Choux pastry wreath with raspberry cream filling

Ingredients

Directions

1. 1

   Bring 1/8 litre of water, fat and salt to the boil in a saucepan. Add the flour at once and stir until the mixture conglomerates into a lump and comes off the bottom of the pot. Pour into a bowl.

2. 2

   Stir the eggs one after the other into the mixture. Let rest for 30 minutes. Pour the dough into a piping bag with a large star-shaped spout. Spray in a spiral shape as a circle (22-24 cm Ø) onto a baking tray lined with baking paper.

3. 3

   Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 25 minutes. Cut the wreath with a knife and let it cool down. Meanwhile, put the raspberries on a plate and pick out about 100 g of nice raspberries and put them back into the freezer.

4. 4

   Defrost the rest of the raspberries. Soak the gelatine. Puree raspberries, pass through a sieve and stir in sugar. Squeeze the gelatine, dissolve and stir into the puree. Chill. Place the rest of the raspberries on kitchen paper and allow to thaw.

5. 5

   Whip the cream until stiff. When the raspberry puree thickens, fold in the cream and fill into a piping bag with star-shaped spout. Spray raspberry cream onto the lower choux pastry ring. Spread raspberries on top and place the upper ring on top.

6. 6

   Put it in a cool place. Melt the chocolate coating on a hot water bath. Chop the pistachios. Pour the chocolate coating into a freezer bag and cut off a small corner. Spray strips over the wreath and sprinkle with pistachios.

7. 7

   Allow to dry. Results in about 12 pieces.