Almond Cream-Puff Ring Recipe

Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet or use parchment paper. Using a dinner plate as a guide trace a circle on the sheet.

In 2 quart saucepan over medium heat combine water butter and salt. Bring to a boil. With a wooden spoon vigorously stir in flour all at once until mixture forms a ball and leaves the sides of the pan. Remove from heat and beat in the eggs one at a time until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet to form a ring.

Bake in preheated oven for 40 minutes or until golden brown. Turn off oven leaving ring in for another 15 minutes. Remove from oven and cool on wire rack. When cool slice in half horizontally and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring then replace top ring. Chill in refrigerator.

To make Almond Cream Filling: Prepare pudding according to instructions on package but use only 1 1/4 cups milk. Fold in whipped cream and 1 teaspoon almond extract.

To make Chocolate Glaze: In a double boiler over hot (not boiling) water combine chocolate chips 1 tablespoon butter 1 1/2 teaspoons milk and 1 1/2 teaspoons corn syrup. Heat until melted and smooth stirring occasionally. Spoon over the top of chilled ring.