Cream puff ring with pudding filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix pudding powder and 45 g sugar and stir with 50 ml milk until smooth. Put 200 ml milk in a pot and bring to the boil once. Stir the pudding powder into the hot milk. Bring to the boil while stirring and simmer for 1 minute, remove from heat. Put into a bowl and cover the surface directly with foil. Let it cool down

2. 2

   Bring 125 g milk, 125 ml 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 immediately stir in 1 egg. Leave to rest for approx. 5 minutes, then stir in the remaining eggs one by one

3. 3

   Draw a circle (22 cm Ø) on a baking tray lined with baking paper. Pour the dough into a piping bag with a large star-shaped spout. Spray 11 thick tuffs into the circle as a wreath close together. Place an ovenproof dish with hot water on a grid, lower rail in the preheated oven (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Push the baking tray on the 2nd rail from below and bake for approx. 55 minutes. Take the wreath out of the oven and let it cool down for about 1 hour

4. 4

   Whip the cream with the whisks of the hand mixer until stiff. Mix the cream firmer with 1 teaspoon sugar and let it trickle in. Pour the pudding into a tall mixing bowl. Stir 2/3 of the cream into the pudding with the whisk of the hand mixer. Fold in the remaining 1/3. Allow the pudding cream to set for about 10 minutes

5. 5

   In the meantime, cut the cream puff ring in half horizontally. Fill a piping bag with large star-shaped spout and squirt onto the bottom of the wreath. Stir strawberry jam until smooth, spread on the pudding tuffs and place the cream puff lid on top. Dust the cream puff wreath with icing sugar

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
260 kcal

CARBS
26 g

FATS
14 g

PROTEINS
6 g