Choux pastry - strawberry wreath

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 1 package Pudding powder "Vanilla flavour" (for cooking)
  • 75 g Sugar
  • 625 ml Milk
  • 100 g Butter
  • 1 pinch Salt
  • 250 g Flour
  • 6 Eggs (size M)
  • 150 g dark chocolate
  • 500 g Strawberries
  • 1 leaf Gelatine
  • 350 g Whipped cream
  • 1 TABLESPOON Icing sugar
  • baking paper
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp One piping bag

Directions

  1. 1

    Stir pudding powder, sugar and 100 ml milk until smooth. Bring 400 ml milk to the boil, stir the mixed pudding powder into the boiling milk, bring to the boil and simmer for 1 minute while stirring. Pour into a bowl, cover the surface directly with foil and let the pudding cool down.

  2. 2

    Meanwhile bring 125 ml water, 125 ml milk, butter and salt to the boil. Add flour at once and stir with a wooden spoon until the mixture becomes a dumpling and a white skin forms at the bottom of the pot. Pour into a bowl and allow to cool for 10-15 minutes. Stir the eggs one by one with a wooden spoon into the brandy; each egg must have completely bonded with the mixture before the next one is added.

  3. 3

    Place the choux pastry in a piping bag with a large star-shaped spout and squirt half of the pastry onto a baking tray covered with baking paper to form a wavy wreath (approx. 22 cm Ø). Spray the rest of the dough onto the existing dough ring in the same wavy shape. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 30 minutes. (Do not open the door during the first 20 minutes!)

  4. 4

    Take the finished wreath out of the oven, let it cool down for about 5 minutes and cut it in half horizontally with a saw knife. Let the halves cool down on a cake rack. Chop the chocolate and melt over a warm water bath. Wash and clean the strawberries. Cut 300 g strawberries into small cubes. Halve remaining strawberries and put aside. Spread the lower half of the wreath with about 2/3 of the chocolate.

  5. 5

    Soak gelatine in cold water. Whip the cream until very stiff. Stir the pudding until smooth and fold in about half of the cream. Squeeze out the gelatine and dissolve it carefully in a small saucepan over low heat. Stir some pudding cream into the gelatine, then fold into the rest of the cream. Fold in the rest of the cream and diced strawberries. Spread the cream on the chocolate layer on the lower half of the lower base. Place the top half of the wreath on top and press down gently. Dust with icing sugar. Spread the rest of the chocolate in strips over the wreath. Decorate with the halved strawberries. Chill for about 1 hour.

Nutrition Facts

KCAL
250 kcal
CARBS
22 g
FATS
15 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesSpring