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Almond custard and berry ring

Recipe from: 10/1/1999 12:00:00 AM
Ingredients 8
Servings 8
Time 30 minutes plus cooling time


  • 1
    quantity choux pastry (see recipe)
  • 50
    flaked almonds
  • 1
  • 150
    custard powder
  • 75
  • 200
    cream, whipped
  • 40
    Amaretto or almond liqueur
  • 250
    fresh or frozen berries


40 minutes
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.

Read more on: bake  |  fruit

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