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Swiss Rings

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Ingredients
  Butter 125 Gram (0.5 Cup)
  Water 250 Milliliter (1 Cup)
  Salt 1 Pinch
  All-purpose flour 150 Gram, sifted (1 Cup)
  Eggs 4
  Apricot jam 4 Tablespoon (50 Gram)
  Semi-sweet chocolate 4 Ounce (100 Gram)
  Cornstarch 5 Tablespoon (40 Gram)
  Sugar 180 Gram (3/4 Cup)
  Eggs 4 , separated
  Milk 500 Milliliter (2 Cups Plus 2 Tablespoons)
  Vanilla extract 1 Teaspoon
Directions

Preheat oven to 400°F (205°C).
Grease a baking sheet.
To make cream puff paste, put butter and water into a medium saucepan; heat until butter has melted.
Add salt and bring to a boil.
Add flour all at once and stir vigorously until mixture leaves sides of pan and forms a smooth ball.
Cool slightly then beat in eggs one at a time.
Using a pastry bag fitted with a fluted nozzle, pipe 16 rings of dough onto baking sheet.
Bake 20 to 30 minutes or until golden and firm.
Make a 1/2-inch (1-cm) slit in each ring after cooking to allow steam to escape; cool on a rack.
To make frosting, warm jam; spread over tops of rings.
Melt chocolate in a double boiler over low heat.
Spoon over rings.
To make filling, blend cornstarch, sugar, egg yolks and a little milk in a medium bowl.
Heat remaining milk in a medium saucepan; stir hot milk and vanilla into cornstarch mixture.
Return to heat and bring to a boil, stirring constantly.
Boil a few seconds then cool to lukewarm.
Beat egg whites until stiff; fold into cornstarch custard which should be just warm.
Cool completely.
Cut rings in half; fill with cornstarch custard.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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