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Chocolate Cream Puff Wreath

desserts, chocolate

----Cream Puff Ring----
1 cup water
1/2 cup butter
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
----Chocolate Filling----
2 cups whipping cream
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla or almond extract
----Glaze----
3 ounces semisweet chocolate
----Garnish----
chocolate leaves

Cream Puff Ring: In saucepan, combine water, butter, sugar and salt; bring to boil. Add flour all at once; beat with wooden spoon until mixture leaves side of pan. Remove from heat. With wooden spoon or electric mixer, beat in eggs, one at a time, until dough is smooth and shiny. (Alternatively, after flour is added, transfer to food processor. With motor running, add eggs, one at a time, blending well after each.) On buttered baking sheet, trace 9 inch circle. Drop large spoonfuls of dough onto circle to form ring, making sure puffs are barely touching. Bake in 400ºF oven for about 40 minutes or until lightly browned. Let cool on wire rack. Chocolate Filling: In mixing bowl, combine cream, sugar, cocoa and vanilla; beat just until stiff. Using sharp knife, slice top half from cream puff ring, reserving top. Remove any moist dough inside. Spoon in filling; replace top. Glaze: In saucepan, melt together chocolate and butter over low heat; drizzle over ring. Garnish with chocolate leaves. Refrigerate until serving time.

Contributor: Canadian Living Merry Christmas Cookbook

Yield: 10 servings

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