Cream Puff Ring

SERVES: 12

CHILL TIME: 1 Hr

COOK TIME: 50 Min

Our bottomless version of the famous French dessert known as the Gateau Saint-Honore is easy to whip up right at home. This Cream Puff Ring may look super fancy, but it's actually really easy to make and tastes like a dream!

What You'll Need

1 cup water
1/2 cup (1 stick) butter, cut into quarters
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs at room temperature
1 (4-serving-size) package instant chocolate pudding and pie filling mix
1 cup cold milk
1 cup frozen whipped topping, thawed

What to Do

Preheat oven to 400 degrees F.
In a medium saucepan over medium-high heat, bring water, butter, and salt to a boil. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball; remove from heat. Add 1 egg to mixture and beat with the wooden spoon to blend. Add remaining eggs, one at a time, beating well after each addition.
When dough is smooth, spoon out 1/4 cup at a time, and place puffs on the outside edge of an ungreased 10-inch pizza pan, forming a ring. Each puff should press against the one next to it so they are all connected.
Bake 40 to 45 minutes, or until golden brown and puffy. Cool on pizza pan on a wire rack. Using a sharp knife, cut about 1 inch off top of each cream puff; reserve tops. Using your finger, make a small hole in each cream puff.
In a medium bowl, combine chocolate pudding mix and milk; mix well. Add whipped topping and mix until thoroughly combined. Evenly spoon chocolate mixture into hole of each cream puff. Place tops back on and refrigerate 1 hour before serving.

Notes

You can also make these as individual cream puffs. Just spoon the mounds of dough onto a cookie sheet so that the edges are not touching. When finished baking and completely cooled, cut each puff in half horizontally and proceed as above.
To make a scrumptious chocolate glaze, in a small saucepan, combine 1/4 cup sugar, 2 teaspoons cornstarch, 1/3 cup water, and 1/2 ounce (1/2 square) unsweetened chocolate over low heat. Cook, stirring constantly, until the chocolate is melted and the mixture is thickened, bubbly and smooth. Remove from the heat, stir in 1/2 teaspoon vanilla extract, and drizzle over the cream puff ring before refrigerating.

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 184
Calories from Fat 99
Total Fat 11g 17 %
Saturated Fat 6.4g 32 %
Trans Fat 0.3g 0 %
Protein 4.3g 9 %

Amount Per Serving % Daily Value *
Cholesterol 88mg 29 %
Sodium 268mg 11 %
Total Carbohydrates 17g 6 %
Dietary Fiber 0.6g 2 %
Sugars 7.1g 0 %

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rehead

Feb 16, 2015

While i am a long time cook as well as a baker (50years) I am confused with 5 of the directions. Lift the outer edge? Can someone please clarify this for me? Thank you in advance.

Gedi Susi

Feb 22, 2015

There is nothing that says lift the outer edge.

Test Kitchen Team

Feb 23, 2015

Hi there! We took a look at this recipe again and agreed that it did sound a little confusing, so we went ahead and updated the instructions to make it clearer. While we were at it, we also uploaded a photo for you! :)

gwadsworth1 448264 2

Oct 10, 2012

Instead of spooning the filling in, I'd think you could do the plastic pastry bag trick with the filling and squirt it in under the outer edge. Might be less messy. Have to give this one a try.

s2vkrefski 8048359

Nov 20, 2011

The glaze recipe is the SECOND NOTE. The recipe also says the dough should be smooth BEFORE spooning it out. No problem on my end. Must be beginner cooks. Pls carefully reread any recipe. Mr Food has GREAT and EASY recipes.

tlar18

Feb 02, 2011

So where is the glaze recipe?

bippybaby72

Jan 15, 2011

This recipe is very confusing. I don't understand what you're saying about putting the dough on the outside edge and then smoothing it out. You should have put up a picture of it so it would help people know better what to expect. Betty

Dee L B

Aug 25, 2012

Just found this recipe today... You might want to re-read #3 of the directions. Put a row AROUND the outer edge of the pizza pan. (wreath shape circle OR a huge donut with a large hole)