French Cream Puff Cake
|Vanilla cream filling||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Cold water||4 Teaspoon|
|Cream puff dough||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Corn syrup||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs), chilled|
Prepare Vanilla-Cream Filling.
Cut margarine into flour and salt until particles are size of small peas.
Sprinkle in 2 to 4 teaspoons water, 1 teaspoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Heat oven to 400°.
Gather pastry into a ball; shape into flattened round on lightly floured surface.
Roll pastry into 10-inch circle.
Place pastry round on ungreased cookie sheet.
Prick with fork at 1-inch intervals.
Bake until golden brown, 10 to 15 minutes.
Prepare Cream-Puff Dough.
Using 1-inch plain tip and about 1 cup dough in pastry bag, pipe 9-inch ring about 1 inch wide on un- greased cookie sheet.
Press remaining dough through bag or use rounded teaspoonfuls to make 12 small mounds about 2 inches apart on ungreased cookie sheet.
Bake cream-puff ring and individual puffs until puffed and golden brown, 25 to 30 minutes.
Open cream puffs partially on side; fill with 1 to 2 teaspoons filling.
Heat sugar, 1/4 cup water and the corn syrup to boiling in 8-inch skillet over medium heat, stirring constantly, just until syrup mixture turns light-golden brown, about 6 minutes.
Spoon thin ribbon of caramel syrup around edge of pastry round.
Place cream-puff ring on top.
Using tongs, dip bottom of each puff into syrup; place puffs side by side on ring.
If syrup hardens, reheat slowly until soft.
Drizzle any remaining syrup over puffs.
Fill center of puff ring with remaining filling.
Beat whipping cream and vanilla in chilled bowl until stiff.
Spread over filling.
Refrigerate until serving time.