ECLAIR RING

Eclair Ring image

Provided by Christine Arnold

Time 2h

Number Of Ingredients 16

1/2 c butter
1 c water
1/4 tsp salt (fine table salt)
1 c flour
4 large eggs (not x-large or jumbo)
FILLING
2 pkg 3.5 oz. instant vanilla pudding
1 c milk
2 pt heavy cream
1 tsp pure vanilla extract
FROSTING
2 oz semi-sweet baking chocolate
2 Tbsp butter
2 Tbsp milk
2 Tbsp corn syrup, light
1 tsp pure vanilla extract

Steps:

1. PREP: Preheat Oven to 400F Find a 7" plate and put top side down on greased and floured baking sheet. Trace the edge of the plate. Lift the plate and mark 12 spots (Like a clock) inside the ring
2. The Pastry Ring: Bring Water, butter and salt to a boil.Pour in all the flour all at once mixing to incorporate until it pulls away from the sides and forms a ball. Remove from heat and cool slightly.Add each egg one at a time beating each with a wooden spoon until dough is very smooth. Don't try to add them all at once or the batter will flow instead of holding it's shape Drop by tbs onto the marks INSIDE the ring until you have 12 mounds touching each other. Bake at 400F for 45 minutes. Do Not Open the door. Turn oven off and let sit for another 15 minutes. Remove from oven and cool well. Slice horizontally with a bread knife.
3. Filling: Combine pudding, milk, heavy cream and vanilla and beat until it gets thick and holds it's shape. Spread on the bottom half of the ring. Replace the top half.
4. Chocolate Drizzle Frosting: Melt and combine the chocolate,karo syrup,butter, milk and vanilla until it's thin enough to drizzle. I put in the fridge for at least an hour and sometimes 2 in the freezer if I make them the day before.