 cup sugar
1/*3 cup water
Preheat oven to 400°F. Using a 9-inch plate as a stencil, draw a circle on a sheet of parchment paper. Turn paper over and use it to line a baking sheet. Set aside.
Place water, milk, butter, salt, and sugar in a medium pot over medium-high heat. Bring to a rolling boil and add in all the flour; stir vigorously with a wooden spoon or silicone spatula until mixture comes together into a ball. Cook for about 1 minute, stirring constantly.
Transfer dough into a mixing bowl. Using a handheld or electric mixer fitted with the paddle attachment, beat dough until it cools down slightly. Add eggs a little at a time (you might not need to use all the eggs), scraping the bottom and sides of the bowl occasionally. The dough is done when it is a bit shiny and smooth but still holds its shape when you lift the beaters or paddle.
Drop dough by 1/4 to 1/3 cup, side by side, onto prepared baking sheet, using the drawn circle as a guide to form a ring. Bake for 25 minutes; reduce heat to 375°F and bake for another 20 minutes. Cream puffs are done when they sound hollow when tapped. Let cool completely. Using a serrated knife, slice ring crosswise to make a top and bottom layer. Set aside.
Make the filling: using a handheld or electric mixer fitted with the whisk attachment, whip cream into a light foam. Add vanilla and confectioners' sugar, whipping until stiff peaks form. Refrigerate until ready to assemble.
Assemble the cream puff ring: place bottom layer of cream puff ring on a serving plate. Spoon whipped cream on top and cover with caramel-coated top layer. Serve immediately or place in the refrigerator until ready to serve.
TIP: You can prepare this dessert up to six hours before serving.
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