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Almond custard and berry ring

Preparation time: 30 minutes plus cooling time

Cooking time: 40 minutes

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

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.

Recipe From : Ideas October 01, 1999

Recipe from Ideas : October 01, 1999 See what Ideas has in store this month. Subscribe now and save!