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1/2 c. butter or regular butter
1/4 tsp. salt
1 c. unsifted all-purpose flour
4 whole eggs
1 egg yolk
1/4 c. sliced blanched almonds


2 c. heavy cream, chilled
1 c. confectioners' sugar
2 tsp. vanilla extract
1/4 tsp. almond extract
Confectioners' sugar

1. Preheat oven to 400 degrees. In medium saucepan, combine 1 cup water, the butter and salt. Over medium heat bring to boiling. Remove from heat. With wooden spoon, beat in flour all at once. Over low heat, beat until mixture forms balls and leaves pan.

2. Remove from heat. Add whole eggs, one at a time. With portable electric mixer or wooden spoon, beat hard after each addition. Beat until mixture is shiny and breaks into strands. On baking sheet lined with brown paper, draw an 8 inch circle, to use as guide.

3. Spoon dough into pastry bag with number-8 star tip. Pipe an 8 inch circle of dough (1 inch in diameter) on guide, pressing down hard on bag. Pipe a circle inside and touching 8 inch circle. Pipe third circle on top. Press out rest on top of third circle.

4. Bake 50 minutes. In small bowl with fork, beat egg yolk with 1 tablespoon water. Remove cream-puff ring from oven. Brush egg mixture lightly over top of ring. Sprinkle with almonds. Bake 5 minutes longer or until ring is golden brown.

5. Cool on wire rack. Make whipped-cream filling in medium bowl, combine cream, 1 cup confectioners' sugar and vanilla and almond extract; mix well. Refrigerate, covered 1 hour. Place in bowl of ice water. With mixer at high speed, beat until stiff.

6. To assemble, with sharp knife, split ring in half crosswise. Scoop out filaments of soft dough. Place bottom on serving platter. To fill pipe filling through pastry bag with #8 tip. Set top in place, and sprinkle with confectioners' sugar. Serves 12.
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