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1
Preheat the oven to 400 degrees F.
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2
In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling.
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3
Remove from heat.
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4
Add flour all at once.
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5
With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven.
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6
Add eggs 1 at a time, beating well after each, until smooth.
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7
Cool mixture slightly.
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8
Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom.
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9
Bake 50 to 70 minutes, or until golden, firm and dry.
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10
Take off heat and leave in oven for 15 minutes.
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11
Cool.
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12
Use a timer and rotate lid and pot.
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13
While puff ring is cooking, prepare Almond Pastry Cream.
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14
Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils.
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15
Boil 1 minute.
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16
In a small bowl beat egg yolks slightly.
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17
Temper the egg yolks by beating a small amount of the hot mixture into the eggs.
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18
Slowly pour the egg mixture back into the milk mixture, stirring well.
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19
Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well.
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20
Do not boil.
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21
Remove from heat.
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22
Stir in vanilla and almond extracts and cool.
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23
Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
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24
After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally.
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25
With spoon, remove soft interior and discard, leaving hollow ring shell.
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26
Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell.
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27
Refrigerate to set up.
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28
Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly.
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29
Stir in powdered sugar and milk until smooth.
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30
Cool.
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31
Spread on top of ring while slightly warm.
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32
Refrigerate ring.
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33
To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.
