Almond custard and berry ring

Ideas
8 servings Prep: 30 mins, Cooking: 40 mins
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Fruit

By Food24 November 03 2009
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Ingredients (7)

quantity choux pastry (see recipe)
50.00 g almonds — flaked
1.00 Litres milk
150.00 ml custard powder
75.00 ml sugar
200.00 ml cream — fresh, whipped
40.00 ml amaretto liqueur — or almond liqueur
250.00 ml mixed berries — fresh or frozen
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Method:

1. Spoon choux pastry into a piping bag. Draw a 23 cm ring onto a piece of greaseproof paper. Place the paper onto a baking tray and pipe a ring of choux, following the circle. Pipe out another ring next to the first ring, followed by two on top.
2. Sprinkle with almonds and bake in preheated 180 ºC oven for 40 minutes or until puffed and golden.
3. In the meantime, prepare the custard. Heat 800 ml milk until just simmering. Mix custard powder and sugar with the remaining milk and stir gradually into hot milk. Stir until thick, then cool. Once cool, fold in the cream and liqueur.
4. Slice choux ring in half as soon as it comes out of the oven. Once cool, spoon custard into the bottom of the ring and top with berries. Close with the top half of the ring and serve.



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