Wreaths of batter
Last Updated on
250 ml water 125 g butter 125 g flour 1 pinch salt 3 pcs eggs
650 ml milk 2 packets Golden cob 2 packets vanilla sugar 200 g softened butter 2 tbsp rum powder. sugar for sprinkling
Excellent wreaths that everyone will like:
Put the water, salt and fat in a saucepan and boil until the fat has dissolved and the mixture is simmering. Set the boiling mixture aside from the heat and add the flour. Stir immediately with a wooden spoon until a mushy mixture forms, which is put back on the stove and cook for a short time, stirring vigorously, until the dough “evaporates” from the bottom of the pot.
Remove from the heat and allow to cool, stirring occasionally as it cools, as the fat may begin to separate from the batter. Beat the eggs into the cooled mixture one at a time with a mixer. This will make a slightly sticky but smoother mixture.
Place the wreaths on a baking tray lined with baking paper and a decorating bag, place in a preheated oven at 200 degrees for 25 minutes.
Let the baked wreaths cool completely, then cut them in half lengthwise and fill them with the cream.
For the cream, mix the Golden Cob with about 200 ml of milk. Boil the remaining milk with the vanilla. Pour the custard mixture into the boiling milk and cook until thickened. Stir the butter into the summer cream and add the rum.
Fill the cream into a piping bag with a decorative tip and pipe onto the bottom of the wreath.
Sprinkle the evaporated pastry wreaths with icing sugar.