Megan & Breanne- learn to make this and I promise you'll get boys to take you on "nicer" dates. It worked for me!SHELL:
1. Preheat oven to 400°. In medium saucepan over high heat, heat 1 cup water with ½ cup butter until butter melts and mixture boils. Turn heat to low; add 1 cup sifted regular all purpose flour and ¼ teaspoon salt. Stir vigorously over heat until dough leaves sides of pan in a smooth compact ball, about 1 minute.
2. Quickly transfer dough to large bowl; with electric mixer at medium speed (or leave dough in saucepan and use wooden spoon), beat in 4 eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny.
3. On greased, lightly floured cookie sheet, using a 7 inch plate as guide, trace a circle. Drop heaping measuring tablespoons of dough just inside the circle to form a ring. Bake 40 minutes, or until golden and firm. Turn off heat and allow to puff ring to rest in oven 15 minutes; then place on rack to cook, away from drafts.
4. With sharp knife, cut ring in half horizontally; with spoon, remove soft interior, discard, leaving a hollow ring shell.
FILLING:
5. In medium bowl, make up 2 small packages of instant vanilla pudding mix with 2 ½ cups milk. Gradually fold in 2 cups whipping cream, whipped, and 2 teaspoon almond extract.
CHOCOLATE GLAZE:
6. In double boiler, over hot, not boiling, water melt ½ cup semi-sweet chocolate pieces with 1 tablespoon butter, 1 ½ teaspoon milk, and 1 ½ teaspoon white corn syrup until smooth, stirring occasionally. Spread on top of ring. Refrigerate.
1. Preheat oven to 400°. In medium saucepan over high heat, heat 1 cup water with ½ cup butter until butter melts and mixture boils. Turn heat to low; add 1 cup sifted regular all purpose flour and ¼ teaspoon salt. Stir vigorously over heat until dough leaves sides of pan in a smooth compact ball, about 1 minute.
2. Quickly transfer dough to large bowl; with electric mixer at medium speed (or leave dough in saucepan and use wooden spoon), beat in 4 eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny.
3. On greased, lightly floured cookie sheet, using a 7 inch plate as guide, trace a circle. Drop heaping measuring tablespoons of dough just inside the circle to form a ring. Bake 40 minutes, or until golden and firm. Turn off heat and allow to puff ring to rest in oven 15 minutes; then place on rack to cook, away from drafts.
4. With sharp knife, cut ring in half horizontally; with spoon, remove soft interior, discard, leaving a hollow ring shell.
FILLING:
5. In medium bowl, make up 2 small packages of instant vanilla pudding mix with 2 ½ cups milk. Gradually fold in 2 cups whipping cream, whipped, and 2 teaspoon almond extract.
CHOCOLATE GLAZE:
6. In double boiler, over hot, not boiling, water melt ½ cup semi-sweet chocolate pieces with 1 tablespoon butter, 1 ½ teaspoon milk, and 1 ½ teaspoon white corn syrup until smooth, stirring occasionally. Spread on top of ring. Refrigerate.
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