Praline Cream Puff Ring

Preparation

• Choux Pastry

  • Line a baking sheet with parchment paper. With a pencil, draw a 23-cm (9-inch) circle on the paper. Preheat the oven to 220 °C (425 °F).
  • In a saucepan, bring the water, salt and butter to a boil.
  • Add the flour all at once and reduce the heat. Beat vigorously with a wooden spoon until the dough pulls away from the sides of the pan.Beat for 1 minute longer to dry out the dough. Remove from the heat.
  • With an electric mixer, beat the dough, adding the eggs one at a time. Then beat with a wooden spoon until the dough is smooth and shiny.
  • With a pastry bag fitted with a star tip, or with two spoons, form 10 balls of dough on the baking sheet following the circle drawn on the parchment paper. Make small balls with the remaining dough and freeze them once cooked for another use.
  • Bake for 20 minutes, then lower the oven’s temperature to 180 °C (350 °F) and bake for another 15 minutes. Turn the oven off and leave the ring and balls for 30 minutes to dry. Remove from the oven and set aside.

• Praline

  • Line a baking sheet with parchment paper.
  • Spread the almonds on a baking sheet and toast in the oven at 180 °C (350 °F) for 5 to 10 minutes. Set aside.
  • In a small saucepan, cook the sugar and water until the syrup is a light golden brown.
  • Pour the hot syrup over the almonds and let set at room temperature.
  • In a food processor or with a knife, chop a quarter of the mixture to get about 60 ml (1/4 cup) of praline. Cut the remaining into 2-cm (3/4-inch) chunks, for garnish. Set aside.

• Praline Cream

  • In a bowl, whip the cream and add the finely chopped praline.

• Assembly

  • Slice the ring in half horizontally.
  • Place a scoop of ice cream in each choux and cover with the upper portion of the ring.
  • Top with praline cream, dust with icing sugar and add pieces of praline in the cream, as in the picture.