Food & Photo
Bring a smile to everyone’s heart with this buttery pastry wreath filled with a fresh strawberry cream and topped with a dark-chocolate drizzle. Pudding mix makes it easy—your touch makes it special!
Active time: 40 min. Total time: 2½ hrs. Serves: 12
- 2½ cups cold milk, divided
- 1 (3.4 oz.) pkg. vanilla pudding mix
- 7 Tbs. butter
- 1¼ cups all-purpose flour
- 6 large eggs
- ¾ cup heavy cream
- 2 cups strawberries, 1 cup diced small, remainder halved
- 4 oz. dark chocolate
- 1 Tbs. powdered sugar
Heat oven to 425ºF. Trace 9" circle onto parchment paper; invert onto baking sheet. In large bowl, whisk together 2 cups milk and pudding mix. Cover with plastic wrap; chill.
In medium pan over medium heat, bring ¾ cup water, butter, remaining milk and a pinch of salt to a boil. Add flour, stirring vigorously with wooden spoon until ball forms. Transfer to bowl; let cool 15 min. With wooden spoon, beat in one egg at a time, incorporating each fully before adding next.
Transfer dough to pastry bag fitted with open star tip. Pipe half of dough in ring following drawn circle. Pipe remaining dough on top of first circle. Bake 30 min. Let cool 5 min. Using bread knife, cut pastry in half horizontally.
With electric mixer on high speed, whip cream to medium peaks. Fold whipped cream and diced strawberries into prepared pudding. In heatproof bowl, microwave chocolate 30 sec. or until melted. Drizzle half of chocolate over bottom pastry ring; spread with pudding. Top with second pastry ring and dust with powdered sugar; drizzle with remaining chocolate. Chill 1 hr.; garnish with strawberry halves just before serving.