Cream Puff Ring

Preheat oven to 400 degrees. Heat water and butter to boiling in 1-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Add eggs, beat until smooth. Drop dough by tablespoonfuls onto a greased baking sheet to form about an 8″ ring. Smooth the top with a spatula.

Bake until puffed and golden, about 45 to 55 minutes. Cool the ring, cut off the top with a sharp knife. (Pull out any soft dough.)

Beat heavy cream until it forms a fairly firm peak. Combine the milk, pudding/pie filling mix and extract in a medium mixing bowl on low speed until blended, about 1 minute. Combine heavy cream and vanilla pudding mixture and fill the cream puff ring. Replace the top of the cream puff ring.

To make the fudge sauce, in a double boiler or small saucepan over boiling water, blend chocolate and butter, stirring until chocolate melts. Remove from heat. Blend in sugar and vanilla, then gradually stir in enough hot water until a glaze consistency is reached. Drizzle over the top of the cream puff ring.