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1
Preheat oven to 400u00b0F.
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2
In medium saucepan over high heat, heat 1 cup of water with 1/2 cup of butter until mixture boils.
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3
Turn heat to low and add 1 cup of sifted flour and 1/4 tsp salt.
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4
Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
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5
Quickly transfer dough to a large bowl and with electric mixer at medium speed, beat in 4 eggs, one at a time, beating well after each addition.
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6
Continue beating until dough is smooth and satiny.
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7
On lightly floured cookie sheet, using a dinner plate as a guide, trace a circle.
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8
Drop heaping measuring tablespoons full of dough just inside the circle to form a ring, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
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9
Bake 40 minutes or until golden brown and firm.
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10
Turn oven heat off and allow puff ring to rest in the oven 15 minutes.
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11
Then place on a rack to cool way from any draft.
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12
Once cool, CAREFULLY cut ring in half and remove soft interior with a spoon and discard, leaving the hollowed shell.
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13
Combine pudding mix and 1 1/4 cups milk in medium bowl and mix for 3 minutes, then refrigerate 30 minutes until set.
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14
Remove pudding from frige and gradually fold in the whipped cream and almond extract.
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15
Fill bottom shell with pudding mixture and set top shell in place.
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16
In double boiler, over hot (not boiling) water, melt the chocolate chips with 1 tbsp of butter, 1 1/2 tsp milk and 1 1/2 tsp corn syrup until smooth.
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17
Spread on top of cream puff ring and immediately sprinkle with the toasted sliced almonds so they adhere to the chocolate then refrigerate.
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18
To serve, slice the ring into individual cream puff portions& enjoy.
