Caviar Ring How To!
The most impressive thing you’ll make this year + it only has two ingredients.
I’ve been keeping this one close to my chest.
Not because it’s complicated. Actually, the opposite, it’s so stupidly simple that I didn’t want anyone to think I was holding out on them with some fancy technique. But after the reel dropped and my DMs absolutely exploded, I think it’s time.
This is the Caviar Ring. A little puff pastry ring, baked golden, glued together with caramel sugar, and topped with whatever caviar you love.
The full tutorial was on Instagram. Here’s the real thing — written out properly, so you can actually make it.
Puff Pastry Caviar Rings
Makes: approximately 12–15 rings (depending on your puff pastry sheet) Time: 30 minutes
What You’ll Need
1 sheet frozen puff pastry, not fully thawed
Sugar (for melting — about ½ cup)
Avocado oil spray
Caviar or roe of your choice (sturgeon, salmon, trout etc., whatever you love)
Optional toppings: crème fraîche, chive, lemon zest
Equipment:
1-inch round cookie cutter
0.75-inch round cutter (or a wide piping tip works great. These are 2 different link options, both work great)
Parchment-lined baking sheet
A small stainless steel or heavy-bottomed pan for the sugar
Black gloves (trust me, you won’t be able to live without them!)
How to Make Them
Step 1: Cut your circles
Using puff pastry sheets straight from the pack, cut circles with a 1-inch cookie cutter. ( I used this set )You want neat, clean cuts + press straight down and lift without twisting.
Step 2: Punch out the rings
Use a 0.75-inch cutter to punch a smaller circle from the centre of each round. This gives you two things from the same piece of dough: the rings + and tiny discs.
Step 3: Arrange on your tray
Place all the rings onto a parchment-lined baking sheet in a single layer, spaced slightly apart. The small discs go on a second tray, they’ll bake faster, so keep an eye on them separately.
Step 4: Spray with avocado oil
Give everything a light, even spray of avocado oil. This helps them puff up evenly and gives you that beautiful golden colour without any heaviness.
Step 5: Bake at 425°F for 10–12 minutes
Into a hot oven — 425°F. Bake until puffed and deeply golden. They should look like little halos. The small discs may only need 8–10 minutes, so pull those out early if needed. Sometimes longer, every oven is different. So keep a close eye!
Step 6: While they bake, melt your sugar
Add about ½ cup of granulated sugar to a small stainless pan over low heat. Do NOT walk away. Do NOT crank the heat. Low and slow is everything here, you want it to melt gently and evenly without burning. Stir occasionally with a heatproof spatula as it starts to liquify around the edges. You’re looking for a deep amber colour, glossy and smooth. If it smells burnt, it is… start over. It goes fast at the end.
Step 7: Let the rings cool for 10 minutes
Pull the rings from the oven and let them sit on the tray for at least 10 minutes before touching them. They’re fragile when hot and need a moment to firm up.
Step 8: Dip and attach
Working quickly (gloves on!), dip the base of a ring into the melted sugar and immediately press it onto a small disc to attach. The caramel sets in seconds, so move with intention. This is your “glue.” The ring sits upright on the disc like a little crown.
Step 9: Press gently to hold
After dipping and attaching, press gently with your fingertip for just a moment to make sure the bond is solid. Then repeat. And repeat. Until you have a full tray of tiny, gorgeous rings.
Step 10: Top and serve
Add a small dollop of crème fraîche into the centre of each ring, then a tiny spoonful of caviar on top. Finish with a curl of chive or a tiny pinch of lemon zest if you’re feeling extra.
Serve immediately. Definitely make and eat the same day.
A few notes
On the sugar: This is the only step that requires real attention. Low heat, patience, and a good pan make all the difference. Once you see the edges starting to go golden, it moves quickly. Keep stirring and pull it off the heat the second it reaches that deep amber.
On the pastry: Any good puff pastry works. I use store-bought, zero shame. Just make sure it’s not fully thawed so it cuts cleanly.
On the caviar: You don’t need to spend a fortune. Trout roe and salmon roe are beautiful here and much more accessible. But also treat yourself!
On timing: You can bake and cool the rings a couple of hours ahead. I wouldn’t make them a few days before they will taste stale.
These went absolutely feral on Instagram, and honestly, I get it. Sometimes the simplest things hit the hardest. Watch it here!
Inspired, I can do this
Your oven door looks just like mine, I love you!