Vanilla wreaths that always go down well
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ingredients
Dough
250 ml water 100 g butter 170 g plain flour 1 pinch salt 4 pk egg 1/4 KL baking powder
Vanilla cream
1 litre milk 5 pcs egg yolks 200 g granulated sugar 2 KL vanilla extract al. 2 packets vanilla sugar 4 tbsp plain flour (extra special) 2 packets Golden cob
White foam
5 pcs egg whites 200 g granulated sugar 1 tbsp lemon juice
progress
A holiday classic in a tried and tested recipe with vanilla cream and egg white mousse.
1.
Turn on the oven and set the temperature to 220°C.
2.
Dough for wreaths: Pour water into a saucepan, add butter and salt. Bring to the boil and remove from the heat.
3.
Stir in the weighed flour and with a whisk mix the slurry, which is returned over a low flame. Replace the whisk with a spatula and heat the batter, stirring constantly (evaporate), until it forms a smooth paste and the bottom of the pot has a matte coating.
4.
Then transfer the dough to a larger bowl and let it cool for a few minutes. Then, while the batter is still warm, beat in the eggs one at a time, adding the baking powder at the tip of a knife at the last.
5.
Fill a pastry bag with the smooth pastry and pipe thick circles about 5 cm in diameter with the wide tip on a baking sheet lined with baking paper.
6.
Bake the rolls at 220°C for the first 15 minutes, then reduce the temperature to 190 to 200°C and bake until golden brown for a further 10 to 15 minutes. Do not open the oven during baking.
7.
Let the hot wreaths cool on a wire rack for a few minutes, and when they are ready to be grasped in the palm of your hand, cut them in half with a sharp knife. Let cool completely.
8.
Vanilla Cream: Whisk the milk, egg yolks, sugar, vanilla, flour and golden cob in a saucepan and cook over a medium heat, stirring constantly, to make a thick cream.
9.
Fill the bottom halves of the wreaths with the still lukewarm cream using a pastry bag and place them on a baking sheet lined with baking paper. Refrigerate the tin with the wreaths while you prepare the egg white mousse.
10.
White foam: beat the egg whites over a water bath in a glass bowl until they lose their transparency, then gradually (by spoonfuls) beat in the sugar. Also add the lemon juice and beat until stiff and glossy.
11.
Using a pastry bag, layer this mousse over the vanilla cream.
12.
Close the top and dust with icing sugar.
13.
Good taste!