CHOCOLATE CREAM PUFF WREATH

FOR THE CREAM PUFF RING:
1 cup water
1/2 cup butter
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FOR THE CHOCOLATE FILLING:
2 cups heavy (whipping) cream
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla or almond extract
FOR THE GLAZE:
3 ounces semisweet chocolate
FOR THE GARNISH:
Chocolate leaves

TO MAKE THE CREAM PUFF RING:
Preheat oven to 400 degrees F.

In saucepan, combine water, butter, sugar and salt; bring to boil. Add flour all at once; beat with wooden spoon until mixture leaves side of pan. Remove from heat. With wooden spoon or electric mixer, beat in eggs, one at a time, until dough is smooth and shiny. (Alternatively, after flour is added, transfer to food processor. With motor running, add eggs, one at a time, blending well after each.)

On buttered baking sheet, trace 9 inch circle. Drop large spoonfuls of dough onto circle to form ring, making sure puffs are barely touching.

Bake in 400 degree F oven for about 40 minutes or until lightly browned. Let cool on wire rack.

TO MAKE THE CHOCOLATE FILLING:
In mixing bowl, combine cream, sugar, cocoa powder, and vanilla; beat just until stiff.

Using sharp knife, slice top half from cream puff ring, reserving top. Remove any moist dough inside. Spoon in filling; replace top.

TO MAKE THE GLAZE:
In saucepan, melt together chocolate and butter over low heat.

Drizzle glaze over ring. Garnish with chocolate leaves. Refrigerate until serving time.

Makes 10 servings.
Source Canadian Living Merry Christmas Cookbook