Choux pastry wreath with strawberries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre water, butter and salt to the boil. Add the flour at once and stir with a wooden spoon until the mixture separates from the bottom of the pot as a lump. Pour into a bowl and allow to cool for 10-15 minutes. In the meantime, preheat the oven (electric cooker: 225 °C/ circulating air: not suitable/ gas: level 4). Fill a heat-resistant mould with hot water and place it on a grid on the lower rail in the oven. Stir the eggs one by one with a wooden spoon into the choux pastry. Pour the mixture into a piping bag with a large star-shaped spout.

2. 2

   Spray a wreath (approx. 20 cm Ø) onto a baking tray lined with baking paper. Bake in a preheated oven for 35-40 minutes. In the meantime, break the chocolate into pieces and melt it on a warm water bath. Roast the flaked almonds in a pan without fat until golden brown, remove. Take the finished wreath out of the oven, let it cool for 5 minutes and cut it open horizontally with a saw knife. Spread half of the chocolate on the bottom and sprinkle with flaked almonds. Pour the rest of the chocolate into a freezer bag. Cut off a small corner, sprinkle strips on the upper base and let it dry. In the meantime soak the gelatine. Wash the strawberries and put 100 g aside for decoration. Clean the rest of the strawberries. Puree 100 g strawberries (if the strawberries are not sweet enough, add sugar). Squeeze out the gelatine, dissolve it and stir into the strawberry puree drop by drop.

3. 3

   Cut off a small corner, sprinkle strips on the upper base and let it dry. In the meantime soak the gelatine. Wash the strawberries and put 100 g aside for decoration. Clean the rest of the strawberries. Puree 100 g strawberries (if the strawberries are not sweet enough, add sugar). Squeeze out the gelatine, dissolve it and stir into the strawberry puree drop by drop. Whip the cream until stiff, allowing the vanillin sugar to trickle in. Carefully fold in the strawberry puree. Spread the Cremefine mixture cloudy on the lower base and chill. In the meantime, cut 300 g strawberries into fine slices and spread evenly on the mixture. Place the lid on top and press down slightly. Refrigerate for another 2 hours. Decorate with remaining strawberries

4. 4

   Whip the cream until stiff, allowing the vanillin sugar to trickle in. Carefully fold in the strawberry puree. Spread the Cremefine mixture cloudy on the lower base and chill. In the meantime, cut 300 g strawberries into fine slices and spread evenly on the mixture. Place the lid on top and press down slightly. Refrigerate for another 2 hours. Decorate with remaining strawberries

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
23 g

FATS
25 g

PROTEINS
9 g