Cream puff wreath with plum compote and cinnamon cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 1/4 litre of water, fat, salt and vanillin sugar to the boil in a tof. Add the flour at once and stir until the dough comes off the bottom as a smooth dumpling. Take it off the stove.

2. 2

   Stir the eggs one by one into the hot dough. The dough should fall from the spoon in a shiny and heavy-duty manner. Pour the dough into a piping bag with a large star-shaped spout. Spray 8 rosettes of the same size in a ring on a greased, flour-strewn stream sheet.

3. 3

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Do not open the oven during the baking time, otherwise the cakes will collapse! In the meantime, wash, quarter and stone the plums.

4. 4

   Cook with 3 tablespoons of water, 1 tablespoon of sugar and 1 teaspoonful of cinnamon at low heat for about 20 minutes. Stir starch with a little water until smooth. Bind the plum compote with it. Let it cool down.

5. 5

   Remove the cream puff ring from the oven. Cut open individual turrets horizontally immediately (preferably with scissors), let them cool down. Whip the cream until stiff, add the remaining sugar and cinnamon.

6. 6

   Fill the bottom of the cream puff ring with cooled compote. Put cream into a piping bag with a star-shaped spout and squirt a thick wreath onto each compote. Place the lid loosely on top. Dust the wreath with icing sugar.

7. 7

   Results in about 8 pieces.