Choux, Choux or The Sound of a Paris Train

Cream puffs and I, we go way back. Making 50 of them for my cousins bridal shower back in 2003 was wayyy outside my comfort zone when it came to baking. I was a box/mix only girl back and I was relieved/amazed at how well they turned out. This weeks challenge brought back pleasant memories for me and although I was apprehensive about creating the ring, I forged ahead.
The dough came together just as described and after a successful pilgrimage in search of a 3/4 inch tip, I was able to pipe out my ring as well as a tray full of puffs and eclairs. I removed the ring after a little under 30 minutes and it was a lovely golden brown. I love mint and chocolate together but when I caught sight of these two in my pantry I couldn't resist.

After adding the creme fraiche, I folded tablespoons of frangelico into the whipped cream which gave it a subtle hazelnut flavor.

Then I made the glaze by adding 6 tablespoons of boiling water to a 1/4 cup each of nutella and powdered sugar. Finally I studded the ring with some beautiful raspberries that were given to me, ironically, by the aforementioned cousin (thanks Brooke!)