Cranberry cream wreaths

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring fat, 1/4 litre water and salt to the boil in a pot. Pour in the flour and starch at once and stir until the dough separates as a lump from the bottom of the pot. Remove the pot from the heat and stir in an egg with the dough hooks of the hand mixer.

2. 2

   Let the mixture cool down a little. Gradually stir in the remaining eggs until the dough falls from the spoon in cones. Line a baking tray with baking paper. Pour the dough into a piping bag with a large star-shaped spout.

3. 3

   Spray about 16 wreaths offset on the baking tray. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes until golden brown. Cut open the wreaths immediately and let them cool down. Whip the cream with cream firming agent and vanillin sugar until stiff.

4. 4

   Drain the cranberries well on a sieve (collect the juice), fold the berries into the cream, refrigerate. Mix icing sugar with some cranberry juice to a glaze, spread it on the tops of the wreaths and sprinkle with pistachios.

5. 5

   Pour cranberry cream into the lower parts of the wreaths, place the tops on top.