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Ingredientes
- 1 c. water
- 1/2 c. butter
- 1/4 teaspoon salt
- 1 c. all purpose flour
- 4 large eggs
- Almond Cream filling (right)
- Chocolate Glaze (right)
Direcciones
- About 3 hrs before serving. In 2 qt saucepan over medium heat, heat water, butter, and salt till butter melts and mix boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once till mix forms a ball and leaves side of saucepan.Add in large eggs to flour mix, one at a time, beating after each addition, till mix is smooth and satiny. Cool mix slightly.
- Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet. Using 7 inch plate as guide, trace a circle in flour on cookie sheet. Drop batter by heaping tbsp into ten mounds inside circle, to create a ring.
- Bake ring 40 min or possibly till golden brown. Turn off oven; let ring remain in oven 15 min. Remove ring from oven; cool on wire rack. When ring is cool, with long serrated knife, slice horizontally in half. Prepare Almond-Cream filling; spoon into bottom of ring. Replace top of ring. Chill.
- Prepare Chocolate Glaze - Spoon glaze over top of ring. Makes 10 servings.
- Prepare one 3 1/2 to 3 3/4 ounce package vanilla flavor instant pudding and pie filling as label directs but use only 1 1/4 cups lowfat milk. Mix in 1 cup heavy or possibly whipping cream, whipped, and 1 tsp almond extract.
- In double boiler over hot, not boiling, water (or possibly in heavy 1 qt saucepan over low heat), heat 1/2 cup semisweet chocolate pcs with 1 tbsp butter, 1 1/2 tsp lowfat milk, and 1 1/2 tsp light corn syrup till smooth, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 183 | 61% |
| Total Fat 20.8g | 26% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 288mg | 12% |
| Potassium 81mg | 2% |
| Total Carbs 21.9g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.51g | 2% |
| Protein 6.9g | 11% |
