Description
If you love cream puffs or éclairs, this is like their oversized cousin: flaky pastry, rich chocolate, creamy filling, and a little crunch from almonds. It’s not fussy, just irresistible.
Ingredients
Units
Scale
Instructions
- Boil the butter and water together in a pot.
- Take it off the heat, then stir in the sifted flour.
- Mix until it all pulls together into a soft dough ball and the pot looks clean.
- Let the dough cool in a bowl for 10 minutes.
- Beat in the eggs one by one, mixing well after each. A hand mixer works great here.
- On baking paper, draw three dinner plate–sized circles in pencil.
- Flip the paper over.
- Pipe the dough in rings, using a zip-top bag with a piping tip or snipped corner.
- Toast the flaked almonds in a dry pan until golden.
- Sprinkle them on top of the dough rings.
- Bake at 200°C (392°F) for 35 minutes until puffed and golden. Let them cool completely.
- Slice each ring in half horizontally with a serrated knife.
- Fill the bottom halves with chocolate mousse and whipped cream. Top them with the other half.
- Decorate with cherries, more whipped cream, and a dusting of icing sugar.
Notes
Recipe adapted from Fatima Sydow’s recipe and baked by Gail
