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.
Just enter your details to log in.
To retrieve your password, please enter your username or email address in the field below.
A message has been sent to
Click on the link in the email to set a new password.
Back to Sign in?
To receive new activation email, please enter your email address in the field below.