Choux pastry wreath with lime cream and berries

Ingredients

Directions

1. 1

   Bring 1/8 litre water, 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. In the meantime, preheat the oven to 225°C. Fill a heat-resistant mould with hot water and place it on a grid on the lowest shelf in the oven. Stir eggs one after the other with a wooden spoon into the brandy. (Each egg must have completely bonded with the mass before the next egg is added).

2. 2

   Pour the mixture into a piping bag with a large star-shaped spout and spray a wavy wreath of about 20 cm Ø onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 35-40 minutes. (Do not open the door during the first 25 minutes!) Remove the finished wreath from the oven, let it cool down for 5 minutes and cut it open crosswise with a saw/bread knife. Let it cool down. In the meantime, carefully wash and drain the strawberries and currants. Clean and slice the strawberries. Put 2 currant panicles aside for decorating. Pluck the remaining currants from the panicles. Select the raspberries and blackberries. Wash the lime thoroughly and finely grate the peel. Squeeze the lime. Whip the cream until stiff, stirring in the sugar, cream firming agent and lime zest. Finally, stir in 2 tablespoons of lime juice.

3. 3

   Select the raspberries and blackberries. Wash the lime thoroughly and finely grate the peel. Squeeze the lime. Whip the cream until stiff, stirring in the sugar, cream firming agent and lime zest. Finally, stir in 2 tablespoons of lime juice. Put the cream into a piping bag with a large star-shaped spout. Spread half of the berries on the bottom choux pastry base. Spray the cream in thick bows and sprinkle with the remaining berries. Place the upper choux pastry ring on top and press down gently. Dust with icing sugar. Decorate the ring with currant panicles, lime slices and mint. Makes 6-8 pieces

4. 4

   Spread half of the berries on the bottom choux pastry base. Spray the cream in thick bows and sprinkle with the remaining berries. Place the upper choux pastry ring on top and press down gently. Dust with icing sugar. Decorate the ring with currant panicles, lime slices and mint. Makes 6-8 pieces