Choux pastry wreath with Baileys cream and currants

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and stir in the eggs one by one with the whisk of the hand mixer. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 12 (relatively flat) cream puffs closely together in a circle (20-22 cm Ø) onto a baking tray lined with baking paper. Fill an ovenproof dish with water and place it on the bottom of the oven.

2. 2

   Bake the choux pastry in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes, then remove from the oven and allow to cool. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Let the chocolate coating cool down lukewarm. Wash the currants and, except for 3 panicles, pluck them from the stems. Whip the sour cream, cream, vanilla sugar, sugar and liqueur until stiff (approx. 5 minutes), allowing the liquid chocolate coating to shrink. Finally, pour in the cream firming agent. Fold in currants and fill the cream into a piping bag with a large perforated spout. Cut the wreath in half horizontally. Spray the cream into the lower halves and put the lids back on top.

3. 3

   Whip the sour cream, cream, vanilla sugar, sugar and liqueur until stiff (approx. 5 minutes), allowing the liquid chocolate coating to shrink. Finally, pour in the cream firming agent. Fold in currants and fill the cream into a piping bag with a large perforated spout. Cut the wreath in half horizontally. Spray the cream into the lower halves and put the lids back on top. Decorate with lemon balm and currants

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
22 g

FATS
21 g

PROTEINS
6 g